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CULINARY ARTS WRITTEN EXAM QUESTIONS AND ANSWERS
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CULINARY ARTS WRITTEN EXAM QUESTIONS AND ANSWERS
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CULINARY ARTS WRITTEN EXAMQUESTIONS AND ANSWERS
Foodborne illness - Answer-a disease transmitted to people by food
Foodborne outbreak - Answer-an incident or event where two or more people suffer a
similar illness or sickness from eating a common food
Three types of contaminants - Answer-biological, chemical, physical
Most common ways food can become unsafe. - Answer-time-temp abuse, cross
contamination, poor personal hygiene, poor cleaning and sanitizing
TCS food - Answer-food requiring time and temperature control for safety
Responsibilities of FDA, USDA, and CDC - Answer-making sure food establishments
are up to code.
The six pathogens - Answer-Shigellosis
Salmonella
Salmonella (non-typhoidal)
E. Coli
Hepatitis A
Norovirus
Foodborne illness - Answer-food poisoning
FATTOM - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture
Food allergies - Answer-An immune system response to a food that the body perceives
as harmful
Cross-contact - Answer-when a food item containing an allergen comes in contact with
another food item
Ways a food handler contaminate food - Answer-cross contact, time temp abuse, poor
personal hygiene
Proper hand washing - Answer-1. Turn on hot water - 100 F
2. Apply soap
3. Scrub hands and arms for 10-15 seconds
4. Rinse
5. Dry with a single-use towel or air dry
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