FOOD SAFETY EXAM

Name and surname: Date:

TO. Mark the correct answer:

1. Read the following text: “It is the guarantee that a food will not cause harm to the
health of the person who consumes it.” The definition stated in the previous text
corresponds to the term:

TO. Security
b. Quality
c. Safety
d. Hygiene

2. Mark the correct answer. To ensure safety, you must:

1. Establish effective controls throughout the food chain

2. Check that food has good flavor, color, aroma and texture
3. Introduce hazards into the food such as metals, stones, chemicals

3. Knowing the correct way to handle food hygienically is the responsibility of:

TO. Of all food handlers

b. Only from the food service owner
c. Only from the health authorities
d. Only from consumers

4. Training your staff, as well as complying with legislation, are the responsibilities of:

TO. Health authorities

b. Food handler
c. Food service owner
d. The consumers

5. Check which of the following statements are correct (more than one may be correct):

TO. If you make, transport, harvest, market, serve or consume food, then you are a
food handler.
b. Contamination of food, ingredients or equipment can be avoided by the food
handler
c. Consumer health is only the responsibility of health authorities

6. “They are living beings so small that it is necessary to use a microscope to appreciate
them.” The definition stated in the previous text corresponds to the term:

TO. pests
b. microorganisms
c. algae
d. nutrients
7. What requirements or needs do microorganisms have to reproduce. Mark the correct ones
(there may be more than 1):
TO. Temperature (greater than 65 ºC)
b. Time
c. Water Activity (close to zero)
d. Acidity (pH less than 4.5)
AND. Alkalinity (pH greater than 4.5)

8. A foodborne illness (FAD) is defined as:

A. A disease transmitted from another person

B. A disease transmitted by any food
C. A disease transmitted by contaminated food
D. A disease without a cure

9. Toxins produced by some microorganisms, residues of disinfectants and pesticides in foods,

as well as excess additives or preservatives are considered dangerous:

TO. chemical
b. biological
c. physical
d. physical and biological

10. “Headache, nausea, vomiting and diarrhea are some of the most common symptoms that
people suffer when”

A. They suffer from a foodborne illness

B. When they get indigestion
C. When they eat a lot of food
D. When they eat cold food

B. Check true (v) or false (f)

1. No microorganism needs oxygen to grow ( )

2. Most microorganisms need water to grow ( )
3. Most microorganisms grow at temperatures between 5ºC and 63ºC ( )
4. Microorganisms need nutrients, especially proteins ( )
5. Microorganisms die at temperatures less than 0 ºC ( )
6. Most microorganisms die at temperatures above 100 ºC ( )
7. Food allergies are considered types of Foodborne Illnesses ( )
8. An example of biological hazards are dust, small metals, etc. ( )
9. Food poisoning occurs within 2 hours ( )
10. Examples of some bacteria are salmonella, E. Coli, Staphylococcus aureus ( )