BASICS.fst® 4th Edition – Food Safety Training in Canada (Complete Study Guide
& Exam Review)
chemical contamination - correct answer ✔✔Cleaning products, toxic metal residue, pesticides
physical contamination - correct answer ✔✔staples, bandages, glass, dirt, bones
biological contamination - correct answer ✔✔harmful microorganisms (pathogens) that cause
diseases. naturally found
PHF - correct answer ✔✔potentially hazardous foods
TDZ - correct answer ✔✔temperature danger zone
The TDZ is between ___ degrees F/C and ___ degrees F/C - correct answer ✔✔40-140F, 4-60C
low risk food - correct answer ✔✔not capable of supporting the growth of pathogenic
organisms
high risk food - correct answer ✔✔capable of supporting the growth of pathogenic organisms.
ex, beef, garlic mixtures, shellfish, milk products, gravies
time/temperature factor - correct answer ✔✔the longer that food is in the danger zone the
more bacteria will grow.
the length of time food can be kept in the TDZ - correct answer ✔✔4 hours
& Exam Review)
chemical contamination - correct answer ✔✔Cleaning products, toxic metal residue, pesticides
physical contamination - correct answer ✔✔staples, bandages, glass, dirt, bones
biological contamination - correct answer ✔✔harmful microorganisms (pathogens) that cause
diseases. naturally found
PHF - correct answer ✔✔potentially hazardous foods
TDZ - correct answer ✔✔temperature danger zone
The TDZ is between ___ degrees F/C and ___ degrees F/C - correct answer ✔✔40-140F, 4-60C
low risk food - correct answer ✔✔not capable of supporting the growth of pathogenic
organisms
high risk food - correct answer ✔✔capable of supporting the growth of pathogenic organisms.
ex, beef, garlic mixtures, shellfish, milk products, gravies
time/temperature factor - correct answer ✔✔the longer that food is in the danger zone the
more bacteria will grow.
the length of time food can be kept in the TDZ - correct answer ✔✔4 hours
