Chapter One
Chapter Two
Chapter Three
Chapter Four
Bonus
100
What is FATTOM?
Food, Acidity, Time, Temperature, Oxygen, Moisture.
100
What is the leading cause of foodborne illness?
Bacteria.
100
What are the three major toxic metals?
Lead, Copper, Zinc.
100

Touching or blowing your nose can do what?

Contaminate Food
100
You can lose restuarant reputation because of....
A foodborne illness outbreak.
200
What three categories are potential hazards to food safety?
Biological, Chemical, and Physical.
200
What are the four types of pathogens that can contaminate food?
Viruses, Bacteria, Parasites, and Fungi.
200

What are two of the most common food allergens?

Milk and dairy products, Eggs, Fish and Shellfish, Wheat, Soy and soy products, Peanuts and tree nuts.

200

How long should you wash your hands?

20 seconds.

200

What is the foodborne illness that can come from cow intestine?

E. Coli

300
What are the populations at high-risk for foodborne illness?
Elderly people, Infants, Pregnant women, People with cancer and People with HIV/AIDS.
300
Milk and dairy, eggs, poultry, and shellfish are all examples of...
Foods that are most likely to become unsafe.
300
Wheezing, hives, and abdominal cramps can be results of?
An allergic reaction.
300

What should you remove before going to the restroom?

Apron

300
Molds and yeasts are forms of?
Fungi.
400
How can food become unsafe?
Time-Temperature Abuse, Cross-Contamination,Poor Personal Hygiene, and Purchasing Food From an Unreputable Suppliers.
400

What type of food can a parasite be found in?

Deer meat, wild game

400
What kind of contaminants are dirt and metal shavings?
Physical.
400
What jewelry is acceptably while handling food?
A plain band.
400

What is the most common general food allergy worldwide in children?

The number one most common general allergy worldwide food allergen is cow's milk in children and shellfish in adults.




500

What is the greatest threat to food safety?

Pathogens.

500

What are the two major foodborne illnesses can be prevented by personal hygiene?

Hepatitis A, Norovirus, Salmonella, E. Coli 

500

What is cross contact?

The accidental transfer of a food allergen or gluten from a food, surface, or utensil to a food that is meant to be allergen-free.

500

Where should you wash your hands in the restaurant kitchen?

Handwashing sink

500

What agency tracks and monitors health trends, infectious disease outbreaks, and chronic conditions by collecting data from laboratories and healthcare providers.

CDC
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