Biological Hazards
This factor DOES NOT affect bacterial growth.
1. Food
2. Acidity
3. Time and temp
4. Oxygen
5. Moisture
6. Quality
What is Quality?
Quality is a manufacture’s measure and not something to do with food safety.
This is NOT considered a chemical hazard.
1. Arsenic
2. Aflatoxin
3. Patulin
4. E. coli
What is E. coli?
E. coli is a bacteria.
This DOES NOT represent a physical hazard?
1. Wood
2. Peanuts
3. Bone
4. Metal
What are peanuts?
Peanuts are a normal food and would be chewed.
Food with this pH may be considered shelf stable.
1. 7.0 or lower
2. 7.0 or higher
3. 4.6 or higher
4. 4.6 or lower
What is 4.6 or lower?
There is an exception with packaged tomatoes at a pH of 4.7 or 4.8 and 4.6 is used for regulatory purpose.
This is NOT a food safety hazard.
1. Electrical
2. Chemical
3. Biological
4. Physical
What is Electrical?
This hazard is destroyed by freezing temperatures:
1. Parasites
2. Viruses
3. Bacteria
What are parasites?
Viruses and bacteria go dormant during freezing and are not destroyed.
Misused cleaning solutions could be a source of chemical contamination during food production.
1. True
2. False
What is True?
Cleaning solutions are unsafe for human consumption.
Chipped mixer blades could be an indicator for this physical hazard in a food.
1. Metal
2. Glass
3. Rocks
What is metal.
This method IS NOT a method used to control contamination, survival and growth of pathogens.
1. Labeling finished product
2. Preventing contamination by employees and equipment
3. Heat treatment
4. Water activity ≤ .85
What is labeling finished product?
These do not represent a chemical hazard.
1. Pesticides
2. Spore formers
3. Allergens
4. Shellfish toxins
What are spore formers?
Spore formers are a biological hazards.
Bacterial spores of this pathogen can grow and produce toxin:
1. Salmonella
2. Bacillus cereus
3. Listeria monocytogenes
What is Bacillus cereus?
Bacillus cereus is a spore former and the other two are vegetative.
Major food allergens must be placed on product labels.
1. True
2. False
3. It Depends
What is True?
All food allergens must be declared on the label according to Food Allergen Labeling and Consumer Protection Act (FALCPA).
Food preservatives destroy microorganisms so a heat treatment is not required.
1. True
2. False
What is False?
The purpose of preservatives is to extend the shelf life of food by inhibit the growth of microorganism but not destroy them.
This term describes the degree to which water is bound in food.
1. Aw
2. pH
3. D-value
4. Free chlorine value
What is Aw?
Sugar and salt are examples that affect the water activity to prevent the growth of microorganism.
Time and temperature are key control measures in food production used to control chemical hazards.
1. True
2. False
What is false?
Time and temperature are controls for bacteria.
This bacteria may contaminate any RTE food that is touched with bare hands and then time/temperature abused.
A. Salmonella spp.
B. Campylobacter jejuni
C. Shigella spp.
D. Staphylococcus aureus
What is Staphylococcus aureus?
The others are not usually found on human hands.
This may occur when peanuts are stored in warm, moist conditions:
1. Viruses
2. Mycotoxins
3. Pesticides
What are mycotoxins?
The others are not affected by temperature or humidity levels.
Clostridium botulinum spores are a food safety hazard is in vacuum packed products.
1. True
2. False
What is True?
The C. Bot spores need to be controlled so they do not germinate to produce toxin by either retort or refrigeration.
This treatment method does not destroy bacterial spores.
1. Heat treatment
2. Chemical treatment
3. Radiation treatment
4. Freezing
What is Freezing?
Freezing makes the spores go dormant but does not destroy the organism.
Timed thermal processing destroys all microorganisms.
1. True
2. False
3. It depends
What is, It depends?
Products are manufactured to be free from foodborne pathogens – other bacteria like thermophiles are not necessarily killed of during cooking processes.
Extreme thermal processes like retorting does not destroy thermophilic bacteria.
The safe holding temperature to prevent growth of viruses is:
1. 43°F
2. 30°F
3. None of the above
What is, None of the above?
There is no safe temperature.
This is NOT one of the eight major allergenic hazard.
1. Whey
2. Wheat
3. Strawberries
4. Coconuts
What are strawberries?
Strawberries is not one of the major eight allergens.
Which pathogens are capable of growing at freezing temperatures (≤32°F & 0°C)?
1. Listeria monocytogenes and Yersinia
2. Staphylococcus aureus and Yersinia
3. Salmonella and Campylobacter
4. Clostridium botulinum Type A and Listeria monocytogenes
What are Listeria monocytogenes and Yersinia?
The other are not capable of growing at those temperatures.
Note: Listeria monocytogenes and Yersinia grow very slowly, but they do grow.
Some processes require more than one control and this is called:
1. Hurdles
2. D-value
3. Water Activity
4. pH
What are Hurdles?
Hurdles method requires at least two controls be in place to control the growth of pathogens.
This is the primary concern when a processor making egg salad sandwiches and tuna sandwiches on the same production line doesn’t properly clean between products.
1. Cross-contamination
2. Allergen cross contact
3. Microbial growth
4. Production issues
What is allergen cross contact?
While the others are possible, the allergen cross-contact is the primary concern.