Food Safety

It refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.

• Food contamination

• Cross-contamination

• Temperature Danger Zone

It refers to the occurrence when bacteria and viruses are transferred from a contaminated food or surface such as a chopping board and utensils to other food

• Cross-contamination

• Temperature Danger Zone

• Personal Hygiene

It refers to the condition that is caused by eating food that is contaminated by bacteria or other harmful substances.

• Food poisoning

• Temperature Danger Zone

• Typhoid Mary

Which group who are less at-risk of acquiring food-borne illnesses?

• Healthy Adult Population

• Elderly Population

• Sickly people

• Young Children

Which of the following is not considered an unsafe food handling practice?

• No frequent hand washing

• Coughing or sneezing on food

• Handwashing

• Dirty uniform

Using the same cutting boards and utensils for raw and cooked foods is okay. It is considered safe.

• True

• False

Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later

• True

• False

Which of the following defines the concept of food safety?

• A person who directly engages in the handling of food, or who handles surfaces likely to come into contact with food, for a food business.

• The assurance/guarantee that food will not cause harm to the consumers when it is prepared and/or eaten according to its intended use

• It is caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins

It refers to measures and conditions necessary to control hazards that could lead to food-borne illness

• Cross-contamination

• Food Hygiene

• Food Poisoning

It referes to a person who directly engages in the handling of food, or who handles surfaces likely to come into contact with food, for a food business.

• Food handler

• Food Safety Officer

• Food establishment Owner