17 Questions
What is the temperature danger zone for food, according to the text?
5°- 60°c
What is the primary cause of chemical contamination in food, according to the text?
Improper cleaning and sanitizing operations
Which of the following is a key principle of food preparation mentioned in the text?
Prepping food in small batches
Which of the following best describes foodborne illness?
A sickness experienced by some people after eating contaminated food
What does food safety primarily aim to prevent?
Foodborne illness
What is the proper temperature range for cooling food quickly to prevent pathogenic bacteria growth?
From 60°C to 4°C
What is the main purpose of food sanitation?
Maintaining cleanliness of equipment and facilities
What is the recommended temperature for storing refrigerated food to prevent bacterial growth?
4°C or lower
What is the significance of avoiding cross-contamination in food preparation?
Protecting against microbial contamination
Which of the following is a common type of food contaminant according to the text?
Pathogenic bacteria
What is the primary responsibility of individuals involved in food preparation?
Preventing foodborne illness
What type of microorganisms can be found in the category of Biological hazards in food safety?
Bacteria, viruses, parasites, fungi
What does the term 'Sanitary' in food safety primarily refer to?
Reducing the number of disease-causing microorganisms
Which factor plays a crucial role in Bacterial Growth when it comes to causing foodborne infections?
Oxygen availability
What is the primary focus of Cleaning in the context of food safety?
Removing visible soil from equipment surfaces
What does Spoilage refer to in the context of food safety?
Degrading food leading to changes in taste and smell
Which category of hazards can lead to illness through infection or intoxication by food consumption?
Biological Hazards
Test your knowledge on food safety including microorganisms such as bacteria, viruses, parasites, and fungi. Learn about the biological, chemical, physical hazards, allergens, cleaning processes, and bacterial hazards in food establishments.
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