WorksheetsPre Test
Total questions: 10
Worksheet time: 4mins
Most foodborne illnesses are caused by a relatively small number of dangerous microorganisms. These are called
PARASITES
PATHOGENS
VIRUS
BACTERIA
refers to any substance added to food (intentionally or unintentionally) that may compromise Food Safety or suitability.
contamination
allergen
microorganisms
Contaminant
THESE ARE EXAMPLES OF PATHOGENS EXCEPT.
BACTERIA
VIRUS
PARASITES
FUNGUS
This contamination happens when foreign objects get into food.
physical contamination
Chemical contamination
product contamination
foreign contamination
a hard or sharp foreign object that measures _____in length in food may cause traumatic injury
7 mm to 27 mm
6 mm to 25 mm
7 mm to 25 mm
8 mm to 28 mm
SYMPTOMS OF AN ALLERGIC REACTION except
Abdominal pain
Nausea
Hives or itchy rashes
Wheezing or breathing properly
temperature danger zone(TDZ) is in between
41°F and 141°F
40°F and 140°F
35°F and 40°F
30°F and 180°F
Keep hot foods hot (minimum of (a) °F or 60°C)
cold foods cold (maximum of (a) °F or 4°C)
Unsafe food is usually caused by
(a)
