Easy Questions: Average Questions:
1. Spreading of bacteria to clean food from 1. Which of the following foods is likely to
contaminated work surfaces, hands, utensils, or contain the MOST bacteria?
food is called… a. Frozen raw chicken
a. Botulism b. Recently cooked chicken
b. Cross-contamination c. An opened fizzy drink
c. Hygiene d. Bottled mayonnaise
d. Food-borne illness
2. How do you know if a beef burger has been
2. The process of making something clean is called… properly cooked and is safe to eat?
a. Cross-contamination a. After cutting it in half and you see the
b. Pathogen inside as red
c. Sanitize b. If you can see that it has been burnt
d. Temperature danger zone c. If you can see the outside of the burger is
evenly brown and when you cut it in the
3. What are the basic steps for washing hands? middle you can see that the meat is no
a. Wash thoroughly with water and dry. longer pink
b. Apply soap, wash thoroughly, rinse, and use d. Both b and c
paper towels
c. Apply soap, wash thoroughly 3. Which three major factors cause food
d. Apply soap, rinse, dry. contamination?
a. Physical, biological, and chemical
b. Physical, biological, and radiological
c. Physical, psychological and health
d. Physical, chemical, and psychosocial
Difficult Questions:
1. How can you tell if a food has enough bacteria to
cause food poisoning?
Answer: You can’t, it will appear normal.
Contaminated food CANNOT be identified by
smell, taste or looks (unless it’s under a
microscope)
2. What are the causes of food-borne illness?
Answer: Manufacturing mistakes, poor hygiene,
and exposure to person with contagious illnesses.
3. Most food allergies are caused by contact with the
proteins in milk, eggs, fish, shellfish, wheat,
peanuts, or soybeans. Persons with allergy can
only experience allergic reactions only by
consuming the food.
Answer: No, persons can have an allergic reaction
by cross-contact with the proteins in one of these
foods during food preparation. Cross-contact is
when the protein of an allergy-causing food comes
in contact with another food. Cross-contact can
happen when using the same oil, utensils, cutting
boards, food containers, gloves, fryers, and grills
both item of foods.