8. Under HACCP, a food which has been proposed by some food safety experts
as a possible cause of foodborne illness outbreaks but lacks any supporting evidence is
identified as:
a. Hazard Category I.
b. Hazard Category II.
c. Hazard Category III.
9. Which of the following items is NOT considered to be a potentially hazardous
food (PHF)?
a. Milk.
b. Poultry.
c. Tomatoes.
d. Eggs.
e. Shellfish.
10. Which of the following factors is a contributor to foodborne disease outbreaks,
as shown by studies in the U.S. and abroad?
a. Inadequate storage of foods.
b. Improper storage of dry foods.
c. Inadequate reheating procedures.
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MD0182
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