Food Safety Quiz

Which water-soluble, acid stable and heat-stable neurotoxin often associated with harmful algal blooms is said to cause death 1-12 hours after ingestion?

• Cyanogenic glycoside

• Saxitoxin

• Patulin

• Ochratoxin A

Which toxin-producing bacteria predominantly found in the organs of pufferfish is said to produce tetradotoxin?

• Vibrio alginolyticus

• Clostridium botulinum

• Toxoplasma gondii

• Bacillus thuringiensis

Which facultative anaerobic, non-sporulating bacteria found in poultry, eggs, milk and dairy is one of the key global causes of diarrheal diseases?

• Salmonella enteritidis

• Vibrio parahaemolyticus

• Mycobacterium tuberculosis

• Clostridium perfringens

Which manufacturing-induced hazard is formed when sugars and asparagine react under high temperature dry heat preparation methods?

• Zearalenone

• Ochratoxin A

• Solanine

• Acrylamide

All are part of the 9 major food allergens, except for?

• Milk

• Soybeans

• Shellfish

• Sulphite

Which refers to a step at which control can be applied to prevent or eliminate a food safety hazard?

• Contaminant

• Corrective action

• Food hygiene

• Critical control point

Which refers to clean, unadulterated food that has been removed from processing from reasons other than being unsanitary?

• Redo

• Rework

• Reassess

• Readjust

All are required in a food manufacturing plant according to AO 153, except for?

• Floors shall be water-proof, non-absorbent and washable.

• All walls shall be painted green.

• Gowning or changing rooms for all personnel must be present.

• Adequate screening against pests must be provided.

What temperature must stuffed lobster be cooked to?

• 57°C for 4 minutes

• 63°C for 4 minutes

• 68°C for 15 seconds

• 74°C for 15 seconds

What temperature must cooked vegetables reach to be safely hot-held for service?

• 57°C

• 63°C

• 68°C

• 74°C