WorksheetsFoodborne Illness Standard Assessment
Total questions: 20
Worksheet time: 10mins
What is the term for tiny living organisms, such as bacteria and viruses, that can cause foodborne illness?
Physical contaminants
Pathogens
Chemical contaminants
Sanitizers
Which of the following is an example of a physical contaminant in food?
Glass shard
Salmonella
Bleach
Yeast
What is the process called that reduces the number of harmful microorganisms on surfaces to safe levels?
Contamination
Sanitization
Hygiene
Pathogenization
Which term describes the transfer of harmful substances or microorganisms to food?
Hygiene
Contamination
Sanitization
Pathogen
What is the best way to prevent the spread of bacteria when handling food?
Using more spices
Practicing good hygiene
Freezing food
Adding sugar
Which of the following is a biological contaminant?
Metal shavings
Bacteria
Soap residue
Plastic wrap
Which of the following is NOT a type of contaminant?
Physical
Chemical
Mechanical
Biological
What is the main cause of most foodborne illnesses?
Overcooking food
Pathogens
Physical contaminants
Using plastic utensils
Which practice helps prevent cross-contamination in the kitchen?
Using the same cutting board for all foods
Washing hands between handling raw and cooked foods
Storing raw meat above ready-to-eat foods
Tasting food with your fingers
If a cleaning product accidentally gets into food, what type of contaminant is this?
Biological
Physical
Chemical
Pathogenic
Why is it important to sanitize food contact surfaces after preparing raw meat?
To make the kitchen look clean
To prevent the spread of bacteria to other foods
To remove physical debris only
To add flavor
Which of the following best describes foodborne illness?
An illness caused by eating spoiled food
An illness caused by consuming contaminated food or beverages
An illness caused by overeating
An illness caused by not washing hands
A chef uses the same knife to cut raw chicken and then to chop vegetables without washing it. What risk does this create?
Chemical contamination
Cross-contamination
Physical contamination
No risk
Which of the following is the most effective way to reduce biological contaminants on fresh produce?
Wiping with a dry cloth
Rinsing under running water
Sprinkling with salt
Freezing
A food handler forgets to wash their hands after using the restroom and then prepares a salad. What type of contamination is most likely to occur?
Physical
Chemical
Biological
None
A restaurant is experiencing repeated cases of foodborne illness. What steps should management take to identify and address the problem?
Ignore the complaints
Review food handling procedures and train staff on hygiene and sanitization
Lower food prices
Change the menu
You notice a small piece of plastic in your meal at a restaurant. What should you do to ensure food safety for yourself and others?
Ignore it and continue eating
Inform the restaurant staff and avoid eating the contaminated food
Remove the plastic and eat the rest
Add more seasoning
A food worker is preparing a dish that contains both raw and cooked ingredients. What plan should they follow to prevent cross-contamination?
Use the same utensils for all ingredients
Prepare raw ingredients first, clean and sanitize surfaces, then prepare cooked ingredients
Mix everything together at once
Only wash hands at the end
If a food establishment wants to minimize the risk of chemical contamination, what should they do?
Store cleaning chemicals away from food preparation areas
Use more cleaning chemicals on food surfaces
Mix cleaning chemicals with food waste
Ignore chemical storage guidelines
A school cafeteria wants to improve its food safety practices. What strategic steps should they implement to ensure both hygiene and proper sanitization?
Require staff to wear gloves only
Develop a cleaning schedule, train staff on hygiene, and monitor sanitization procedures regularly
Only clean at the end of the day
Allow students to serve themselves
