Sanitation & Food borne Illness Quiz

Question 1

What does the acronym FIFO stand for? Explain its significance

Answer 1

First in first out.
Explain: The old food gets consumed first then the new food. It is a food storage method.

Question 2

What does the acronym FAT TOM stand for and how does it relate to bacterial growth?

Answer 2

Food, acidity, time, temperature, oxygen, moisture
Explain: these are the conditions needed for bacteria to grow

Question 3

What range is the danger zone and why is it important?

Answer 3

4-60 degrees
The danger zone is the temperature range in which food borne bacteria can grow.

Question 4

What is the difference between cross-contamination and direct contamination?

Answer 4

Cross contamination is from other foods spreading to each other and direct contamination is from one source.

Question 5

If you do not wash your hands, after touching your hair, blowing your nose, or coughing, while handling food, you could spread:
a) salmonella bacteria
b) staph bacteria
c) botulism

Answer 5

b) staph bacteria

Question 6

Raw or uncooked, eggs, poultry, and meat can cause illness because they often carry:
a) botulism
b) salmonella bacteria
c) perfringens poisoning

Answer 6

b) salmonella bacteria

Question 7

Microscopic organisms that multiply rapidly on food surfaces, or inside food under the right conditions are:
a) bacteria
b) viruses
c) toxins

Answer 7

a) bacteria

Question 8

What are the two primary categories of foodborne illness?
a) infections and intoxications
b) toxins and bacteria
c) salmonella & e. Coli

Answer 8

b) toxins and bacteria

Question 9

Food service workers should wear gloves if they have wounds or sores on their hands to protect:
a) themselves from infections
b) customers from infections
c) their Band-Aid from getting soiled
d) themselves and customers from infections

Answer 9

d) themselves and customers from infections

Question 10

An example of physical contaminant in foods would be:
a) toxins
b) bacteria
c) parasites
d) metal fragments

Answer 10

d) metal fragments

Question 11

The transfer of harmful bacteria from one food to another through a non-food surface is called:
a) foodborne illness
b) cross-contamination
c) spoilage

Answer 11

b) cross contamination

Question 12

Which of the following foods would not be considered potentially hazardous?
a) raw egg whites
b) cooked sausages
c) tomatoes left on the counter
d) chopped garlic, preserved in oil

Answer 12

d) chopped garlic, preserved in oil

Question 13

Once food is cooked, it is always safe to eat:
a) True
b) false

Answer 13

b) false

Question 14

hot fully cooked food should be cooled:
a) slowly
b) quickly

Answer 14

b) quickly

Question 15

Putting food in the freezer is the best way to kill bacteria:
a) true
b) false

Answer 15

b) false

Question 16

Heating foods to a temperature of 74 Celsius would kill most harmful bacteria:
a) true
b) false

Answer 16

a) true

Question 17

What are the four categories of contaminants in food?

Answer 17

Virus, bacteria, parasite, fungi

Question 18

Foodborne illness can be caused by?

Answer 18

Chemicals: pesticides, cleaners, stored with food
physical: foreign matter or objects that can cause illness or injury
biological: microbes, pathogens (microbes that cause illness)
allergen: sources of allergic reactions in certain individuals (13 common proteins)

Question 19

What are four potentially hazardous foods?

Answer 19

Moist foods, neutral foods, unrefrigerated (25°C), ground or sliced meat

Question 20

How are pathogens transferred or caused? Sources:

Answer 20

Humans
Animals
Insects and rodents
Soil

Question 21

How can we prevent foodborne illnesses?

Answer 21

1. Wash your hands and wrists
2. Fat tom prevention: remove one of the FAT TOMs
3. Reduce food handling
4. Avoid cross-contamination
5. Take out the garbage
6. Temperature control