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Food Handler: Assessment Three
This deck covers key concepts related to food contamination, including types of contamination and methods to prevent it.
Contamination of food items by other living organisms is known as:
Biological Contamination
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Key Terms
Term
Definition
Contamination of food items by other living organisms is known as:
Biological Contamination
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?
Heat
Perhaps the most common vehicle of contamination in the food industry is:
Hands, and so should be washed often
The contamination results from the spread of bacteria from meat to vegetables is called:
Cross
Which one of the following contaminants is a physical contaminant?
Hair
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?
Caution the food handler that she must clean and sanitize her knife.
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| Term | Definition |
|---|---|
Contamination of food items by other living organisms is known as: | Biological Contamination |
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food? | Heat |
Perhaps the most common vehicle of contamination in the food industry is: | Hands, and so should be washed often |
The contamination results from the spread of bacteria from meat to vegetables is called: | Cross |
Which one of the following contaminants is a physical contaminant? | Hair |
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take? | Caution the food handler that she must clean and sanitize her knife. |
A coworker brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks? | Pests have gotten into the bag and left waste secretions in the oatmeal. |
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of: | Physical contamination |
Toxins from seafoods, mushrooms, and molds present the greatest potential for: | Chemical contamination |
Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect? | Educating about clean, responsible, and legal food handling. |