Understanding Food Safety Contaminants

What is the term for the presence of harmful substances in food?

• Cross-contamination

• Contamination

• Pathogen

• Allergen

Which of the following is NOT considered a biological contaminant?

• Bacteria

• Viruses

• Pesticides

• Parasites

Identify the type of contaminant: A piece of glass found in a salad.

• Biological

• Chemical

• Physical

• Pathogen

Which of the following is a condition that promotes pathogen growth, as described by the FATTOM factors?

• High acidity

• Low temperature

• Moisture

• >135 degrees

Explain why TCS foods require careful handling and storage.

• They are expensive and should not be wasted.

• They support rapid bacterial growth, which can lead to foodborne illness.

• They are difficult to cook properly.

• They are prone to physical contamination.

How does cross-contamination occur in a kitchen setting?

• By cooking food at high temperatures

• By transferring harmful microorganisms from one food to another

• By using too much seasoning

• By storing food in airtight containers

Describe the role of water activity (Aw) in food safety.

• It measures the acidity of food.

• It indicates the amount of available water in food, affecting microbial growth.

• It determines the temperature at which food should be stored.

• It measures the oxygen level in food packaging.

Why is it important to understand the FATTOM factors in food safety management?

• To improve the taste of food

• To prevent the growth of pathogens and ensure food safety

• To reduce the cost of food production

• To enhance the nutritional value of food

Evaluate the potential risks of using cleaning chemicals near food preparation areas.

• They can enhance the flavor of food.

• They can cause chemical contamination if they come into contact with food.

• They are harmless if used in small quantities.

• They can be used as food preservatives.

Plan a strategy to prevent cross-contamination in a restaurant kitchen.

• Use the same cutting board for all foods.

• Store raw and cooked foods together.

• Implement separate preparation areas for raw and cooked foods.

• Wash hands only after handling raw meat.