July 12th Edition

Articles posted this week included:

• A HACCP Plan (Designing a HACCP Plan for Your Facility) from the Calvert County Health Department
• Food Safety Plan and Audit Tools from Praxiom Research Group
• Food Safety Emergency Response Pocket Guide (Disaster Edition) from the USDA
• A Small Farmer's Practical Guide to Food Safety paper
• 5 Keys to Safer Food Manual from the WHO
• Food Safety (A Need-to-Know Guide for Those at Risk from the WHO

Questions and Answers from past Food Safety Quizzes

Food Safety Quiz (297) When is "best before end" used?

·??????? Day and Month Given - 18%

·??????? Month and Year Given - 63%

·??????? Day Only Given - 5%

·??????? None of the Above - 14%

540 votes

Correct Answer: Month and Year Given

Why the Other Answers Are Not the Best Choice:

·??????? Day and Month Given: Close, but no cigar! "Best before end" is like a calendar, it prefers to plan by month and year, not specific days.

·??????? Day Only Given: Oh, if only life were that simple! Sadly, "best before end" is more sophisticated and wants both month and year.

·??????? None of the Above: Nope, this isn't one of those trick questions. "Best before end" is very particular about its month and year.

So remember, when it comes to "best before end," it’s all about keeping track of both month and year, like your food's very own calendar appointment!

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?Food Safety Quiz (298) What information is not mandatory for prepackaged foods?

·??????? Name of Food - 6%

·??????? Net Weight - 7%

·??????? Nutritional Information - 15%

·??????? None of the Above - 72%

717 votes

Correct Answer: Nutritional Information

Why the Other Answers Are Not the Best Choice:

• Name of Food: Essential! Without this, you'd be playing a guessing game at every meal.
• Net Weight: Crucial for knowing how much you're getting. It’s not just about the calories, it’s about the quantity!
• None of the Above: Actually, one of them is not mandatory. Gotcha! Nutritional info is only needed if there are specific health claims.

So, while nutritional information is great for those counting calories, it's not a must-have on every prepackaged food label.

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?Food Safety Quiz (299) Which term must be used for food labeling?

·??????? Natural - 11%

·??????? Fat – Free - 6%

·??????? Low Sugar - 7%

·??????? None of the Above - 76%

738 votes

Correct Answer: None of the Above

Why the Other Answers Are Not the Best Choice:

• Natural: Sounds wholesome, but it’s not a mandatory term for labeling. Plus, even rocks are natural!
• Fat-Free: Useful for dieters, but not required on every label. Fat chance it’s the right answer!
• Low Sugar: Sweet, but optional. Just because it says "low sugar" doesn’t mean it's a labeling requirement.

So, while these terms might catch your eye, they aren't mandatory for food labeling. Sometimes, less is more!

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?Food Safety Quiz (300) What must appear in close proximity to the name of the food on the label?

·??????? Manufacturer address - 16%

·??????? Country of Origin - 10%

·??????? Date Marking - 40%

·??????? None of the Above - 34%

511 votes

Correct Answer: None of the Above

Why the Other Answers Are Not the Best Choice:

• Manufacturer address: Important, but it doesn’t need to be next to the food name. It’s usually found elsewhere on the label.
• Country of Origin: Handy info, but it doesn’t have to cozy up to the name of the food. Think of it as more of a side note.
• Date Marking: Vital for knowing freshness, but it likes its own space on the label, not right by the food name.

So, while these details are crucial, they don’t need to be next-door neighbors to the name of the food on the label. They have their own prime real estate!

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?Food Safety Quiz (301) Which class names can be used for food additives?

·??????? Stabilizer - 5%

·??????? Emulsifier - 4%

·??????? Sweetener - 6%

·??????? All of the Above - 85%

913 votes

Correct Answer: All of the Above

Why the Other Answers Are Not the Best Choice:

• Stabilizer: Yes, it can be used, but it’s not the only one. Think of it as part of the team.
• Emulsifier: Definitely a player, but it's not going solo.
• Sweetener: Sweet, but it’s not flying solo in this category.

