Family and Consumer Science OAE Practice
Exam Questions and Answers with Verified
Solutions | Latest Updated 2026
Risk factors of food borne illness 1. purchasing from unsafe source
2. failing to cook correctly
3. holding at incorrect temp
4. using contaminated equipment
5. practicing poor personal hygiene
FAT TOM Food, Acidity, Temperature, Time,
Oxygen, Moisture
Major Food pathogens Salmonella Typhi, Shigella spp.,
Nontyphoidal
Salmonella, E.coli, hepatitis A, Norovirus
Often found in high numbers in feces, are
transferred easily to food, small doses can
make
very sick, found almost everywhere
Common food allergens milk, eggs, fish, shellfish, wheat, soy,
peanuts, tree
nuts
Food Allergen Symptoms nausea, hives, swelling, ab pain, shortness
of
breath, vomiting, death (from anaphylaxis)
, Ways for preventing time- Cook to proper temp, hold at right temp,
temperature abuse cool to
proper temp within allotted time
Monitor time and temp, proper
thermometers,
record temps regularly, minimize time in
danger
zone, corrective actions
HACCP stands for Hazard Analysis Critical Control Point
Foods that are gluten free oats, corn, rice, barley, quinoa
Time management is a strategy for finding the most proficient way to complete
a task
at hand in the amount of time given
What are SMART goals? Goal that are Specific, Measurable,
Attainable,
Realistic, Timely
Process for making a gather as much information as possible,
well-informed list pros
decision and cons, compare all choices
Pareto Analysis System assumes approx 80% of the benefits an
organization recieves from a task are
results of 20%
of effort.
Exam Questions and Answers with Verified
Solutions | Latest Updated 2026
Risk factors of food borne illness 1. purchasing from unsafe source
2. failing to cook correctly
3. holding at incorrect temp
4. using contaminated equipment
5. practicing poor personal hygiene
FAT TOM Food, Acidity, Temperature, Time,
Oxygen, Moisture
Major Food pathogens Salmonella Typhi, Shigella spp.,
Nontyphoidal
Salmonella, E.coli, hepatitis A, Norovirus
Often found in high numbers in feces, are
transferred easily to food, small doses can
make
very sick, found almost everywhere
Common food allergens milk, eggs, fish, shellfish, wheat, soy,
peanuts, tree
nuts
Food Allergen Symptoms nausea, hives, swelling, ab pain, shortness
of
breath, vomiting, death (from anaphylaxis)
, Ways for preventing time- Cook to proper temp, hold at right temp,
temperature abuse cool to
proper temp within allotted time
Monitor time and temp, proper
thermometers,
record temps regularly, minimize time in
danger
zone, corrective actions
HACCP stands for Hazard Analysis Critical Control Point
Foods that are gluten free oats, corn, rice, barley, quinoa
Time management is a strategy for finding the most proficient way to complete
a task
at hand in the amount of time given
What are SMART goals? Goal that are Specific, Measurable,
Attainable,
Realistic, Timely
Process for making a gather as much information as possible,
well-informed list pros
decision and cons, compare all choices
Pareto Analysis System assumes approx 80% of the benefits an
organization recieves from a task are
results of 20%
of effort.
