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First and last name

Question 1/39
What is a foodborne illness?
A. An illness caused by consuming contaminated food or drinks
B. An illness caused by consuming too much food or drinks
C. An illness caused by breathing contaminated air
D. An illness caused by exposure to too much sunlight

Question 2/39
Which of the following is NOT a major causative agent of foodborne illness?
A. E coli
B. Salmonella
C. Molds
D. Carbon dioxide

Question 3/39
What is a foodborne illness outbreak?
A. When one person gets sick from eating contaminated food or drink
B. When two or more cases of a similar illness result from ingestion of a same food or drink
C. When a food is recalled due to contamination
D. When a restaurant closes due to health code violations

Question 4/39
What are the common symptoms of foodborne illness?
A. Vomiting, diarrhea, and stomach cramps
B. Coughing, sneezing, and sore throat
C. Headache, dizziness, and blurred vision
D. Fatigue, joint pain, and skin rash

Question 5/39
What are the food safety pillars?
A. Cleaning, personal hygiene, temperature control, food storage, and food handling
B. Cooking, baking, and frying
C. Serving, garnishing, and plating
D. Chopping, slicing, and dicing

Question 6/39 Choose 4 answers

What are some of the social and economic trends affecting food safety?
A. Globalized food and animal trade.
B. Intensification and industrialization of agriculture and food industries.
C. A growing number of vulnerable humans.
D. Changing lifestyles.
E. Production of a wide range of products.
F. The complexity of supply chains.

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Question 7/39
What are the steps taken for product recall as outlined by the Ministry of Economy UAE?
A. Identify the goods.
B. Verify the goods.
C. Recall from the market.
D. Contact the media.
E. Notify the government.
F. Punish the responsible parties.

Question 8/39 Choose 3 answers

Why do food companies need to improve the safety of their products?
A. To avoid financial loss due to loss of business.
B. To avoid unexpected expenses on recalls, disposal, and penalties.
C. To avoid legal costs due to foodborne outbreaks.
D. To maintain the reputation of the company.
E. To maintain consumer’s confidence and loyalty.
F. To break government regulations and standards.

Question 9/39 Choose 2 answers

What caused the salmonella outbreak mentioned in the article?
A. Lack of proper food handling.
B. Poor storage conditions.
C. Contaminated water.
D. Spreading of the disease through eggs.
E. Eating spoiled food.
F. Unknown causes.

Question 10/39
What are the three types of toxins?
A. Chemical, Biological and Environmental
B. Biotoxicants, Metabolic products and Poisonous substances
C. Inorganic, Organic and Mineral
D. Natural, Synthetic and Semi-synthetic

Question 11/39
What is the health impact of hypoglycin A, a toxin present in ackee fruit?
A. Metabolic syndrome (Jamaican vomiting sickness), hypothermia, hypoglycemia, death
B. Headache, dizziness, nausea, vomiting
C. Skin rash, fever, joint pain, diarrhea
D. Insomnia, anxiety, depression, fatigue

Question 12/39
What is acrylamide and where can it be found?
A. A substance used to adjust pH in food; canned soups, stews, and sauces
B. A preservative used in bread; coffee
C. A bleaching agent used in French fries; potato chips
D. A food color used in jarred baby food; glazing and polishing agents

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Question 13/39
What are the types of Chemical hazards?
A. Environmental Contaminants, Food Additives & Adulterants, Pesticides/Agricultural Products,
Veterinary Drug Residues and Toxins produced by microorganisms
B. Biological Hazards, Physical Hazards and Environmental Contaminants
C. Natural Hazards, Chemical Hazards and Physical Hazards
D. Environmental Contaminants, Food Additives & Adulterants, Pesticides/Agricultural Products and
Toxins produced by microorganisms

Question 14/39
What are some vulnerable foods for acrylamide and how is it formed?
A. High protein and low carb foods such as meat and fish; cooking with high-fat oils
B. Low protein and high carb foods such as French fries and potato chips, bread; cooking at high
temperatures
C. Canned soups, stews, and sauces, jarred baby foods, coffee; thermal degradation or chemical
rearrangement during food processing
D. None of the above

