WorksheetsPRELIM EXAM
Total questions: 50
Worksheet time: 33mins
Viruses, bacteria, fungi and parasites are examples of (a) hazards.
Gaseous and toxic substances, dust and fumes are examples of (a) hazards.
(a) hazards are hard or soft foreign objects in food that can cause illness or injury.
Always store cooked and ready to eat foods (a) raw products.
(a) are small single-celled organisms that live in different stages.
To prevent foodborne illnesses always keep hot foods (a) .
To prevent foodborne illnesses always keep cold foods (a) .
(a) ˚F is the temperature danger zone for foods.
Wash hands thoroughly for (a) seconds.
(a) bacteria need oxygen in order to grow.
(a) bacteria cannot survive when there is oxygen.
(a) bacteria can grow only in a specific oxygen level of 3-6%.
(a) bacteria can grow with or without oxygen.
The process when one bacterial cell divides to form two ne cells is called (a) .
Psychrophilic bacteria are defined as (a) - loving bacteria.
(a) is the quantity of vapor in foods which is necessary for bacterial growth.
During (a) phase, the number of bacterial cells double with time.
Bacteria take some time to adapt themselves to grow during (a) phase.
When the population of bacteria decrease in number it is called (a) phase.
During (a) phase, there is no net increase in the number of bacterial cells.
OHS stands for (a) .
WHO stands for (a) .
FDA stands for (a) .
HACCP stands for (a) .
The letter F in FATTOM stands for (a) .
The letter A in FATTOM stands for (a) .
The letter T in FATTOM which pertains to the danger zone for foods is (a) .
The letter T in FATTOM which pertains to how long is the food was exposed to room temperature is (a) .
The letter O in FATTOM stands for (a) .
The letter M in FATTOM stands for (a) .
Hotel is what type of catering establishment?
Residential
Non-residential
Cafeteria is what type of catering establishment?
Residential
Non-residential
Restaurant is what type of catering establishment?
Residential
Non-residential
Bed and breakfast is what type of catering establishment?
Residential
Non-residential
Fast food chain is what type of catering establishment?
Residential
Non-residential
A. Food is any substance consumed to provide nutritional support for the body.
B. Food is one of our basic wants.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. The term Food Service Industry refers to industry that serves foods.
B. This industry also deals with preparing food items/products.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Foodborne illness outbreak is the incident in which two or more people experience a similar after eating a common food
B. Foodborne illness outbreak is not alarming for any food service establishment.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Contamination typically happens when microbes from raw food are transferred to ready- to-eat food.
B. Contamination is the conditions in which foods can be harmful to humans.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Sanitation is removing the visible dirt.
B. Cleaning is reducing the number of disease-causing microorganisms.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Food safety refers to proper handling, preparing and storing foods.
B. Food security means the availability of foods to individuals.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Foodborne illness occurs when people consumed contaminated foods.
B. Foodborne illness impairs performance and causes discomfort to affected people.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Customers do not expect and deserve food that is safe to eat.
B. Your customers may seek legal action if they encountered foodborne illness
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Food sanitation is the state of cleanliness and maintenance of sanitary conditions.
B. Food sanitation is not a requirement to other food establishment
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Risk management is the act of creating prevention strategies to avoid potential issues.
B. Risk management looks like creating ways to reduce contamination.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Always store cooked and ready to eat foods over raw products.
B. Keep raw and ready to eat foods separate during storage.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Temperature abuse is when foods were exposed to temperature danger zone.
B. Temperature abuse is when foods were cooked and reheated sufficiently.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Foodborne infection happens when disease causing organism is eaten along with foods.
B. Intoxication is when a living organism multiplies and produces chemical or toxins.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Toxin-mediated infection happens when a living organism died inside the foods.
B. Once the living organism is inside the body, it produces good bacteria that causes illness.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
A. Foodborne illnesses have different onset times.
B. Onset time is the number of hours between the time a person eats a contaminated food and when he/she first shows signs of illness.
A is TRUE
B is FALSE
A is FALSE
B is TRUE
Both TRUE
Both FALSE