So, all these terms—stabilizer, emulsifier, and sweetener—can be used for food additives. It’s a group effort in keeping your food just right!

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?Food Safety Quiz (302) What should be declared on the label for foods for special dietary uses?

·??????? List of ingredients - 7%

·??????? Nutrition information - 17%

·??????? Net content -1%

·??????? All of the above - 75%

617 votes

Correct Answer: All of the Above

Why the Other Answers Are Not the Best Choice:

• List of ingredients: Absolutely, but it’s not the whole picture. You need more details for special dietary uses.
• Nutrition information: Crucial, but there’s more to consider. It’s part of the full disclosure.
• Net content: Important, but alone it’s like serving a meal without the sides.

So, for foods meant for special dietary uses, you need to declare the list of ingredients, nutrition information, and net content. It’s a full package deal!

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?Food Safety Quiz (303) How is the net content of liquid foods declared?

·??????? By weight - 14%

·??????? By volume - 81%

·??????? By count - 1%

·??????? None of the Above - 4%

712 votes?

Correct Answer: By volume

Why the Other Answers Are Not the Best Choice:

• By weight: Liquids don’t like to be weighed down. This method is for solids, not your favorite drink.
• By count: Counting drops? That’s a bit much! This works for items you can actually count, like cookies.
• None of the Above: Nope, one of the options fits like a glove. It's not a trick question.

When it comes to liquid foods, it's all about the volume!

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?Food Safety Quiz (304) What does the label "For Food Use" indicate?

·??????? Safe to eat - 55%

·??????? For decoration - 1%

·??????? For food processing - 33%

·??????? None of the above - 11%

697 votes

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Correct Answer: For food processing

Why the Other Answers Are Not the Best Choice:

• Safe to eat: Close, but it’s more specific. This label isn’t about edibility alone.
• For decoration: Nope, we’re not talking about food fashion here!
• None of the above: Actually, it does mean something specific related to food handling.

The label "For Food Use" specifically indicates it’s for food processing, ensuring it’s suitable for use in preparing food.

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?Food Safety Quiz (305) What must be included on irradiated food labels?

·??????? Radiation symbol - 14%

·??????? "Irradiated" statement - 23%

·??????? Expiration date - 6%

·??????? All of the Above - 57%

598 votes?

Correct Answer: All of the Above

Why the Other Answers Are Not the Best Choice:

• Radiation symbol: Important, but it’s not flying solo.
• "Irradiated" statement: Necessary, but there’s more to it.
• Expiration date: Also crucial, but part of a bigger trio.

For irradiated food labels, you need the radiation symbol, the "Irradiated" statement, and the expiration date. It's a package deal to keep everything clear and safe!

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?Food Safety Quiz (306) What is not required for single-ingredient foods?

·??????? Ingredient list - 71%

·??????? Net content - 5%

·??????? Name of food - 4%

·??????? None of the above - 20%

639 votes

Correct Answer: Ingredient list

Why the Other Answers Are Not the Best Choice:

• Net content: Even single-ingredient foods need to tell you how much you're getting.
• Name of food: You have to know what you’re buying! The name is essential.
• None of the above: Actually, one of the options is indeed not required.

For single-ingredient foods, an ingredient list isn’t necessary. It’s just one ingredient, after all—no need for a long list!

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?Food Safety Quiz (307) How must allergens be declared for biotech foods?

·??????? On the back - 19%

·??????? In a list - 22%

·??????? On the front - 46%

·??????? None of the above - 13%

378 votes

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Correct Answer: In a list

Why the Other Answers Are Not the Best Choice:

• On the back: Could be, but the key is how they’re organized, not just the location.
• On the front: Eye-catching, but not the standard requirement.
• None of the above: Nope, there’s a clear requirement for allergen declaration.

