Question

8 multiple choice 1 point
blood from a cut on an uncleaned knife is an example of which type of contaminant?
○ chemical contaminant
○ physical contaminant
○ biological contaminant

9 multiple choice 1 point
when in doubt, ________.
○ make sure it doesnt smell.
○ risk it.
○ heat it up hotter.
○ throw it out.

10 multiple choice 1 point
what is the correct temperature range for the temperature danger zone?
○ 0°f - 165°f
○ 41°f - 135°f
○ 35°f - 140°f
○ 50°f - 160°f

11 multiple choice 1 point
how long is too long for food to sit out in the temperature danger zone?
○ 4 hours
○ 1 hour
○ 7 hours
○ 2 hours

Explanation:

Question 8

Biological contaminants include organisms or their by - products like blood (which can carry pathogens). Chemical contaminants are substances like cleaners, and physical contaminants are objects like glass. So blood from a cut is a biological contaminant.

In food safety, when you are unsure about the safety of food (e.g., if it's spoiled, not stored properly), the safest practice is to throw it out. Smelling isn't a reliable test, risking it can cause illness, and heating hotter doesn't fix all safety issues.

The Temperature Danger Zone, where bacteria grow rapidly in food, is defined as \(41^{\circ}\text{F}- 135^{\circ}\text{F}\). Temperatures outside this range (either too cold or too hot) inhibit bacterial growth.

Answer:

Biological contaminant

Question 9