Refers to a danger to food safety caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi.

Refers to a danger to food safety caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter.

Refers to the unintended presence of harmful organisms or substances in food.

Is the contamination of raw food items or the plants or animals from which they come, in their natural settings or habitats.

The transference of hazardous substances, mainly microorganisms, to food from another food or surface such as equipment, worktables, or hands.

Conceal product and its parts, and prevent them from spillage and loss, starting from the packing line through transportation phases until it arrives at the customer’s home

Prevent any outside forces like temperature, humidity, contact, and potential hazards from intervening with the product inside.

Keep products in a controlled environment to remain safe for longer use.

The product should be convenient to carry, transport, and open while safely maintaining inside items.

  This contains data for tracking, product information, and marketing and brand information.

Which of the following is not in the Bacterial Growth Curve?

Four-hour rule: Do not let food remain in the TDZ for a cumulative total of more than four (4) hours between receiving and serving.

For eggs: Cook until the yolk and white are firm OR cook to 145°F/63°C for 15 seconds

Choose (3) statements for guidelines for handling convenience food.

First In, First Out (FIFO) is a storing method or principle where deliveries or stocks are rotated to ensure that the old ones are used first.

Defrost at room temperature or in warm water. The high temperatures encourage bacterial growth and spoilage. Do not freeze thawed food, for its quality will greatly deteriorate.

  Clean and sanitize cutting surfaces and equipment after handling raw poultry, meat, fish, or eggs and before working on another food item.

Minimum internal cooking temperature is the internal temperature for a given food product at which microorganisms are killed.

Any food product that has been partially or completely prepared or processed by a manufacturer.

Choose (3) examples of situations in which cross-contamination can occur