Chapter 2

Question 1

Hazards that are harmful microorganisms

Answer 1

Biological hazards

Question 2

Foods that contain “Big 8” Allergens include all but

Answer 2

Green salad with oil and vinegar

Question 3

FATTOM conditions that are easiest to exercise control over in the food operation are

Answer 3

Temperature and time

Question 4

Food monitoring thermometers can be checked for accuracy using the _______ method

Answer 4

Ice point and boiling point

Question 5

Allergic reactions can be prevented by

Answer 5

Avoiding cross-contact

Question 6

Physical hazards do not include

Answer 6

Bleeding cuts on the hands

Question 7

TCS foods require

Answer 7

Time and temperature control for safety

Question 8

To prevent chemical hazards, always

Answer 8

Follow the label instructions for use

Question 9

Thermometers must be used for checking food temperature must be accurate to

Answer 9

2F(1C)

Question 10

FATTOM

Answer 10

Six environmental conditions

Question 11

What does FATTOM stand for?

Answer 11

Food
Acidity
Time 
Temperature 
Oxygen 
Moisture

Question 12

What is a Hazard ?

Answer 12

Biological, chemical or physical property

Question 13

Biological hazards

Answer 13

Hazards from biological organisms

Question 14

Physical hazards

Answer 14

Foreign objects not expected to be in food

Question 15

Highly susceptible populations

Answer 15

Weaker immune systems than people in general population

Question 16

Who’d be more susceptible to a food borne illness ?

Answer 16

A cancer patient ( immune compromised preschool aged kids or older adults with illness / senior centers)