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Questions and Answers
What is the primary focus of opportunity risks within an organization?
What is the primary focus of opportunity risks within an organization?
Which of the following best describes hazard risks?
Which of the following best describes hazard risks?
Which component is NOT included in sustainable food systems?
Which component is NOT included in sustainable food systems?
What does food sanitation primarily aim to achieve?
What does food sanitation primarily aim to achieve?
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Which type of risk is associated with uncertainty about achieving a company’s goals?
Which type of risk is associated with uncertainty about achieving a company’s goals?
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Which of the following is a common injury in the hospitality industry?
Which of the following is a common injury in the hospitality industry?
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How is economic vitality defined in the context of sustainable food systems?
How is economic vitality defined in the context of sustainable food systems?
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Which of the following conditions is NOT part of achieving food security?
Which of the following conditions is NOT part of achieving food security?
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What is the primary purpose of color-coded chopping boards?
What is the primary purpose of color-coded chopping boards?
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What should be done to prevent cross-contamination when using prep tables?
What should be done to prevent cross-contamination when using prep tables?
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Which type of thermometer is known for measuring surface temperature without contact?
Which type of thermometer is known for measuring surface temperature without contact?
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Which of the following is NOT a guideline for using thermometers?
Which of the following is NOT a guideline for using thermometers?
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What is a procedural barrier for preventing cross-contamination?
What is a procedural barrier for preventing cross-contamination?
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What color chopping board is designated for raw fish?
What color chopping board is designated for raw fish?
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Which thermometer is commonly used in food establishments for temperature measurement?
Which thermometer is commonly used in food establishments for temperature measurement?
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What should be done with thermometers before they are used for taking food temperatures?
What should be done with thermometers before they are used for taking food temperatures?
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What factor can hinder the implementation of food safety practices in a company?
What factor can hinder the implementation of food safety practices in a company?
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How can cultural differences impact food safety?
How can cultural differences impact food safety?
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Which microorganism is commonly associated with foodborne illness in produce?
Which microorganism is commonly associated with foodborne illness in produce?
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What aspect of pathogens can be controlled effectively to ensure food safety?
What aspect of pathogens can be controlled effectively to ensure food safety?
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What does biological contamination lead to?
What does biological contamination lead to?
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What is a consequence of having unapproved suppliers for food?
What is a consequence of having unapproved suppliers for food?
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What is FATTOM used for in food safety?
What is FATTOM used for in food safety?
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Why can staff turnover affect food safety monitoring?
Why can staff turnover affect food safety monitoring?
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Who holds the final responsibility for the safety of food entering an establishment?
Who holds the final responsibility for the safety of food entering an establishment?
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What is a key method for ensuring proper food rotation in storage?
What is a key method for ensuring proper food rotation in storage?
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At what temperatures should TCS foods be stored to avoid the temperature danger zone?
At what temperatures should TCS foods be stored to avoid the temperature danger zone?
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What type of storage requires an environment of 50°F to 70°F with humidity of 50% to 60%?
What type of storage requires an environment of 50°F to 70°F with humidity of 50% to 60%?
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Why is it important to label potentially hazardous, ready-to-eat food prepared on-site?
Why is it important to label potentially hazardous, ready-to-eat food prepared on-site?
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What is a necessary step after inspecting deliveries before placing them in a freezer?
What is a necessary step after inspecting deliveries before placing them in a freezer?
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What is a recommended practice for cleaning storage equipment?
What is a recommended practice for cleaning storage equipment?
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What hazard arises if frozen food is improperly thawed?
What hazard arises if frozen food is improperly thawed?
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What is the primary cause of gastroenteritis commonly referred to as 'stomach flu'?
What is the primary cause of gastroenteritis commonly referred to as 'stomach flu'?
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Which of the following is NOT a symptom associated with food-borne illnesses?
Which of the following is NOT a symptom associated with food-borne illnesses?
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Which bacterium is primarily associated with the consumption of raw poultry?
Which bacterium is primarily associated with the consumption of raw poultry?
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What is the incubation period for food-borne infections?
What is the incubation period for food-borne infections?
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Which protozoan parasite is responsible for Giardiasis?
Which protozoan parasite is responsible for Giardiasis?
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Which of the following infections is caused by the bacterium Clostridium?
Which of the following infections is caused by the bacterium Clostridium?
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Which food-borne pathogen is transmitted primarily through person-to-person contact?
Which food-borne pathogen is transmitted primarily through person-to-person contact?
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Which infection is characterized by high histamine levels in fish?
Which infection is characterized by high histamine levels in fish?
