What's the Contaminant: (Biological, Chemical, or Physical)
Misc
100
What is any food that is edible without further washing or cooking? It includes washed, whole, or cut fruit and vegetables; deli meats; and bakery items.
Ready-To-Eat Food
100
What is a food most likely to cause a foodborne illness? A. Tomato Juice, B. Cooked Rice, C. Whole Wheat Flour, D. Powdered Milk
What is B. Cooked Rice
100
True or False: Baked potatoes are potentially hazardous foods.
What is true.
100
Salmonella is a _ contaminant.
What is biological.
100
One is not a common characteristic of potentially hazardous food: a. they are moist, b. they are dry, c. they have a pH that is neutral or slightly acidic, d. they contain protein.
What is d. they are dry
200
Abuse from allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms.
What is Time-Temperature Abuse
200
A disease carried or transmitted to people by food.
What is a foodborne illness.
200
Which item is a potentially hazardous food? a. raw carrots, b. dry rice, c. bread, d. raw bean sprouts
What is d. raw bean sprouts
200
Fish bones are a _ contaminant.
What is physical.
200
What occurs when microorganisms are transferred from one surface or food to another? A. Time-Temperature Abuse, B. Cross-Contamination, C. Poor Personal Hygene
C. Cross-Contamination
300
Science-based reference for retail food establishments on how to prevent foodborne illness.
What is FDA Food Code
300
For a foodborne illness to be considered an "outbreak", how many people must experience the same illness after eating the same food?
What is 2.
300
Which item is a potentially hazardous food? a. tofu, b. raw carrots, c. soda crackers, d. apples
What is a. tofu
300
Pesticides are a _ contaminant.
What is chemical
300
What is the reason elderly people are at a higher risk for foodborne illness?
Their immune systems have weakened with age.
400
Presence of harmful substances in food.
What is Contamination?
400
Which of the following is not among the 5 common factors responsible for foodborne illness? a. Purchasing food from unsafe sources, b. Failing to cook food adequately, c. Cooking food on the expiration date, d. Holding food at improper temperatures, e. Using contaminated equipment, f. Poor personal hygiene
What is C. Cooking food on the expiration date.
400
Which food is not potentially hazardous: a. sliced melons, b. limes, c. soy burger, d. milk
What is b. limes
400
The hazard that poses the greatest threat to food safety.
What is biological.
400
2 out of the 4 Characteristics of Potentially Hazardous Foods.
What are contains moisture, contains protein, has a neutral or slightly acidic pH, and requires time-temperature control.
500
The path food takes from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving.
What is Flow of Food?
500
Name the 5 populations at high risk for foodborne illness.
What are infants, pregnant women, elderly people, people taking certain medications, and people who are already seriously ill.
500
True or False: Cooked vegetables are potentially hazardous food.
What is true
500
True or False: Illness-causing microorganisms are responsible for the majority of foodborne-illness outbreaks.
What is true.
500
Some food safty hazards are introduced by humans or by the environment, while others occure naturally. Name the 3 categories of hazards.