Food Safety Exam Questions and Answers
2025
How does FAT TOM affect bacterial growth? - Answer-Food- High in protein foods
Acididty- Low acidity (pH - 4.6 to 7)
Temperature- 90 to 110 F
Time- 4 hours in the Danger Zone
Oxygen- Requirements Vary
Moisture- Water activity of 0.85
Which form of a bacterial cell is more resistant to heat?
Vegetative Cell or Spore - Answer-Spore
Spores return to vegetative cells under what kinds of conditions? - Answer-low
Normal cooking temperatures do not kill what? - Answer-Spores
Foods that support the rapid growth of bacteria - Answer-Potentially Hazardous Food
Potentially hazardous foods are generally high in______, low in ______ and high in
________. - Answer-Protein, acid, moisture
The Idaho Food Code's definition of a PHF includes: - Answer--Any food of animal
orgin (Red meat, poultry, fish)
-Any food of plant orgin that has been heat treated
-Raw seed sprouts
-Cut melon
Foodborne illness occurs when consumed food contains: - Answer-a.) Infection-
ingested cells grow in the gastro-intestinal tract
b.) Toxin- ingest toxin produced by pathogens
List six common symptoms of foodborne illnesses: - Answer--Nausea
-Vomiting
-Diarrhea
-Fever
-Jaundice (in hepatitis A)
-Abdominal cramps
What foods are a source for the norovirus infection? - Answer--Shellfish
-Salad Dressing
List a control measure for norovirus - Answer-Cook raw shellfish all the way through
What are symptoms of the norovirus infection - Answer--Nausea
-Vomiting
-Diarrhea
-Abdominal pain
, -Headache
-Low fever
What foods can make you contract campylobacter? - Answer--Poultry
-Raw milk
-Beef
-Pork
What are two control factors for campylobacter? - Answer--Avoid cross-
contamination
-Cook thoroughly
What food can make you contract salmonella? - Answer--Poultry
-Eggs
-Meat
-Raw milk
-Fresh produce
What are two control factors for salmonella? - Answer--Avoid cross-contamination
-Cook thoroughly
What foods can make you contract E.coli? - Answer--Raw and undercooked ground
beef
-Lettuce
-Unpasteurized apple juice
What are two control factors for E.coli - Answer--Avoid cross-contamination
-Cook thoroughly
What is clostridium botulinum? - Answer-A bacteria that can form spores that survive
boiling.
How can you prevent clostridium botulinum? - Answer--Proper canning
-Adequate cooling of low acid foods
What five pathogens make food employees excluded from working at the food
service facility? - Answer--Salmonella typhi
-Shigella
-Escherichia coli- shiga toxen type
-Hepatitis A
What control measure is essential to prevent the spread of foodborne illness via the
fecal-oral route? - Answer-Washing your hands
What does FIFO stand for? - Answer-First In First Out
What does SOP stand for? - Answer-Standard Operating Procedures
What is SOP? - Answer-Step by step procedures for doing a specific job in the food
establishment.
2025
How does FAT TOM affect bacterial growth? - Answer-Food- High in protein foods
Acididty- Low acidity (pH - 4.6 to 7)
Temperature- 90 to 110 F
Time- 4 hours in the Danger Zone
Oxygen- Requirements Vary
Moisture- Water activity of 0.85
Which form of a bacterial cell is more resistant to heat?
Vegetative Cell or Spore - Answer-Spore
Spores return to vegetative cells under what kinds of conditions? - Answer-low
Normal cooking temperatures do not kill what? - Answer-Spores
Foods that support the rapid growth of bacteria - Answer-Potentially Hazardous Food
Potentially hazardous foods are generally high in______, low in ______ and high in
________. - Answer-Protein, acid, moisture
The Idaho Food Code's definition of a PHF includes: - Answer--Any food of animal
orgin (Red meat, poultry, fish)
-Any food of plant orgin that has been heat treated
-Raw seed sprouts
-Cut melon
Foodborne illness occurs when consumed food contains: - Answer-a.) Infection-
ingested cells grow in the gastro-intestinal tract
b.) Toxin- ingest toxin produced by pathogens
List six common symptoms of foodborne illnesses: - Answer--Nausea
-Vomiting
-Diarrhea
-Fever
-Jaundice (in hepatitis A)
-Abdominal cramps
What foods are a source for the norovirus infection? - Answer--Shellfish
-Salad Dressing
List a control measure for norovirus - Answer-Cook raw shellfish all the way through
What are symptoms of the norovirus infection - Answer--Nausea
-Vomiting
-Diarrhea
-Abdominal pain
, -Headache
-Low fever
What foods can make you contract campylobacter? - Answer--Poultry
-Raw milk
-Beef
-Pork
What are two control factors for campylobacter? - Answer--Avoid cross-
contamination
-Cook thoroughly
What food can make you contract salmonella? - Answer--Poultry
-Eggs
-Meat
-Raw milk
-Fresh produce
What are two control factors for salmonella? - Answer--Avoid cross-contamination
-Cook thoroughly
What foods can make you contract E.coli? - Answer--Raw and undercooked ground
beef
-Lettuce
-Unpasteurized apple juice
What are two control factors for E.coli - Answer--Avoid cross-contamination
-Cook thoroughly
What is clostridium botulinum? - Answer-A bacteria that can form spores that survive
boiling.
How can you prevent clostridium botulinum? - Answer--Proper canning
-Adequate cooling of low acid foods
What five pathogens make food employees excluded from working at the food
service facility? - Answer--Salmonella typhi
-Shigella
-Escherichia coli- shiga toxen type
-Hepatitis A
What control measure is essential to prevent the spread of foodborne illness via the
fecal-oral route? - Answer-Washing your hands
What does FIFO stand for? - Answer-First In First Out
What does SOP stand for? - Answer-Standard Operating Procedures
What is SOP? - Answer-Step by step procedures for doing a specific job in the food
establishment.
