Food Safety and Hygiene Quiz

What are the three main factors that cause food spoilage?

• Physical Spoilage

• Chemical Spoilage

• Microbial Spoilage

What are some examples of physical spoilage?

• Damage to the food’s surface

• Loss of moisture

• Loss of aroma

• Presence of unwanted objects

What is the purpose of pasteurization?

• To destroy harmful bacteria

• To enhance flavor

• To improve texture

What temperature should food be cooked to in order to kill Salmonella?

• At 60°C

• Below 60°C

• At 100°C

• Above 65°C

What is the incubation time for Salmonella?

• 24-72 hours

• 8-48 hours

• 4-6 hours

What are the characteristics of non-perishable foods?

• Low moisture and fat

• High moisture and fat

• Requires refrigeration

What is the goal of food storage?

• Prevent contamination

• Enhance flavor

• Increase shelf life

What does vacuum packaging do?

• Adds moisture to the food

• Increases temperature

• Removes oxygen from the packaging

What is the effect of freezing on microorganisms?

• Make them cold

• Kills all microbes

• Increases growth

• Slows growth

What is the main cause of bacterial food poisoning?

• Contaminated ingredients

• Improper cooking

• Cross-contamination