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
Could touching your nose contaminate food?
Yes.
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 the most common food allergens?
Milk and dairy products, Eggs, Fish and Shellfish, Wheat, Soy and soy products, Peanuts and tree nuts.
200
What is the third step to properly washing your hands?
Scrub hands and arms vigorously for 10-15 seconds.
200
What are four characteristics of bacteria that cause foodborne illness?
Temperature, growth, form, toxin production.
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
Hand practices, personal cleanliness, and clothing are all part of...
A good personal hygiene program.
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
Is Clostridium perfringend gastroenteritis a Bacteria, Virus, Parasite, or Toxin?
Bacteria.
400
What kind of contaminants are dirt and metal shavings?
Physical.
400
What jewelry is acceptably while handling food?
A plain band.
400
What are the most common tree nuts?
Pecans and walnuts.
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, and Norovirus Gastroenteritis.
500
Terrorists, Former Employees, Vendors, and Competitors may possibly...
Deliberately contaminate food.
500
Where in the kitchen is it acceptable to drink out of a covered container with a straw?
Prep and dishwashing areas.
500
Should you wash your hands after touching your own clothing?
Yes.
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