INTRO TO CULINARY ARTS FINAL PAPER
SOLVED QUESTIONS WITH VERIFIED
ANSWERS FULL SOLUTION VIEW
●● Outbreak
Answer: 2 or more people have same symptoms after eating the same
food, investigation of state & local regulatory authorities, confirmed by
lab test
●● Reasons food becomes unsafe
Answer: improper holding temperatures, poor personal hygiene,
inadequate cooking, contaminated equipment, unsafe food source
●● Challenges to food safety
Answer: time & money to train employees, language & culture barriers
of employees, literacy/education level of employees, pathogens found
more frequent & getting stronger, unapproved suppliers, high-risk
customers (elderly, pre-school age, compromised immune systems), high
staff turnover (hire & train)
●● What are the costs associated with foodborne illnesses
Answer: human life, loss work, medical/disability, media exposure, loss
reputation/legal fee, insurance premiums go up
, ●● High Risk Consumers
Answer: infants, young children, pregnant women, elderly, people
chronically ill
●● Food becomes hazardous 3 ways
Answer: 1. chemical (cleaning solutions, sanitizers)
2. physical (foreign particles: glass, metal, staples, bandages)
3. biological (microorganisms ~ bacteria, viruses, parasites, fungi)
●● Cross-Contamination
Answer: transportation of harmful substances to food by: hands (touch
raw meat ~ then ready to eat foods), surfaces (cutting boards, cleaning
cloths), raw or contaminated foods (drip fluids on cooked ready to eat
foods), poor personal hygiene (wash hands after restroom, cough/sneeze,
touch or scratch face, do NOT work while sick)
●● Temperature Danger Zone (TDZ)
Answer: bacteria grow in warm, moist, protein rich environment
between 41F and 135F KEEP FOODS BELOW 41F AND ABOVE
135F
●● Hazard Analysis Critical Control Points (HACCP)
SOLVED QUESTIONS WITH VERIFIED
ANSWERS FULL SOLUTION VIEW
●● Outbreak
Answer: 2 or more people have same symptoms after eating the same
food, investigation of state & local regulatory authorities, confirmed by
lab test
●● Reasons food becomes unsafe
Answer: improper holding temperatures, poor personal hygiene,
inadequate cooking, contaminated equipment, unsafe food source
●● Challenges to food safety
Answer: time & money to train employees, language & culture barriers
of employees, literacy/education level of employees, pathogens found
more frequent & getting stronger, unapproved suppliers, high-risk
customers (elderly, pre-school age, compromised immune systems), high
staff turnover (hire & train)
●● What are the costs associated with foodborne illnesses
Answer: human life, loss work, medical/disability, media exposure, loss
reputation/legal fee, insurance premiums go up
, ●● High Risk Consumers
Answer: infants, young children, pregnant women, elderly, people
chronically ill
●● Food becomes hazardous 3 ways
Answer: 1. chemical (cleaning solutions, sanitizers)
2. physical (foreign particles: glass, metal, staples, bandages)
3. biological (microorganisms ~ bacteria, viruses, parasites, fungi)
●● Cross-Contamination
Answer: transportation of harmful substances to food by: hands (touch
raw meat ~ then ready to eat foods), surfaces (cutting boards, cleaning
cloths), raw or contaminated foods (drip fluids on cooked ready to eat
foods), poor personal hygiene (wash hands after restroom, cough/sneeze,
touch or scratch face, do NOT work while sick)
●● Temperature Danger Zone (TDZ)
Answer: bacteria grow in warm, moist, protein rich environment
between 41F and 135F KEEP FOODS BELOW 41F AND ABOVE
135F
●● Hazard Analysis Critical Control Points (HACCP)
