Podcast
Questions and Answers
What distinguishes viruses from bacteria in terms of survival needs?
What distinguishes viruses from bacteria in terms of survival needs?
- Viruses are carried in food and water
- Viruses are the main source of sewage and polluted water
- Viruses do not need food or moisture for survival (correct)
- Viruses are smaller in size
What is the main concern when it comes to naturally poisonous foods?
What is the main concern when it comes to naturally poisonous foods?
- The presence of toxins (correct)
- Their origin in polluted water
- Their nutritional value
- Their taste and appearance
Which type of food is more prone to contamination based on its physical properties and chemical composition?
Which type of food is more prone to contamination based on its physical properties and chemical composition?
- Processed foods
- Raw fruits and vegetables
- Dry foods with low moisture content
- Foods with high protein content (correct)
What are some examples of germs that are commonly associated with food contamination?
What are some examples of germs that are commonly associated with food contamination?
What is the significance of cooking meat and fish thoroughly?
What is the significance of cooking meat and fish thoroughly?
What does the term 'sanitary' mean in the context of food safety?
What does the term 'sanitary' mean in the context of food safety?
What is one of the key things that food employees should be trained on regarding handwashing?
What is one of the key things that food employees should be trained on regarding handwashing?
Why is it important for food employees to keep their fingernails trimmed?
Why is it important for food employees to keep their fingernails trimmed?
What should food handlers do with dirty clothes while working in a food preparation area?
What should food handlers do with dirty clothes while working in a food preparation area?
When should food employees change their gloves according to the guidelines?
When should food employees change their gloves according to the guidelines?
Why is it essential for food handlers to remove aprons when leaving the food preparation area?
Why is it essential for food handlers to remove aprons when leaving the food preparation area?
Which of the following is NOT a responsibility of managers in relation to handwashing sinks?
Which of the following is NOT a responsibility of managers in relation to handwashing sinks?
What is the minimum temperature the 2017 FDA FOOD CODE specifies for water at a handwashing sink?
What is the minimum temperature the 2017 FDA FOOD CODE specifies for water at a handwashing sink?
Why is hand drying considered important in the handwashing process?
Why is hand drying considered important in the handwashing process?
Which of the following is NOT listed as an effective hand drying method in the 2017 FDA FOOD CODE?
Which of the following is NOT listed as an effective hand drying method in the 2017 FDA FOOD CODE?
When should hand antiseptics (hand sanitizers) be used according to the text?
When should hand antiseptics (hand sanitizers) be used according to the text?
How can a food establishment promote compliance with handwashing requirements?
How can a food establishment promote compliance with handwashing requirements?
What type of bacteria can arise from undercooking chicken?
What type of bacteria can arise from undercooking chicken?
Where do salmonella bacteria primarily reside in animals?
Where do salmonella bacteria primarily reside in animals?
What temperature range is known as the Temperature Danger Zone (TDZ) for microbial growth?
What temperature range is known as the Temperature Danger Zone (TDZ) for microbial growth?
How long can food be kept in the Temperature Danger Zone (TDZ) before it may become unsafe for consumption?
How long can food be kept in the Temperature Danger Zone (TDZ) before it may become unsafe for consumption?
What action should be taken to prevent cross-contamination?
What action should be taken to prevent cross-contamination?
How should hot foods be maintained according to the 1999 Food Code?
How should hot foods be maintained according to the 1999 Food Code?
What is the main difference between sanitization and sterilization?
What is the main difference between sanitization and sterilization?
What is a key advantage of using chlorine for sanitization?
What is a key advantage of using chlorine for sanitization?
What is a disadvantage of using Quaternary Ammonia Compounds (QUATS) for sanitization?
What is a disadvantage of using Quaternary Ammonia Compounds (QUATS) for sanitization?
Which of the following is NOT one of the Principles of Sanitary Design mentioned in the text?
Which of the following is NOT one of the Principles of Sanitary Design mentioned in the text?
What temperature range is specified for using chlorine at 50 ppm in water?
What temperature range is specified for using chlorine at 50 ppm in water?
What is the purpose of hermetically sealing hollow areas in the context of sanitary design?
What is the purpose of hermetically sealing hollow areas in the context of sanitary design?
