TEST

Multiple Choice: Highlight the one answer that best completes the thought.

9. A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard.

1. cross contamination

2. foodborne illness

3. flow of food

4. critical control point

5. outbreak

10. The transfer of harmful microorganisms from one item of food to another by means of a nonfood contact surface.

1. cross contamination

2. foodborne illness

3. flow of food

4. critical control point

5. outbreak

11. A disease that results from eating food that contains live pathogenic bacteria or other microorganisms.

1. cross contamination

2. foodborne illness

3. flow of food

4. critical control point

5. outbreak

12. The path that food travels in a foodservice operation.

1. cross contamination

2. foodborne illness

3. flow of food

4. critical control point

5. outbreak

13. Which of the following is NOT an advantage of a cycle menu?

1. saves time for the menu planner

2. helps in standardizing preparation procedures

3. simplifies purchasing and forecasting

4. allows for use of seasonal foods