Food Safety and Contamination Quiz

A disease transmitted to people by food.

When two or more people get sick after eating the same food, and a lab confirms it.

Harmful substances present in food, making it unsafe.

Living organisms, like bacteria, viruses, parasites, and fungi, that make food unsafe.

Chemicals used in food service, like cleaners and sanitizers, that can make food unsafe if used incorrectly.

Things like dirt, hair, or glass that can make food unsafe.

Mistakes in handling food that can lead to foodborne illness. Common examples include improper cooking temperatures, inadequate handwashing, and cross-contamination.

When chemicals get into food and beverages, making it unsafe to consume.

A document containing important safety information about a chemical, including potential hazards and handling instructions.

Symptoms like tingling in extremities, reversed hot and cold sensations, facial flushing, hives, difficulty breathing, and heart palpitations.

Naturally occurring objects like fruit pits and bones that can contaminate food.

Intentional acts of contaminating food, often with biological, chemical, or physical agents, by groups like terrorists, disgruntled employees, or competitors.

A plan to protect food from deliberate contamination, focusing on areas where food is at risk.

Bacteria found in human feces, particularly those with diarrhea, that can cause illness through contaminated food or water.

A type of bacteria found in the intestines of cattle, which can contaminate meat during slaughter and cause illness in humans.

A type of E. coli bacteria that produces toxins in the gut and can cause illness when consumed in contaminated food, especially ground beef.

A type of food that requires special handling due to being easily contaminated by bacteria.

A type of food that is typically contaminated by hands, and can lead to foodborne illness if not handled properly.

Food that has been in contact with contaminated water, such as produce.

Foods that are often linked to Shigella spp. contamination, such as salads and TCS foods like potato, tuna, shrimp, macaroni, and chicken.

Foods known to be linked to STEC contamination, such as ground beef and contaminated produce.

Foods known to be contaminated by E. coli, often raw or undercooked ground beef.

Food that can be easily contaminated by bacteria due to having a high water content and being readily available for bacteria to grow.

This is a temperature of 135°F or higher for hot food, or 41°F or lower for cold food, which prevents bacteria from growing rapidly.

This is a period of up to four hours for hot food and six hours for cold food, provided they are held at the correct temperatures.

When serving food, wearing single-use gloves, using clean utensils, and storing them properly are all crucial to prevent contamination.

Holding dishes by the bottom or edge and avoiding touching the food-contact areas of glasses, dishes, and utensils are essential to prevent contamination.

Food handlers can contaminate food when they have a foodborne illness, wounds, or boils containing pathogens, or when they sneeze, cough, or touch infected areas without washing their hands.

Food handlers should avoid scratching their scalp, running fingers through the air, wiping their nose, rubbing their ears, touching pimples or wounds, wearing dirty uniforms, coughing or sneezing into their hands, and spitting.

A personal hygiene program includes creating policies, training and retraining food handlers, leading by example, supervising practices, and revising policies when needed.

The most important part of personal hygiene, handwashing is critical for preventing the spread of pathogens. Food handlers must wash their hands before preparing food, working with clean equipment, and putting on gloves.

Hands should be washed in a designated sink for handwashing, not in sinks used for food prep, dishwashing, or waste water disposal.

Food handlers must wash their hands before preparing food, working with clean equipment, and putting on gloves.

Carries are people who carry pathogens and can infect others without getting sick themselves. This is why it's crucial for food handlers to practice good hygiene, even if they don't feel sick.

Supervising food safety practices involves making sure food handlers are following proper hygiene procedures and taking corrective action when necessary to ensure food safety.

Regular retraining helps reinforce good hygiene practices, updates food handlers on new guidelines, and addresses common mistakes.

Creating personal hygiene policies sets clear expectations for food handlers, outlining specific procedures and rules to prevent food contamination.