Food Safety

Foodborne Illness

100

This is used in making blue veined cheeses, soft cheese and soy sauce.

What is mold?

200

These are the 3 types of hazards to food.

What are biological, physical and chemical.

300

This parasite is found in raw and lightly cooked seafood.

What is anisakis?

400

The temperature range in which pathogenic bacteria multiplies most rapidly is called__________.

What is the danger zone?

500

Name the 6 requirements  that enable disease causing bacteria. (HINT: acronym)

F- food

A-acidity level

T- temperature 

T- time

O- oxygen needed

M- Moisture

Food Safety Control

100

The basis of food safety regulations is to make sure that food offered to consumers is  _______ (HINT: 3 things)

What is safe, unadulterated, and honestly presented?

200

This best know and most widely used food safety management system is called.......

What is HACCP- Hazard Analysis Critical Control Point?

300

This is an action designed to eliminate a hazard or to reduce the risk from it to an acceptable level.

What is control or control measure?

400

Anything biological, physical or chemical that could cause harm to the consumer.

What is a foodborne hazard?

500

The first HACCP principle is ............

What is conduct a hazard analysis?

True or False

100

The CDC publishes updates on the Food Code.

False 

200

Physical and chemical hazards cause the greatest number of food safety problem.

False

300

The minimum internal temperature for ground beef and pork is 111^o F.

False. The temperature should be 155^o F.

400

Handwashing sinks must provide water at a temperature of at least 100^o F -108^o F.

True

500

The internal/core temperature is at the center to thickest part of the food.

True

Food Safety Potpourri

100

This type of bacteria needs oxygen to reproduce.

What are aerobes?

200

This is an an organism that causes disease.

What is a pathogen?

300

These are the main chemicals used for cleaning.

What are detergents?

400

True or False. When washing your hands use any sink that has soap.

False. Use a sink designated for handwashing.

500

True or False. Food must be immediately stored after inspection.

True.

Food Safety Definitions

100

The presence of pests is called this.

What is an infestation.

200

This is a reverse flow of contaminated water into potable water supplies.

What is backflow?

300

This is a very small life form including bacteria viruses, molds, yeasts and parasites.

What is a microorganism or microbe?

400

This is the time it takes for the symptoms of a foodborne illness to start after contaminated food has been eaten.

What is onset?

500

This is a person who carries pathogenic microorganisms without suffering systems.

Who is a carrier?