FOOD SAFETY EXAM QUESTIONS

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FOOD SAFETY EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -57 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Hepatitis A

Answer:

A virus that typically affects the liver. The leading causes of Hepatitis A are poor personal hygiene and improper washing of hands.

Question 2: Anasakis

Answer:

Parasites found in fish and seafood that produces anisakiasis. The parasite can also burrow into the wall of the digestive tract.

Question 3: HACCP

Answer:

Hazard Analysis Critical Control Point. HACCP is a prevention-based system developed by NASA in conjunction with Pillsbury Corporation, that identified possible food safety hazards before they occur.

Question 4: Salmonella

Answer:

Bacteria commonly found in poultry such as chicken, produce, eggs, and various dairy products.Prevent the spread of salmonella by cooking all poultry to a final internal cooking temperature of 165 degrees F for at least 15 minutes.

Question 5: Foodborne intoxication

Answer:

Caused by eating food containing toxins produced by bacteria.

Question 6: Rapid onset

Answer:

Foodborne illness effects are felt right away

Question 7: Calibration

Answer:

Method of determining accuracy of temperature readings. Thermometers can be calibrated by using two temperatures, 32 degrees F (crushed ice mixed with water) and 212 degrees F (boiling water).

Question 8: Food allergy

Answer:

A response by the immune system to a food that the body mistakenly believes is harmful.

Question 9: FIFO

Answer:

First-In-First-Out. A stock rotation method where products are used in the order they arrive according to date.

Question 10: Staphylococcus aureus

Answer:

Bacteria commonly found on people, especially their saliva, skin, nose, and mouths. Up to 50-70% of people carry the staph bacteria.

Question 11: Parasites

Answer:

Organisms that require a living host in order to reproduce and multiply. The can be killed by freezing food at low enough temperatures or by cooking food well at high enough temperatures. Parasites can transfer between humans and animals.

Question 12: Giardia

Answer:

A parasite found mostly in bodies of contaminated water throughout the world, making it one of the most common sources of waterborne illness. Giardia can be prevented by drinking water from treated water supplies.

Question 13: Cleaning

Answer:

The removal of food particles and reside from surfaces that have come into contact with food.

Question 14: Fungi

Answer:

Fungi can include naturally occurring types such as molds and mold spores

Question 15: Foot Candles

Answer:

Units of measuring illumination. 50-foot candles are needed in all food prep areas. 20-foot candles are needed in dining areas, buffet stations, and salad bar. 10-foot candles are required for walk-in refrigerators, freezers, and other food storage areas.

Question 16: PIC

Answer:

Person in charge. The person in charge is responsible for making sure everybody understands how to be safe

Question 17: Chemical Contamination

Answer:

Anything chemically related such as residue from a sanitizing solution or a pest control company spraying in the food prep area.

Question 18: PCO

Answer:

Pest Control Operator. All food establishments must have an effective pest control program.

Question 19: Anaerobic

Answer:

Does not require oxygen. Clostridium botulinum is an example of an anaerobic bacteria.

Question 20: Norwalk virus or Norovius

Answer:

Virus that lives in the human intestinal tract. The virus is commonly transmitted through exposure to fecal contamination.

Question 21: Listeria

Answer:

Bacteria commonly found in lunch and deli meats. Listeria is unique because it can grow well in temperatures as low as 37 degrees F. Cool all foods to their required final inner cooking temperatures and label all foods clearly with expiration and opened dates.

Question 22: TDZ

Answer:

Temperature Danger Zone. A temperature range where bacteria can grow at unsafe levels. The range is 41 degrees to 135 degrees. Food left in this temperature range for a cumulative time of four hours must be discarded.

Question 23: E. coli

Answer:

Bacteria commonly found in ground beef and tainted produce such as lettuce and spinach. Prevent the spread of

• coli by cooking all ground beef to a final internal cooking temperature of 155 degrees F for at least

15 minutes.

Question 24: Cross-Contamination

Answer:

The transfer of pathogens or disease causing micro organisms from one food to another.

Question 25: C.R.O.W.

Answer:

The four recommended methods of thawing frozen food - cooking, refrigeration, oven (microwave), and water (running at 70 degrees F or below)