Questions W/Verified Answers
When conducting inspections of Food establishments, the food program
specialists generally focus on specific areas ✔️Ans - 1. Food safety practices
2. Time and temperature control 3. HACCP 4. Prevention against
contamination 5. Personal hygiene
Disease causing microorganism with no odor/taste which makes it hard to
detect in food ✔️Ans - Pathogen
organism living on or within another living organism and receiving food and
protection from it ✔️Ans - Parasite
Germ essential to countless life processes that are too small to be seen with
the human eye ✔️Ans - Microorganisms
single celled organism that reproduce in the presence or absence of oxygen
✔️Ans - Bacteria
Extremely small organism that depends on "hosts "to survive ✔️Ans - Virus
Contamination of foods by living organisms ✔️Ans - Bio
Found in such things as meat fish poultry shellfish eggs and vegetables
✔️Ans - Bio
Non chemical contaminants not caused by other living organisms ✔️Ans -
Physical (duh)
An example would be a paint chip that has fallen from an old wall to soup
✔️Ans - Physical
Pesticides cleaning liquids and personal grooming products ✔️Ans -
Chemical
Pest droppings ✔️Ans - Physical