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Study Notes
Opportunity Risks
- Focus on potential for positive outcomes
- Explore ways to maximize benefits and achieve goals
Hazard Risks
- Involve potential harm or negative outcomes
- Include dangers that could lead to losses or damage
Sustainable Food Systems
- Economic Vitality, Social Equity, and Environmental Sustainability are essential components
Food Sanitation
- Aims to prevent contamination of food
- Ensures food is safe for consumption
Financial Risk
- Associated with uncertainty in achieving company goals
- May result in profits falling short or losses being incurred
Hospitality Injuries
- Slips, trips, and falls are common injuries in the hospitality industry
Economic Vitality
- Refers to the health and strength of a food system's economy
- Includes job creation, income generation, and overall economic stability
Food Security
- Achieved through all people having regular access to quality, safe food
- Requires reliable and affordable access to food
Color-Coded Chopping Boards
- Used to prevent cross-contamination
- Different colors represent different food types
Preventing Cross-Contamination on Prep Tables
- Clean and sanitize surfaces thoroughly
- Separate raw and ready-to-eat foods to prevent contamination
Infrared Thermometer
- Measures surface temperature without contact
- Useful for checking food temperature without direct contact
Thermometer Use
- Calibrate thermometers regularly
- Thoroughly clean before and after use
Procedural Barriers for Cross-Contamination
- Handwashing, sanitizing surfaces, and using separate utensils
- Procedures aimed at preventing the spread of contamination
Blue Chopping Board
- Designated for raw fish
- Color-coding aids in visual identification and prevention of cross-contamination
Digital Thermometer
- Commonly used in food establishments
- Offers accurate and easy-to-read temperature readings
Thermometer Calibration
- Calibrate before use to ensure accurate readings
- Proper calibration is crucial for food safety
Implementation Barriers for Food Safety
- Lack of staff training, limited resources, or negative attitudes can hinder implementation
Cultural Differences and Food Safety
- Can lead to different food handling practices, beliefs about hygiene, and expectations for food safety
- Understanding cultural differences is essential for effective food safety programs
Pathogens in Produce
- Salmonella is a common pathogen in produce
- Proper washing and handling can minimize risk
Pathogen Control
- Temperature control, proper cooking, and sanitation are essential for controlling pathogens
Biological Contamination
- Can lead to food spoilage and foodborne illness
- Caused by microorganisms such as bacteria, viruses, and parasites
Unapproved Food Suppliers
- Can compromise food safety due to lack of quality control and potential contamination
- Using approved suppliers ensures food safety
FATTOM
- Stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture
- Used to understand the conditions that support bacterial growth
Staff Turnover and Food Safety
- Can affect monitoring as new staff may lack training or understanding of protocols
- Consistent training and communication are crucial for maintaining food safety standards
Food Safety Responsibility
- Managers hold the final responsibility for the safety of food entering an establishment
Food Rotation
- First In, First Out (FIFO) is a key method for ensuring proper rotation
- Older food should be used before newer food
Temperature Danger Zone
- TCS foods should be stored below 41°F or above 135°F to avoid the temperature danger zone
Dry Storage Environment
- Requires an environment of 50°F to 70°F with 50% to 60% humidity
- Suitable for storing non-perishable goods
Labeling Ready-to-Eat Foods
- Important for tracking preparation dates and ensuring food safety
- Proper labeling helps with food rotation
Deliveries Before Freezing
- Inspect deliveries for damage, spoilage, and proper temperature before placing in a freezer
Cleaning Storage Equipment
- Clean and sanitize storage equipment regularly
- Proper cleaning helps prevent cross-contamination
Frozen Food Thawing
- Improper thawing can lead to bacterial growth and food spoilage
- Thawing in a refrigerator or under cold running water is recommended
Gastroenteritis Cause
- Caused by viruses, bacteria, or parasites
- Commonly referred to as "stomach flu"
Food-Borne Illness Symptoms
- Fever is NOT a common symptom, but can occur in severe cases
- Common symptoms include diarrhea, vomiting, abdominal cramps, and nausea
Poultry-Associated Bacterium
- Salmonella is primarily associated with raw poultry
Food-Borne Infection Incubation Period
- The time between exposure to a pathogen and the onset of symptoms
- Can range from a few hours to several days
Giardiasis
- Caused by the protozoan parasite Giardia intestinalis
- Transmitted through contaminated water or food
Clostridium Infection
- Botulism is a potentially fatal infection caused by Clostridium botulinum
Food-Borne Pathogen Transmission
- Norovirus is primarily transmitted through person-to-person contact
Scombroid Fish Poisoning
- Caused by high histamine levels in fish, especially tuna and mackerel
- Symptoms include flushing, headache, and hives
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Description
Test your knowledge on sustainable food systems and the various risks associated with food safety and sanitation. This quiz covers topics like opportunity risks, hazard risks, and best practices in the food industry to ensure safety and prevent cross-contamination. Perfect for students in food management or hospitality courses!
