Food Safety Glossary
Authored by Lynn Sargeson
Social Studies
Professional Development
Used 6+ times
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12 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cross contamination can best be described as_____
Cold and flu symptons
Bacteria lying dormant
the transfer of bacteria
A warning sign
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Detergant are used to
To sanitize the work area
To remove grease and dirt
clean the inside of a fridge
clean an oven
3.
MULTIPLE SELECT QUESTION
45 sec • 2 pts
"Danger zone" is it
when bacteria are dormant
when bacteria are active
when bacteria are killed
When bacteria multiply
4.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Food poisoning can best be described as
Illness that occurs when contaminated food is eaten
Just a 24hr bug
Needing hospital treatment
Dizzy spells
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Control measures are important because _________
Crowds will be dispersed
Food will be unsafe
Food safety hazards are reduced
Deliveries will be late
6.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
"HACCP" is
A way of monitoring fridge temperatures
A system that enables the dishwasher to run efficiently
A system that controls potential hazards
Control of chemiocals
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Disinfectants help to
Reduce grease and dirt
Reduce freezer burn
Reduce strong smells
Reduce bacteria to safe levels
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