Safety & Sanitation Test Questions and Answers 2024
with complete solution
3 Types of Contaminants
- Biological (bacteria, viruses, etc)
- Chemical (cleaning counter tops around food)
- Physical (hair, nails, etc)
Time Temp Abuse
TCS foods are time and temperature abused any time they're in the temperature
danger zone, 41°F to 135°F
Cross Contamination
The process by which bacteria or other microorganisms are unintentionally
transferred from one substance or object to another, with harmful effect
Personal Hygiene Requirements
- Hair pulled up
- No long finger nails
- Wash hands
- Bandage cuts
- Do not sneeze or cough over food
- No hands in pockets
Time/Temp Control of Safety (TCS) Foods
- TCS foods must be kept out of the Danger Zone (41°F-135°F) to prevent the
growth of microorganisms and the production of toxins.
- TCS FOODS include milk, eggs, shellfish, fish, meats, meat alternatives, cooked
veggies, cooked tofu, cooked rice, cooked pasta, raw seed sprouts, sliced melons,
cut tomatoes, garlic, & oil
High Risk Population
- Younger people have weak immune systems
- Older people have weak immune systems
- Cancer patients have weak immune systems
FATTOM
F - food
A - acidity
T - time
T - temp
O - oxygen
M - moisture
Symptoms of Food-Borne Illness
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
- Diarrhea
Virus vs Bacteria
Viruses - smaller than bacteria, can't reproduce or multiply unless inside a living cell,
survive for day or even months, people can get this from food, water, or
with complete solution
3 Types of Contaminants
- Biological (bacteria, viruses, etc)
- Chemical (cleaning counter tops around food)
- Physical (hair, nails, etc)
Time Temp Abuse
TCS foods are time and temperature abused any time they're in the temperature
danger zone, 41°F to 135°F
Cross Contamination
The process by which bacteria or other microorganisms are unintentionally
transferred from one substance or object to another, with harmful effect
Personal Hygiene Requirements
- Hair pulled up
- No long finger nails
- Wash hands
- Bandage cuts
- Do not sneeze or cough over food
- No hands in pockets
Time/Temp Control of Safety (TCS) Foods
- TCS foods must be kept out of the Danger Zone (41°F-135°F) to prevent the
growth of microorganisms and the production of toxins.
- TCS FOODS include milk, eggs, shellfish, fish, meats, meat alternatives, cooked
veggies, cooked tofu, cooked rice, cooked pasta, raw seed sprouts, sliced melons,
cut tomatoes, garlic, & oil
High Risk Population
- Younger people have weak immune systems
- Older people have weak immune systems
- Cancer patients have weak immune systems
FATTOM
F - food
A - acidity
T - time
T - temp
O - oxygen
M - moisture
Symptoms of Food-Borne Illness
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
- Diarrhea
Virus vs Bacteria
Viruses - smaller than bacteria, can't reproduce or multiply unless inside a living cell,
survive for day or even months, people can get this from food, water, or
