Food Safety Information Quiz Questions

The word "wash" is the correct answer because it is the action that needs to be done to ensure cleanliness and hygiene. Washing hands with hot, soapy water is important before and after handling food to remove any potential bacteria or contaminants that may be present.

If perishable food has been left on the counter for more than two hours, it should be thrown away. This is because perishable food can easily spoil and become unsafe to eat if left at room temperature for an extended period of time. Bacteria can multiply rapidly in perishable foods, leading to foodborne illnesses. Therefore, it is important to properly store perishable food in the refrigerator to maintain its freshness and safety.

When storing meat in the refrigerator, it is recommended to place the wrapped container on the bottom shelf. This is because the bottom shelf tends to be the coldest part of the refrigerator, which helps to keep the meat at a safe temperature and prevent the growth of bacteria. Additionally, placing the meat on the bottom shelf also prevents any potential cross-contamination with other food items that may be stored above.

The given statement is true. In the context of computer security, FAT TOM is an acronym used to represent the six essential factors that contribute to the growth and spread of malware. The "T" in FAT TOM stands for Temperature, which refers to the optimal temperature range that allows malware to thrive. Along with "O" for Oxygen and "M" for Moisture, these factors highlight the environmental conditions that can support the propagation of malware. Therefore, the statement is correct as TOM does represent Temperature, Oxygen, and Moisture in the FAT TOM model.

Dirt is not a type of microorganism that can cause illness. Microorganisms that can cause illness include parasites, viruses, and fungi. Dirt, on the other hand, is a mixture of organic and inorganic matter, such as soil, sand, and minerals, and does not contain living microorganisms that can cause illness.

When someone gets sick as a result of consuming food that is contaminated with harmful bacteria, viruses, parasites, or toxins, it is known as a foodborne illness. This type of illness is caused by the ingestion of contaminated food and can lead to symptoms such as nausea, vomiting, diarrhea, abdominal pain, and fever.

The temperature range between 41 degrees and 135 degrees is referred to as the "Temperature Danger Zone." This term is commonly used in food safety to indicate the temperature range in which bacteria can multiply rapidly, leading to potential foodborne illnesses. It is important to keep perishable foods out of this temperature range to ensure food safety.

When shopping at the grocery store, it is recommended to put meat, dairy, and poultry in the cart last. This is because these items are perishable and need to be kept at a certain temperature to maintain their freshness and prevent spoilage. By placing them in the cart last, you minimize the time they spend outside of the refrigerated sections of the store, reducing the risk of bacterial growth and ensuring their quality when you bring them home.

Proper personal hygiene is the most important tool for preventing illness because it involves practices such as regular handwashing, maintaining cleanliness of the body, and proper disposal of waste. These actions help to eliminate or reduce the transmission of harmful bacteria, viruses, and other pathogens that can cause illness. By practicing good personal hygiene, individuals can significantly decrease the risk of spreading infections to themselves and others, promoting overall health and well-being.

The correct answer is False. FAT in FAT TOM actually stands for Food, Acidity, and Temperature. This acronym is used in the food industry to identify the conditions that are favorable for bacterial growth and food spoilage. The acronym helps to remind food handlers of the factors that need to be controlled in order to prevent foodborne illnesses.