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Food Safety Management

Description: Food Safety Management
Number of Questions: 38
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Which of the following is not an example of a biological foodborne disease?

  1. Fungi, such as mold or yeasts

  2. Pesticides

  3. Viruses

  4. Naturally ocurring poisons such as those found in some plants, fish .


Correct Option: B

The symptoms of food allergies may include

  1. Similar to those of some foodborne illnesses.

  2. Rashes,swelling of the throat and mouth.

  3. Difficult in breathing, collapse and unconsciousness

  4. All of the aboved


Correct Option: D

Food allergy is an immune system response to a particular protein in a food.

  1. True

  2. False


Correct Option: A

Foodborne disease outbreak is defined as : two or more cases of a similar illness that results from eating common food

  1. True

  2. False


Correct Option: A

The safety of food is not very high on the list of consumers' expectations.

  1. True

  2. False


Correct Option: B

The center for Disease Control and Prevention (CDC) publishes and updates the food code

  1. True

  2. False


Correct Option: B

The food code defines the person in charge as ' the individual responsible and present in the time of inspection

  1. True

  2. False


Correct Option: A

A food contact surface is any surface that is touched by food.

  1. True

  2. False


Correct Option: A

All types of bacteria are harmful

  1. True

  2. False


Correct Option: B

Pathogenic bacteria come from;

  1. Raw food

  2. Water

  3. People

  4. All of the aboved


Correct Option: D

Viruses depend upon particular types of food for their survival

  1. True

  2. False


Correct Option: B

Mycotoxins a toxic compound - are not destroyed by cooking

  1. True

  2. False


Correct Option: A

Which of the following is not a highly susceptible population:

  1. Elderly people

  2. Pregnant women and unborn babies

  3. Professional athletes

  4. Breast - fed babies and the very young


Correct Option: C

A toxin-mediated infection is an illness caused by eating food contaminated by certain live pathogenic bacteria

  1. True

  2. False


Correct Option: A

The most common symptoms of foodborne illness are headache, abdominal pain, diarrhea, vomiting.

  1. True

  2. False


Correct Option: A

According to the FDA food code, the temperature 'danger zone' is:

  1. 7'C - 60'C ( 45 F - 140 F)

  2. 6'C-65'C (43'F-148'F)

  3. 5'C- 57'C (41'F - 135'F)

  4. None of the above


Correct Option: C

According to a recent analysis, Norovirus may cause most cases of known foodborne illnesses.

  1. True

  2. False


Correct Option: A

Time/temperature control, safety foods include:

  1. Milk and dairy products

  2. Cut melons

  3. Raw seed sprouts and soy products

  4. All of the above


Correct Option: D

Physical and chemical hazards cause the greatest number of food safety problems.

  1. True

  2. False


Correct Option: B

A carrier is a person who carries pathogenic microorganisms without suffering symptoms.

  1. True

  2. False


Correct Option: A

A food handler must always wash his or her hands:

  1. Before starting to work

  2. During food preparation as often as necessary to keep their hands clean

  3. When switching between handling raw and ready to eat food.

  4. All of the above


Correct Option: D

When washing hands, rub the soap into your hands and arms vigorously for

  1. 15 seconds

  2. 30 seconds

  3. 20 seconds

  4. 25 seconds


Correct Option: C

Most cases of foodborne illness are linked to temperature abuse

  1. True

  2. False


Correct Option: A

soups, stews, and sauces made from TCS ingredients, should be stirred before the temperature are taken

  1. True

  2. False


Correct Option: A

When receiving food, which of the following is not a reason for rejecting food:

  1. Frozen food is thawed or partly thawed

  2. There is visible mold or slime

  3. Receiving TCS Food at 5 Celcius or 41 Fo

  4. Packaging is damaged or dirty


Correct Option: C

FIFO refers to the rotation of food in storage.

  1. True

  2. False


Correct Option: A

Raw meat and poultry must be stored on a refrigerator shelf above other foods.

  1. True

  2. False


Correct Option: B

Which of the following is not a safe method to thaw food:

  1. At ambient temperature ( ordinary room temperature)

  2. In a refrigerator unit at 5 celcius ( 41 Fo ) or cooler

  3. Submerged under running potable (drinking quality) water at 21 celcius, (70

  4. As part of the cooking process


Correct Option: A

When cooked, poultry must reach a minimum internal temperature of:

  1. 63 celcius or 145 Fo

  2. 68 celcius or 155 Fo

  3. 74 celcius or 165 Fo

  4. 79 celsius 175 Fo


Correct Option: C

According to the FDA code, cooked TCS food should be cooled as follow:

  1. From (130. F. to 60 Fo) within two hours, and then from( 60 F. to 41 F. )

  2. From(135 F -70 F)within two hours and from( 135 F to 41 Fo in six hours

  3. From (135 F. to 45 F. ) - within four hours.

  4. From (135 F to 40 Fo ) in six hours.


Correct Option: B

Food establishments attract pest because they contain all except

  1. Food

  2. Moisture

  3. Shelter

  4. Plastic


Correct Option: D

Common pest control methods include:

  1. Traps

  2. Glue board

  3. ultraviolet fly traps

  4. all of the above


Correct Option: D

Wich agencies provide permits, advised, conduct regular food safety, enforce the state or local food code?

  1. Federal agencies.

  2. State and local agencies

  3. USDA

  4. FDA


Correct Option: B

In general, the best materials for food equipment and utensils are:

  1. Aluminum, Plastic, wood , non corrosive material

  2. Plastic mold free material, Iron and cooper.

  3. Rust resistant, non toxic, easy to clean, smooth resistan to cracking,imper

  4. Approved materials by the FDEA Agency


Correct Option: C

The FDA recommends the following lighting levels

  1. 10-foot [email protected] 30' for walk-in, dry storage areas.

  2. 20-foot candles @30' for hand wash, dishwasher, equipment/utensils storage

  3. 10-foot candles, 20-foot candles, 50-foot candles

  4. 50-foot candles @ 30' for work surfaces. TCS food preparation areas.


Correct Option: B

The first HACCP principle is to decide which points in the food production process are critical for controlling food

  1. True

  2. False


Correct Option: B

The food drug administration (FDA) has wide-ranging duties, including:

  1. Regulating the processing, manufacturing and interstate shipping

  2. Publishing and updating the food code, wich recomends best practice

  3. Issuing a recall of any food that may be treat to health

  4. All of the above


Correct Option: D

Food safety measure is so important to public health that nearly every facet of the food chain is regulated.

  1. True

  2. False


Correct Option: A
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