BASICS.fst® 4th Edition – Complete Food Safety Study Guide & Exam Review
List 5 things that could contaminate food: - ✔✔Possible answers include:
Bacteria, Viruses, Parasites, Protozoa, Other microorganisms, Chemicals, Toxins, Foreign objects.
List 3 things that could cause food poisoning: - ✔✔Possible answers include:
Toxins, Bacteria, Viruses, Parasites, other microorganisms
Can you die from food poisoning? Yes/No - ✔✔Yes
How can foodborne illness affect your job or business? - ✔✔Customers/food handlers can
become ill or die; Wages can be lost and businesses can close; Owner or operator's reputation
can be damaged; Health violations may result in lawsuits.
How can a customer help to prevent foodborne illness? - ✔✔Report foodborne illness to the
Operator and local health unit; Advise staff of food allergies or sensitivities.
List the 3 types of contamination and give one example of each. - ✔✔Chemical (cleaning
products, pesticides, insecticides, toxic metal); Physical (broken glass, hair, earrings or body
piercings, bandages, bits of metal, wood, insects); Biological (pathogens, microorganisms from
people)
Are microorganisms large or small? - ✔✔Small
Should you store chemicals in your dry food storage area? Yes/No - ✔✔No:
Please explain:
Chemicals should be kept away from food storage and prep areas. They should be kept in their
original containers. If they must be transferred to other containers there ALWAYS needs to be
, clear labeling. Keeping chemicals in a separate location from food and food prep minimizes the
chance that cross-contamination will occur. It protects the consumer from food poisoning.
What do jewelry; hair; toothpicks; and fish bones have in common? - ✔✔They are hazards that
could cause physical contamination in food.
What is another term for "high risk food"?
Give 5 examples of "high risk food": - ✔✔Potentially Hazardous Food
Possible answers include:
Tofu or soy protein products, garlic and other oil mixtures, sliced melons and other cut fruit,
gravies, soups, stews and custards, fish, shellfish, meats, eggs, dairy, cooked vegetables.
What makes a food low risk? - ✔✔Low risk food does not support the growth of pathogenic
organisms, or the production of the toxins of such organisms.
Do perishable foods have a long or short shelf life? - ✔✔Short
What is the Temperature Danger Zone (TDZ)? - ✔✔The range of temperature in which
microorganisms grow quickly: (4°C -60°C / 40°F - 140°F).
What is the Time/Temperature Factor? - ✔✔The longer food is in the Temperature Danger
Zone, the more bacteria will grow.
How long can food be left in the TDZ throughout the process of preparation?
List 5 things that could contaminate food: - ✔✔Possible answers include:
Bacteria, Viruses, Parasites, Protozoa, Other microorganisms, Chemicals, Toxins, Foreign objects.
List 3 things that could cause food poisoning: - ✔✔Possible answers include:
Toxins, Bacteria, Viruses, Parasites, other microorganisms
Can you die from food poisoning? Yes/No - ✔✔Yes
How can foodborne illness affect your job or business? - ✔✔Customers/food handlers can
become ill or die; Wages can be lost and businesses can close; Owner or operator's reputation
can be damaged; Health violations may result in lawsuits.
How can a customer help to prevent foodborne illness? - ✔✔Report foodborne illness to the
Operator and local health unit; Advise staff of food allergies or sensitivities.
List the 3 types of contamination and give one example of each. - ✔✔Chemical (cleaning
products, pesticides, insecticides, toxic metal); Physical (broken glass, hair, earrings or body
piercings, bandages, bits of metal, wood, insects); Biological (pathogens, microorganisms from
people)
Are microorganisms large or small? - ✔✔Small
Should you store chemicals in your dry food storage area? Yes/No - ✔✔No:
Please explain:
Chemicals should be kept away from food storage and prep areas. They should be kept in their
original containers. If they must be transferred to other containers there ALWAYS needs to be
, clear labeling. Keeping chemicals in a separate location from food and food prep minimizes the
chance that cross-contamination will occur. It protects the consumer from food poisoning.
What do jewelry; hair; toothpicks; and fish bones have in common? - ✔✔They are hazards that
could cause physical contamination in food.
What is another term for "high risk food"?
Give 5 examples of "high risk food": - ✔✔Potentially Hazardous Food
Possible answers include:
Tofu or soy protein products, garlic and other oil mixtures, sliced melons and other cut fruit,
gravies, soups, stews and custards, fish, shellfish, meats, eggs, dairy, cooked vegetables.
What makes a food low risk? - ✔✔Low risk food does not support the growth of pathogenic
organisms, or the production of the toxins of such organisms.
Do perishable foods have a long or short shelf life? - ✔✔Short
What is the Temperature Danger Zone (TDZ)? - ✔✔The range of temperature in which
microorganisms grow quickly: (4°C -60°C / 40°F - 140°F).
What is the Time/Temperature Factor? - ✔✔The longer food is in the Temperature Danger
Zone, the more bacteria will grow.
How long can food be left in the TDZ throughout the process of preparation?
