Food Safety Quiz 1

15 Questions | Total Attempts: 296

SettingsSettingsSettings
Food Safety Quiz 1 - Quiz

.


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

  • 2. 
    A food borne illness , is caused by consuming an uncontaminated food or beverage.
    • A. 

      True

    • B. 

      False

  • 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

  • 4. 
    Who has the responsibility of food safety?
    • A. 

      Owners 

    • B. 

      Managers

    • C. 

      Chefs

    • D. 

      Everybody 

  • 5. 
    There are only four vulnerable or immunocompromised groups in the population.
    • A. 

      True

    • B. 

      False

  • 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 

  • 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

  • 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

  • 9. 
    Bacteria is ubiquitous in nature which grows ever where.
    • A. 

      True

    • B. 

      False

  • 10. 
    Pathogenic microorganisms in food may not show any signs of spoilage but are hazardous to eat. 
    • A. 

      True

    • B. 

      False

  • 11. 
    Spoilage microorganisms can make you sick.
    • A. 

      True

    • B. 

      False

  • 12. 
    Living organisms that is ubiquitous in nature.
    • A. 

      Bacteria

    • B. 

      Hazzard

    • C. 

      Organic

    • D. 

      None of the above 

  • 13. 
    It is okay to continually abuse food with high temperatures to avoid TDZ.
    • A. 

      True

    • B. 

      False

Back to Top Back to top