Ch. 12 Food Safety & Sanitation Quiz

Which of the following describes a foodborne illness outbreak?

• two or more people get sick after eating different foods

• two or more people get sick after eating the same food

• one person gets ill after eating food

• one person gets ill from eating undercooked food

Why are older people at a higher risk for foodborne illness?

• They don't eat as much.

• They usually spend more time in a hospital than younger people.

• Their immune systems have weakened.

• Older people have more allergies.

Th following is a direct result of how a restaurant would be affected by an outbreak.

• Higher reviews online

• Increase in business

• Insurance premiums go up

• Increase in people who would like to be hired

This model assists all levels of government in establishing safe foodservice regulations.

• OSHA Job Safety & Health Standards.

• Safety Status Guide.

• Food Audit Checklist.

• Food Code.

Something with a potential to cause harm is called a

• pathogen.

• risk.

• contaminant.

• hazard.

Three categories of food safety hazards include biological, chemical, and ____.

• physical.

• environmental.

• thermal.

• temporal.

Which type of contaminant is glass from a broken lamp?

• Physical

• Chemical

• Biological

• Environmental

Microorganisms, such as bacteria and viruses, are which type of contaminant?

• Environmental

• Physical

• Chemical

• Biological

If FAT TOM conditions (food, acidity, temperature, time, oxygen, moisture) are not controlled, bacteria doubles every

• hour.

• two hours.

• 20 minutes.

• 45 minutes.

The temperatures between 41°F and 135°F is called _____ because bacteria will grow and thrive well.

• critical control point.

• ideal growth zone.

• temperature danger zone.