Level 1 Chapter 6

Question 1

Microorganisms that cause illness

Answer 1

Pathogens

Question 2

Two or more people get the same illness after eating the same food

Answer 2

Food borne illness outbreak

Question 3

Elderly people are at higher risk for foodborne illness because

Answer 3

There immune system has weakened with age

Question 4

According to the centers for disease control and prevention, CDC, there are approximately how many cases of foodborne illnesses in the US annually

Answer 4

48 million

Question 5

The three categories of food safety hazards are biological, physical, and

Answer 5

Chemical

Question 6

Pathogens grow well in food that has a temperature between

Answer 6

41°F and 135°F (5°C and 57°C)

Question 7

If FAT TOM conditions are right, bacterial double their number as often as every

Answer 7

20 minutes

Question 8

A sign of spoilage, including discoloration, slime, bubbles, and orders on refrigerated foods such as jams

Answer 8

Yeast

Question 9

Glass from a broken lightbulb

Answer 9

Physical hazard

Question 10

The transfer of allergens from food containing an allergen to the food served to a customer

Answer 10

Cross contact

Question 11

Food proteins that cause allergic reactions

Answer 11

Food allergens

Question 12

PH is the measure of

Answer 12

Acidity

Question 13

Food that has a pH level of 14, is considered

Answer 13

Highly alkaline

Question 14

If a food service employee has diarrhea or vomiting, he or she should

Answer 14

Call off sick and stay home

Question 15

Formal review or examination conducted to see if an operation is following food safety laws

Answer 15

Inspection

Question 16

A group of people that are at high-risk for foodborne illnesses

Answer 16

Preschool age children

Question 17

The four types of pathogens that can contaminate food are

Answer 17

Viruses bacteria parasites and fungi

Question 18

Hepatitis A is an example of

Answer 18

A virus

Question 19

Mold is an example of a

Answer 19

Fungi

Question 20

Salmonella typhi is an example of a

Answer 20

Bacteria

Question 21

Bacteria grow best in food that contains

Answer 21

Little to no acid

Question 22

These are divided into three categories, which are the things with the potential to cause harm

Answer 22

Hazards

Question 23

Harmful things are present in food making it unsafe to eat

Answer 23

Contamination

Question 24

Small living organisms that can only be seen through microscope

Answer 24

Microorganisms

Question 25

Micro organisms that cause illnesses are called

Answer 25

Pathogens

Question 26

In the United States, protozoa, round worms, and tapeworms are the most common foodborne…

Answer 26

parasites

Question 27

Found in air, soil, plants, water, and some food

Answer 27

Fungi

Question 28

A virus is an example of a

Answer 28

Biological hazard

Question 29

Pest control products like rat poisoning are examples of

Answer 29

Chemical hazards

Question 30

Hair and fingernails are examples of

Answer 30

Physical hazards

Question 31

To prevent food allergens from being transferred to food you must

Answer 31

Clean and sanitize utensils before use

Question 32

Considered one of the “Big Eight” food allergens

Answer 32

Soy

Question 33

The leading cause of foodborne illnesses

Answer 33

Viruses

Question 34

Can cause discoloration, slime, bubbles, and odors in refrigerated foods

Answer 34

Yeast

Question 35

A food item that is a common allergen

Answer 35

Crab

Question 36

Most living things, including humans, Carrie what I want, or in, their bodies

Answer 36

Microorganisms

Question 37

The “Big Eight” allergens account what percent of all food allergies in the United States?

Answer 37

90

Question 38

Metal shavings from a can are considered

Answer 38

Physical hazards

Question 39

A type of pathogen that needs to live in a host to survive

Answer 39

Parasite

Question 40

To prevent food allergens from being transferred to food

Answer 40

Hand deliver the allergen special order separately from other food