(TOPIC 1) Food Safety and Sanitation

What are the key ways to prevent foodborne illness?

• Avoiding exercise

• Not washing hands

• Controlling time and temperature

• Using expired ingredients

Who are the most at risk for foodborne illness?

• Teenagers

• Pregnant or lactating women

• Athletes

• Middle-aged adults

What are contaminants that can come from in food safety?

• Electronics

• Soil

• Air

• Clothing

What is the role of food handlers in preventing food poisoning?

• They have no role

• They only serve food

• They are the biggest threat to food safety

• They are not important

What is the FDA Food Code?

• A recipe book

• A fashion magazine

• A model food safety code

• A travel guide

What is the purpose of getting certified in food safety?

• To ignore best practices

• To increase food spoilage

• To decrease industry standards

• To demonstrate knowledge of food safety

What are common accidents in food establishments?

• Fires and explosions

• Slips and falls

• Earthquakes

• Tornadoes

What is the flow of food?

• The flow of air in a room

• The steps food goes through from harvest to consumption

• The flow of water in a river

• The flow of electricity in a circuit

What is the purpose of Hazard Analysis Critical Control Point (HACCP)?

• To create hazards

• To analyze hazards

• To control hazards

• To ignore hazards

What is the impact of foodborne illness on the economy?

• Minor inconvenience

• Major burden

• Positive impact

• No impact