Pre- Assessment : Food Safety And Sanitation

10 Questions | By Annieprint | Last updated: Mar 22, 2022 | Total Attempts: 13966

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Pre- Assessment : Food Safety And Sanitation - Quiz

This test is designed to formatively assess the students background knowledge of food safety and sanitation.

Questions and Answers

1.

In order to multiply , most bacteria need:
- A.
  
  Cold and dry conditions
- B.
  
  Being placed on top of the refrigerator
- C.
  
  Warm and moist conditions
- D.
  
  Temperature above 165 degrees
2.

The abbreviation for the government agency that is concerned with cause and control of disease:
- A.
  
  CDC
- B.
  
  FDA
- C.
  
  FFA
- D.
  
  USDA
3.

Double vision, muscle paralysis and breathing problems are symptons of :
- A.
  
  E. Coli
- B.
  
  Botulism
- C.
  
  Staphylococcus aureua
- D.
  
  Salmonella
4.

Which of the following is at lowest risk of foodborne illness?
- A.
  
  Adolescents
- B.
  
  Alcoholics
- C.
  
  Elderly people
- D.
  
  Pregnant women
5.

Spreading bacteria to clean food from contaminated work surfaces, hands, utensils, or food is called:
- A.
  
  Botulism
- B.
  
  Cross-contamination
- C.
  
  Hygiene
- D.
  
  Food-borne illness
6.

Perishable foods can be left out at room temperature for :
- A.
  
  There is no safe time for foods to be left out
- B.
  
  More than four hours
- C.
  
  No more than two hours
- D.
  
  As long as you want as long as they are covered
7.

The " temperature danger zone" is:
- A.
  
  40 degrees-140 degrees F .
- B.
  
  65 degrees - 140 degrees F
- C.
  
  0- 100 Degrees F.
- D.
  
  180 degrees - 350 degrees F.
8.

The process of making something clean is called :
- A.
  
  Cross- contamination
- B.
  
  Pathogen
- C.
  
  Sanitize
- D.
  
  Temperature danger zone
9.

Which of these can be beneficial microorganisms:
- A.
  
  Fungi
- B.
  
  Yeast
- C.
  
  Bacteria
- D.
  
  All of the above
10.

Growth of bacteria can be prevented by:
- A.
  
  Thawing food, that's covered , on the countertop
- B.
  
  Putting perishable foods in the refrigerator
- C.
  
  Keeping cooked food out for less than 8 hours
- D.
  
  All of the above