Food Safety Quiz

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Which group is considered susceptible to foodborne illness?

Newborns and less than 2 years old (correct)

Teenagers

Elderly

Middle-aged adults

What are the requirements for microorganisms to thrive in food?

Water and salt

Vitamins and minerals

Nutrients, pH, time, temperature, oxygen, and moisture (correct)

Proteins, fats, and carbohydrates

Which of the following is a potential food safety hazard?

Psychological

Physical

Chemical (correct)

Emotional

What is foodborne intoxication?

Eating food that contains toxins causing illness Signup and view all the answers

What is the most common symptom of foodborne illness?

Gastrointestinal disturbance Signup and view all the answers

Which of the following is a potential cause of foodborne illness?

Unsafe sources Signup and view all the answers

What are the requirements for microorganisms to thrive in food?

Nutrients, pH, time, temperature, oxygen, and moisture Signup and view all the answers

What type of food is considered potentially hazardous?

High in protein and moist Signup and view all the answers

What is the difference between foodborne intoxication and foodborne infection?

Foodborne intoxication is caused by ingesting food containing toxins, while foodborne infection is caused by ingesting food containing live bacteria Signup and view all the answers

Which group is considered susceptible to foodborne illness?

Newborns and less than 2 years old Signup and view all the answers

Food Safety Quiz

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Questions and Answers

Which group is considered susceptible to foodborne illness?

What are the requirements for microorganisms to thrive in food?

Which of the following is a potential food safety hazard?

What is foodborne intoxication?

What is the most common symptom of foodborne illness?

Which of the following is a potential cause of foodborne illness?

What are the requirements for microorganisms to thrive in food?

What type of food is considered potentially hazardous?

What is the difference between foodborne intoxication and foodborne infection?

Which group is considered susceptible to foodborne illness?

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