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Carrington Salsa Company - Workplace Resilience Training Quiz

A vibrant and colorful kitchen environment with fresh ingredients for salsa-making, showcasing safety practices and food handling techniques.

Carrington Salsa Company Resilience Quiz

Welcome to the Carrington Salsa Company’s Workplace Resilience Training Quiz! This quiz is designed to enhance your understanding of food safety practices, particularly in the context of our popular Peachy Fiesta salsa. Engage with key concepts and improve your knowledge to contribute to a safer workplace.

Test your understanding of food safety.
Learn about the causes of food-borne outbreaks.
Assess your knowledge of HACCP and international food standards.

12 Questions3 MinutesCreated by CookingChef42

What was identified as the primary organism responsible for the food-borne outbreak associated with Carrington Salsa Company's Peachy Fiesta salsa?

Listeria monocytogenes

Escherichia coli

Salmonella Enteritidis

Staphylococcus aureus

What was the primary cause of the outbreak associated with the Peachy Fiesta salsa?

Faulty packaging

Inadequate cooking of raw peaches

Improper sanitation of the cutters used to slice the peaches

None of the above

Which temperature range is considered as the danger zone for food storage where bacterial growth is rapid?

0°C – 4°C

5°C – 60°C

80°C – 95°C

40°C – 60°C

Which of the following factors contributed to the ability of Salmonella to persist in the peach salsa?

Alkaline pH

Limited availability of oxygen

Extensive use of additives

High moisture content

What does HACCP stands for?

Health Assessment and Contaminant Control Points

Hazard Analysis and Critical Control Points

Hazardous Allergens Control Critical Procedures

Health Assessment Criteria and Control Points

Which of the following is not a principle in HACCP?

Conducting hazard analysis

Establishing critical control points

Establishing verification procedures

Implementing good manufacturing practices

Which organization is responsible for setting international food standards and promoting fair practices in food trade?

International Commission on Microbiological Specifications for Foods (ICMSF)

Food and Agriculture Organization (FAO)

Food and Drug Administration (FDA)

Codex Alimentarius Commission (CAC)

ICMSF publications provide scientific principles and guidelines for assessing and managing microbiological risks in food production, storage, and distribution.

True

False

Which ISO standard provides the requirements for a food safety management system?

ISO 9001

ISO 22000

ISO 7010

ISO 14001

Which of the following actions promotes a culture of food safety within the organization?

Conducting food safety training only for new employees when joining the company.

Conducting audits once in two years.

Actively communicating any concerns or suggestions related to food safety within the organization.

Storing food products at any temperature to save energy.

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