Question

1. what is the name of the food defense program created by the fda?

a. alarm
b. alert
c. assure
d. assist

1. which of the following temperatures ranges represent the \temperature danger zone\?

a. 70°f - 125°f
b. 50°f - 100°f
c. 41°f - 135°f
d. 0°f - 100°f

1. what is the first thing that should be done if someone is suffering from a chemical contamination?

a. call 911 and poison control
b. give them something to drink
c. make them comfortable
d. ask them what the chemical was that they ingested

1. which of the following are common symptoms of jaundice?

a. abdominal cramps
b. yellowing of the eyes and skin
c. fever
d. vomiting and diarrhea

1. which of the following is not a recommendation for waiters/waitresses when dealing with a customer with food allergies?

a. describe how dishes are prepared
b. suggest other menu items that do not contain the allergen
c. identify \secret\ ingredients
d. all of the above are recommendations for waiters/waitresses when dealing with customers with food allergies

1. which of the following is not a recommendation for avoiding chemical contamination?

a. storing chemicals above food prep areas
b. making sure labels are clear and readable
c. purchasing chemicals that are approved for food service
d. always follow manufacturers recommendations

1. which statement best defines onset time?

a. how long a foodborne illness lasts
b. the amount of time that a person shows symptoms of foodborne illness
c. the amount of time consumption and when symptoms begin to appear
d. the amount of time it takes pathogens to grow to dangerous levels

1. which statement represents what fat - tom stands for?

a. food, acidity, time, temperature, oxygen, management
b. food, always, threatened by, temperature, oxygen, and moisture
c. for, anything, that, temperature, and oxygen, make moldy
d. food, acidity, time, temperature, oxygen, moisture

Explanation:

1. The FDA's food defense program is called ALERT.
2. The "Temperature Danger Zone" is 41°F - 135°F as bacteria grow rapidly in this range.
3. In case of chemical contamination, the first step is to call 911 and poison - control for professional help.
4. Jaundice is characterized by yellowing of the eyes and skin due to high bilirubin levels.
5. All of the options (describing dish preparation, suggesting allergen - free items, identifying "secret" ingredients) are good practices for waitstaff dealing with food - allergic customers.
6. Storing chemicals above food prep areas can lead to chemical contamination and is not a recommended practice.
7. Onset time is the time between consumption and when symptoms of foodborne illness begin to appear.
8. FAT - TOM stands for Food, Acidity, Time, Temperature, Oxygen, Moisture which are factors affecting microbial growth.

Answer:

1. b. ALERT
2. c. 41°F - 135°F
3. a. Call 911 and poison control
4. b. Yellowing of the eyes and skin
5. d. All of the above ARE recommendations for waiters/waitresses when dealing with customers with food allergies
6. a. Storing chemicals above food prep areas
7. c. The amount of time consumption and when symptoms begin to appear
8. d. Food, Acidity, Time, Temperature, Oxygen, Moisture