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FOOD SAFE LEVEL 1 TEST QUESTIONS AND ANSWERS
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FOOD SAFE LEVEL 1 TEST QUESTIONS AND ANSWERS
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FOOD SAFE LEVEL 1 TEST QUESTIONSAND ANSWERS
How6many6Canadians6suffer6from6food-borne6illness6every6year?6-6ans--46million
What6are6the636causes6of6foodborne6contamination?6-6ans--
chemical,6physical6and6biological
Chemical6contamination6-6ans--
contamination6includes6cleaning6agents,6pesticides6and6dissolved6metals
Physical6contamination6-6ans--
contamination6includes6glass,6wood,6hair,6bandages,6insects,6metal6particles6and6stones
Biological6contamination6-6ans--
contamination6includes6infected6workers,6contaminated6work6surfaces,6cross-
contamination,6improperly6washed6dishes6and6surfaces,6and6contaminated6water6used6i
n6food6preparation6and6dishwashing.
Improper6food6handling6practices6that6have6caused6foodborne6illness6outbreaks6(list611)6
-6ans--
improper6cooling,6advance6preparation,6infected6food6handlers,6improper6reheating,6impr
oper6hot-
holding,6contaminated6raw6food6or6ingredient,6unsafe6source,6use6of6leftovers,6cross-
contamination,6inadequate6cooking
List6of6most6common6allergies6-6ans--
peanuts,6eggs,6milk,6tree6nuts,6wheat,6soy,6sesame,6mustard,6fish,6shellfish6and6sulphite
s
What6is6a6microbe?6-6ans--
living6things6that6are6often6too6small6to6be6seen6without6the6help6of6a6microscope.6There6
are6many6different6types,6including6bacteria,6viruses,6parasites,6protozoa6and6fungi.6Som
e6of6these6can6cause6illness6and6even6death.6These6types6are6called6pathogens,6which6
means6"something6that6produces6sickness"
, What6is6bacteria?6-6ans--
Most6of6these6are6harmless6or6even6helpful6to6humans,6but6some6can6make6us6very6sick.
6Pathogenic6____________6such6as6Campylobacter,6E.6coli,6Listeria6and6Salmonella6are
6among6the6most6frequent6causes6of6foodborne6illness.
What6are6viruses?6-6ans--
_______________6are6smaller6than6bacteria6and6frequently6cause6illness.6___________
__s6that6are6harmful6to6humans6may6be6found6in6contaminated6food6but6will6not6grow6in6f
ood.6Hepatitis6A6and6the6Noro_________6are6examples6of6this.
What6are6protozoa?6-6ans--______________6are6one-
celled6animals.6An6example6is6Giandia6lamblia6that6may6be6found6in6rivers,6lakes,6stream
s6and6shallow6wells.
What6are6fungi?6-6ans--
_____________________6grow6on6animals,6plants,6humans,6decaying6organic6matter,6i
n6fact6anywhere6that6is6warm6and6damp.6Many6____________6are6beneficial,6but6some6
can6spoil6foods.
What6is6a6spore?6-6ans--
______________a6are6a6type6of6bacteria6that6produce6a6hard6coating6to6protect6themsel
ves6from6stressful6conditions6such6as6extreme6heat,6dryness,6cold6and6chemicals.6They6
can6survive6high6temperatures,6drying,6boiling,6freezing6or6even6chemicals6like6cleaning6
agents6and6disinfectants.6When6conditions6improve,6the6coating6splits6open6and6the6spor
e6begins6to6multiply
What6does6F.A.T.T.O.M.6stand6for?6-6ans--
Food,6acid,6temperature,6time,6oxygen,6moisture
What6is6the6danger6zone?6-6ans--
between646degrees6Celsius6(406F)6and6606degrees6Celsius6(1406F).6This6is6the6zone6that
6bacteria6multiply6quickly6in
What6temperature6should6cold6food6be6stored6at?6-6ans--46degrees6Celsius
What6temperature6should6frozen6food6be6stored6at?6-6ans---186degrees6Celsius
What6minimum6temperature6should6you6reheat6food6to?6-6ans--746degrees6Celsius
What6is6the6difference6between6aerobic6and6anaerobic6bacteria?6-6ans--Aerobic6-
6requires6oxygen6to6grow
Anaerobic6-6bacteria6only6grow6when6there6is6no6oxygen
What6are6some6examples6of6potentially6hazardous6foods?6-6ans--
meats6and6poultry,6eggs6and6egg6products,6dairy6products,6fish6and6shellfish,6cooked6an
d6cut6up6raw6fruits6and6vegetables,6and6many6processed6foods
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