FOOD SAFETY AND SANITATION

What is the primary goal of food safety?

• To enhance the flavor of food

• To ensure food does not cause sickness or harm to consumers

• To reduce food costs

• To increase food production

Which of the following is NOT considered a food safety hazard?

•  Biological hazards

• Chemical hazards

•  Physical hazards

• Nutritional hazards

  
  

What is the significance of the Temperature Danger Zone in food safety?

•  It is the ideal temperature for cooking food.

• It is the range where bacteria can grow and reproduce rapidly.

  
  

•  It is the temperature at which food should be served

• It is the temperature for storing food safely.

Which of the following statements about cross-contamination is true?

•  It only occurs during cooking

•  It can happen when microorganisms are transferred from one surface or food to another.

•  It is a beneficial process in food preparation.

• It does not affect food safety.

What is the role of pathogens in foodborne illnesses?

• They enhance the taste of food.

  
  

• They are harmless and do not affect food safety.

• They are disease-causing microorganisms that can contaminate food

• They are used to preserve food.

Which of the following conditions is NOT necessary for bacterial growth?

•  Food high in protein or carbohydrates

• High acidity

  (pH below 4.6)

• Adequate moisture

  
  

• Favorable temperature

  
  

What is the main difference between foodborne infection and foodborne intoxication?

• Foodborne infection results from eating food with pathogens; intoxication results from eating food with toxins.

  
  

• Foodborne infection is always more severe than intoxication

• Intoxication is caused by bacteria, while infection is caused by viruses

• There is no difference; they are the same.

  
  

Which of the following is an example of a biological hazard?

• Cleaning supplies

• Hair in food

• Bacteria such as E. coli

• Broken glass

Why is it important for food handlers to maintain personal hygiene?

•  To appear professional

•  To prevent the spread of microorganisms that can contaminate food

  
  

•  To comply with legal regulations

• To save time during food preparation

  
  

How can food establishments protect customers from food allergies?

•  By serving only vegetarian food

  
  

• By ensuring that cookware and utensils used to prepare food are allergen-free

  
  

• By labeling all food items with their nutritional content

  
  

• By offering a wide variety of menu options