Food Safety: Contamination, Pathogens, and FATTOM Quiz

Which of the following is NOT one of the three main causes of food contamination?

• Chemical
• Physical
• Biological
• Technological

What does FATTOM stand for in the context of bacterial growth conditions?

• Food, Acidity, Temperature, Time, Oxygen, Moisture
• Fungi, Aeration, Toxins, Timing, Osmosis, Microbes
• Flavor, Aroma, Texture, Taste, Odor, Mouthfeel
• Freezing, Acidification, Thawing, Thermal processing, Oxidation, Microwaving

Which type of contaminant is most often the cause of foodborne illness?

• Chemical
• Physical
• Biological
• Technological

What is the primary source of contamination in the cycle of transmission?

• Food
• Food Handler
• Environment
• Transportation

Which of the following is an example of indirect transmission (cross-contamination)?

• A food handler sneezing directly onto food
• Raw meat juices dripping onto fresh produce
• Using a cutting board to cut raw chicken and then vegetables without cleaning
• A fly landing on prepared food

Which of the following is NOT considered a pathogen that can cause foodborne illness?

• Bacteria
• Viruses
• Parasites
• Probiotics

What is the temperature range of the 'Danger Zone' where bacteria can grow and multiply rapidly?

• 0°C to 40°C
• 4°C to 60°C
• 10°C to 50°C
• 20°C to 80°C

Which of the following foods is considered LESS hazardous in terms of bacterial growth?

• Cooked rice
• Raw chicken
• Uncooked pasta
• Soft cheese

What is the maximum time food should be left in the Danger Zone?

• 30 minutes
• 1 hour
• 2 hours
• 4 hours

Which of the following is NOT a common food allergen?

• Wheat
• Peanuts
• Soy
• Carrots