Chapter 1

Question 1

Why are preschool-age children at a higher risk for foodborne illnesses?

Answer 1

They have not built up strong immune systems

Question 2

What is a TCF food?

Answer 2

Food requiring time and temperature control for safety.

Question 3

Which is a TCS food: bread, flour, sprouts, or strawberries?

Answer 3

Sprouts

Question 4

What are the five common mistakes that can lead to foodborne illness?

Answer 4

Failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and purchasing food from unsafe sources.

Question 5

What is an important measure for preventing foodborne illness?

Answer 5

Controlling time and temperature

Question 6

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could caused a foodborne illness?

Answer 6

Time-temperature abuse

Question 7

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?

Answer 7

Poor cleaning and sanitizing

Question 8

What is the textbook definition of Foodborne Illness?

Answer 8

A disease carried or transmitted to people by food

Question 9

What is the textbook definition of Foodborne Illness Outbreak?

Answer 9

An incident in which two or more people experience the same illness after eating the same food.

Question 10

What are the characteristics of potentially hazardous food?

Answer 10

1) Contains moisture; 2) Contains protein or carbohydrates; 3) Has two or slightly acidic pH

Question 11

List five potentially hazardous foods.

Answer 11

1) Milk/dairy; 2) Meat, fish, poultry; 3) Shell eggs; 4) Shellfish/seafood; 5) Cooked rice, beans or other heat-treated plant food; 6) Cut fruits and vegetables; 7) Tofu and other soy-protein meat alternatives; 8) Sprouts and sprout seeds; 9) Garlic-and-oil mixtures.

Question 12

What is cross-contamination?

Answer 12

Contamination that occurs when microorganisms are transferred from one surface or food to another.

Question 13

What is the Food Code?

Answer 13

A science-based reference guide for retail food establishments on how to prevent foodborne illness.

Question 14

Who writes the Food Code?

Answer 14

The FDA (Food and Drug Administration)

Question 15

What is the difference between clean and sanitary?

Answer 15

Clean–free of visible soil; Sanitary–reduction of microorganisms to safe levels

Question 16

What is the difference between sanitization and sterilization:

Answer 16

Sanitization reduces microorganisms to safe levels; Sterilization kills all microorganisms.

Question 17

Which type of food would be the most likely to cause a foodborne illness: Frozen corn, Baked potatoes, Sliced cucumbers, Instant soup mixes?

Answer 17

Baked potatoes–has moisture, high carbohydrate level, and low pH level

Question 18

The “flow of food” refers to the

Answer 18

path that food travels through an establishment

Question 19

Three friends who ate a sausage pizza together fell ill with yersinisosis. It was later determined that the sausage had been time-temperature abused. This is an example of

Answer 19

a foodborne-illness outbreak

Question 20

Which of the following is not considered a potentially hazardous food: A soy burger; Swiss cheese; Cooked beans; Dried parsley?

Answer 20

Dried parsley

Question 21

Which of the following is not considered a potentially hazardous food: Sliced watermelon; Alfalfa sprouts; Baked pears; Chopped celery?

Answer 21

Chopped celery

Question 22

All of the following are consider potentially hazardous foods except: Ground beef; Raw oysters; Cranberry juice; Garlic-and-oil dressing

Answer 22

Cranberry juice

Question 23

If plant food is heat-treated, which of the following is true: 1) Its shelf life can be extended; 2) It is considered a potentially hazardous food; 3) It tastes better; 4) It must not be mixed with other food

Answer 23

It is considered a potentially hazardous food.

Question 24

Summary of foodborne illness.

Answer 24

A foodborne illness is a disease transmitted to people by food. An illness is considered an outbreak when two or more people have the same symptoms after eating the same food.

Question 25

Summary of contaminants in food.

Answer 25

Three types of contaminants threaten food safety. They are biological, chemical, and physical. Of these, pathogens pose the greatest danger.

Question 26

Summary of food handlers and the safety of food.

Answer 26

Food handlers who do not follow correct procedures can also threaten the safety of food. They can do this when they fail to cook food enough and when they hold it at incorrect temperatures. Food handlers can also cause an illness when they use contaminated equipment and when they practice poor personal hygiene.

Question 27

Summary of food and pathogens.

Answer 27

Food has been time-temperature abused when it has stayed too long at temperatures that are good for the growth of pathogens. Pathogens can be transferred from one surface or food to another. This is called cross-contamination. Pathogens can spread to food if equipment has not been cleaned and sanitized correctly between uses.

Question 28

Pathogens and TCS food.

Answer 28

Pathogens grow well in TCS food. To prevent this growth, this food needs time and temperature control.

Question 29

Summary of high risk populations.

Answer 29

Some groups are at a higher risk of getting sick from unsafe food. They include preschool-age children; the elderly; people with cancer or on chemotherapy; people with HIV/AIDS; transplant recipients; and people on certain medications.

Question 30

Summary of important prevention measures.

Answer 30

Important prevention measures for keeping food safe are controlling time and temperature; preventing cross-contamination; practicing good personal hygiene; purchasing from approved, reputable suppliers; and cleaning and sanitizing items correctly.