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WorksheetsFood Hazards
Total questions: 25
Worksheet time: 13mins
What type of food hazard is laundry soap?
Biological
Physical
Chemical
What type of food hazard is glass?
Biological
Physical
Chemical
What type of food hazard is sweat?
Biological
Physical
Chemical
1. Any foreign objects that can inadvertently contaminate food, potentially causing injury or illness when consumed.
A. Hazards
B. Physical hazards
C. Chemical hazards
D. Biological hazrds
2. Substances that can cause harm if ingested, inhaled, or come into contact with skin.
A. Chemical hazards
B. Physical hazards
C. Biological hazards
D. Natural hazards
3. Include microorganisms that can cause foodborne illnesses.
A. Physical hazards
B. Biological hazards
C. Chemical hazards
D. Disaster hazards
4. Temperature danger zone
A. 40 - 145 degrees F
B. 40 - 150 degrees F
C. 40 - 140 degrees F
D. 40 - 165 degrees F
6. What is the best way to avoid a physical hazard in food preparation?
A. Thoroughly washing hands before handling food
B. Keeping all cleaning chemicals properly labeled and stored
C. Inspecting food for foreign objects before serving
D. Cooking food to the correct internal temperature
7. Which of the following is a critical control point in preventing biological hazards?
A. Storing canned goods on the floor
B. Using separate cutting boards for raw and cooked foods
C. Keeping cleaning chemicals in the kitchen
D. Leaving food out overnight
8. What type of hazard can result from using the same frying oil for different foods, such as fish and chicken?
A. Physical hazard
B. Chemical hazard
C. Biological hazard
D. Allergen cross-contact
9. What is the most common cause of foodborne illnesses?
A. Physical hazards
B. Chemical hazards
C. Biological hazards
D. Allergens
10. Which practice helps prevent chemical hazards in food preparation?
A. Storing raw meat below ready-to-eat foods
B. Using separate utensils for allergens
C. Ensuring that cleaning products are kept away from food areas
D. Cooking food to a safe internal temperature
In order to multiply, most bacteria need:
Cold and dry conditions.
Being placed on the top shelf of the refrigerator.
Warm and moist conditions.
What are the most common symptoms of foodborne illness?
Swollen glands and rash.
Swollen feet and ankles.
Vomiting and diarrhea.
Sneezing and coughing.
Foodborne illness is an infection of the
Respiratory tract
Gastrointestinal tract
Nerves system
What are the possible foodborne pathogen bacteria possible to be found here
Campylobacter jejuni
Escherichia coli
Bacillus cereus
Clostridium botulinum
Which bacteria is most commonly associated with foodborne illness from undercooked poultry?
Escherichia coli
Salmonella
Listeria
Staphylococcus aureus
If you find a piece of plastic in your sandwich, what type of contaminant is it?
Physical contaminant
Biological contaminant
Chemical contaminant
Natural ingredient
It is the smallest of all biological contaminants, dependent on its living hosts to replicate.
virus
fungi
bacteria
parasites
These are used to enhance the shelf life of the food items.
Pesticides
Food Additives
Food Preservatives
Food fermentation
It is a type of organism that lives inside its host and obtains nutrition from it or at its expense.
virus
fungi
bacteria
parasites
A type of harmful microbe that can grow and multiply in just a few hours
virus
fungi
bacteria
parasites
These are hazardous chemicals added to food items.
pesticides
food chemicals
man-made chemicals
natural occurring chemicals
A type of bacteria commonly found on the skin and hair as well as in the noses and throats of people and animals.
Norovirus
Salmonella
Clostridium perfringers
Campylobacter
Staphylococcus aureus
certain plants, mushrooms and seafood toxins are examples of:
chemical hazard
illness hazard
physical hazard
biological hazard
