Safe Plates Review Modules 1 and 2

From the lists below, which one best describes those who are most susceptible to Foodborne Illness?

• Young, Old, Pregnant, Immune compromised

• Young, Old, People, Infants

• You, Old, Pregnant, Immune Compromised

• Young, Old, Pregnant, Infants

What are the three type of contamination hazards?

• Physical, Chronic, Environmental

• People, Chemical, Biological

• Physical, Chemical, Biological

• Physical, Contamination, Bleach

What is an example of a Physical Hazard?

• Mold

• Fungus

• Bleach

• Dirt

What is an example of a Chemical Hazard?

• Bleach

• Dust

• Parasite

• Bacteria

What is an example of a Biological Hazard?

• Bacteria

• Dust

• Bleach

• Clorox

What is a pathogen?

• An animal

• Water

• A microorganism that causes disease

• A Chemical

Which is NOT a source of pathogens?

• Food Handlers

• Pets/Pest

• Water & Ice

• Sanitizer

Which below is one of the five factors for foodborne illness?

• Proper Personal Hygiene

• Cooking food to the correct temperature

• Food purchased from an unsafe source

• None of the above

What is a commercially processed food?

• A food that is natural

• A food that is mass produced

• A food that has allergens

• A food that has undergone temperature treatments

What is temperature abuse

• When food is in the danger zone too long

• Food is injected with poison

• Incorrect reading on thermometer

• When food reaches 135°F or higher