Foods 2 Module 1

What is the presence of any harmful substance or object in food?

• food

• contamination

• hazard

• food safety

The transfer of a hazard from one food item to another, usually from cooked to RTE.

• Cross-Contamination

• FATTOM

• food

• PIC

The safeguarding or protection of food from anything that could cause harm or injury is :

• foodborne illness

• hazard

• food safety

• intoxication

Three general categories of this that could cause harm to consumers:

• suppliers

• preparation

• temperatures

• hazard

Knowledge about safe food handling prevents foodborne illness.

• True

• False

Is NOT a potential negative impact of unsafe food handling:

• hospitalization and death

• decreased reputation due to customer complaint

• decreased insurance rates

• increased food cost due to contaminated food

The individual at a food establishment responsible for the operation at the time of inspection:

• PIC

• FATTOM

• PCO

• TCS

Is responsible for all foods EXCEPT animal products, regulates safety, issues recalls, and produces food code.

• USDA

• CDC

• FDA

• Local Health Dept

How often does the FDA produce new food codes?

• every year

• 2 years

• 3 years

• 4 years

Is responsible for ALL animal products and subsidized feeding programs.

• FDA

• USDA

• CDC

• Local Health Dept