Food Hygiene & Sanitation
Section A (20 marks)
Choose the best answer.
1. Which of the following groups is not especially susceptible to foodborne illness? a. The very young b. Young adults c. The elderly d. Pregnant or lactating women
2. The cost of foodborne illness can occur in the form of: a. Medical expenses b. Loss of sales c. Legal fees and fines d. All of the above
3. CDC reports show that in most foodborne illness outbreaks, mishandling of the suspect food occurred within which of the following stages? a. Transportation b. Retail food establishment c. Food manufacturing d. Food production (farms, ranches, etc)
4. If a utensil is sanitized it: a. Is free from visible soil b. Has been sterilised c. Is a single service item d. D. Has had disease-causing germs reduced to safe levels
5. Bacteria are one of the most common causes of foodborne disease in a food establishment because: a. Under ideal conditions, they can grow very rapidly b. Bacteria are found naturally in many foods c. Bacteria can easily transferred from one source to another d. All of the above
6. Most of the bacteria that cause foodborne illness grow: a. With or without oxygen at an ideal temperature of 39⁰C b. Only without oxygen at an ideal temperature 43⁰C c. Only with oxygen at an ideal temperature of 43⁰C d. Only without oxygen at an ideal temperature of 39⁰C
7. Which of the following groups of hazards are most likely to cause a foodborne disease outbreak? a. Bacteria and viruses b. Parasites and molds c. Vibrio spp. and Shigella spp. d. Chemical and physical hazards
8. Bacteria grow best within a narrow temperature range called the temperature danger zone. The temperature danger zone is between: a. -18⁰C and 104⁰C b. -8⁰C and 65⁰C c. 5⁰C and 60⁰C d. 5⁰C and 100⁰C
9. Bacteria that cause foodborne illness will only grow on foods that
Choose the best answer.
1. Which of the following groups is not especially susceptible to foodborne illness? a. The very young b. Young adults c. The elderly d. Pregnant or lactating women
2. The cost of foodborne illness can occur in the form of: a. Medical expenses b. Loss of sales c. Legal fees and fines d. All of the above
3. CDC reports show that in most foodborne illness outbreaks, mishandling of the suspect food occurred within which of the following stages? a. Transportation b. Retail food establishment c. Food manufacturing d. Food production (farms, ranches, etc)
4. If a utensil is sanitized it: a. Is free from visible soil b. Has been sterilised c. Is a single service item d. D. Has had disease-causing germs reduced to safe levels
5. Bacteria are one of the most common causes of foodborne disease in a food establishment because: a. Under ideal conditions, they can grow very rapidly b. Bacteria are found naturally in many foods c. Bacteria can easily transferred from one source to another d. All of the above
6. Most of the bacteria that cause foodborne illness grow: a. With or without oxygen at an ideal temperature of 39⁰C b. Only without oxygen at an ideal temperature 43⁰C c. Only with oxygen at an ideal temperature of 43⁰C d. Only without oxygen at an ideal temperature of 39⁰C
7. Which of the following groups of hazards are most likely to cause a foodborne disease outbreak? a. Bacteria and viruses b. Parasites and molds c. Vibrio spp. and Shigella spp. d. Chemical and physical hazards
8. Bacteria grow best within a narrow temperature range called the temperature danger zone. The temperature danger zone is between: a. -18⁰C and 104⁰C b. -8⁰C and 65⁰C c. 5⁰C and 60⁰C d. 5⁰C and 100⁰C
9. Bacteria that cause foodborne illness will only grow on foods that