FOOD CONTAMINATION CHAPTER 1

A. A disease transmitted to people by contaminated food.

B. An illness caused by eating too much food.

C. A reaction to a specific type of food, like an allergy.

D. An illness caused by poor personal hygiene.

A. Food poisoning

B. Cross-contamination

C. Biological hazard

D. Sanitization

A. Pesticides

B. Hair

C. Viruses

D. Cleaning products

A. Poor personal hygiene

B. A chemical contamination

C. A physical contamination

D. Cross-contamination

A. Bandages

B. Bacteria

C. Cleaning products

D. Pest droppings

A. Biological

B. Chemical

C. Physical

D. Microorganismal

A. Only on unclean surfaces

B. Only on people and in water

C. Virtually everywhere

D. Only in contaminated food

A. Cooking all food thoroughly

B. Being aware of how microorganisms are transferred

C. Washing hands after handling money

D. Sanitizing all kitchen equipment

A. Artificial fingernails

B. Parasites

C. Dirt

D. Chipped equipment

A. To ensure employees know how to prepare complex recipes.

B. To increase the speed of service during busy hours.

C. Because food can easily be contaminated without proper procedures.

D. To teach employees how to operate the cash register.