1. Which of the following is a disease transmitted to people by food?

a. Food infections
b. Food intoxication
c. Foodborne illness *
d. Foodborne illness outbreak
2. Which of the following terms is used when two or more people have the same symptoms after
eating the same food?
a. Food infections
b. Food intoxication
c. Foodborne illness
d. Foodborne illness outbreak *

3. This is the prevention of accidental contamination of food. It refers to:

a. Cross-contamination
b. HACCP
c. Food Safety *
d. FATTOM

4. The following are the challenges in food safety except:

a. Pathogens
b. Time
c. Unapproved supplier
d. Personal hygiene *

5. This contaminant includes bacteria, viruses, fungi and parasites. This is known as:
a. Allergens contaminants
b. Biological contaminants *
c. Chemical contaminants
d. Physical contaminants

6. This contaminant can contaminate food if they are used incorrectly. This is referred as:
a. Allergens contaminants
b. Biological contaminants
c. Chemical contaminants *
d. Physical contaminants

7. These are the foreign objects that accidentally get into food. This is called as:
a. Allergens contaminants
b. Biological contaminants
c. Chemical contaminants
d. Physical contaminants *

8. The following are the most common food handling mistakes except:
a. Failing to cook food correctly.
b. Holding food at incorrect temperatures
 c. Practicing personal hygiene *
d. Using contaminated equipment

9. Which of the following is the temperature danger zone?

a. 2°C- 10°C
b. 5°C- 50°C
c. 5°- 60°C *
d. 7°C- 60°

10. This risk factor is practiced when food is not cooled correctly. This is known as:
a. Cross- contamination
b. Poor personal hygiene
c. Poor cleaning and sanitizing
d. Time-temperature abused *

11. This happens when pathogens are transferred from one surface or food to another. This is called
as:
a. Cross- contamination *
b. Poor personal hygiene
c. Poor cleaning and sanitizing
d. Time-temperature abused.

12. Food handlers can cause foodborne illness. This risk factor is known as:
a. Cross- contamination
b. Poor personal hygiene *
c. Poor cleaning and sanitizing
d. Time-temperature abused.

13. TCS means:

a. Time- control for safety
b. Temperature control for safety
c. Time and temperature control for safety *
d. Time and temperature contamination for safety

14. Which of the following is at high risk for foodborne illness?

a. Infant
b. Teens
c. Adult
d. Elderly *

15. FATTOM means:

a. Food, Acid, Time, Temperature, Oxygen, Measure
b. Food, Acid, Time, Temperature, Oxygen, Moisture *
c. Food, Acid, Time, Training, Oxygen, Measure
d. Food, Administration, Time, Temperature, Oxygen, Moisture