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Test Physical contamination by food
Agenda
QUESTION 1: WHAT IS MEANT BY PHYSICAL CONTAMINATION OF FOOD ACCORDING TO THE TEXT?
The presence of bacteria in food
The introduction of foreign particles or foreign bodies into food
Prolonged exposure of food to the sun
The addition of chemical additives to food
QUESTION 2: WHICH OF THE FOLLOWING IS NOT MENTIONED AS A CAUSE OF PHYSICAL CONTAMINATION OF FOOD IN THE TEXT?
Handling errors
Packaging defects
Drinking water contamination
Cross contamination
QUESTION 3: WHAT IS A COMMON EXAMPLE OF PHYSICAL CONTAMINATION OF FOOD ACCORDING TO THE TEXT?
Contamination with industrial chemicals
Contamination with insect-borne viruses
Inclusion of bones or bones in foods such as fish
Contamination with undeclared allergens
QUESTION 4: WHAT MEASURE IS MENTIONED IN THE TEXT AS A WAY TO PREVENT PHYSICAL CONTAMINATION OF FOOD IN PRODUCTION?
Increase cross-contamination
Failure to perform quality inspections
Implement rigorous quality controls
Do not wash kitchen utensils
QUESTION 5: WHAT IS ONE OF THE HEALTH RISKS ASSOCIATED WITH PHYSICAL CONTAMINATION OF FOOD MENTIONED IN THE TEXT?
Skin lesions
Damage to the nervous system
Injuries to the mouth or gastrointestinal tract
Heart problems
QUESTION 6: WHAT CAN HAPPEN AS A RESULT OF INCIDENTS OF PHYSICAL CONTAMINATION OF FOOD, ACCORDING TO THE TEXT?
Increased consumer confidence
Loss of consumer confidence and rejection of food products
Reduced need for quality inspections
Cost reduction for food companies
QUESTION 7: WHAT IS MENTIONED IN THE TEXT AS A COMMON CAUSE OF PHYSICAL CONTAMINATION RELATED TO PACKAGING?
Use of non-organic ingredients
Poor home storage
Using low-quality cooking utensils
None of the above
QUESTION 8: WHAT IS ONE STRATEGY MENTIONED IN THE TEXT TO PREVENT PHYSICAL CONTAMINATION OF FOOD RELATED TO HANDLING?
Use more pesticides in agriculture
Not reading food labels
Proper washing and peeling of fruits and vegetables
Increase cross-contamination between raw and cooked foods
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