1

Question 1

Food production

Answer 1

occur on farms and ranches,
- in orchards,
- in fishing operations.

Question 2

Food manufacturing

Answer 2

takes raw materials harvested

Question 3

The retail distribution system consists of

SPP SDV

Answer 3

store, prepare, package, serve, display, vend,

Question 4

food establishment

Answer 4

facilities involved in food distribution.

Question 5

Supermarkets continue to be the primary destinations for purchasing groceries;

Answer 5

93%

Question 6

retail food establishment

Answer 6

selling dry retail food, canned goods, or non-food items, perishable items.

Question 7

A convenience store is

Answer 7

compact drive-to-store offering limited
number of high-convenience items.

supercenters, warehouse stores, and wholesale clubs.

Question 8

Foodborne illness

Answer 8

sickness when eat contaminated food.

• impairs performance
• causes discomfort.

Question 9

Foodborne illness costs billions of dollars:
MLL PILL

Answer 9

• Medical expenses
• Lost work and reduced productivity by victims of the illness
• Legal fees
• Punitive damages
• Increased insurance premiums
• Lost business
• Loss of reputation for the retail food establishment

Question 10

Types of Foodservice Establishments

Answer 10

COMMERCIAL
fast foods, restaurants, commercial center food court, full service, quick service, sidewalk café, delicatessen

INSTITUTIONAL
school canteen, employee feeding, universities/colleges, prison, military bases, nursing homes, hospitals

Question 11

Importance of Sanitation in Foodservice Industry

Answer 11

• A properly designed foodservice to maintain a high standard of sanitation
• requirement for a sanitary is cleanability
• Equipment and fixtures should be arranged
• Trash and garbage isolated to avoid cross-contamination and attracting pets
• For facility it must also be sanitary

Question 12

causes most foodborne disease outbreaks occurs within retail food operations

Answer 12

• restaurants,
• retail food establishments,
• schools,
• churches,
  -camps,
  -institutions
• vending locations

Question 13

Cases of Foodborne Illness in Retail Food Establishments Are Caused by:

Answer 13

• Improperly cooked and/or held at improper temperatures
• Handled by infected food employees who practice poor personal hygiene
• Exposed to disease-causing agents by cross contamination
• In contact with contaminated equipment not properly cleaned and sanitized
• Obtained from unsafe sources

Question 14

Listeria monocytogenes in

Answer 14

ready-to-eat processed foods.

Question 15

Shiga-toxin-producing Escherichia coli in

Answer 15

raw meat and unprocessed fruit juices

Question 16

Hepatitis A virus in

Answer 16

deli sandwich operations, shellfish, parasites in fresh produce

Question 17

ready-to-eat food

Answer 17

minimal preparation in the home.
produced using variety of processing

Question 18

Foodborne illness

Answer 18

consumption of contaminated food.

Question 19

foodborne disease outbreak

Answer 19

experience a similar illness after eating a
common food.

Question 20

Recent outbreaks of foodborne illness have been caused by:

Answer 20

• Shiga-toxin producing Escherichia coli bacteria in lettuce, unpasteurized apple cider, and radish sprouts
• Salmonella spp. In cut melons, alfalfa sprouts, ice cream. Roma tomatoes and raw almonds
• Hepatitis A virus in raw and lightly cooked oysters and green onions
• Listeria monocytogenesin hotdogs, luncheon meats, and cheese

Question 21

These Groups of People Are Immunocompromised and At Risk of Foodborne Illness:

Answer 21

• The very young
• The elderly
• Pregnant or lactating women
• People with impaired immune systems due to cancer, AIDS, HIV, diabetes, or medications that suppress response to infection

Question 22

Contamination is

Answer 22

presence of substances in food

Question 23

Raw foods can be contaminated at the

Answer 23

farm, ranch, or fishing boat.

Question 24

Contamination can also occur

Answer 24

during processing and distribution.

Question 25

to prevent and control contamination

Answer 25

food is harvested and continue until the food is consumed.

Question 26

Foods can become contaminated at several points between the farm and the table

FLD RROFO

Answer 26

• Feed lots
• Lakes
• Dairies
• Rivers
• Ranches
• Oceans
• Farms
• Orchards

Question 27

common sources of contamination

Answer 27

Soil, water, air, plants, animals, humans

Question 28

Contamination present an
👀👁️

Answer 28

“invisible challenges” you cannot see them with naked eye.

Question 29

Contaminants can be

Answer 29

transferred from one food item to another by cross contamination.

Question 30

microbes

Answer 30

transferred to ready-to-eat food by contaminated hands, equipment, or utensils.

Question 31

Sources of Contamination

Answer 31

• Water
• Soil
• Packaging Materials
• Food Content Surfaces
• Food Handlers
• Animals, Rodents, and Insects
• Ingredients
• Air