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Part 1 food safety chapters 1-3 review

Total questions: 20

Worksheet time: 13mins

Name
Class
Date
1.

What is a foodborne illness?

a)

A. A disease transmitted to people by food

b)

B. A disease caused by exercise

c)

C. A disease caused by drinking water

d)

D. A disease caused by air pollution

2.

What is the temperature danger zone?

a)

32°F to 41°F

b)

41°F to 135°F

c)

135°F to 165°F

d)

0°F to 32°F

3.

Which of the following is NOT a Big 9 allergen?

a)

Milk

b)

Eggs

c)

Strawberries

d)

Peanuts

4.

What is cross-contamination?

a)

Cooking food to the wrong temperature

b)

When allergens are listed on a menu

c)

When pathogens are transferred from one surface or food to another

d)

When food is stored in the refrigerator

5.

What is the best way to prevent foodborne illness?

a)

Use more salt

b)

Control time and temperature

c)

Add preservatives

d)

Good personal hygiene

6.

What is the most important way to prevent a foodborne illness caused by bacteria?

a)

Control time and temperature

b)

Use gloves

c)

Add sugar

d)

Use plastic containers

7.

What is the best way to prevent a foodborne illness caused by viruses?

4 lines
8.

What is the best way to prevent a foodborne illness caused by parasites?

a)

Use more spices

b)

Purchase food from approved, reputable suppliers

c)

Store food in plastic bags

d)

Use a microwave

9.

What is the best way to prevent a foodborne illness caused by fungi?

a)

Freeze all food

b)

Throw out moldy food unless mold is a natural part of the food

c)

Add sugar

d)

Use glass containers

10.

What is the best way to prevent a foodborne illness caused by toxins?

a)

Cook food to 165°F

b)

Purchase seafood from approved, reputable suppliers

c)

Use plastic wrap

d)

Add lemon juice

11.

What are the costs associated with foodborne illness?

a)

More stringent food safety regulations,

law suits, good reputations

b)

Medical expenses, lost productivity, law suits, staff missing, and reputational damage.

c)

Higher agricultural subsidies, increased food prices, increase food safety practices

d)

Increased food prices,

high staff turn over, lesser medical expences

12.

Potential hazards to food safety are dividedinto three categories. What are they?

a)
Nutritional, Environmental, Mechanical
b)
Biological, Thermal, Chemical
c)
Chemical, Physical, Sensory
d)
Biological, Chemical, Physical
13.

Biological contaminants include what?

a)

Bacteria, viruses, fungi, parasites

b)

Heavy metals, toxins, radiation exposure

c)

Chemical pollutants,parasites, mold

d)

Radiation exposure, mushrooms, toxins

14.

What type of contaminants are included in chemical hazards?

a)

Organic fertilizers, cleaning supplies, microorganisms

b)

Radioactive materials,fertilizers, biological pathogens

c)
Heavy metals, pesticides, solvents, industrial chemicals
d)

Biological pathogens, heavy metals, sanitizer

15.

What is cross contact?

a)
Cross contact refers to the cooking method used for allergen-free meals.
b)
Cross contact is the intentional mixing of different foods.
c)
Cross contact is the unintentional transfer of allergens between foods.
d)
Cross contact is the process of labeling food products for allergens.
16.

How can you avoid cross contact?

a)
Mix different food items together
b)

Store food that contains allergens separately and use separate utensils.

c)
Use the same utensils for all foods
d)
Store all food in one container
17.

How can kitchen staff prevent allergic reactions?

a)
Ignore food expiration dates.
b)

Use separate fryers and cooking oils ​
when frying food for customers with ​
food allergies

c)
Serve only vegetarian meals.
d)
Use the same utensils for all dishes.
18.

How can serving staff prevent food allergens?

a)
By being knowledgeable about allergens and preventing cross-contamination.
b)
By using pre-packaged meals without checking ingredients.
c)
By ignoring customer inquiries about allergens.
d)
By serving only vegetarian dishes.
19.

What are the 4 major foodborne pathogens that are highly contagious and call severe illness?

a)

Staphylococcus aureus,shigella, Nontyphodial salmonella, E. coli,

b)

Salmonella Typhi, shigella, Nontyphodial salmonella, E. coli,

c)

Clostridium perfringens,Salmonella Typhi, shigella,

d)

Bacillus cereus, listeria,Salmonella Typhi, shigella

20.

What are the common symptoms of a foodborne illness from Hepatitis A?

a)

  • Fever (mild)​

  • General weakness​

  • Nausea​

  • Abdominal pain​

  • Jaundice

b)

Increased appetite

  • Nausea​

  • Abdominal pain​

  • Jaundice

c)

Headaches and dizziness

  • Fever (mild)​

  • General weakness​

d)

Nausea and vomiting

Abdominal pain