CULINARY ARTS 3 - MIDTERM EXAM
REVIEW QUESTIONS WITH CORRECT
ANSWERS
What are the five most common risk factors that cause foodborne illness? - answer-
1.purchasing food from unsafe sources
2. Failing to cook food adequately
3.holding food at incorrect temperatures
4.using contaminated equipment
5.practicing poor personal hygiene
Foodborne pathogens grow well at what temperature? - answer-between 41 to 135
degrees
What are tcs foods? - answer-dairy, eggs, meat, chicken, fish, shellfish, seafood,
potatoes, grains, vegetables, oil, sprouts, fruit
What are the 3 different types of contaminants? - answer-chemical, physical, biological
Define time-temperature abuse - answer-time and temperature abuse occurs when the
temperature of food is allowed to fall in the danger zone.
Define cross contamination - answer-contamination of one food from contact with
another food or unclean surface
Which groups fall under higher risk population? - answer-elders, preschool age children,
those with hiv/aids, those with illnesses that weaken the immune system
What are the four types of pathogens? - answer-viruses, bacteria, fungi, parasites
What are the common symptoms for foodborne illnesses? - answer-diarrhea, vomiting,
fever, nausea, abdominal cramps, jaundice (yellowing of skin and eyes)
What does fat tom stand for? - answer-food, acidity, time, temperature, oxygen,
moisture
What foods are commonly linked with e-coli? - answer-ground beef, unpasteurized
produce, fresh produce
Cooking tomato sauce in a copper pot can cause what type of contamination? - answer-
toxic-metal poisoning
, Salmonella typhi is commonly linked with what types of food? - answer-poultry and
ready to eat foods
What are the 8 major allergens and typical symptoms? - answer-cow milk, eggs, tree
nuts, peanuts, shellfish, wheat, soy, fish.
How can people get shigella spp.? - answer-spread through contaminated water and
food or through contact with contaminated feces
What most likely caused people getting sick from eating raw oysters? - answer-vibrio
What is the main way to control the spread of viruses? - answer-handwashing
What is the warmest acceptable receiving temperature for shelled eggs? - answer-45°f
(7°c) or lower
When should food handlers wash their hands properly? - answer-before starting your
shift. Using the restroom. Touching your clothing, apron, hair, face, or any other place
on your body.
What is tcs food? - answer-food requiring time and temperature control for safety
What are ready-to-eat foods? - answer-food items that can be eaten without further
preparation, washing, or cooking
What type of jewelry can a food handler wear? - answer-a plain band ring
Where should food handlers never eat, smoke, chew gum, or tobacco? - answer-when
prepping or serving food, when working in prep areas, when working in areas used to
clean utensils and equipment
Large ice crystals in a case of frozen food are evidence that the product may have been
what? - answer-it was thawed and refrozen
What are the two major concerns in the flow of food? - answer-cross-contamination and
time- temperature abuse
What is the function of the usda? - answer-visually inspect meat. Grade meat.
What is the function of the cdc and phs? - answer-cdc is responsible for controlling the
introduction and spread of infectious diseases. Phs conducts research into the causes
of foodborne illness outbreaks.
What is a function of the state and local regulatory authorities? - answer-create
regulations and inspect operations
REVIEW QUESTIONS WITH CORRECT
ANSWERS
What are the five most common risk factors that cause foodborne illness? - answer-
1.purchasing food from unsafe sources
2. Failing to cook food adequately
3.holding food at incorrect temperatures
4.using contaminated equipment
5.practicing poor personal hygiene
Foodborne pathogens grow well at what temperature? - answer-between 41 to 135
degrees
What are tcs foods? - answer-dairy, eggs, meat, chicken, fish, shellfish, seafood,
potatoes, grains, vegetables, oil, sprouts, fruit
What are the 3 different types of contaminants? - answer-chemical, physical, biological
Define time-temperature abuse - answer-time and temperature abuse occurs when the
temperature of food is allowed to fall in the danger zone.
Define cross contamination - answer-contamination of one food from contact with
another food or unclean surface
Which groups fall under higher risk population? - answer-elders, preschool age children,
those with hiv/aids, those with illnesses that weaken the immune system
What are the four types of pathogens? - answer-viruses, bacteria, fungi, parasites
What are the common symptoms for foodborne illnesses? - answer-diarrhea, vomiting,
fever, nausea, abdominal cramps, jaundice (yellowing of skin and eyes)
What does fat tom stand for? - answer-food, acidity, time, temperature, oxygen,
moisture
What foods are commonly linked with e-coli? - answer-ground beef, unpasteurized
produce, fresh produce
Cooking tomato sauce in a copper pot can cause what type of contamination? - answer-
toxic-metal poisoning
, Salmonella typhi is commonly linked with what types of food? - answer-poultry and
ready to eat foods
What are the 8 major allergens and typical symptoms? - answer-cow milk, eggs, tree
nuts, peanuts, shellfish, wheat, soy, fish.
How can people get shigella spp.? - answer-spread through contaminated water and
food or through contact with contaminated feces
What most likely caused people getting sick from eating raw oysters? - answer-vibrio
What is the main way to control the spread of viruses? - answer-handwashing
What is the warmest acceptable receiving temperature for shelled eggs? - answer-45°f
(7°c) or lower
When should food handlers wash their hands properly? - answer-before starting your
shift. Using the restroom. Touching your clothing, apron, hair, face, or any other place
on your body.
What is tcs food? - answer-food requiring time and temperature control for safety
What are ready-to-eat foods? - answer-food items that can be eaten without further
preparation, washing, or cooking
What type of jewelry can a food handler wear? - answer-a plain band ring
Where should food handlers never eat, smoke, chew gum, or tobacco? - answer-when
prepping or serving food, when working in prep areas, when working in areas used to
clean utensils and equipment
Large ice crystals in a case of frozen food are evidence that the product may have been
what? - answer-it was thawed and refrozen
What are the two major concerns in the flow of food? - answer-cross-contamination and
time- temperature abuse
What is the function of the usda? - answer-visually inspect meat. Grade meat.
What is the function of the cdc and phs? - answer-cdc is responsible for controlling the
introduction and spread of infectious diseases. Phs conducts research into the causes
of foodborne illness outbreaks.
What is a function of the state and local regulatory authorities? - answer-create
regulations and inspect operations
