Food Safety Study Questions with Correct Answers 100% Verified and Graded A+ 2024/2025
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Course
Food safety
Institution
Food Safety
Food Safety Study Questions with Correct Answers 100% Verified and Graded A+ 2024/2025
why is food safety so important - Correct Answer foodborne microbes remain one of the most common causes of illness in the US
who is at highest risk for foodborne illness - Correct Answer infants and children...
Food Safety Study Questions with Correct Answers
100% Verified and Graded A+ 2024/2025
why is food safety so important - Correct Answer foodborne microbes remain one of the most common causes of illness in the US
who is at highest risk for foodborne illness - Correct Answer infants and children
pregnant and unborn children
elderly
people with underlying diseases that may weaken them people with compromised immune
who is responsible - Correct Answer everyone
farmer, processor, packager, wholesaler, retailer, foodservice operator, cook/server, consumer
who is involved - Correct Answer FDA
USDA
CDC
EPA
local health depts
producers, processors, retailers
foodservice establishments
consumers
what does CDC do - Correct Answer federal agency under DHHS
collects all data on foodborne illnesses
how are regulations separated - Correct Answer by state - each has own regulations
food manufacturers and distributors want to avoid legal action
foodborne illness definition - Correct Answer illness transmitted to humans by food
outbreak definition - Correct Answer two or more cases of a similar disease caused by ingestion of same food
epidemic - Correct Answer widespread outbreak
Golden Rules of Safe Food Handling - Correct Answer 1.) wash hands and prep surfaces often
2.) don't cross contaminate
3.) cook to proper temperature
4.) Cool and refrigerate properly
Prevention - Correct Answer wash hands and all cooking and prep - hot water, scrub with soap, 20 seconds. use paper towel to clean (damp towels can be contaminated) wear a bandage if you have a cut
latex gloves
avoid cross contamination
how to avoid cross contamination - Correct Answer separate cutting boards for meat/poultry, produce
clean cloths or paper towels to clean kitchen surfaces
clean and disinfect after each service
Cook food to proper temperature - Correct Answer thermometers - digital, stem. need to
calibrate regularly, need food contact to dimple on stem - internal reading
color is not a reliable gauge
how to calibrate a thermometer - Correct Answer 32F in ice water
212F in boiling water
what is killed by heat - Correct Answer salmonella, e coli, listeria
temp for roast, steak, chop, beef, veal, pork, lamb - Correct Answer 145F
temp for ground meat - Correct Answer 160F, 165F
temp for poultry - Correct Answer 165F
temp for fish - Correct Answer 145F
temp for casseroles and reheated food - Correct Answer 165F
temp for shellfish - Correct Answer until flesh is opaque
temp for eggs - Correct Answer until yolk and whites are firm, usually 160F
danger zone time for growth of bacteria - Correct Answer maximum 4 hours at temps between 40 and 140F (total time)
What temp do bacteria grow between - Correct Answer most between 70 and 125F
what temp should fridge be - Correct Answer 41F or lower
Types of foodborne hazards - Correct Answer 1.) biological: single celled microorganisms found in air, soil, water, organic matter (bacteria, viruses, molds, parasites, prions) 2.) pathogenic: microorganisms cause disease
3.) chemical: toxins (plant, animal), pesticides, industrial chemicals
4.) physical: foreign objects in food - shard of glass, bone, metal, plastic
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