Page 60 - pk 2016
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Q8. Identify the four types of Food Safety hazards.
Ans.
Physical hazards
Biological hazards
Chemical hazards
Allergens
Q9. Identify the four high-risk groups that are at risk of foodborne illness. Ans.
The elderly
Pregnant women
Young children
The sick or hospitalized
Q10. Identify the six “favorable” conditions that are required for the growth of foodborne pathogens.
Ans.
Food
Acidity
Time
Temperature Oxygen
Moisture
Q11. What does “MSDS” stand for? MSDS
Ans. Material Safety Data Sheet.
Q12. What habit can associates adopt as the most effective way to prevent the spread of diseases in the food preparation area?
Ans. Hand washing.
Product Knowledge Manual – 2016 v4.0 55 | P a g e
