Safety and Sanitation Review (Chapters 1, 2, and 3)

Question 1

What is it called when food stays too long at a temperature that is good for the growth of pathogens?

Accepted Answer

Time-temperature abuse

Question 2

Raw chicken breasts are left at room temperature on a table. What is the main risk that could cause a foodborne illness?

Accepted Answer

Time-Temperature abuse

Question 3

Which food contains a common allergen?

Accepted Answer

Mushrooms seasoned with soy sauce and brown sugar

Question 4

To be considered an outbreak, a foodborne illness must be confirmed by laboratory analysis

Accepted Answer

True

Question 5

What does the FIRST T in FAT TOM stand for?

Accepted Answer

Temperature

Question 6

Bacteria grows best in food that is neutral to slightly acidic, a pH of 7.5-4.6

Accepted Answer

True

Question 7

A protein in a food or ingredient that some people are sensitive to are called Carbohydrates

Accepted Answer

False

Question 8

Which food contains a common allergen?

Accepted Answer

Smoked Salmon wrapped in a lettuce leaf

Question 9

Which of the BIG SIX is linked to ready-to-eat food, shellfish from contaminated water, and has weakness as a symptom?

Accepted Answer

Hepatitis A

Question 10

Bacteria will split to form more bacteria (1=2, 2=4, 4=8, 8=16, etc) every...?

Accepted Answer

20 minutes

Question 11

The most important way to prevent a foodborne illness caused by Fungi is to...?

Accepted Answer

Throw out all moldy and fungi-infected foods (unless it part of the food)

Question 12

The 6 conditions that bacteria needs to grow can be memorized with the acronym...?

Accepted Answer

FAT TOM

Question 13

Which is NOT part of the Big Eight Allergens?

Accepted Answer

Fruit

Question 14

What does the F in FAT TOM stand for?

Accepted Answer

Food

Question 15

What is it called when pathogens are spread from one surface to another?

Accepted Answer

Cross-contamination

Question 16

The temperature danger zone

Accepted Answer

41-135F

Question 17

What is a challenge to food safety in an operation?

Accepted Answer

The growing elderly population in the U.S

Question 18

What does the A in A.L.E.R.T. stand for?

Accepted Answer

Assure

Question 19

What are the most common symptoms of a foodborne illness?

Accepted Answer

Nausea, diarrhea, jaundice, fever, abdomincal cramps, and vomiting

Question 20

Which of the BIG SIX is linked to food thats contaminated by hands and or has made contact with contaminated water?

Accepted Answer

Shigella spp.

Question 21

What is an important measure for preventing foodborne illness?

Accepted Answer

Preventing Cross-contamination

Question 22

Wheezing and shortness of breath are symptoms of what?

Accepted Answer

An allergic reaction

Question 23

Which is NOT part of the Big Eight Allergens?

Accepted Answer

Beans

Question 24

What does the O in FAT TOM stand for?

Accepted Answer

Oxygen

Question 25

Which is a TCS food?

Accepted Answer

Sprouts

Question 26

Which of the BIG SIX is linked to ready-to-eat food, shellfish from contaminated water, and has cramps as a symptom?

Accepted Answer

Norovirus

Question 27

Which of the BIG SIX is linked to Ready-to-eat food and Beverages?

Accepted Answer

Salmonella Typhi

Question 28

A disease transmitted to people by food is called a pathogen.

Accepted Answer

False

Question 29

The presence of harmful substances in food is called...?

Accepted Answer

contamination

Question 30

The most important way to prevent a foodborne illness caused by parasites is to...?

Accepted Answer

Purchase from approved, reputable suppliers

Question 31

What does the T in A.L.E.R.T. stand for?

Accepted Answer

Threat

Question 32

What does the L in A.L.E.R.T. stand for?

Accepted Answer

Look

Question 33

What does the E in A.L.E.R.T. stand for?

Accepted Answer

Employees

Question 34

What does the R in A.L.E.R.T. stand for?

Accepted Answer

Reports

Question 35

Which is NOT a ready-to-eat food?

Accepted Answer

Unwashed apple

Question 36

Jaundice is a symptom that results in a yellowing of the skin and eyes.

Accepted Answer

True

Question 37

What is it called when allergens are transferred from food or food-contact surfaces to food served to a guest?

Accepted Answer

Cross-contact

Question 38

A severe allergic reacation that can lead to death is called anaphylaxis

Accepted Answer

True

Question 39

Which group is NOT part of the high-risk-populations?

Accepted Answer

College students

Question 40

The three categories that contaminants fall into are Physical, Biological, and Chemical.

Accepted Answer

True

Question 41

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

Accepted Answer

They have not built up strong immune systems

Question 42

Fungi are pathogens that always make people sick

Accepted Answer

False

Question 43

A cook stores sanitizer on a shelf above a prep table. What should be done diferently to prevent chemical contamination?

Accepted Answer

Store the bottle away from the prep area

Question 44

The amount of moisture available in food for bacteria growth is called ___. The higher the value, the more moisture

Accepted Answer

Water activity

Question 45

What does the A in FAT TOM stand for?

Accepted Answer

Acidity

Question 46

Bacteria grows more rapidly in this range

Accepted Answer

70-125F

Question 47

How quickly foodborne-illness symptoms appear in a person is known as the _____ of the illness.

Accepted Answer

Onset time

Question 48

The most important way to prevent a foodborne illness caused by bacteria is to...?

Accepted Answer

Control time and temperature

Question 49

TCS (as in TCS food) stands for...?

Accepted Answer

Time-Temperature Control for Safety

Question 50

What is a foodborne illness outbreak?

Accepted Answer

When two or more people report the same illness from eating the same food

Question 51

Microorganisms that can cause harm or illnesses are called...?

Accepted Answer

Pathogens

Question 52

Which of the BIG SIX is commonly linked to Ground Beef and Contaminated produce

Accepted Answer

Shiga toxin-producing Escherichia coli (E. Coli)

Question 53

Which is NOT a common symptom of Shiga toxin-producing Escherichia coli (E. Coli)?

Accepted Answer

High fever

Question 54

Which of the BIG SIX is linked to Poultry and eggs, Meat, Milk and dairy products, and produce?

Accepted Answer

Nontyphoidal Salmonella

Question 55

What does the SECOND T in FAT TOM stand for?

Accepted Answer

Time

Question 56

The most important way to prevent a foodborne illness caused by viruses is to...?

Accepted Answer

Practice good personal hygiene

Question 57

This toxin causes neurological symptoms such as the reversal of hot and cold sensations. Associated with gruper fish

Accepted Answer

Ciguatoxin

Question 58

What does the M in FAT TOM stand for?

Accepted Answer

Moisture

Safety and Sanitation Review (Chapters 1, 2, and 3)

Questions 58

Safety and Sanitation Review (Chapters 1, 2, and 3)

Questions 58