FSR Quiz

There are several types of risk in food handling, preparation, and storing risks, except...

• Safety Risk

• Physical Risk

• Chemical Risk

• Microbiological risk

Chemical hazards may lead to acute foodborne illness, chemical poisoning or food allergy.....

• True

• False

What is the danger zone temperature for food?

• 5°C - 50 °C

• 4°C - 60°C

• 50F - 150F

• 40°C-140°C

Below are three (3) practices to ensure a successful chemical control program. Except.....

• Receive raw materials from reputable suppliers that effectively control chemical hazards

• Training employees to follow safe handling and application procedures for sanitation

• Properly clean and remove all chemical residues from food contact surfaces

• Store chemicals anywhere in areas close with food and ingredient

List below is the example of food allergen, except.....

• Soybean

• Wheat

• Fish

• H2O

Older adults are less susceptible to nutritional risk compared to younger individuals due to their body's adaptability to age-related changes.

• True

• False

Which of the following can contribute to health risks triggered by nutrition?

• Genetic makeup

• Environmental factors

• Individual dietary habits

• Daily exercise routine

Which of the following can interfere with the ingestion, absorption, and metabolism of food, leading to health risks?

• Diseases and medications

• Proper hydration

• Regular meal timing

• Engaging in stress-reducing activities

The responsibility for preventing physical hazards in food lies solely with the consumer, and food manufacturers bear no responsibility.

• True

• False

What is a potential source of physical contaminants in food items?

• Organic ingredients

• Well-trained employees

• Properly maintained facilities

• Contaminated raw materials