Chapter 1 Introduction to Food Safety



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Results

#1. What is the definition of a foodborne illness?

A condition caused by poor hygiene

A disease caused by contaminated water

A disease transmitted to people through food

A reaction to food allergies

#2. Which is not one of the 5 most common causes of foodborne illness?

Purchasing food from unsafe sources

Failing to cook food correctly

Failing to store dry food correctly

Using contaminated equipment

#3. Why are preschool-age children at a higher risk for foodborne illness?

They have not build up a strong immune system

They are more likely to spend more time in a hospital

Their appetites have increased since birth

They are more likely to suffer allergic reactions

#4. Which is a TCS food?

Bread

Flour

Sprouts

Strawberries

#5. The 5 common mistakes that can lead to a foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and _

Reheating leftover food

Serving ready-to-eat food

Using single-use disposable gloves

Purchasing food from unsafe sources

#6. What is an important measure for preventing foodborne illness?

Serving locally grown food

Using new equipment

Measuring pathogens

Controlling time and temperature

#7. Which of the following is not one of the major challenges to food safety?

Staff turnover

Language and culture differences

Food variety

Time constraints

#8. An individual working with unpackaged food, food equipment or utensils, or food contact surfaces is a _

Manager

Team member

Food associate

Food handler

#9. What is an illness caused by eating or drinking food or beverages that contain harmful germs, chemicals, or other dangerous substances?

Foodborne outbreak

Allergic reaction

Foodborne illness

Jaundice

#10. A foodborne illness outbreak is determined to occur when __

A couple share a dinner, and both become ill

Several individuals suffer the same symptoms

Two or more instances of a similar illness resulting from the ingestion of a common food

Two or more people have the same laboratory-confirmed illness

#11. Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne-illness outbreak?

No, because they ate different foods

No, because they ate different foods and had different symptoms

Yes, because they ate different foods

Yes, because they ate different foods and had different symptoms.

#12. In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered and “outbreak”?

#13. Why do pathogens pose an increasing challenge to food safety in an operation?

Strains of pathogens are stronger than ever before

Pathogens can no longer be eliminated from food products

Pathogens are being found on food items once considered safe.

It is harder to prevent pathogens from causing a foodborne illness

#14. Which organization makes recommendations for food safety regulation of the foodservice industry?

State regulatory authority

Food and Drug Administration (FDA)

U.S. Department of Agriculture (USDA)

Centers for Disease Control and Prevention (CDC)

#15. Which is a challenge to food safety in an operation?

The lack of certified training programs

The growing elderly population in the U.S.

The infrequency of health inspections in an operation

The increased focus on personal hygiene in the operation

#16. What is the human cost to victims of foodborne illness

Negative publicity

Long-term disability

Changes to the immune system

Decreased resistance to pathogens

#17. Which contaminants pose the greatest threat to food safety?

Toxins

Allergens

Pathogens

Chemicals

#18. Which of the following is a physical contaminant?

Bone in a filet

Virus on a salad

Cleaning solution is a spray bottle

Toxin in seafood

#19. The three major types of contamination are biological, physical, and

situational

chemical

terminal

procedural

#20. Cooked rice was left out on a prep table for several hours. This is an example of

cross-contamination

time-temperature abuse

improper personal hygiene

poor cleaning and sanitizing

#21. The same cutting board is used to prep raw meat, then lettuce. This is an example of

cross contamination

time-temperature abuse

poor personal hygiene

poor cleaning and sanitizing

#22. Which food requires time and temperature control to keep it safe?

Whole strawberries

Uncut melons

Washed carrots

Baked potatoes

#23. What is an example of a TCS food?

Dried parsley

Chopped walnuts

Diced celery

Sliced cantelope

#24. What is an example of a TCS food?

Bread

Bananas

Sprouts

Rosemary

#25. Which is considered a ready-to-eat food?

Raw cookie dough

Mozzarella cheese

Unwashed kale

Dried beans

#26. What is a TCS food?

Food requiring thermometer checks for security

Food requiring trustworthy conditions for service

Food requiring training commitments for standards

Food requiring time and temperature control for safety

Finish