Food Safety Quiz 1
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Questions and Answers
- 1.
Assurance that food will not cause harm to the consumer when it is prepared and or eaten
- A.
CAC/RCP 1-1969 Rev 4 2003 Section II 2.3
- B.
GMP- Good Manufacturing Practices
- C.
HACCP- Hazard Analysis Critical Control Points
- D.
Food Safety & Quality Assurance
Correct Answer
A. CAC/RCP 1-1969 Rev 4 2003 Section II 2.3Explanation
This answer refers to a specific section of the CAC/RCP 1-1969 Rev 4 2003 document. This section, 2.3, likely discusses the assurance of food safety and quality. It may outline guidelines or requirements for ensuring that food does not cause harm to consumers when prepared and eaten. This document is likely a reference for food safety and quality assurance practices, which may include GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis Critical Control Points).Rate this question:
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- 2.
A food borne illness , is caused by consuming an uncontaminated food or beverage.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The given statement is false. A foodborne illness is caused by consuming contaminated food or beverage, not uncontaminated ones. Contamination can occur due to various factors such as improper handling, storage, or cooking of food, as well as the presence of harmful bacteria, viruses, parasites, or toxins in the food. Consuming contaminated food can lead to symptoms like nausea, vomiting, diarrhea, abdominal pain, and in severe cases, it can even be life-threatening. Therefore, it is important to ensure proper food safety practices to prevent foodborne illnesses.Rate this question:
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- 3.
It is an illness caused by consuming a contaminated food or beverage.
- A.
Cross Contamination
- B.
Food Borne Illness
- C.
Lag Phase
- D.
Bacteria
Correct Answer
B. Food Borne IllnessExplanation
Food borne illness is the correct answer because it refers to an illness that is caused by consuming contaminated food or beverages. This can happen when the food or beverage is contaminated with harmful bacteria, viruses, parasites, or toxins. Consuming such contaminated food can lead to various symptoms such as nausea, vomiting, diarrhea, abdominal pain, and fever. It is important to practice proper food safety measures to prevent food borne illnesses.Rate this question:
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- 4.
Who has the responsibility of food safety?
- A.
Owners
- B.
Managers
- C.
Chefs
- D.
Everybody
Correct Answer
D. EverybodyExplanation
Food safety is a collective responsibility that should be shared by everyone involved in the food industry, including owners, managers, chefs, and all staff members. Ensuring food safety involves proper handling, storage, and preparation of food, as well as following hygiene practices. It is important for all individuals to be aware of and adhere to food safety regulations and guidelines to prevent foodborne illnesses and protect the health of consumers.Rate this question:
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- 5.
There are only four vulnerable or immunocompromised groups in the population.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because there are more than four vulnerable or immunocompromised groups in the population. Vulnerable or immunocompromised groups can include individuals with chronic illnesses, elderly individuals, pregnant women, and individuals with weakened immune systems due to medications or treatments. This means that there are more than just four groups that are at higher risk of developing severe complications from infections or diseases.Rate this question:
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- 6.
Which of the following is an example of immunocompromised individuals in the population?
- A.
Athletes & Professional Fitness Trainers
- B.
Food Producers
- C.
Cooks and Chefs
- D.
Young Children & Allergen Sufferers
Correct Answer
D. Young Children & Allergen SufferersExplanation
Young children and allergen sufferers are examples of immunocompromised individuals in the population. This is because their immune systems are not fully developed or are weakened, making them more susceptible to infections and allergic reactions.Rate this question:
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- 7.
What makes food unsafe?
- A.
Cooked foods served warm and not hot but has not reached TDZ
- B.
FATTOM
- C.
Presence of food safety hazards
- D.
Cold foods served cold in 4*C
Correct Answer
C. Presence of food safety hazardsExplanation
The correct answer is "Presence of food safety hazards." This means that the main reason why food becomes unsafe is due to the presence of hazards that can contaminate it and cause illness or harm to consumers. These hazards can include biological factors such as bacteria, viruses, or parasites, as well as chemical or physical factors like toxins, allergens, or foreign objects. Ensuring proper food handling, storage, and preparation techniques can help prevent these hazards and maintain food safety.Rate this question:
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- 8.
What is FATTOM
- A.
Food Acidity Toxicity Temperature Oxygen Moisture
- B.
Food Acidity Time Temperature Oxygen Moisture
- C.
Food Activity Toxicity Temperature Oxygen Moisture
- D.
Food Acidity Temperature Time Organic Moisture
Correct Answer
B. Food Acidity Time Temperature Oxygen MoistureExplanation
FATTOM is an acronym used to remember the conditions necessary for bacterial growth in food. The correct answer, "Food Acidity Time Temperature Oxygen Moisture," represents the factors that contribute to the growth of bacteria in food. Acidity, time, temperature, oxygen, and moisture are all important considerations when it comes to food safety and preventing bacterial contamination.Rate this question:
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- 9.
Bacteria is ubiquitous in nature which grows ever where.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Bacteria are indeed ubiquitous in nature, meaning they can be found everywhere. They can be found in soil, water, air, and even on and inside the human body. Bacteria are capable of surviving and thriving in a wide range of environments, including extreme conditions such as hot springs and deep-sea hydrothermal vents. Therefore, it is true that bacteria grow everywhere, making the given answer correct.Rate this question:
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- 10.
Pathogenic microorganisms in food may not show any signs of spoilage but are hazardous to eat.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Pathogenic microorganisms are harmful bacteria, viruses, or other microorganisms that can cause illness or disease when consumed. These microorganisms may not cause visible signs of spoilage in food, such as odor or discoloration, but they can still be present and pose a health risk if ingested. Therefore, it is important to handle and store food properly to prevent the growth and spread of pathogenic microorganisms.Rate this question:
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- 11.
Spoilage microorganisms can make you sick.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Spoilage microorganisms are different from pathogenic microorganisms. While spoilage microorganisms can cause food to spoil and become unappetizing, they do not typically cause illness or make a person sick. Pathogenic microorganisms, on the other hand, are the ones that can cause foodborne illnesses and make people sick. Therefore, the statement that spoilage microorganisms can make you sick is false.Rate this question:
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- 12.
Living organisms that is ubiquitous in nature.
- A.
Bacteria
- B.
Hazzard
- C.
Organic
- D.
None of the above
Correct Answer
A. BacteriaExplanation
Bacteria are living organisms that are found everywhere in nature. They can be found in soil, water, air, and even in the human body. Bacteria play a crucial role in various ecological processes and are essential for the balance of ecosystems. They can be beneficial, such as in aiding digestion or decomposing organic matter, but they can also be harmful and cause diseases. Due to their ability to adapt and multiply rapidly, bacteria have a significant impact on the environment and human health.Rate this question:
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- 13.
It is okay to continually abuse food with high temperatures to avoid TDZ.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Continually abusing food with high temperatures is not okay to avoid the Temperature Danger Zone (TDZ). The TDZ refers to the temperature range between 41°F (5°C) and 135°F (57°C) where bacteria can grow rapidly in food. High temperatures can kill bacteria, but it is not a sustainable or safe practice to continuously subject food to high temperatures as it can lead to overcooking, loss of quality, and potential health hazards. It is important to follow proper food handling and storage guidelines to ensure food safety.Rate this question:
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Current Version
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Mar 22, 2023Quiz Edited by
ProProfs Editorial Team -
Jan 02, 2019Quiz Created by
Anthony Gerard
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