Food Safety Management
|Description: Food Safety Management|
|Number of Questions: 38|
|Created by: Rekha Rai|
Which of the following is not an example of a biological foodborne disease?
The symptoms of food allergies may include
Food allergy is an immune system response to a particular protein in a food.
Foodborne disease outbreak is defined as : two or more cases of a similar illness that results from eating common food
The safety of food is not very high on the list of consumers' expectations.
The center for Disease Control and Prevention (CDC) publishes and updates the food code
The food code defines the person in charge as ' the individual responsible and present in the time of inspection
A food contact surface is any surface that is touched by food.
All types of bacteria are harmful
Pathogenic bacteria come from;
Viruses depend upon particular types of food for their survival
Mycotoxins a toxic compound - are not destroyed by cooking
Which of the following is not a highly susceptible population:
A toxin-mediated infection is an illness caused by eating food contaminated by certain live pathogenic bacteria
The most common symptoms of foodborne illness are headache, abdominal pain, diarrhea, vomiting.
According to the FDA food code, the temperature 'danger zone' is:
According to a recent analysis, Norovirus may cause most cases of known foodborne illnesses.
Time/temperature control, safety foods include:
Physical and chemical hazards cause the greatest number of food safety problems.
A carrier is a person who carries pathogenic microorganisms without suffering symptoms.
A food handler must always wash his or her hands:
When washing hands, rub the soap into your hands and arms vigorously for
Most cases of foodborne illness are linked to temperature abuse
soups, stews, and sauces made from TCS ingredients, should be stirred before the temperature are taken
When receiving food, which of the following is not a reason for rejecting food:
FIFO refers to the rotation of food in storage.
Raw meat and poultry must be stored on a refrigerator shelf above other foods.
Which of the following is not a safe method to thaw food:
When cooked, poultry must reach a minimum internal temperature of:
According to the FDA code, cooked TCS food should be cooled as follow:
Food establishments attract pest because they contain all except
Common pest control methods include:
Wich agencies provide permits, advised, conduct regular food safety, enforce the state or local food code?
In general, the best materials for food equipment and utensils are:
The FDA recommends the following lighting levels
The first HACCP principle is to decide which points in the food production process are critical for controlling food
The food drug administration (FDA) has wide-ranging duties, including:
Food safety measure is so important to public health that nearly every facet of the food chain is regulated.