Questions & Answers
1. 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
2.Disease causing microorganism with no odor/taste which makes it hard
to detect in food
ANS Pathogen
3.organism living on or within another living organism and receiving food
and protection from it
ANS Parasite
4.Germ essential to countless life processes that are too small to be seen
with the human eye
1/
1
, ANS Microorganisms
5.single celled organism that reproduce in the presence or absence of
oxy- gen
ANS Bacteria
6.Extremely small organism that depends on "hosts "to survive
ANS Virus
7.Contamination of foods by living organisms
ANS Bio
8.Found in such things as meat fish poultry shellfish eggs and vegetables
ANS Bio
9.Non chemical contaminants not caused by other living organisms
ANS Physical (duh)
10.An example would be a paint chip that has fallen from an old wall
to soup
ANS Physical
1/
1