Food Safety Certification Study Questions with
Correct Answers 100% Verified
Foodborne Illness - Correct Answer any sickness a person gets from eating food
-often food is contaminated (has germs) -germs can get into food through poor handling, prep and storage
Statistics (3), foodborne illness - Correct Answer -76 million people get sick -325000 hospitalized
-7000 americans die
Most likely to get sick from food borne illness: - Correct Answer -young children
-elderly
-anyone who is already sick (diabetes, aids, etc.)
Food service workers responsibility - Correct Answer -understand importance of food safety
-provide safe meals by practicing rules of food personal cleanliness, safe food prep, safe food handling
-PREVENTION is key
Sanitation - Correct Answer the state of being clean and free of harmful germs
Clean - Correct Answer free of dirt that you can see
Sanitation - Correct Answer Free of germs that cause disease
-something can be clean but not sanitary (clean table)
-something can be sanitary but not clean (stain)
Foodborne illness - Correct Answer when the food we eat gets germs that can cause us
to get sick
contaminated - Correct Answer unclean, especially because of contact with harmful germs -can be contaminated with germs or materials, chemicals
-not safe to eat
how to tell if something is contaminated - Correct Answer -you can't (why prevention is so important)
Prevention - Correct Answer an action taken to stop somebody from doing something
unpasteurized - Correct Answer not treated with heat so as to remove harmful germs cross contamination - Correct Answer when raw food comes in contact with food that will not be cooked further
1.food to food: ingredients with germs added to RTE foods
-liquids from raw foods (juice) drip 2. Hand to food: unwashed hands, dirty gloves
3. equipment to food
danger zone - Correct Answer 41-135 degrees, germs can grow easily
raw food - Correct Answer food that may have harmful germs and must be cooked before eating it
ready-to-eat food - Correct Answer food that will be eating with no further cooking
principles of food safety - Correct Answer germs that contaminate food will be killed or stop growing if:
-workplace is well cleaned
-hands are washed properly, often
-food prepared and handled safely
-cooking/cooling temp = correct
-foods kept at safe temps
Safe temperatures: - Correct Answer -hot food at least 135 degrees
-cool foods below at least 41 degrees
leading causes of food borne illness - Correct Answer -time/temp abuse
-poor personal cleanliness
-cross-contamination
Microorganims - Correct Answer tiny living things that can be easily seen through a microscope
-bacteria, virus, parasite, fungi
-germ = microorganism that can make people sick
four classes of microorganims - Correct Answer parasites
fungi (mold, yeast), spoilage, mycotoxins
-yeast: spoils quality (needs sugar, moisture), kill w/ 136 degrees for 15 min
viruses
bacteria
Correct Answers 100% Verified
Foodborne Illness - Correct Answer any sickness a person gets from eating food
-often food is contaminated (has germs) -germs can get into food through poor handling, prep and storage
Statistics (3), foodborne illness - Correct Answer -76 million people get sick -325000 hospitalized
-7000 americans die
Most likely to get sick from food borne illness: - Correct Answer -young children
-elderly
-anyone who is already sick (diabetes, aids, etc.)
Food service workers responsibility - Correct Answer -understand importance of food safety
-provide safe meals by practicing rules of food personal cleanliness, safe food prep, safe food handling
-PREVENTION is key
Sanitation - Correct Answer the state of being clean and free of harmful germs
Clean - Correct Answer free of dirt that you can see
Sanitation - Correct Answer Free of germs that cause disease
-something can be clean but not sanitary (clean table)
-something can be sanitary but not clean (stain)
Foodborne illness - Correct Answer when the food we eat gets germs that can cause us
to get sick
contaminated - Correct Answer unclean, especially because of contact with harmful germs -can be contaminated with germs or materials, chemicals
-not safe to eat
how to tell if something is contaminated - Correct Answer -you can't (why prevention is so important)
Prevention - Correct Answer an action taken to stop somebody from doing something
unpasteurized - Correct Answer not treated with heat so as to remove harmful germs cross contamination - Correct Answer when raw food comes in contact with food that will not be cooked further
1.food to food: ingredients with germs added to RTE foods
-liquids from raw foods (juice) drip 2. Hand to food: unwashed hands, dirty gloves
3. equipment to food
danger zone - Correct Answer 41-135 degrees, germs can grow easily
raw food - Correct Answer food that may have harmful germs and must be cooked before eating it
ready-to-eat food - Correct Answer food that will be eating with no further cooking
principles of food safety - Correct Answer germs that contaminate food will be killed or stop growing if:
-workplace is well cleaned
-hands are washed properly, often
-food prepared and handled safely
-cooking/cooling temp = correct
-foods kept at safe temps
Safe temperatures: - Correct Answer -hot food at least 135 degrees
-cool foods below at least 41 degrees
leading causes of food borne illness - Correct Answer -time/temp abuse
-poor personal cleanliness
-cross-contamination
Microorganims - Correct Answer tiny living things that can be easily seen through a microscope
-bacteria, virus, parasite, fungi
-germ = microorganism that can make people sick
four classes of microorganims - Correct Answer parasites
fungi (mold, yeast), spoilage, mycotoxins
-yeast: spoils quality (needs sugar, moisture), kill w/ 136 degrees for 15 min
viruses
bacteria
