問題一覧
1
Why is applying food safety measures important in any food premises?
It ensures a more organized business and meets customer expectations.
2
What is one of the benefits of implementing food safety measures in food establishments?
It helps in continually improving food processing.
3
Who is responsible for ensuring food safety in a food establishment?
The Person in Charge (PIC), food handlers (FH), and the owner
4
What is the main objective of governmental legislation, directions, and inspections in food safety?
To ensure the highest possible level of safe food
5
Which of the following factors contributes to safe food in a food establishment?
A reliable supplier, controlled preparation environment, and personal hygiene.
6
What is an essential element in ensuring food safety?
A well-maintained safety plan and proper hygiene practices.
7
What is a possible cause of food poisoning in a food establishment?
Obtaining raw food from a nonreliable supplier and improper food storage or preparation.
8
Which of the following increases the risk of foodborne illnesses?
Storing and preparing food without following food safety principles.
9
What factor is most important for achieving safe food in a food premise?
Working with a reliable supplier and following proper hygiene practices.
10
What is the main purpose of food inspectors from the competent authority when visiting a food premise?
To ensure safety requirements are applied, guide the PIC and FH, and document any violations.
11
Who holds the primary responsibility for delivering safe food to consumers?
The food premises, including the PIC and FHs
12
Which of the following foods is considered high-risk according to the text?
Meat and meat products
13
Which of the following foods is considered low-risk?
Dry rice and cereals
14
Which statement best explains why fresh food might not always be safe?
Fresh food can be chemically contaminated by pesticides.
15
Which statement best describes hazards in food?
They can be biological, chemical, or physical agents that may cause an adverse health effect.
16
What does the presence of a hazard in food indicate?
The food is considered contaminated.
17
Which statement best describes when food contaminants can be introduced?
At any step of the process, from production to storage and handling.
18
which of the following steps is not a potential point for contamination?
None of the above; all steps could introduce contaminants
19
Which of the following is an example of a physical hazard in food?
Stones, hair, and pieces of glass
20
When can physical hazards be introduced into food?
At any stage, from farm to consumer’s table
21
Which of the following is an example of a potential chemical hazard in food?
Residue from pesticides or veterinary drugs
22
How can chemical hazards enter food during preparation operations?
By transferring cleaning substances, detergents, or sanitizers into food when safety procedures are not followed
23
Which of the following is an example of a biological (microbial) hazard in food?
Bacteria, fungi, viruses, and parasites
24
How can biological hazards contaminate food?
They can enter at any stage of the food chain, from farm to table, including during transportation and storage
25
Which statement best describes the role of bacteria or fungi in food production?
Some bacteria and fungi are beneficial and used in products like yogurt and bread
26
Which of the following is a beneficial use of microorganisms
Bacteria and yeast used in yogurt production and dough fermentation.
27
What are the most harmful bacteria in food known as?
Foodborne pathogens that cause food poisoning
28
Why are foodborne pathogens considered harmful?
Because they can cause food poisoning and lead to illness
29
What practice can help reduce the risk of chemical hazards in food?
Separating chemicals from food at every stage (preparation, transport, storage)
30
How does not separating chemicals from food affect food safety?
It increases the risk of chemical hazards
31
Which of the following practices helps reduce physical hazards in a food establishment?
Maintaining walls, floors, and ensuring thorough cleaning
32
which method is recommended to prevent the entry of contaminants?
Covering food and separating different ingredients properly
33
Which types of utensils/equipment help reduce the risk of contamination?
Easy-to-clean, smooth, and rust-resistant tools
34
What is a potential drawback of using wooden, absorbent utensils in food preparation?
They may increase the risk of contamination
35
Why are pests, rodents, birds, and animals considered hazards in food establishments?
They carry pathogens that can contaminate food.
36
Which of the following best describes how animals can affect food safety?
They may introduce both biological and physical hazards
37
What can bad smells and droppings indicate in a food establishment?
The presence of biological hazards and pests or rodents
38
Which statement is true regarding food safety and smell?
Bad smells or droppings can indicate contamination, but a normal smell does not guarantee safety.
39
Why are allergens considered a type of hazard in food establishments?
Because they can cause hypersensitivity in some consumers
40
What is the responsibility of food premises regarding allergens?
To clarify allergen ingredients to consumers in all available ways
41
Which of the following is considered one of the most common allergenic ingredients?
Peanuts, soybeans, and their products
42
Which of the following ingredients contains gluten and can cause allergic reactions?
Oats, wheat, barley, and rye
43
What is the minimum concentration of sulfites that is considered allergenic?
10 ppm or more
44
Which of the following is NOT classified as a major allergen?
Tomatoes
45
Which wrong practice can increase the risk of food contamination?
Using uncovered or pedal-less waste bins
46
Which of the following statements about food hazards is true?
All types of hazards (biological, chemical, and physical) are equally important.
47
Why is it wrong to focus on one type of hazard more than the others?
Because all types of hazards can pose serious risks and must be managed properly.
48
Why are some foods classified as high-risk foods?
Because they have a higher probability of containing biological or other hazards
49
Which of the following foods is considered high-risk due to biological hazards?
Fresh chicken
50
Why is food separation important in food safety?
To prevent high-risk foods from contaminating low-risk foods
51
Which conditions help bacteria multiply?
Warm temperature, humidity, and oxygen
52
Which of the following inhibits bacterial growth but does not completely kill bacteria?
Freezing, high sugar, salt, and acidity
53
Which method can kill most pathogenic bacteria in food?
Heat treatment by cooking, sanitizing, and sterilization
54
What is the most effective way to destroy harmful bacteria in food?
Cooking food at the proper temperature
55
Why is freezing at -18°C more effective than refrigeration in stopping bacterial growth?
Because lower temperatures slow down bacterial activity more effectively
56
What is considered the danger zone for bacterial growth in food?
5°C to 65°C
57
What should be done if any part of a food item is contaminated by biological hazards?
Discard the entire food item
58
Why must the entire food item be discarded if one part is contaminated?
Because biological hazards like mold and bacteria can spread beyond the visible contamination
59
What is the main responsibility of a PIC?
To ensure compliance with food safety legislative requirements
60
What is one of the main duties of the Person in Charge (PIC) in a food establishment?
Conducting routine checks to ensure the food safety management system is properly implemented
61
Why does the PIC conduct routine checks in food handling premises?
To verify that the food safety management system is effectively running
62
How can food establishments ensure that cold storage units are operating properly?
By having a professional technician calibrate the temperature indicator
63
How often should food handlers (FH) record the cold storage temperature?
At least two times a day, under the supervision of the PIC
64
Who is responsible for calibrating the probe thermometer?
A professional technician
65
What is the role of the Person in Charge (PIC) regarding the probe thermometer?
Performing routine verification of its accuracy
66
How can the accuracy of a digital probe thermometer be checked?
By inserting it into iced water (should read between -1°C to 1°C) or boiling water (should read between 99°C to 101°C)
67
What should you do if a thermometer gives an inaccurate reading during the iced water or boiling water test?
Stop using it and send it to maintenance
68
Why is it important to send an inaccurate thermometer for maintenance?
Because incorrect readings can lead to unsafe food temperatures
69
How can the Person in Charge (PIC) avoid nonconformities with a food supplier?
By including food safety specifications in the supplier contract
70
Why should food safety specifications be included in supplier contracts?
To ensure food deliveries meet safety and quality standards