Allergens for biotech foods must be declared in a list, ensuring clarity and consistency for consumers.

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?Food Safety Quiz (308) What is the maximum shelf-life for date marking?

·??????? 3 Months - 8%

·??????? 6 Months - 7%

·??????? 1 Year - 27%

·??????? None of the above - 58%

855 votes

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Correct Answer: None of the above

Why the Other Answers Are Not the Best Choice:

• 3 Months: It's not limited to just three months.
• 6 Months: Still not the magic number.
• 1 Year: Close, but there’s no strict maximum shelf-life for date marking defined this way.

There isn't a maximum shelf-life set specifically at 3 months, 6 months, or 1 year for date marking; it varies based on the type of product and regulations.

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?Food Safety Quiz (309) Which foods are exempt from date marking?

·??????? Fresh fruits - 33%

·??????? Vinegar - 10%

·??????? Solid sugars - 9%

·??????? All of the Above - 48%

864 votes

Correct Answer: All of the Above

Why the Other Answers Are Not the Best Choice:

• Fresh fruits: Yes, they are exempt, but not the whole story.
• Vinegar: Correct, but there’s more to it.
• Solid sugars: Also correct, but it’s part of a larger group.

Fresh fruits, vinegar, and solid sugars are all exempt from date marking. It’s an exemption party, and they’re all invited!

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?Food Safety Quiz (310) How should processing aids be listed?

·??????? Not listed - 13%

·??????? By name - 21%

·??????? By technical function - 51%

·??????? None of the above - 15%

302 votes

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Correct Answer: Not listed

Why the Other Answers Are Not the Best Choice:

• By name: Processing aids don’t get individual shoutouts on the label.
• By technical function: Important, but not required for processing aids.
• None of the above: Actually, there is a specific answer here.

Processing aids are not listed on food labels. They work behind the scenes without the need for the spotlight!

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?Food Safety Quiz (311) Which group is at increased risk for foodborne illness?

·??????? Cancer patients - 28%

·??????? Healthy Adults - 1%

·??????? People with autoimmune disease - 70%

·??????? Athletes - 2%

623 votes

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Correct Answer: People with autoimmune disease

Why the Other Answers Are Not the Best Choice:

• Cancer patients: True, they are at higher risk, but there’s a group even more broadly at risk.
• Healthy Adults: Generally have stronger immune systems to handle foodborne pathogens.
• Athletes: Usually have strong immune systems and are not specifically at higher risk.

People with autoimmune disease are at increased risk for foodborne illness because their immune systems are compromised, making them more vulnerable to infections.

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?Food Safety Quiz (312) What should cancer patients avoid to reduce the risk of foodborne illness?

·??????? Raw or undercooked meat - 93%

·??????? Pasteurized milk - 3%

·??????? Cooked eggs - 1%

·??????? Hard cheeses - 2%

669 votes

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Correct Answer: Raw or undercooked meat

Why the Other Answers Are Not the Best Choice:

• Pasteurized milk: Safe for consumption as pasteurization kills harmful bacteria.
• Cooked eggs: Cooking eggs properly makes them safe to eat.
• Hard cheeses: Generally safe as they are less likely to harbor harmful bacteria.

Cancer patients should avoid raw or undercooked meat to reduce the risk of foodborne illness, as these foods are more likely to contain harmful pathogens.

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Food Safety Quiz (312) Why are children under 5 at increased risk for foodborne illness?

·??????? Developing immune systems - 91%

·??????? High stomach acid production - 4%

·??????? Fast metabolism - 5%

·??????? Large body size - 0%

697 votes

Correct Answer: Developing immune systems

Why the Other Answers Are Not the Best Choice:

• High stomach acid production: Not quite. Kids' stomachs are not more acidic; it’s their immune systems that are the concern.
• Fast metabolism: While kids might seem like they burn through food quickly, it’s their developing immune systems that matter here.
• Large body size: Definitely not. Kids are smaller, and their size doesn't increase their risk.

