Fundamentals of Food Production

What are pathogens?

• Microorganisms that cause illness
• Harmful things present in food making it unsafe to eat
• Diseases that spread from one surface or food to another
• Chemicals found in air soil plants water and some food

A foodborne-illness outbreak occurs when

• one person gets ill after eating food.
• one person gets ill after eating food that was not completely cooked.
• two or more people get the same illness after eating different foods
• two or more people get the same illness after eating the same food

The three categories of food safety hazards are biological physical and

• thennal.
• temporal.
• practical.
• chemical.

Pathogens grow well in food that has a temperature between

• 0°F and 100°F.
• 31°F and I00°F.
• 4l°FandI35°F.
• 55°F and 155°F.

If FAT TOM conditions are right bacteria will double their number as often as every minutes.

• 10
• 20
• 30
• 40

Glass from a broken lightbulb is an example of which type of contaminant?

• Physical
• Chemical
• Biological
• Environmental

The transfer of allergens from food containing an allergen to the food served to a customer is known as

• cross-contact.
• food allergen contact.
• contamination.
• cross-contamination.

Hands and arms should be scrubbed with soap for at least seconds.

• 5
• 10
• 15
• 20

 At what minimum temperature should hot TCS food be held?

• 70°F
• 80°F
• 125°F
• 135°F

The "first-in first-out" rule refers to

• purchasing items from a key supplier.
• storing potentially hazardous foods first.
• using new food supplies before older ones.
• using older food supplies before newer ones.