Microorganisms and Allergens

What is the primary reason to understand foodborne illnesses?

• To increase restaurant profits

• To prevent foodborne illness outbreaks

• To enhance food presentation

• To improve cooking skills

What does the acronym FAT TOM stand for?

• Fruits, Animals, Trees, Temperature, Oxygen, Minerals

• Fungi, Acidity, Temperature, Time, Oxygen, Moisture

• Food, Acidity, Temperature, Time, Oxygen, Moisture

• Food, Air, Temperature, Time, Oxygen, Minerals

What is the temperature danger zone?

• 135°F to 165°F

• 41°F to 135°F

• 0°F to 32°F

• 32°F to 41°F

What was the cause of the foodborne illness outbreak in the case study?

• Undercooked chicken

• Contaminated water

• Unwashed vegetables

• Expired dairy products

Which foods require time and temperature control for safety?

• Milk and eggs

• Bread and cereals

• Fresh fruits

• Canned vegetables

Which type of food is considered potentially hazardous?

• Dry pasta

• Canned beans

• White sugar

• Raw sprouts

What is a foodborne intoxication?

• Illness caused by allergic reactions to food

• Illness caused by eating food containing toxins

• Illness caused by physical contaminants in food

• Illness caused by eating food containing pathogens

What is the best way to prevent foodborne viruses?

• Cooking food at high temperatures

• Using preservatives

• Freezing food

• Practicing good personal hygiene

What condition is not necessary for viruses to grow?

• Moisture

• Oxygen

• None of the above

• Food

What is the primary method to control the growth of pathogens?

• Adding preservatives

• Controlling time and temperature

• Using organic ingredients

• Washing food with soap