Risk Management and Food Safety Quiz

What is the first step in risk management?

• Having the risk management plan approved

• Knowing the mitigation measures

• Recognition of the existence of the risk

• Identification of the risks

According to the World Health Organization, what defines a disaster?

• An event that causes minor disruptions

• An occurrence that requires local response only

• Any occurrence that causes significant damage and requires an extraordinary response

• A natural event that affects only the environment

Which of the following is NOT a source of risk?

• Cultural

• Natural

• Biological

• Technological

What is crisis management primarily concerned with?

• Identifying threats and dealing with them

• Enhancing customer satisfaction

• Creating marketing strategies

• Preventing all risks

Which of the following is a type of microorganism that can cause human illness?

• Pathogenic microorganisms

• Fermentation microorganisms

• Spoilage microorganisms

• Beneficial microorganisms

What is a hazard?

• A disaster response plan

• A method of risk management

• A source of potential damage or harm

• A type of microorganism

Which of the following is a characteristic of molds?

• Require low oxygen levels to grow

• Always harmful to food

• Multicellular and can produce spores

• Unicellular and reproduce by fission

What is the role of the tourism and hospitality industry in risk management?

• To partner with government in disaster management

• To develop marketing strategies

• To focus solely on customer service

• To avoid involvement in community issues

What is the main concern of crisis management?

• Improving customer relations

• Long-term planning

• Identifying and addressing threats

• Enhancing employee training

Which of the following is a common source of biological risk?

• Civil unrest

• Technological failures

• Spread of disease

• Natural disasters