Unit 1 And 2 Flashcards
(24 cards)
True or False: Contamination in food can only occur during processing.
False
Name one type of biological contamination.
Bacteria
What is the primary source of chemical contamination in food?
Pesticides
True or False: Food safety culture has no impact on the risk of foodborne illness.
False
List one example of physical contamination.
Hair or glass shards
What is the role of personal hygiene in food safety?
Personal hygiene helps prevent the spread of pathogens from individuals to food.
What are food allergens?
Food allergens are substances that can cause an allergic reaction in certain individuals.
True or False: All bacteria are harmful to food safety.
False
What is the best way to prevent biological contamination?
Proper cooking and food handling practices.
Fill in the blank: Food safety training is important for __________ employees.
All
What is the danger zone for food temperatures?
4C to 60C)
Name one method to control chemical contamination.
Proper labeling and storage of chemicals.
What is a common symptom of foodborne illness?
Nausea
Multiple Choice: Which group is most at risk for foodborne illnesses? A) Healthy adults B) Elderly C) Children D) Both B and C
D) Both B and C
What is the role of temperature in preventing foodborne illnesses?
Temperature control can inhibit the growth of harmful microorganisms.
True or False: All food safety regulations are voluntary.
False
What is the purpose of handwashing in food safety?
To remove dirt and pathogens from hands before handling food.
What is a pathogen?
A dangerous bacteria
3 types of physical contaminants
Glass, wood, hair, bugs, bandaids, stones
Where can fungi grow
Animals, plants, humans, decaying organic matter
What’s neutral on the acidity scale? What’s one example of a food at that level?
7
Meat, fish
How often does bacteria multiply in the danger zone
Every 20 minutes
Do you need to refrigerate vacuum sealed foods?
Yes
What level on the shelf does meat go
Bottom
