Pre Test

Most foodborne illnesses are caused by a relatively small number of dangerous microorganisms. These are called

• PARASITES

• PATHOGENS

• VIRUS

• BACTERIA

refers to any substance added to food (intentionally or unintentionally) that may compromise Food Safety or suitability.

• contamination

• allergen

• microorganisms

• Contaminant

THESE ARE EXAMPLES OF PATHOGENS EXCEPT.

• BACTERIA

• VIRUS

• PARASITES

• FUNGUS

This contamination happens when foreign objects get into food.

• physical contamination

• Chemical contamination

• product contamination

• foreign contamination

a hard or sharp foreign object that measures _____in length in food may cause traumatic injury

• 7 mm to 27 mm

• 6 mm to 25 mm

• 7 mm to 25 mm

• 8 mm to 28 mm

SYMPTOMS OF AN ALLERGIC REACTION except

• Abdominal pain

• Nausea

• Hives or itchy rashes

• Wheezing or breathing properly

temperature danger zone(TDZ) is in between

• 41°F and 141°F

• 40°F and 140°F

• 35°F and 40°F

• 30°F and 180°F

Keep hot foods hot (minimum of __°F or 60°C)

cold foods cold (maximum of ___°F or 4°C)

Unsafe food is usually caused by