Chapter 1

Question 1

Risk factors linked to what

Answer 1

Time temp abuse
Cross contamination
Poor personnel hygiene
Poor cleaning and sanitizing

Question 2

Challenges to food safety

Answer 2

Time
Language and culture
Literacy and education 
Pathogens
Unapproved suppliers 
High risk customers
Staff turnover

Question 3

Foodborne illness defined

Answer 3

A disease transmitted by food

Question 4

Foodborne illness outbreak

Answer 4

Two or more people have the same symptoms after eating the same food

Question 5

Cost of foodborne illness

Answer 5

Loss of customer/sales
Loss of reputation 
Negative media exposure 
Lowered staff morale
Lawsuits and legal fees
Increased insurance premiums 
Staff missing work
Staff retraining

Question 6

Foodborne illness human costs

Answer 6

Lost work
Medical costs
Long term disability
Death

Question 7

Contamination defined

Answer 7

Presence of harmful substances in food

Question 8

Contaminant types

Answer 8

Biological
Chemical
Physical

Question 9

Biological

Answer 9

Pathogens are greatest threat

Viruses, parasites, fungi, bacteria

Question 10

Physical

Answer 10

Metal shavings, dirt, fish bones

Question 11

Chemical

Answer 11

Cleaners, sanitizer, polishes

Question 12

How food becomes unsafe

Answer 12

Purchasing food from unsafe sources
Failing to cook food properly
Holding food at incorrect temperature 
Using contaminated equipment
Practicing poor personnel hygiene

Question 13

Most common contaminate

Answer 13

Biological

Question 14

Private food home

Answer 14

Unsafe source

Question 15

Practices related to foodborne illnesses

Answer 15

Time temperature abuse
Cross contamination
Poor personnel hygiene
Poor cleaning and sanitizing

Question 16

Time temperature abuse

Answer 16

Stayed too long at temperatures that are good for growth of pathogens

Question 17

Cross contamination

Answer 17

Pathogens transferred from one surface or food to another

Question 18

Poor personnel hygiene

Answer 18

Fail to wash hands
Cough or sneeze on food
Touch or scratch wounds
Work while sick

Question 19

Poor cleaning and sanitizing

Answer 19

Pathogens spread if equipment has been cleaned and sanitized on lncorrectly between uses

Question 20

Poor cleaning and sanitizing Ways

Answer 20

Equipment not cleaned and sanitized
Food contact surfaces just wiped clean
Wiping cloths not stored in sanitizer solution
Sanitizing solutions are not at required levels

Question 21

Cross contamination ways

Answer 21

Contaminated ingredients added to food that receives no extra cooking
Ready to eat food touches contaminated surface
Contaminated food touches or drips on food
Food handlers touch contaminated food and touches ready to eat food
Contaminated wiping cloths touch food

Question 22

Time temperature abuse ways

Answer 22

Food not held or stored at correct temp
Food not cooked or reheated to kill pathogens
Food not cooled correctly

Question 23

Foods most likely to become unsafe

Answer 23

TCS and ready to eat foods

Question 24

TCS food defines

Answer 24

Need time and temperature control for safety to limit pathogen growth

Question 25

TCS foods

Answer 25

``` Milk and dairy products Meat: beef pork lamb Fish Baked potatoes Poultry Shell eggs ```

Question 26

TCS foods continued

Answer 26

``` Shellfish and crustaceans Heat treated plant foods Sprouts and sprout seeds Untreated garlic oil mixtures Tofu and soy proteins Sliced melons Cut tomatoes Cut leafy vegetables ```

Question 27

Populations at high risk for foodborne illness

Answer 27

Elderly people Preschool age children's People with compromised immune systems

Question 28

Food safe focus

Answer 28

``` Purchasing from approved suppliers Controlling time and temperature Preventing cross contamination Practicing personal hygiene Cleaning and sanitizing ```

Question 29

Staff training

Answer 29

Trained when first hired and on an ongoing basis

Question 30

FDA role

Answer 30

Inspects all food except meat, poultry and eggs | Issues food code

Question 31

Usda

Answer 31

Inspects meet poultry and eggs | Regulates food that crosses state lines

Question 32

CDC and phs

Answer 32

Conducts research into causes of foodborne illness | Assists in investigating outbreaks

Question 33

Stale and local regulatory authorities

Answer 33

Writes codes that regulate retail and food service operations Inspects retail and food service operations