Virtual Food Safety Exam! Trivia Quiz

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  • 1/9 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


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.

Virtual Food Safety Exam! Trivia Quiz - Quiz

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  • 2. 

    Bacteria grow especially well in food that are

    • 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.

    Correct Answer
    A. Warm, moist, contains protein, and has a pH that is neutral to slightly acidic.
    Explanation
    Bacteria need certain conditions to grow, and the answer choice that best provides these conditions is "Warm, moist, contains protein, and has a pH that is neutral to slightly acidic." Bacteria thrive in warm environments, as heat promotes their growth. Moisture is also essential, as it allows bacteria to absorb nutrients and reproduce. Bacteria require a source of protein for their metabolic processes, so food that contains protein is ideal for their growth. Additionally, bacteria prefer a pH level that is neutral to slightly acidic, as extreme pH levels can inhibit their growth.

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  • 3. 

    Employees should be trained in

    • Classical cooking techniques

    • Customer service

    • Union grievances

    • Personal Hygiene

    Correct Answer
    A. Personal Hygiene
    Explanation
    Employees should be trained in personal hygiene because it is essential for maintaining a clean and safe working environment. Personal hygiene practices, such as regular handwashing, wearing clean uniforms, and proper grooming, help prevent the spread of germs and foodborne illnesses. By training employees in personal hygiene, businesses can ensure that their staff members are knowledgeable about the importance of cleanliness and are equipped with the necessary skills to maintain hygiene standards. This training also demonstrates a commitment to food safety and customer satisfaction.

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  • 4. 

    A foodborne illness often caused by contaminated chicken and eggs is

    • Bacillus cereus gastroenteritis.

    • Salmonellosis.

    • Norovirus gastroenteritis.

    • Cyclosporiasis.

    Correct Answer
    A. Salmonellosis.
    Explanation
    Salmonellosis is a foodborne illness commonly caused by consuming contaminated chicken and eggs. It is caused by the Salmonella bacteria, which can contaminate these food products during production or handling. Symptoms of salmonellosis include diarrhea, abdominal pain, fever, and vomiting. It is important to handle and cook chicken and eggs properly to prevent the spread of Salmonella and reduce the risk of salmonellosis.

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  • 5. 

    Patients in a senior citizen facility can safely eat?

    • Raw Products

    • Alfa Sprouts

    • Pasteurized Products

    • Brie cheese

    Correct Answer
    A. Pasteurized Products
    Explanation
    Pasteurized products are safe for consumption because they have undergone a process called pasteurization, which involves heating the product to a specific temperature to kill harmful bacteria and pathogens. This process makes the products safe to eat, especially for vulnerable individuals such as senior citizens who may have a weaker immune system. Raw products, like raw meat or eggs, may contain harmful bacteria that can cause foodborne illnesses. Alfa sprouts can also carry bacteria if not handled properly. Brie cheese is a type of soft cheese that is typically made from unpasteurized milk, and consuming unpasteurized cheese can pose a risk, especially for individuals with weakened immune systems.

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  • 6. 

    The three factors that cause foodborne illness are

    • 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.

    Correct Answer
    A. Time-temperature abuse, poor personal hygiene, and cross-contamination.
    Explanation
    The correct answer is time-temperature abuse, poor personal hygiene, and cross-contamination. These three factors are known to cause foodborne illnesses. Time-temperature abuse refers to improper handling and storage of food, allowing it to be exposed to temperatures that promote bacterial growth. Poor personal hygiene involves not following proper handwashing practices, which can transfer harmful bacteria to the food. Cross-contamination occurs when bacteria from one food item is transferred to another, either through direct contact or through contaminated surfaces, utensils, or equipment. These factors can all lead to the contamination of food and the subsequent risk of foodborne illness.

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  • 7. 

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

    • Frozen corn

    • Baked potatoes

    • Sliced cucumbers

    • Instant soup mixes

    Correct Answer
    A. Baked potatoes
    Explanation
    Baked potatoes are the most likely to cause a foodborne illness because they are a starchy food that provides an ideal environment for bacteria to grow. When baked potatoes are cooked and then left at room temperature for an extended period of time, the bacteria called Clostridium botulinum can grow and produce a toxin that can cause botulism, a severe form of food poisoning. This is why it is important to properly store and handle baked potatoes to prevent bacterial growth and foodborne illnesses.

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  • 8. 

    The food service sanitation code requires that the temperature of potentially hazardous foods be refrigerated at or below.

    • 15 degrees Fahrenheit

    • 32 degrees Fahrenheit

    • 135 degrees Fahrenheit

    • 41 degrees Fahrenheit

    Correct Answer
    A. 41 degrees Fahrenheit
    Explanation
    The correct answer is 41 degrees Fahrenheit because the food service sanitation code mandates that potentially hazardous foods should be refrigerated at or below this temperature. This is important to prevent the growth of bacteria and ensure food safety. Keeping the temperature at 41 degrees Fahrenheit or below helps to slow down the growth of bacteria and maintain the quality of the food.

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  • 9. 

    Different form of bacterial cells that can survive some cooking and freezing temperatures are called

    • Pathogens.

    • Viruses.

    • Spores.

    • Parasites.

    Correct Answer
    A. Spores.
    Explanation
    Spores are a different form of bacterial cells that have a protective outer layer, allowing them to survive extreme conditions such as cooking and freezing temperatures. Pathogens, viruses, and parasites are not specifically known for their ability to survive these conditions. Therefore, the correct answer is spores.

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  • Current Version
  • Jan 30, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Jun 09, 2010
    Quiz Created by
    Ufsa
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