A Trivia Quiz On Water And Sanitation!

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| By Mrgoodwin23
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Mrgoodwin23
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Quizzes Created: 8 | Total Attempts: 25,797
| Attempts: 478
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  • 1/8 Questions

    What is cross-contamination?

    • The transfer of microorganisms from one food or surface to another
    • The presence of harmful microorganisms in food
    • When someone becomes ill after having eaten food containing toxins
    • When more than two people become sick from eating the same food
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About This Quiz


What do you know about water and sanitation? Do you think you can pass this quiz? Access to clean water is essential for all people and gives families a safe, normal feeling. The purpose of sanitation is to provide these feelings when you go to the bathroom when showering or drinking water from the tap. If you would like to see more about water and sanitation, this is the quiz for you.

A Trivia Quiz On Water And Sanitation! - Quiz

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  • 2. 

    Three friends ate a sausage pizza and fell ill with yersinosis. It was later determined that the sausage had been time-temperature abused. This is an example of?

    • Cross-contamination

    • A foodborne illness outbreak

    • Food irradiation

    • Stationary phase

    Correct Answer
    A. A foodborne illness outbreak
    Explanation
    The given scenario describes a situation where three friends became ill after eating a sausage pizza that had been time-temperature abused. This indicates that the food they consumed was contaminated and caused them to fall ill. Therefore, the correct answer is a foodborne illness outbreak.

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  • 3. 

    All of the following are considered potentially hazardous food, except

    • Ground beef

    • Raw oysters

    • Cranberry juice

    • Garlic-and-oil dressing

    Correct Answer
    A. Cranberry juice
    Explanation
    Cranberry juice is not considered potentially hazardous food because it has a low pH level and high acidity, which inhibits the growth of bacteria. On the other hand, ground beef, raw oysters, and garlic-and-oil dressing are all examples of potentially hazardous foods as they have a higher risk of bacterial contamination and can cause foodborne illnesses if not handled and stored properly.

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  • 4. 

    The "flow of flood" refers to the?

    • Amount of time food is left in storage

    • Proper food-storage methods

    • Path that food travels through an establishment

    • Amount of time it takes to prepare a dish

    Correct Answer
    A. Path that food travels through an establishment
    Explanation
    The "flow of flood" refers to the path that food travels through an establishment. This means it refers to the movement of food from the moment it enters the establishment, through storage, preparation, cooking, and serving. It is important to ensure that food flows smoothly and safely through each step of the process to prevent contamination and ensure food safety.

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  • 5. 

    Which of the following is not considered a potentially hazardous food?

    • Soy Burger

    • Swiss Cheese

    • Cooked Beans

    • Dried Parsley

    Correct Answer
    A. Dried Parsley
    Explanation
    Dried parsley is not considered a potentially hazardous food because it does not contain the same characteristics that make other foods potentially hazardous. Potentially hazardous foods are those that have a high moisture content and a neutral or slightly acidic pH, which create an environment for bacterial growth. Dried parsley has a low moisture content and a low pH, making it less susceptible to bacterial growth and therefore not considered potentially hazardous.

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  • 6. 

    Which type of food would be the most likely to cause foodborne illness?

    • Frozen corn

    • Baked Potatoes

    • Sliced Cucumber

    • Instant soup mixes

    Correct Answer
    A. Baked Potatoes
    Explanation
    Baked potatoes are more likely to cause foodborne illness compared to the other options because they are often prepared and stored at room temperature for extended periods of time. This allows bacteria like Clostridium botulinum to grow and produce toxins that can cause illness. Frozen corn, sliced cucumber, and instant soup mixes are typically processed and stored under conditions that inhibit bacterial growth, reducing the risk of foodborne illness.

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  • 7. 

    If plant food is heat-treated,

    • Its shelf life can be extended

    • It is considered potentially hazardous food

    • It tastes better

    • It must not be mixed with other food

    Correct Answer
    A. It is considered potentially hazardous food
    Explanation
    If plant food is heat-treated, it is considered potentially hazardous food. Heat treatment can create an environment conducive to the growth of harmful bacteria, such as Salmonella or E. coli, which can cause foodborne illnesses. Therefore, heat-treated plant food may pose a higher risk to human health compared to non-heat-treated plant food.

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  • 8. 

    Which of the following is not considered a potentially hazardous food?

    • Sliced watermelon

    • Alfalfa sprouts

    • Baked pears

    • Chopped celery

    Correct Answer
    A. Chopped celery
    Explanation
    Chopped celery is not considered a potentially hazardous food because it has a low pH level and a low water activity, making it less likely to support the growth of harmful bacteria. Potentially hazardous foods are those that have the right conditions for bacterial growth, such as high protein or moisture content. Sliced watermelon, alfalfa sprouts, and baked pears have higher moisture content and can support bacterial growth if not stored properly.

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  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Aug 23, 2010
    Quiz Created by
    Mrgoodwin23
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