FOOD CONTAMINATION CHAPTER 1

What is the definition of a foodborne illness?

• A. A disease transmitted to people by contaminated food.

• B. An illness caused by eating too much food.

• C. A reaction to a specific type of food, like an allergy.

• D. An illness caused by poor personal hygiene.

What is it called when microorganisms are transferred from a worker's hands to food?

• A. Food poisoning

• B. Cross-contamination

• C. Biological hazard

• D. Sanitization

Which of the following is an example of a biological contaminant?

• A. Pesticides

• B. Hair

• C. Viruses

• D. Cleaning products

Using the same cutting board for raw chicken and then for lettuce without washing it is an example of what?

• A. Poor personal hygiene

• B. A chemical contamination

• C. A physical contamination

• D. Cross-contamination

Which of the following is considered a chemical contaminant?

• A. Bandages

• B. Bacteria

• C. Cleaning products

• D. Pest droppings

Tags

NGSS.MS-LS2-4

Which type of hazard includes hair, dirt, and metal shavings?

• A. Biological

• B. Chemical

• C. Physical

• D. Microorganismal

According to the text, where can microorganisms be found?

• A. Only on unclean surfaces

• B. Only on people and in water

• C. Virtually everywhere

• D. Only in contaminated food

What is the first step to reducing the risk for foodborne illness?

• A. Cooking all food thoroughly

• B. Being aware of how microorganisms are transferred

• C. Washing hands after handling money

• D. Sanitizing all kitchen equipment

Which of these is NOT listed as a physical contaminant?

• A. Artificial fingernails

• B. Parasites

• C. Dirt

• D. Chipped equipment

Why is food handler training mandatory for licensed restaurants in Florida?

• A. To ensure employees know how to prepare complex recipes.

• B. To increase the speed of service during busy hours.

• C. Because food can easily be contaminated without proper procedures.

• D. To teach employees how to operate the cash register.