Carrington Salsa Company - Workplace Resilience Training Quiz

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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