Food Safety and Managerial Responsibilities Quiz

Salmonella is a common bacterial foodborne illness.

The temperature danger zone for food is 32°F to 140°F (0°C to 60°C).

Glass fragments are an example of a physical contaminant in food.

The recommended minimum internal cooking temperature for poultry is 165°F (74°C).

FIFO stands for First In, First Out in the context of food safety and storage.

Fever is a common symptom of foodborne illness.

Thawing at room temperature is not a safe method for thawing frozen food.

HACCP stands for Hazard Analysis and Critical Control Points in food safety.

The purpose of a food safety management system (FSMS) is to ensure safe food handling practices.

Economical hazards are not a type of foodborne hazard.

The purpose of a food safety audit is to identify and correct food safety hazards.

Using separate utensils and cutting boards for different food types is a recommended practice for preventing cross-contamination in a kitchen.

The FDA (Food and Drug Administration) oversees food safety regulations in the United States.

The purpose of pasteurization in food safety is to eliminate harmful bacteria.

The role of food safety training in a food service establishment is to improve food safety practices among employees.

FATTOM stands for Food Acidity, Time, Temperature, Oxygen, Moisture in the context of food safety.

The purpose of traceability in food safety management is to track the movement of food products through the supply chain.