Culinary 1 Chapter 6 Intro To food safety

In order to be called a foodborne-illness outbreak, what is the minimum number of people who must get sick?

• 2

• 1

• 5

• 10

A bottle of sanitizer stored over food is which type of hazard?

• Chemical

• Physical

• Biological

• Allergenic

What is the temperature range for the temperature danger zone?

• 41°F to 135°F (5°C to 57°C)

• 32°F to 212°F (0°C to 100°C)

• 0°F to 40°F (-18°C to 4°C)

• 136°F to 165°F (58°C to 74°C)

What is the most important way to slow bacterial growth in TCS food?

• Controlling time and temperature

• Adding more salt

• Using food coloring

• Serving food immediately after cooking

Which pathogen is best controlled by practicing good personal hygiene?

• viruses

• bacteria

• fungi

• protozoa

To prevent food allergens from being transferred to food, _________.

• clean and sanitize utensils before use

• store raw meat above ready-to-eat food

• use the same cutting board for all foods

• taste food with your fingers

Why are preschool-age children at a higher risk for foodborne illnesses?

• They have not built up strong immune systems.

• They eat more fruits and vegetables.

• They wash their hands more often.

• They have a higher body temperature.

Which of the following dishes contains a food allergen?

• seafood boil

• grilled vegetables

• plain rice

• fruit salad

Which of the following is not a food allergen?

• chicken

• peanuts

• milk

• eggs

Which regulatory authority is responsible for inspecting restaurants for food safety?

• Local or state health department

• Department of Transportation

• Federal Aviation Administration

• Environmental Protection Agency