Food Safety Quiz 1

15 Questions | By AnthonyGerard | Updated: Mar 22, 2022 | Attempts: 610

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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
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