Food safety

Question 1

What is food sensitivity?

Answer 1

An umbrella term encompassing allergies, intolerances, and other adverse reactions to foods

Question 2

What are food allergies?

Answer 2

immune response to specific proteins

Question 3

What is food intolerance?

Answer 3

Inability to digest food due to enzyme deficiency

Question 4

What company requires manufacturers to provide warnings on labels?

Answer 4

FALCPA

Question 5

Top 3 factors associated with foodborne illness

Answer 5

Poor personal hygiene
Cross-contamination
Time/temp abuse

Question 6

Where do bacteria grow best in foods?

Answer 6

Protein and food with a lot of water

Question 7

What is an example of high-risk food?

Answer 7

ground meat

Question 8

What are the 3 types of food storage?

Answer 8

Fridge, freezer, and dry conditions

Question 9

Optimum storage conditions depend on the food. True or False

Answer 9

True

Question 10

What is the temperature danger zone?

Answer 10

40-140 degrees

Question 11

Perishable foods should not be exposed to the danger zone temp for longer than ___ consecutive hours or ___ cumulative hours.

Answer 11

2 and 4

Question 12

4 methods for thawing

Answer 12

The bottom shelf of the fridge
Ice bath
Microwave
Part of the cooking process

Question 13

What contributes to the most foodborne outbreaks in the US?

Answer 13

Improper temperature

Question 14

Poultry temp

Answer 14

165

Question 15

Ground beef, pork, veal, lamb

Answer 15

160

Question 16

Beef, veal, pork, and fish

Answer 16

145

Question 17

Where do foodborne illness outbreaks usually occur?

Answer 17

Restaurants

Question 18

What are the 3 types of food hazards?

Answer 18

Biological, Chemical, and Physical

Question 19

Examples of biohazards

Answer 19

Bacteria or mold

Question 20

Examples of chemical hazards

Answer 20

Plant and animal toxins

Question 21

Examples of physical hazards

Answer 21

Glass, plastic, or metal

Question 22

Bacteria can cause 3 types of illness

Answer 22

Infection, Poisoning, and Toxin-mediated

Question 23

Listeria monocytogenes are normally found in…

Answer 23

Poultry

Question 24

Food intoxication can be caused by what

Answer 24

improperly home-canned foods

Question 25

What is the most common meat source that E. coli is found?

Answer 25

Undercooked hamburger meat

Question 26

Molds are _____, unlike bacteria

Answer 26

visible

Question 27

Where is aflatoxin found?

Answer 27

peanuts

Question 28

Exceptions to mold

Answer 28

Certain cheeses and soy sauce

Question 29

Hard cheese can be cut _____ from the mold

Answer 29

1 inch

Question 30

Mold on soft cheese should be discarded. True or False

Answer 30

True

Question 31

Unlike bacteria, viruses need_____ cell to multiply

Answer 31

living

Question 32

What are the two most common foodborne viruses?

Answer 32

Hepatitis A and Norovirus

Question 33

What do parasites need to survive?

Answer 33

A host

Question 34

What is a prion?

Answer 34

An infectious protein particle that does not contain RNA or DNA

Question 35

Where is Melamine used commonly?

Answer 35

In fabrics, glue, and resins

Question 36

Melamine is an example of what?

Answer 36

Food adulteration

Question 37

What is a byproduct of the Maillard reaction?

Answer 37

Acrylamide

Question 38

Where can acrylamide be found in food?

Answer 38

French fries, coffee, cereal, cookies, potato chips