Culinary Arts 3 - Midterm Exam Review
Questions with Correct Answers
what are the five most common risk factors that cause foodborne illness? - Answer-
1.Purchasing food from unsafe sources
2. Failing to cook food adequately
3.Holding food at incorrect temperatures
4.Using contaminated equipment
5.Practicing poor personal hygiene
foodborne pathogens grow well at what temperature? - Answer-between 41 to 135
degrees
What are TCS foods? - Answer-dairy, eggs, meat, chicken, fish, shellfish, seafood,
potatoes, grains, vegetables, oil, sprouts, fruit
what are the 3 different types of contaminants? - Answer-chemical, physical, biological
Define time-temperature abuse - Answer-Time and temperature abuse occurs when the
temperature of food is allowed to fall in the danger zone.
Define cross contamination - Answer-Contamination of one food from contact with
another food or unclean surface
which groups fall under higher risk population? - Answer-elders, preschool age children,
those with HIV/aids, those with illnesses that weaken the immune system
what are the four types of pathogens? - Answer-viruses, bacteria, fungi, parasites
what are the common symptoms for foodborne illnesses? - Answer-Diarrhea, Vomiting,
Fever, Nausea, Abdominal cramps, Jaundice (yellowing of skin and eyes)
What does FAT TOM stand for? - Answer-Food, Acidity, Time, Temperature, Oxygen,
Moisture
what foods are commonly linked with E-coli? - Answer-ground beef, unpasteurized
produce, fresh produce
Cooking tomato sauce in a copper pot can cause what type of contamination? - Answer-
toxic-metal poisoning
salmonella typhi is commonly linked with what types of food? - Answer-poultry and
ready to eat foods
, what are the 8 major allergens and typical symptoms? - Answer-cow milk, eggs, tree
nuts, peanuts, shellfish, wheat, soy, fish.
how can people get shigella spp.? - Answer-spread through contaminated water and
food or through contact with contaminated feces
what most likely caused people getting sick from eating raw oysters? - Answer-Vibrio
what is the main way to control the spread of viruses? - Answer-handwashing
What is the warmest acceptable receiving temperature for shelled eggs? - Answer-45°F
(7°C) or lower
when should food handlers wash their hands properly? - Answer-Before starting your
shift. Using the restroom. Touching your clothing, apron, hair, face, or any other place
on your body.
What is TCS food? - Answer-food requiring time and temperature control for safety
What are ready-to-eat foods? - Answer-Food items that can be eaten without further
preparation, washing, or cooking
What type of jewelry can a food handler wear? - Answer-A plain band ring
where should food handlers NEVER eat, smoke, chew gum, or tobacco? - Answer-
when prepping or serving food, When working in prep areas, When working in areas
used to clean utensils and equipment
Large ice crystals in a case of frozen food are evidence that the product may have been
what? - Answer-it was thawed and refrozen
what are the two major concerns in the flow of food? - Answer-cross-contamination and
time- temperature abuse
what is the function of the USDA? - Answer-Visually inspect meat. Grade meat.
what is the function of the CDC and PHS? - Answer-CDC is responsible for controlling
the introduction and spread of infectious diseases. PHS conducts research into the
causes of foodborne illness outbreaks.
what is a function of the state and local regulatory authorities? - Answer-create
regulations and inspect operations
list the ways in which you can prevent cross-contamination. - Answer-Implement a
personal hygiene program, Remind employees to wash their hands, Use separate
equipment, Clean and sanitize all work surfaces,
