Questions and Answers
Contamination of food items by other living organisms is known as:
Biological Contamination
Which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?
Perhaps the most common vehicle of contamination in the food industry is:
Hands, and so should be washed often
The contamination that results from the spread of bacteria from meat to vegetables is called:
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Which one of the following contaminants is a physical contaminant?
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What action should you take if you notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife?
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What is the MOST LIKELY cause of black specks found in a bag of oatmeal?
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What will reduce the chances of physical contamination?
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Toxins from seafoods, mushrooms, and molds present the greatest potential for:
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Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?
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Study Notes
Biological Contamination
- Contamination of food items by living organisms is termed Biological Contamination.
Effective Methods to Reduce Pathogens
- Heat is the most effective and safe method to reduce pathogenic contaminants in food.
Common Contamination Vehicle
- Hands are the most common vehicle of contamination in the food industry; frequent handwashing is essential.
Type of Contamination
- The spread of bacteria from meat to vegetables is known as Cross Contamination.
Physical Contaminants
- Hair is considered a physical contaminant in food.
Proper Food Handling Practices
- A food handler must clean and sanitize a knife used for trimming meat before using it on vegetables to avoid contamination.
Pest Infestation Indicator
- Black specks found in oatmeal are most likely due to pests leaving waste secretions in the food.
Preventing Physical Contamination
- Inspecting dining areas for issues like flaking paint, broken bulbs, and wood damage helps reduce physical contamination risks.
Chemical Contamination Risks
- Toxins from seafood, mushrooms, and molds pose significant risks for chemical contamination.
Continuous Prevention Education
- Educating staff about clean, responsible, and legal food handling has the most lasting impact on preventing food contamination.
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Description
Test your knowledge on food safety with these flashcards focusing on biological contamination and methods to reduce pathogens. This assessment will help reinforce important concepts vital for food handlers. Prepare yourself to improve food safety practices with these essential definitions.
