Exam (elaborations)
Culinary EOC Questions and Answers 2024
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Exam of 4 pages for the course EOC at EOC (Culinary EOC)
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Culinary EOCFood Borne Illness - answer a disease transmitted to people by contaminated food
Cross Contamination - answer transfer of microorganisms from a worker's hands to food
or food contact surfaces
Biological
Physical
Chemical - answer Types of Food Contamination
Biological Hazards - answer Microorganisms such as viruses, bacteria, parasites, fungi,
and toxins
Chemical Hazards - answer Cleaning products, toxic metal residue, pesticides
Physical Hazards - answer hair, band-aids, dirt, metal shavings, artificial fingernails,
pest droppings
Poor Personal Hygiene - answer one of the leading causes in the spread of food-borne
illness, according to the Centers for Disease Control (CDC)
The Temperature Danger Zone - answer between 41 - 135 degrees Fahrenheit,
4 hours - answer is how many hours potentially hazardous food or time/ temperature
control for safety ( TSC) food many not remain in the Temperature Danger Zone
Proper Temperatures - answerFrozen Food: hold at 0 degrees farheinheit or lower (food
must be frozen solid)
Cold Food: hold at 41 degrees farheinheit or lower
Hot Food: hold at 135 degrees fargeinheit or higher
When preparing food, work quickly in.. - answersmall batches to minimize TCS food
exposure to the Temperature Danger Zone
All foods used in a public food service establishment must be from an - answer"
approved source"
Approved Source - answera supplier, vendor, or any other food source that is licensed
and inspected under the jurisdiction of a government entity
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