WorksheetsSafe Plates Module #1 Test
Total questions: 36
Worksheet time: 23mins
The importance of food safety and a positive food safety culture is:
To prevent foodborne illnesses and ensure safe food handling practices.
To increase food prices for consumers.
To reduce the variety of foods available.
To make food preparation more complicated.
Food hazards can be classified into which of the following categories?
Chemical, nutritional, and environmental hazards
Nutritional, physical, and mechanical hazards
Physical, chemical, and biological hazards
Biological, mechanical, and thermal hazards
The role of food handlers in controlling food hazards and the impact of their behavior on foodborne illness is:
crucial, as their actions can prevent or cause foodborne illness
minimal, since food safety depends only on equipment
irrelevant, because foodborne illness is caused by packaging
limited, as only managers control food hazards
Highly susceptible populations in the context of food safety are defined as:
adults with no underlying conditions
People who work in the food industry
Individuals who eat only organic foods
Groups with weakened immune systems, such as the elderly, young children, pregnant women, and the immunocompromised
Food safety means:
Practices that prevent foodborne illnesses and ensure food is safe to eat.
The taste and appearance of food.
The cost of food products.
The speed at which food is served.
Food safety is the protection of food from anything that could harm someone’s ________.
wealth
health
reputation
appearance
According to your notes, how many people get sick from food in the United States every year?
1 in 2
1 in 4
1 in 6
1 in 10
According to your notes, what is one reason people may not report a foodborne illness?
They want to receive compensation.
People get better without going to a doctor.
They are required to report every illness.
They believe foodborne illnesses are always fatal.
What is one of the negative impacts of foodborne illness?
People going to the hospital.
People winning a prize.
Food becoming tastier.
People getting superpowers.
What is one of the negative impacts of a foodborne illness?
Getting a promotion
Winning a prize
Legal action
Finding lost money
What is one of the negative impacts to a business because of a foodborne illness?
Improved health
Better tasting food
Lower food prices
Increased insurance cost
What are some of the bad things that could happen because of foodborne illness?
Loss of restaurant customers.
Increase in food quality.
More customers visiting the restaurant.
Improved restaurant reputation.
Which of the following groups is more likely than the general population to experience foodborne diseases?
Teen agers
Middle-aged
Athletes
Preschoolers
Which of the following groups is more likely than the general population to experience foodborne diseases?
Pregnant women and unborn babies
Elderly men
College students
Infants only
Which of the following groups is more likely than the general population to experience foodborne diseases?
Athletes
Healthy adults
Immune compromised
Teenagers
What is food safety culture?
The way food is cooked
Everyone using a kitchen agrees that it is important to make sure food is as safe as possible
The type of food served
The number of people in the kitchen
Why is it important for people cooking to manage risks?
To save time
To make food taste better
To ensure food is as safe as possible
To use fewer ingredients
______ is anything edible that people usually consume including water and ice.
Food
Plastic
Metal
Stone
A ______ is anything that could cause harm to consumers. There are three general categories: physical, chemical and biological.
Nutrient
Hazard
Additive
Preservative
______ are microorganisms that cause disease.
Pathogens
Antibodies
Enzymes
Vaccines
Bone and shell are examples of naturally occurring physical hazards in food.
True
False
Bandages and false nails are considered foreign object physical hazards in food.
True
False
Which of the following is considered a chemical hazard in food safety?
Viruses
Bacteria
Allergens
Physical debris
Which of the following is used to control pests but can be a chemical hazard if not handled properly?
Mold
Bacteria
Yeast
Pesticides
________ and sanitizers are chemical hazards that can contaminate food if not used correctly.
Cleaners
Preservatives
Colorants
Emulsifiers
Which of the following is added to food and can be a chemical hazard if misused?
Physical debris
Bacteria
Viruses
Additives
________ leaching is a process where chemicals migrate from containers into food, posing a chemical hazard.
Chemical
Physical
Biological
Thermal
Naturally occurring toxins can be found in which of the following?
Plastic, glass, metal, wood
Plants, fish, shellfish, mushrooms
Air, water, soil, sunlight
None of the above
Which of the following is the most common biological hazard in food?
Fungi
Bacteria
Viruses
Parasites
Fungi include which of the following?
Mold and yeast
Bacteria and viruses
Parasites and bacteria
Viruses and mold
Which of the following are considered biological hazards?
Bacteria
Fungi
Viruses
Parasites
All of the above
________ is an illness caused by consumption of contaminated food.
Skin allergy
Respiratory infection
Foodborne illness/disease
Arthritis
A(n) ________ is an instance of a person becoming ill from food; suspected or confirmed.
Case
Outbreak
Symptom
Carrier
________ is defined as two or more cases of a similar illness that result from eating a common food.
Food intolerance
Food allergy
Food poisoning
Foodborne disease outbreak
Please list the five most common reasons that food becomes contaminated:
What does the acronym FAT TOM stand for AND explain it's importance in keeping food safe?
