FoodSafe Level 1 BC Practice Test 2022/2023

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Three causes of food contamination - ANSWERchemical, physical, biological FATTOM - ANSWERFood, Acidity, Temperature, Time, Oxygen, Moisture Danger Zone - ANSWERThe temperature range from 4 to 60... degrees Celsius in which food-borne bacteria can grow. Cycle of transmission of contaminants - ANSWEREnvironment => Food => Food Handler => ... cross-contamination - ANSWERthe spreading of bacteria or other pathogens from one food to another using an intermediate step Food Safety Plans (FSP) - ANSWERComplete set of instructions from produce to finished product that identifies hazards, CCPs, etc. One must be done for each menu item Critical Control Point (CCP) - ANSWERIn a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels. HACCP - ANSWERhazard analysis and critical control points; preventative system addressing food safety and sanitation Hand Washing - ANSWER20 - 30 seconds of agitation with warm water and soap. Nails must be scrubbed, between fingers, wrists, and backs of hands. Rinse with hands pointing down and use a paper towel to turn off the taps. Freezer temperature - ANSWER-18 degrees Celsius or lower Fridge Temperature - ANSWER0-5 C [Show More]

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