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Food Safety Study Questions with Correct Answers 100% Verified and Graded A+
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Food Safety Study Questions with Correct Answers 100% Verified and Graded A+ 1. following groups NOT especially susceptible to foodborne illness - Correct Answer Young adults 2.The cost of foodborne illness can occur in the form : - Correct Answer a Medical expenses b Loss of sales c.Legal fees...

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  • July 20, 2024
  • 9
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • 5 how does the fda food
  • 1 following groups not especially susceptible to
  • 2the cost of foodborne illness can occur in the f
  • 3 cdc reports show that in most foodbome illness
  • 4 if a utensil is sanitary

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  • Food safety
  • Food safety

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Food Safety Study Questions with Correct
Answers 100% Verified and Graded A+
1. following groups NOT especially susceptible to foodborne illness - Correct Answer Young adults
2.The cost of foodborne illness can occur in the form : - Correct Answer a Medical expenses b Loss of sales c.Legal fees and fines (d) . All of the above
3. CDC reports show that in most foodbome illness outbreaks , mishandling of the suspect food occurred within which of the following stages ? - Correct Answer Food establishments
4. If a utensil is sanitary : - Correct Answer Has had disease causing germs reduced to safe levels
5. How does the FDA Food Code affect individual states and jurisdictions ? - Correct Answer It provides a model for new laws and rules in state and local jurisdictions
6. Most foodborne illness is caused by - Correct Answer Biological hazards
7. Some bacteria have the ability to survive heat lack of moisture cold or acidic conditions by forming - Correct Answer Spores
8. Bacteria grow best in the temperature danger zone which includes all temperatures between - Correct Answer 41 ° and 135
9. Organisms that ruin the taste and quality of foods but do not cause foodborne illness are called - Correct Answer Spoilage bacteria
10. Foods that contain protein or carbohydrates water activity of 0.85 or above and pH of 4.6 are called _foods - Correct Answer Potentially hazardous
11. Sliced cooked turkey that is not kept at or below 41 F or above 135 ° F for four or more hours before being served is - Correct Answer . Time and temperature abused
12. Which of the following methods is the most correct way to measure the temperature of frozen cuts of meat in plastic bags that have just arrived for storage - Correct Answer Insert the sensing probe between two packages of frozen product
13. Which of the following actions by a food worker would most likely cause a foodborne
illness ? - Correct Answer Not washing hands after using the toilet
14. After chopping up raw chicken what should be done before the cutting board used slice tomatoes for a salad ? - Correct Answer Wash , rinse and sanitize the board before slicing the tomatoes 15. A person who has applied for job in your food establishment reveals that he or she is HIV positive What must you do ? - Correct Answer Recognize that AIDS is not a disease that would be transmitted by food history
16. All fresh shell eggs should arrive in a transport container that has an ambient temperature of - Correct Answer 45 °
17 Fresh chickens should be stored in the refrigerator - Correct Answer On a bed of crushed ice
18. Shellfish tags must be kept even after the product is used for a minimum of - Correct
Answer 90 days
19. Which of the following is the safest to thaw potentially hazardous foods - Correct Answer In the refrigerator
20. Hot foods must held at when on display in a food establishment or above and cold foods should be held at or below - Correct Answer 165 ° F 41 ° F
21. " A hazard " as used in connection with an HACCP system means : - Correct Answer Any biological chemical or physical property that can cause an unacceptable risk
22. Which of the following statements about HACCP programs is false - Correct Answer
An HACCP system should only be implemented by public health officials who have been certified by the FDA to conduct such programs
23. Which of the following statements is false - Correct Answer There must be at least two critical control points in the flow of food in order for an HACCP system to be implemented
24. The ultimate success of an HACCP program depends on Eliminating - Correct Answer Providing proper training and equipment for employees who are implementing the HACCP system
25. Which of the following is an example of critical control point ? - Correct Answer Rotisserie chicken is heated in the oven until the thickest part of the product reaches 165 ° for 15 seconds
26. Shelves that are mounted to the floor must have at least to permit easy cleaning and
discourage pest harborage inches of clearance underneath - Correct Answer 6
27 Which of the following metals is approved for food - contact surfaces ? - Correct Answer Stainless steel

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