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Hospitality Review

Quiz by Rebecca Thomson

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32 questions
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  • Q1
    This person sets the tone of what food safety activities will take place in a facility or classroom.
    Person in charge
  • Q2
    Types of contaminants include the following...
    Viruses or bacteria
    All of these options are correct
    Chemical pollutants
    Physical pollutants
  • Q3
    People who are highly susceptible to foodborne illness include...
    People who live with their extended families
    People in foreign countries
    Middle aged individuals
    None of these options are correct
  • Q4
    True or False: The young, old, immune and pregnant are the groups of people who are considered highly susceptible to foodborne illness.
  • Q5
    Which of the following are common mistakes that cause foodborne illness?
    Inadequate cooking temperatures/final temperatures
    All of the choices are correct
    Employees working while ill
    Inadequate handwashing

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