Children under 5 are at increased risk for foodborne illness because their immune systems are still developing, making them less able to fight off infections effectively.

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Food Safety Quiz (313) What is a key symptom of foodborne illness in young children?

·??????? Diarrhea - 93%

·??????? High blood pressure - 1%

·??????? Rapid heart rate - 1%

·??????? Skin rash - 6%

941 votes

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Correct Answer: Diarrhea

Why the Other Answers Are Not the Best Choice:

• High blood pressure: Not a common symptom of foodborne illness; it's more related to cardiovascular issues.
• Rapid heart rate: This might occur due to dehydration, but it’s not a primary symptom.
• Skin rash: Rarely associated with foodborne illness and more likely linked to allergies.

Diarrhea is a key symptom of foodborne illness in young children, as their bodies respond to the infection by trying to expel it quickly.

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?Food Safety Quiz (314) Which foodborne pathogen is particularly dangerous for young children?

·??????? Campylobacter - 49%

·??????? Hepatitis A - 26%

·??????? Norovirus - 19%

·??????? Rhinovirus - 6%

801 votes

Correct Answer: Campylobacter

Why the Other Answers Are Not the Best Choice:

• Hepatitis A: Can be serious, but it’s less common and not as directly associated with severe illness in young children.
• Norovirus: Causes gastrointestinal distress but is typically less dangerous than Campylobacter.
• Rhinovirus: This causes the common cold, not foodborne illness.

Campylobacter is particularly dangerous for young children because it can cause severe gastrointestinal illness and complications like dehydration, making it a significant threat to their health.

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Food Safety Quiz (315) Why are older adults at higher risk for foodborne illness?

·??????? Changes in gastro tract - 87%

·??????? Increased muscle mass - 4%

·??????? Faster metabolism - 7%

·??????? Improved kidney function - 3%

608 votes?

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Correct Answer: Changes in gastro tract

Why the Other Answers Are Not the Best Choice:

• Increased muscle mass: Generally not a factor as muscle mass tends to decrease with age.
• Faster metabolism: Metabolism typically slows down as people age, not the opposite.
• Improved kidney function: Kidney function usually declines with age.

Older adults are at higher risk for foodborne illness due to changes in the gastrointestinal tract, including decreased stomach acid and slower digestion, which make it easier for harmful bacteria to cause infections.

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?Food Safety Quiz (316) Which seafood should pregnant women avoid due to high mercury levels?

·??????? Swordfish - 34%

·??????? Tilapia - 11%

·??????? Salmon - 32%

·??????? Shrimp - 23%

821 votes

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Correct Answer: Swordfish

Why the Other Answers Are Not the Best Choice:

• Tilapia: Generally low in mercury and considered safe for pregnant women.
• Salmon: Not only safe, but also recommended due to its healthy omega-3 fats.
• Shrimp: Low in mercury and a good protein choice for pregnant women.

Pregnant women should avoid swordfish because it has high mercury levels, which can harm the developing nervous system of the fetus.

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?Food Safety Quiz (317) How can pregnant women safely consume smoked seafood?

·??????? Reheat to 165 F/ 74 C - 88%

·??????? Eat raw - 3%

·??????? Refrigerate immediately - 6%

·??????? Freeze for a week - 3%

555 votes

Correct Answer: Reheat to 165°F (74°C)

Why the Other Answers Are Not the Best Choice:

• Eat raw: Definitely not safe for pregnant women due to potential harmful bacteria and parasites.
• Refrigerate immediately: Important for food safety, but does not kill harmful pathogens.
• Freeze for a week: Freezing can kill some parasites, but not all harmful bacteria.

Pregnant women can safely consume smoked seafood by reheating it to 165°F (74°C) to kill any harmful bacteria and ensure it’s safe to eat.

