Exam 2: Food Safety and Sanitation

Most food-borne illnesses go undiagnosed because the symptoms may not appear for a week or more.

Food service workers are the primary cause of food-borne illnesses.

What is HAACP a system for?

Facultative bacteria can survive with or without oxygen.

How can you detect if food is contaminated?

What is the difference between aerobic bacteria and anaerobic bacteria?

What is the time-and-temperature principle?

List the eight foods that account for 90 percent of all food-allergic reactions.

A pathogen is any organism that causes a disease.

What is the common name for bovine spongiform encephalopathy (BSE)?

What virus is spread by food-service workers' poor personal hygiene?

The correct ratio for preparing a sanitizing solution is 1 tablespoon of bleach per gallon of water.

What is the range of the temperature danger zone?

What should you do immediately when an infestation of cockroaches occurs?

Which of the following describes an abnormal response to a food or additive?

Frozen foods should be thawed slowly at room temperature.

What are the three critical control points when preparing beef stock?

What does FAT TOM stand for?

Which of the following is NOT a leading cause of food-borne illnesses?

To promote sustainability, run dishwashers every fifteen minutes even if they are not full.