Food safety is applied as a scientific discipline describing handling, preparation, and food storage in ways that prevent foodborne illnesses. Some unique routines and checks can be made to make sure that you are preparing food safely and avoiding potential health hazards. If you want to learn more about food safety, this is the quiz for you.
Frozen corn
Baked potatoes
Sliced cucumbers
Instant soup mixes
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.
Raw Products
Alfa Sprouts
Pasteurized Products
Brie cheese
Contamination, improper use of thermometers, backflow.
Control points, critical control points, and critical limits.
Time-temperature abuse, poor personal hygiene, and cross-contamination.
Potentially hazardous foods, the flow of food, and temperature of food.
15 degrees
32 degrees
135 degrees
41 degrees
Warm, moist, contains protein, and has a pH that is neutral to slightly acidic.
Cool, dry, low in protein, and high in acid.
Very hot, wet, calcium rich, and neutral.
Ccool, dry, and metallic.
0 degrees to 175 degrees
41 degrees to 135 degrees
70 degrees to 140 degrees
No of the above
Bacillus cereus gastroenteritis.
Salmonellosis.
Norovirus gastroenteritis.
Cyclosporiasis.
Classical cooking techniques
Customer service
Union grievances
Personal Hygiene
Pathogens.
Viruses.
Spores.
Parasites.
Wait!
Here's an interesting quiz for you.