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?Food Safety Quiz (318) What is recommended for pregnant women to avoid E. coli infection from juice?

·??????? Choose pasteurized juice - 76%

·??????? Drink fresh squeezed juice - 21%

·??????? Mix with alcohol - 2%

·??????? Store at room temp - 1%

829 votes

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Correct Answer: Choose pasteurized juice

Why the Other Answers Are Not the Best Choice:

• Drink fresh squeezed juice: Fresh squeezed juice can be risky as it may not be pasteurized and can contain harmful bacteria.
• Mix with alcohol: Alcohol is not recommended for pregnant women at all, and it doesn't kill E. coli.
• Store at room temp: Storing juice at room temperature can encourage bacterial growth, making it unsafe.

Choosing pasteurized juice is recommended for pregnant women to avoid E. coli infection, as the pasteurization process kills harmful bacteria.

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?Food Safety Quiz (319) What should transplant recipients do when in doubt about food safety?

·??????? Store it longer - 4%

·??????? Reheat at low temperature - 6%

·??????? Freeze immediately - 8%

·??????? Throw it out - 82%

284 votes

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Correct Answer: Throw it out

Why the Other Answers Are Not the Best Choice:

• Store it longer: Storing food longer can increase the risk of bacterial growth.
• Reheat at low temperature: Reheating at low temperatures might not kill harmful bacteria.
• Freeze immediately: Freezing can stop bacterial growth but won’t kill existing bacteria.

Transplant recipients should throw it out when in doubt about food safety to prevent any risk of foodborne illness, as their immune systems are compromised and they are more vulnerable to infections.

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?Food Safety Quiz (320) Which pathogen can cause severe illness in people with lupus?

·??????? Salmonella - 62%

·??????? Rhinovirus - 12%

·??????? Streptococcus - 20%

·??????? Influenza - 6%

648 votes

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Correct Answer: Salmonella

Why the Other Answers Are Not the Best Choice:

• Rhinovirus: This causes the common cold and is less likely to cause severe illness related to foodborne infection.
• Streptococcus: Typically associated with throat infections, not foodborne illness.
• Influenza: A respiratory virus, not a foodborne pathogen.

Salmonella can cause severe illness in people with lupus because their compromised immune systems make them more susceptible to infections, including those from foodborne pathogens.

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Food Safety Quiz (321) What is a common preventive measure for food safety for those at risk?

·??????? Proper food handling - 95%

·??????? Increased physical activity - 3%

·??????? Reduced carbohydrate intake - 1%

·??????? Enhanced flavoring techniques - 1%

580 votes

Correct Answer: Proper food handling

Why the Other Answers Are Not the Best Choice:

• Increased physical activity: Great for overall health but doesn’t prevent foodborne illness.
• Reduced carbohydrate intake: Not related to food safety.
• Enhanced flavoring techniques: Makes food taste better but doesn’t prevent contamination.

Proper food handling is a common preventive measure for food safety, especially for those at risk, as it helps avoid contamination and reduces the chance of foodborne illness.

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Food Safety Quiz (322) What are the primary causes of foodborne illness?

·??????? Bacteria, viruses, parasites - 88%

·??????? Chemicals, metals, plastics - 2%

·??????? Air, water, soil - 7%

·??????? None of the Above - 4%

712 votes

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Correct Answer: Bacteria, viruses, parasites

Why the Other Answers Are Not the Best Choice:

• Chemicals, metals, plastics: These can cause food contamination but are not the primary causes of foodborne illness.
• Air, water, soil: While these can be sources of contamination, they are not direct causes of foodborne illness.
• None of the Above: Incorrect, as bacteria, viruses, and parasites are indeed the primary causes.

Bacteria, viruses, and parasites are the primary causes of foodborne illness, as they can infect food and cause a variety of health issues when consumed.

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?Food Safety Quiz (323) What is the primary food safety risk during power outages?

