Content Area 1.3 HACCP

What types of contamination are there?

• Physical contamination

• Chemical contamination

• Biological contamination

• All of the above

What foods are considered to be 'high risk'?

• Dairy products

• Canned foods

• Dry grains

• Frozen vegetables

All high-risk foods have 2 main qualities, what are they?

• High moisture content and high protein content

• Low moisture content and low protein content

• High sugar content and low acidity

• Low sugar content and high acidity

What temperature should a fridge be set out?

• 0°C to 5°C

• 5°C to 8°C

• 9°C to 12°C

• 13°C to 16°C

What is the temperature range for the 'danger zone'?

• 5°C to 63°C

• 32°C to 212°C

• 0°C to 100°C

• 50°C to 150°C

The 4 C's stand for which of the following?

• Cut, Color, Clarity, Carat

• Clean, cook, chill, cross-contamination

• Cutting, Cost, Cleaning, Contamination

• Cut, Color, cross-contamination, Cost

Which of the following are micro-organisms that cause food spoilage?

• Bacteria

• Viruses

• Fungi

• Algae

What types of contamination are there?

• Chemical, biological, physical

• Nutritional, genetic, thermal

• Mechanical, electrical, optical

• Acoustic, magnetic, gravitational

What foods are considered to be 'high risk'?

• Meat, fish, eggs, dairy, rice

• Fruits, vegetables, nuts

• Bread, pasta, cereals

• Candy, chocolate, sweets

All high-risk foods have 2 main qualities, what are they?

• High in protein and moisture

• Low in carbohydrates and fat

• Rich in vitamins and minerals

• High in fiber and antioxidants