A Quiz About Hygiene

The given options represent different durations of time for washing hands. The correct answer is 20 seconds. This is because it is recommended by health experts to wash hands for at least 20 seconds to effectively remove germs and bacteria. Washing hands for a shorter duration may not be sufficient to ensure proper cleanliness and hygiene.

Hand washing is required once every half an hour to maintain cleanliness and prevent the spread of germs. It is also necessary to wash hands after picking something up off the floor, as the floor can be dirty and harbor bacteria. Additionally, washing hands after using the restroom is crucial to remove any potential pathogens that may have been transferred during the process. Therefore, all of the given options are correct and indicate situations where hand washing is necessary.

Cross contamination occurs when raw food and cooked food come into contact with each other and when the same glove is used to touch both raw and cooked food. This can lead to the transfer of harmful bacteria from the raw food to the cooked food, increasing the risk of foodborne illnesses. Proper storage of food is important to prevent cross contamination, but it alone does not cause cross contamination. Therefore, the correct answer is D- A & C.

Wearing disposable gloves can prevent bacteria and viruses from getting on food because gloves act as a barrier between the hands and the food. This reduces the risk of contamination from any bacteria or viruses present on the hands. Disposable gloves should be used in food preparation and handling to maintain proper hygiene and prevent the spread of harmful microorganisms.

Food can become unsafe due to the presence of chemicals. This can occur if food is contaminated with harmful substances such as pesticides, cleaning agents, or heavy metals. Consuming food that has been contaminated with chemicals can lead to various health issues and food poisoning. It is important to ensure that food is handled and stored properly to prevent contamination by chemicals.

The way you use any food product can affect both its quality and safety. Quality refers to the characteristics of the food product that make it desirable and enjoyable, such as taste, texture, and appearance. Safety, on the other hand, refers to the absence of harmful substances or bacteria that can cause illness or injury. By using a food product correctly, such as following proper storage and cooking methods, you can ensure that it maintains its quality and is safe for consumption.

The freezing temperature zone refers to the range of temperatures at which a substance or material freezes or solidifies. In this case, the correct answer is -15 to -20 degrees Celsius, which indicates that substances within this temperature range will freeze or solidify.

The danger temperature zone refers to the temperature range within which certain foods can become unsafe to consume. The correct answer, 5 - 60 C, falls within this range. Temperatures below 5 C can slow down the growth of bacteria, while temperatures above 60 C can kill bacteria. Therefore, the danger zone is between these two temperatures where bacteria can multiply rapidly, increasing the risk of foodborne illnesses.

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The correct answer is viruses because most foodborne illnesses are caused by viral infections rather than bacteria, hand sanitizer, or wearing gloves. Viruses such as norovirus and hepatitis A can contaminate food and cause illness when consumed. These viruses can be transmitted through contaminated water, improper food handling, or contact with infected individuals. Bacteria can also cause foodborne illnesses, but viruses are more commonly responsible for such cases. Using hand sanitizer and wearing gloves can help prevent the spread of pathogens, but they are not the primary source of foodborne illnesses.