Question 15/39
What is the health impact of furan and where can it be found?
A. Liver toxicity, including carcinogenicity; canned soups, stews, and sauces, jarred baby foods, coffee
B. Metabolic syndrome (Jamaican vomiting sickness), hypothermia, hypoglycemia, death; ackee fruit
C. Probable human carcinogen; high carb and low protein food such as French fries and potato chips, bread
D. None of the above

Question 16/39
What is the vulnerable food for Glycoalkaloids?
A. Cauliflower
B. Broccoli
C. Potato
D. Cabbage

Question 17/39
What is the impact of Glycoalkaloids found in potatoes?
A. Cause acute toxic effects such as burning in the mouth, diarrhea, severe stomachache, vomiting and
gastrointestinal irritation
B. Cause rashes and itching on the skin
C. Cause respiratory problems
D. Cause heart palpitations and high blood pressure

Question 18/39
What is the health risk factor associated with Methyl Mercury?
A. Cause acute toxic effects such as burning in the mouth, diarrhea, severe stomachache, vomiting and
gastrointestinal irritation
B. 43% higher risk of breast cancer amongst those with high levels of Methyl Mercury
C. Impaired mental function, visual motor performance and anemia
D. Damage to the nervous system, kidneys, and the developing fetus

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Question 19/39
What is food adulteration and how does it compromise food safety?
A. A practice of secretly mixing a substance with another that affects its characteristics for the purpose of
achieving a particular technical effect; it compromises food safety by adding harmful substances
B. The addition of pesticides to food during preparation or storage; it compromises food safety by making
the food poisonous
C. The use of non-organic fertilizers in agriculture; it compromises food safety by making the food less
nutritious
D. The use of metallic containers for storage and cooking; it compromises food safety by adding harmful
chemicals to the food

Question 20/39
What are veterinary drugs and why can they be harmful to the consumer?
A. Chemicals added to food during preparation or storage to achieve a particular technical effect; they can
compromise the safety or effectiveness of the said substance
B. Chemicals used to control and/or prevent illness in food-producing animals; their residues can be
harmful to the consumer
C. Chemicals that occur naturally in food during cooking and can be carcinogenic; they can cause liver
toxicity
D. Chemicals used to control pests; their accumulation can cause metabolic syndrome

Question 21/39
What is the difference between food additives and food adulterants?
A. Food additives are added to food during preparation or storage for a particular technical effect, while
food adulterants are substances secretly mixed with another to compromise its safety or effectiveness
B. Food additives and food adulterants are the same thing
C. Food additives are naturally present in food, while food adulterants are added during preparation or
storage
D. Food additives are used in agriculture, while food adulterants are used in food-producing animals

Question 22/39
What are some types of food additives?
A. Food colors, pH adjusting agents, preservatives, bleaching agents, food enzymes, glazing and polishing
agents, emulsifiers, gelling agents
B. Insecticides, fungicides, herbicides
C. Organic fertilizers, manures
D. Metallic containers

Question 23/39
What is the health impact of Jamaican vomiting sickness?
A. Metabolic syndrome, hypothermia, hypoglycemia, death
B. Headache, dizziness, nausea, vomiting
C. Skin rash, fever, joint pain, diarrhea
D. Insomnia, anxiety, depression, fatigue

Question 24/39
What is the safety level for Cadmium?
A. 0.5mg/kg
B. 1.5mg/kg
C. 1mg/kg
D. 2mg/kg

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Question 25/39
What are the stages where Chemical Contamination of food can occur?
A. Cooking, Packaging and Storing
B. Farming, Processing and Manufacturing
C. Farming, Processing, Manufacturing, Packaging, Storing, Transporting and Cooking
D. Packaging, Storing and Transporting

Question 26/39
What can be done to detoxify Mercury?
A. Use liberal amounts of ginger in your food
B. Avoid eating fruits and vegetables
C. Drink plenty of pure water and green tea
D. Eat plenty of red meat

Question 27/39
What are pesticides and what do they consist of?
A. Chemicals used to control and/or prevent illness in food-producing animals; insecticides, fungicides,
herbicides
B. Chemicals added to food during preparation or storage; food colors, pH adjusting agents, preservatives
C. Chemicals that compromise the safety or effectiveness of food; adulterants, bleaching agents, gelling
agents
D. Chemicals that occur naturally in food during cooking; acrylamide, furan

