Food Contaminants
a year ago
chefguerra0
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43 QuestionsShow answers- Question 130 secondsQ.
Food safety is the practice of handling food in ways that prevent contamination or spoilage.
answer choices - Question 230 secondsQ.
What should be done if there is ANY doubt regarding the quality and safety of food?
answer choices - Question 330 secondsQ.
Match the contaminant with the appropriate category: Animal bones
answer choices - Question 430 secondsQ.
Match the contaminant with the appropriate category: Rocks/stones
answer choices - Question 530 secondsQ.
Match the contaminant with the appropriate category: Cleaning supplies
answer choices - Question 630 secondsQ.
Match the contaminant with the appropriate category: Bacteria
answer choices - Question 730 secondsQ.
Microorganisms can easily be seen by the human eye, and present no danger to the safety of food.
answer choices - Question 830 secondsQ.
A contaminant is any microorganism or substance that can contaminate food or preparation equipment. Contaminants can be biological, physical or chemical.
answer choices - Question 930 secondsQ.
Match the contaminant with the appropriate category: Broken glass
answer choices - Question 1030 secondsQ.
Jewelry on the arms and hands can contribute to physical hazards in foods.
answer choices - Question 1130 secondsQ.
Match the contaminant with the appropriate category: Pesticides
answer choices - Question 1230 secondsQ.
Using a knife to cut raw chicken on a cutting board would make it unsanitary to use on other foods due to cross contamination.
answer choices - Question 1330 secondsQ.
Match the contaminant with the appropriate category: Parasites
answer choices - Question 1430 secondsQ.
Match the contaminant with the appropriate category: Virus
answer choices - Question 1530 secondsQ.
Farmer’s crops becoming contaminated by pesticides is an example of direct contamination.
answer choices - Question 1630 secondsQ.
Pouring used grease down the sink could clog pipes, and contaminate the water system.
answer choices - Question 1730 secondsQ.
Match the contaminant with the appropriate category: Soaps
answer choices - Question 1830 secondsQ.
The proper procedure for washing hands is to use warm/hot, soapy water for a minimum of 2 minutes, and dry with a disposable towel.
answer choices - Question 1930 secondsQ. What type of contaminant is this?answer choices
- Question 2030 secondsQ. What type of contaminant is this?answer choices
- Question 2130 secondsQ. What type of contaminant is this?answer choices
- Question 2230 secondsQ. What type of contaminant is this?answer choices
- Question 2330 secondsQ. What type of contaminant is this?answer choices
- Question 2430 secondsQ. What type of contaminant is this? (fingernail)answer choices
- Question 2530 secondsQ. What type of contaminant is this? (Ammonia)answer choices
- Question 2630 secondsQ. What type of contaminant is this?
(sick person sneezes on your food)answer choices - Question 2730 secondsQ. What type of contaminant is this?answer choices
- Question 2830 secondsQ. What type of contaminant is this?answer choices
- Question 2930 secondsQ.
Marlene put a large stock pot on the shelf below the dishwasher detergent. What risk of contamination is presented by this situation? (4.4)
answer choices - Question 3030 secondsQ.
Jack ripped open a box of lettuce, and two staples flew off. What kind of contamination may occur in this situation? (4.4)
answer choices - Question 3130 secondsQ.
When transferring a cleaning chemical to a spray bottle, you must _______. (4.4)
answer choices - Question 3230 secondsQ. Biological contaminants consist ofanswer choices
- Question 3330 secondsQ. Chemical contaminants consist ofanswer choices
- Question 3430 secondsQ.
True or False: When cutting it is okay to be crowded.
answer choices - Question 3530 secondsQ.
True or False: You should always hand wash your knives.
answer choices - Question 3630 secondsQ.
Why should you never wash knives in the dishwasher?
answer choices - Question 3730 secondsQ. You are more likely to cut yourself with a sharp knife than a dull knife.answer choices
- Question 3830 secondsQ. Toby places a damp washcloth under his cutting board to steady it.answer choices
- Question 3930 secondsQ. Never leave your knife in:answer choices
- Question 4030 secondsQ. What is true about knife safety?answer choices
- Question 4130 secondsQ. How should a knife be carried?answer choices
- Question 4230 secondsQ.
Look at this picture is this the corect way to hold the food as you are cooking?
answer choices - Question 4320 secondsQ. The tool chefs use to sharpen a knife is called:answer choices
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