Unc Dining Services Sanitation Quiz

1. A broken piece of glass in an ice maker would represent what type of food hazard?

Biological

Physical

Toxin

Chemical

A broken piece of glass in an ice maker would represent a physical food hazard. Physical hazards refer to foreign objects that can cause harm or injury if consumed. In this case, the glass could potentially be ingested and cause cuts or other injuries to the consumer. It is important to remove any physical hazards from food to ensure safety.

Explanation

A broken piece of glass in an ice maker would represent a physical food hazard. Physical hazards refer to foreign objects that can cause harm or injury if consumed. In this case, the glass could potentially be ingested and cause cuts or other injuries to the consumer. It is important to remove any physical hazards from food to ensure safety.

2. The three categories of food safety hazards are biological, physical, and...

Practical

Temporal

Thermal

Chemical

The correct answer is Chemical. Chemical hazards refer to substances that can contaminate food and cause harm to consumers. These hazards can include cleaning agents, pesticides, food additives, and allergens. It is important to identify and control chemical hazards to ensure the safety of the food supply chain.

Explanation

The correct answer is Chemical. Chemical hazards refer to substances that can contaminate food and cause harm to consumers. These hazards can include cleaning agents, pesticides, food additives, and allergens. It is important to identify and control chemical hazards to ensure the safety of the food supply chain.

3. What is the temperature range in which pathogens grow well in food? This is also known as the danger zone.

Between 50 degrees and 115 degrees fahrenheit

Between 35 degrees and 160 degrees fahrenheit

Between 40 degrees and 140 degrees fahrenheit

Between 38 degrees and 126 degrees fahrenheit

Pathogens thrive in a temperature range of 40 degrees to 140 degrees Fahrenheit, which is also referred to as the danger zone. In this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Temperatures below 40 degrees Fahrenheit can slow down or inhibit bacterial growth, while temperatures above 140 degrees Fahrenheit can kill most pathogens. It is crucial to keep food out of this danger zone to ensure food safety.

Explanation

Pathogens thrive in a temperature range of 40 degrees to 140 degrees Fahrenheit, which is also referred to as the danger zone. In this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Temperatures below 40 degrees Fahrenheit can slow down or inhibit bacterial growth, while temperatures above 140 degrees Fahrenheit can kill most pathogens. It is crucial to keep food out of this danger zone to ensure food safety.

4. What does TCS stand for?

Temperature control for safety

Temperature control for sanitation

Temperature calibration system

Time control for safety

TCS stands for Temperature control for safety. This acronym refers to a system or process that regulates and monitors temperature in order to ensure the safety of individuals or products. Temperature control is crucial in various industries such as food and pharmaceuticals to prevent the growth of bacteria or pathogens that can cause harm. By maintaining appropriate temperatures, TCS helps to mitigate potential risks and maintain safety standards.

Explanation

TCS stands for Temperature control for safety. This acronym refers to a system or process that regulates and monitors temperature in order to ensure the safety of individuals or products. Temperature control is crucial in various industries such as food and pharmaceuticals to prevent the growth of bacteria or pathogens that can cause harm. By maintaining appropriate temperatures, TCS helps to mitigate potential risks and maintain safety standards.

5. Which of the following are TCS foods?

Milk and dairy products

Rice and grains

Produce

Meat

TCS foods, also known as Time/Temperature Control for Safety foods, are foods that require specific temperature control to prevent the growth of harmful bacteria. Milk and dairy products, rice and grains, produce, and meat all fall under this category as they need to be stored and handled properly to ensure food safety. These foods are susceptible to bacterial growth if not stored at the correct temperatures, making them potentially hazardous if mishandled.

Explanation

TCS foods, also known as Time/Temperature Control for Safety foods, are foods that require specific temperature control to prevent the growth of harmful bacteria. Milk and dairy products, rice and grains, produce, and meat all fall under this category as they need to be stored and handled properly to ensure food safety. These foods are susceptible to bacterial growth if not stored at the correct temperatures, making them potentially hazardous if mishandled.

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