Question 28/39
What is the source of Methyl Mercury?
A. Cadmium containing agricultural field
B. High level present in agricultural fields near battery plant.
C. It is created from inorganic mercury in aquatic ecosystems by anaerobic bacteria.
D. Mining, Volcanic residues

Question 29/39
What are the various methods to prevent chemical contamination?
A. Careful labelling, use and storage of cleaning products; use of organic fertilizers/manures in agriculture;
professional pest control; control use of metallic containers for storage and cooking; avoid release of
industrial wastes to sea water; avoid bio accumulation to the minimum; wash the vegetables and fruits
with force water before use; use organic vegetables, milk, fruits, etc.; use fish cultured in organic farms
B. Use of synthetic fertilizers/manures in agriculture; avoid washing vegetables and fruits before use; use
fish caught in the wild
C. Use of metallic containers for storage and cooking; release of industrial wastes to sea water; use of non-
organic vegetables, milk, fruits, etc.; use fish caught in the wild
D. Use of non-organic fertilizers/manures in agriculture; avoid washing vegetables and fruits before use; use
fish cultured in non-organic farms

Question 30/39
What are physical hazards?
A. Harmful chemicals found in food.
B. Foreign materials unintentionally introduced to food products.
C. Inadequate cleaning practices of food facilities.
D. Contamination caused by pesticides.

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Question 31/39
What is considered a physical hazard according to the guidelines established by the Consumer Product Safety
Commission and the FDA?
A. A spherical object under 1.75 inches in diameter is dangerous to children below three years old.
B. Bones over one centimeter are likely to cause injury.
C. Any sharp, pointed object equal to or greater than three millimeters is considered a physical hazard.
D. Serving very hot food that, when consumed or spilled on people, can cause minor burns.

Question 32/39
What are some common physical hazards found in food?
A. Metal shaving and boneless chicken pieces.
B. Stones and cloth pieces.
C. Glass and plastic utensils used for cleaning equipment.
D. All of the above.

Question 33/39
What factors determine the severity of physical hazards?
A. The type of consumers and the type of product.
B. The shape and sharpness of a product.
C. The size of the foreign material found in the food product.
D. The physical characteristics of the foreign material found in the food product.

Question 34/39
How can physical hazards be prevented?
A. Avoid including physical hazards such as jewelry or false fingernails in food products by using proper
personnel practices.
B. Eliminate potential sources of physical hazards in processing and storage areas.
C. Inspect raw materials and food ingredients for field contaminants.
D. All of the above.

Question 35/39
What are some examples of natural components and personal effects of food that can be considered physical
hazards?
A. Eggshells, fruit, vegetable peels, inedible seeds, and cigarette buds.
B. Cloth pieces, fragments of rags, and hot pads.
C. Dead insects, pests, and rodents.
D. Splinters from wood structures and wooden pallets.

Question 36/39
According to Health Authority in Canada, what size of extraneous item in a food product can be a health risk?
A. Anything that measures 1 millimeter or more in size.
B. Anything that measures 2 millimeters or more in size.
C. Anything that measures 3 millimeters or more in size.
D. Anything that measures 4 millimeters or more in size.

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Question 37/39
Why is it important to establish an effective maintenance program for the equipment in your facility?
A. To prevent the source of physical contamination.
B. To eliminate potential sources of physical hazards in processing and storage areas.
C. To install an effective detection and elimination system for physical hazards.
D. All of the above.

Question 38/39
What are some operations that can cause contamination by physical hazards?
A. Unpacking, plant and equipment maintenance, housekeeping procedures, and waste disposal.
B. Food preparation, cooking, and packaging.
C. Transportation and distribution of food products.
D. All of the above.

Question 39/39
Why are products that target infants and the elderly considered to have a higher risk level of physical hazards?
A. Because they are more likely to consume foreign materials unintentionally introduced to food products.
B. Because they have weaker immune systems and are more susceptible to injuries caused by physical
hazards.
C. Because they are more likely to sue if they find foreign materials in their food products.
D. Because they are more likely to report incidents of physical hazards to the authorities.