Question

1. which is a challenge to food safety in an operation? a. the growing elderly population in the u.s. b. a lack of opportunity to receive food safety training c. the infrequency of health inspections in an operation d. too much focus on personal hygiene in the operation 8. what is a human cost to victims of foodborne illness? a. negative publicity b. long - term disability c. changes to the immune system d. decreased resistance to pathogens 9. which are the greatest threat to food safety? a. toxins b. allergens c. pathogens d. chemicals 10. which of the following is a physical contaminant? a. bone in a filet b. virus on a salad c. spray bottle of cleaner d. toxin in seafood 11. how are chemicals most likely to get into food? a. when they are used incorrectly b. when they are stored in original containers c. when they are purchased from unsafe sources d. when they are kept past their expiration date 12. the three potential hazards to food are biological, physical, and a. toxical. b. chemical. c. terminal. d. procedural.

Explanation:

Question 7:

A lack of food - safety training can lead to improper handling of food, posing a risk to food safety. The other options are less directly related to food - safety operations.

Question 8:

Foodborne illness can cause long - term disability in victims. Negative publicity is a cost to the food business, and changes to the immune system and decreased resistance are not the most direct human costs compared to long - term disability.

Question 9:

Pathogens are the greatest threat to food safety as they can cause foodborne illnesses, which can be severe and widespread. Toxins, allergens, and chemicals are also threats but pathogens are more common and dangerous in terms of food safety.

Question 10:

A bone in a filet is a physical contaminant as it is a physical object that should not be in the food product. A virus is a biological contaminant, a spray bottle of cleaner is a chemical hazard source, and a toxin in seafood is a chemical/biological hazard.

Question 11:

Chemicals are most likely to get into food when they are used incorrectly, such as using cleaning chemicals near food or using the wrong chemicals in food - related areas. Storing in original containers, purchasing from unsafe sources, and keeping past expiration are not the most common ways chemicals get into food compared to incorrect use.

Question 12:

The three potential hazards to food are biological, physical, and chemical.

Answer:

1. B. A lack of opportunity to receive food safety training
2. B. Long - term disability
3. C. Pathogens
4. A. Bone in a filet
5. A. When they are used incorrectly
6. B. chemical