ProStart : ch. 6 - intro to food safety

Most disease-causing pathogens grow well on food that is in a temperature range between ( also known as the TDZ)

• 0°F and 32°F

• 32°F and 40°F

• 41°F and 135°F

• 100°F and 165°F

Which pathogen is a virus?

• E. coli
• Salmonella
• Clostridium
• Hepatitis A

Why are infants at a higher risk for foodborne illness?

• They do not eat a wide variety of foods.
• Their immune system is not full developed.
• They are more likely to suffer allergic reactions.
• Their appetites are not strong.

How many people eating the same food from the same establishment does it take to constitue a foodborne illness outbreak?

• 5
• 3
• 7
• 2

Chemicals should be kept

• with foodservice equipment.
• on a shelf above food preparation areas.
• in the dry food storage area.
• in a separate area away from food.

The acronym FAT TOM includes

• food, allergens, and temperature.
• Flavor, time, and temperature.
• food, oxygen, and moisture.
• time, temperature, and management.

What are the 3 types of Hazards for Food?

• Biological, Physical, and Bacterial
• Biological, Mental , and Bacterial
• Physical, Bacterial, and Chemical
• Biological, Physical, and Chemical

A definition of microorganism is...

• small, living organisms, only visible through microscope
• bacteria
• small bugs that eat old food
• parasites

The four types of pathogens that can contaminate food and cause food borne illness are...

• bacteria, fungi, germs, virus
• fungi, parasites, bacteria, virus
• biological, physical, chemical, bacterial
• fungus, bacteria, virus, and contamination

TCS Foods mean they are...

• Totally Controlled Sanitation

• Three Contaminate Safe

• Time and Temperature Controlled for Safety

• Time Controlled Sanitation