·??????? Contamination by smoke - 3%

·??????? Time and temperature control - 92%

·??????? Food left uncovered - 4%

·??????? None of the Above - 1%

415 votes

Correct Answer: Time and temperature control

Why the Other Answers Are Not the Best Choice:

• Contamination by smoke: Not a common issue during power outages.
• Food left uncovered: This can be a problem, but it’s not the primary risk.
• None of the Above: Actually, there is a specific primary risk here.

Time and temperature control are the primary food safety risks during power outages because food can enter the danger zone (41-135°F or 5-57°C) where harmful bacteria can rapidly grow.

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?Food Safety Quiz (324) What temperature should hot food be held at?

·??????? 120°F (49°C) or above - 8%

·??????? 135°F (57°C) or above - 14%

·??????? 150°F (65°C) or above - 70%

·??????? None of the Above - 7%

640 votes

Correct Answer: 135°F (57°C) or above

Why the Other Answers Are Not the Best Choice:

• 120°F (49°C) or above: Too low to ensure safety; bacteria can still grow.
• 150°F (65°C) or above: Safe, but not the minimum required.
• None of the Above: Actually, there is a correct temperature specified.

Hot food should be held at 135°F (57°C) or above to prevent the growth of harmful bacteria and ensure food safety.

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Food Safety Quiz (325) What is the danger zone for food temperatures?

·??????? 32-100°F (0-38°C) - 10%

·??????? 41-135°F (5-57°C) - 53%

·??????? 50-140°F (10-60°C) - 26%

·??????? None of the Above - 11%

1,243 votes

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Correct Answer: 41-135°F (5-57°C)

Why the Other Answers Are Not the Best Choice:

• 32-100°F (0-38°C): This range is incorrect; it’s not the established danger zone.
• 50-140°F (10-60°C): Close, but slightly off from the correct range.
• None of the Above: Actually, one of the provided ranges is correct.

The danger zone for food temperatures is 41-135°F (5-57°C), where harmful bacteria can grow rapidly, making food unsafe to eat.

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Food Safety Quiz (326) What is the safe minimum internal temperature for poultry?

·??????? 145°F (63°C) - 12%

·??????? 155°F (68°C) - 11%

·??????? 165°F (74°C) - 68%

·??????? None of the Above - 10%

808 votes

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Correct Answer: 165°F (74°C)

Why the Other Answers Are Not the Best Choice:

• 145°F (63°C): Too low; doesn’t kill all harmful bacteria.
• 155°F (68°C): Still not high enough to ensure safety.
• None of the Above: Actually, there is a correct temperature specified.

The safe minimum internal temperature for poultry is 165°F (74°C) to ensure that all harmful bacteria are destroyed, making it safe to eat.

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Food Safety Quiz (328) How long should you scrub your hands when washing them?

·??????? 10 seconds - 7%

·??????? 15 seconds - 11%

·??????? 20 seconds - 75%

·??????? None of the Above - 7%

1,381 votes

Correct Answer: 20 seconds

Why the Other Answers Are Not the Best Choice:

• 10 seconds: Too short to effectively remove germs and contaminants.
• 15 seconds: Getting closer, but still not long enough for thorough cleaning.
• None of the Above: Actually, there is a recommended duration.

You should scrub your hands for 20 seconds when washing them to ensure thorough removal of germs and contaminants, promoting proper hygiene.

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Food Safety Quiz (329) What percentage of alcohol should hand sanitizers contain?

·??????? 40% - 16%

·??????? 50% - 4%

·??????? 60% - 43%

·??????? None of the Above - 37%

1,499 votes

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Correct Answer: 60%

Why the Other Answers Are Not the Best Choice:

• 40%: Too low to effectively kill most germs.
• 50%: Better, but still not the recommended minimum.
• None of the Above: Incorrect, as 60% is the minimum recommended percentage.

Hand sanitizers should contain at least 60% alcohol to be effective in killing germs and ensuring proper hand hygiene.