360 Training Learn2serve Course – Questions With
Accurate Solutions
What is the FDA's "big 5" foodborne illnesses? Right Ans - salmonella,
norovirus, hepatitis A, shigella, e-coli
What is a biological contamination? Right Ans - contamination caused by
another living thing, such as bacteria
What is physical contamination? Right Ans - contamination not caused by
other living organisms and are not considered chemical
What is chemical contamination? Right Ans - things such as cleaning
supplies and personal grooming products that come in contact with food
What is the temperature danger zone? Right Ans - 41-135 degrees
What are the eight most common food allergies? Right Ans - fish, peanuts,
wheat, soy, tree nuts, eggs, milk, shellfish
What are good refrigeration temperatures for cold preservation? Right Ans
- 34-40 degrees
What are good chilling temperatures for cold preservation? Right Ans - just
below the temperatures of refrigeration but still above freezing
What form of freezing is the preferred method for cold preservation? Right
Ans - rapid freezing
What does pasteurization involve? Right Ans - heating foods to mild
temperatures and then immediately cooling them
What are the three foodborne hazards? Right Ans - physical, biological, and
chemical contamination
What does HACCP stand for? Right Ans - Hazard Analysis and Critical
Control Points
, What is the first step to the HACCP plan? Right Ans - Conduct a hazard
analysis
What is the second step to the HACCP plan? Right Ans - identify critical
control points
What is the third step to the HACCP plan? Right Ans - Establish critical
limits
What is the 4th step to the HACCP plan? Right Ans - set up procedures to
monitor CCP'S
What is the 5th step to the HACCP plan? Right Ans - establish corrective
actions
What is the 6th step to the HACCP plan? Right Ans - verify that the system
is working
What is the 7th and final step to the HACCP plan? Right Ans - record
keeping of the HACCP system
What is the main cause of foodborne illnesses? Right Ans - biohazards
What is the difference between bacteria and viruses? Right Ans - bacteria
are living creatures capable of reproducing and have a well defined cell wall
What are the three things that raw foods can be contaminated by? Right
Ans - being processed improperly, being handled carelessly, and cross
contamination from other foods
What groups of people are most vulnerable to foodborne illness? Right Ans
- elderly, pregnant women, children under 6, and those who are immuno-
compromised
What are the top five germs that cause foodborne illnesses? Right Ans -
norovirus, salmonella coma campylobacter, staphylococcus, clostridium
perfringens
Accurate Solutions
What is the FDA's "big 5" foodborne illnesses? Right Ans - salmonella,
norovirus, hepatitis A, shigella, e-coli
What is a biological contamination? Right Ans - contamination caused by
another living thing, such as bacteria
What is physical contamination? Right Ans - contamination not caused by
other living organisms and are not considered chemical
What is chemical contamination? Right Ans - things such as cleaning
supplies and personal grooming products that come in contact with food
What is the temperature danger zone? Right Ans - 41-135 degrees
What are the eight most common food allergies? Right Ans - fish, peanuts,
wheat, soy, tree nuts, eggs, milk, shellfish
What are good refrigeration temperatures for cold preservation? Right Ans
- 34-40 degrees
What are good chilling temperatures for cold preservation? Right Ans - just
below the temperatures of refrigeration but still above freezing
What form of freezing is the preferred method for cold preservation? Right
Ans - rapid freezing
What does pasteurization involve? Right Ans - heating foods to mild
temperatures and then immediately cooling them
What are the three foodborne hazards? Right Ans - physical, biological, and
chemical contamination
What does HACCP stand for? Right Ans - Hazard Analysis and Critical
Control Points
, What is the first step to the HACCP plan? Right Ans - Conduct a hazard
analysis
What is the second step to the HACCP plan? Right Ans - identify critical
control points
What is the third step to the HACCP plan? Right Ans - Establish critical
limits
What is the 4th step to the HACCP plan? Right Ans - set up procedures to
monitor CCP'S
What is the 5th step to the HACCP plan? Right Ans - establish corrective
actions
What is the 6th step to the HACCP plan? Right Ans - verify that the system
is working
What is the 7th and final step to the HACCP plan? Right Ans - record
keeping of the HACCP system
What is the main cause of foodborne illnesses? Right Ans - biohazards
What is the difference between bacteria and viruses? Right Ans - bacteria
are living creatures capable of reproducing and have a well defined cell wall
What are the three things that raw foods can be contaminated by? Right
Ans - being processed improperly, being handled carelessly, and cross
contamination from other foods
What groups of people are most vulnerable to foodborne illness? Right Ans
- elderly, pregnant women, children under 6, and those who are immuno-
compromised
What are the top five germs that cause foodborne illnesses? Right Ans -
norovirus, salmonella coma campylobacter, staphylococcus, clostridium
perfringens
