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Food Safety Quiz | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass
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Food Safety Quiz | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass

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  • 3 de agosto de 2024
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  • 2024/2025
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  • food safety quiz questions answers 100 score

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  • Food safety manager
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Food Safety Quiz | Questions & Answers (100 %Score) Latest Updated 2024/2025
Comprehensive Questions A+ Graded Answers | 100% Pass


foodborne illness - illness carried or transmitted to people by food



foodborne illness outbreak - incident in which two or more people experience the same illness after
eating the same food



issues with compromised immune systems - why are people susceptible to foodborne illnesses?



4 types of bacteria - pathogenic

benign

helpful

undesirable / spoilage



3 types of potential hazards - biological

chemical

physical



biological hazard - organic materials or living organisms such as bacteria, molds, viruses, and parasites



chemical hazard - substances that can harm living systems--cleaners, sanitizers, polishes, toxic metals



physical hazard - foreign objects that accidentally get into food and cause harm if ingested; some
naturally occurring objects (bones / metal grating from can)



top 3 factors associated with FBIs - time-temp abuse

cross contamination

poor personal hygiene

, cross-contamination - the transfer of bacteria, microorganisms, or food allergens from one food or
surface to another



FAT-TOM - food

acidity

time

temperature

oxygen

moisture



food (FAT-TOM) - high protein, high carbohydrate



acidity (FAT-TOM) - 4.6 - 7.5, goal is to be more acidic or more alkaline



time (FAT-TOM) - No more than 4 hours in TDZ



TDZ - temperature danger zone: 41 - 135



2-stage cooling method - 1) bring from 135 to 70 within 2 hours

2) bring from 70 - 41 within 4 hours



temperature (FAT-TOM) - keep either colder or hotter than TDZ



oxygen (FAT-TOM) - aerobic

anaerobic

facultative



moisture (FAT-TOM) - water activity level scale 0 - 1, most bacteria grows from .85 - 1

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