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Food Safety and Sanitation

Quiz by Christi Crowe

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20 questions
Show answers
  • Q1
    Illness from contaminated food, could be physical, chemical, or a biological hazard
    Food Borne Illness
    30s
  • Q2
    Bacterial food borne illnesses are the most common
    Most common form of F.B.I
    30s
  • Q3
    Of food borne illnesses can be prevented by proper food handling
    95%
    30s
  • Q4
    How long you should wash your hands so you don't spread germs
    20 seconds
    30s
  • Q5
    Bacteria from one food sources gets into another
    Cross Contamination
    30s
  • Q6
    41-135
    Temperature Danger Zone
    30s
  • Q7
    Elderly, infants/young children, pregnant women, and people with compromised immune systems
    People commonly affected by F.B.I
    30s
  • Q8
    hair, rodent hair, glass, or bugs
    Physical contaminants
    30s
  • Q9
    insecticides/pesticides, herbicides, industrial chemicals
    Chemical contaminants
    30s
  • Q10
    Fungi, parasites, and bacteria
    Biological contaminants
    30s
  • Q11
    Commonly associated with poultry, raw eggs, reptiles, and amphibians
    Salmonella
    30s
  • Q12
    Commonly associated with deli meats, soft cheeses, and hot dogs. Extremely dangerous for pregnant women because of increased risk of miscarriage
    Listeria
    30s
  • Q13
    Paralytic toxin that is commonly associated with home and store bought canned goods as well as honey.
    Botulism
    30s
  • Q14
    Commonly associated with unpasteurized milk and contaminated water is the #1 cause of diarrheal illness in the U.S.
    Campylobacter
    30s
  • Q15
    Commonly associated with undercooked ground beef. Person to person infection is also common because it is found in the digestive tract
    E-Coli
    30s

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