#1. What is the definition of a foodborne illness?
#2. Which is not one of the 5 most common causes of foodborne illness?
#3. Why are preschool-age children at a higher risk for foodborne illness?
#4. Which is a TCS food?
#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 _
#6. What is an important measure for preventing foodborne illness?
#7. Which of the following is not one of the major challenges to food safety?
#8. An individual working with unpackaged food, food equipment or utensils, or food contact surfaces is a _
#9. What is an illness caused by eating or drinking food or beverages that contain harmful germs, chemicals, or other dangerous substances?
#10. A foodborne illness outbreak is determined to occur when __
#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?
#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?
#14. Which organization makes recommendations for food safety regulation of the foodservice industry?
#15. Which is a challenge to food safety in an operation?
#16. What is the human cost to victims of foodborne illness
#17. Which contaminants pose the greatest threat to food safety?
#18. Which of the following is a physical contaminant?
#19. The three major types of contamination are biological, physical, and
#20. Cooked rice was left out on a prep table for several hours. This is an example of
#21. The same cutting board is used to prep raw meat, then lettuce. This is an example of
#22. Which food requires time and temperature control to keep it safe?
