Understanding Food Safety Concepts

What is the definition of food according to the provided text?

• Any substance that is not intended for human consumption

• Any edible substance, ice, beverage, or ingredient intended for use, and used or sold for human consumption

• Only beverages intended for human consumption

• Only raw animal products

Tags

DOK Level 1: Recall

Which of the following is considered a "potentially hazardous" food?

• Raw carrots

• Cooked rice

• Dried beans

• Fresh apples

Tags

DOK Level 1: Recall

Why are foods like cooked rice and cooked pasta considered "potentially hazardous"?

• They are high in sugar content

• They provide suitable conditions for rapid growth of microorganisms

• They are low in protein

• They are highly acidic

Tags

DOK Level 2: Skill/Concept

Identify which of the following foods is NOT considered "potentially hazardous."

• Raw seed sprouts

• Cut melons

• Air-cooled hard-boiled eggs with shells intact

• Cooked beans

Tags

DOK Level 1: Recall

What characteristic makes a food less likely to be "potentially hazardous"?

• High protein content

• Low water activity (0.85 or less)

• High starch content

• Being a raw animal product

Tags

DOK Level 2: Skill/Concept

Which of the following is an example of a food with high acidity that is not considered "potentially hazardous"?

• Fresh tomatoes

• Cheese

• Vinegar

• Cooked pasta

Tags

DOK Level 1: Recall

What is the significance of a food having a pH of 4.6 or below?

• It is considered highly nutritious

• It is considered highly acidic and less likely to be "potentially hazardous"

• It is considered highly alkaline

• It is considered highly perishable

Tags

DOK Level 2: Skill/Concept

Which of the following foods would require careful monitoring to prevent the growth of microorganisms?

• Fresh apples

• Cooked chicken

• Dried pasta

• Raw carrots

Tags

DOK Level 1: Recall

Explain why cut leafy greens are considered "potentially hazardous."

• They are low in nutrients

• They provide suitable conditions for rapid growth of microorganisms

• They are high in sugar

• They are highly acidic

Tags

DOK Level 2: Skill/Concept

Which of the following is a key factor in determining whether a food is "potentially hazardous"?

• The color of the food

• The water activity and pH level of the food

• The price of the food

• The origin of the food

Tags

DOK Level 2: Skill/Concept