Module 1

Question 1

What is a disease transmitted by food?

Answer 1

Foodborne Illness.

Question 2

How do outbreaks happen?

Answer 2

When two or more people have the same symptoms after eating the same food. After an investigation is conducted, it must be confirmed by lab analysis.

Question 3

Challenges regarding food safety:

Answer 3

Cultural differences, time restraints, unapproved suppliers, and staff turnovers.

Question 4

What are pathogens?

Answer 4

Disease-causing microorganisms like bacteria and viruses that result in foodborne illnesses.

Question 5

What are some problems that come with foodborne illnesses?

Answer 5

Victims may lose jobs, deal with medical costs, long term disability, and even death.

Question 6

What are chemicals?

Answer 6

Cleaners, polishes, and sanitizers. These can be a threat if used incorrectly.

Question 7

What is the usual cause of unsafe food?

Answer 7

Contamination.

Question 8

What are the three categories of contamination?

Answer 8

Biological, chemical, and physical.

Question 9

What are biological contaminations?

Answer 9

Pathogens that are the greatest risk. Usually are bacteria, parasites, and fungi. Look out for certain plants, mushrooms, and seafoods.

Question 10

Why is improper food temperature a problem?

Answer 10

Food has to be held at the appropriate temperature. Reheated food must be reheated with caution. Failing to cooldown food can cause problems.

Question 11

What are physical contaminations?

Answer 11

Broken glass, metal shavings, staples, bandages, dirt, fish bones, and bag ties are a form of physical contamination.

Question 12

What are common risk factors?

Answer 12

Purchasing from unsafe sources, failing to cook food properly, holding food at incorrect temperatures, contaminated equipment, and poor hygiene.

Question 13

What is time-temperature abuse?

Answer 13

Macaroni salad left out for five hours is time temperature abuse. That is enough time for pathogens to be created.

Question 14

What is an example of cross-contamination?

Answer 14

Raw chicken and lettuce being prepared on the same cutting board.

Question 15

When does cross-contamination happen?

Answer 15

When cooked food is combined with contaminated food, or ready-to-eat food is touching contaminated food.

Question 16

How does contamination spread easliy?

Answer 16

Poor personal hygiene, coughing and sneezing on food, touching a scratch, and failing to wash hands after trips to the bathroom.

Question 17

What is poor cleaning and sanitizing?

Answer 17

When food related equipment has not been cleaned or sanitized in between uses.

Question 18

What is TCS foods?

Answer 18

T stands for time and temperature. C stands for control. S stands for safety.

Question 19

What needs TCS management?

Answer 19

Foods such as milk, poultry and eggs. Plants tend to not need TCS depending on whether they are cooked or not.

Question 20

What’s up with immune systems?

Answer 20

Immune systems get weaker with age. Younger children may have not developed strong immune systems. Some people may just have compramised immune systems.

Question 21

What must the person in charge do?

Answer 21

Be certified in food protection management and be onsite during operating hours.

Question 22

What are exclusions as to why the person in charge does not need to be onsite?

Answer 22

If the operation is approved by authority as minimal risk. It also depends on the kind of operation and food served. Like cashier-less stores and convenience stores.

Question 23

How can you prove you have knowledge of food safety?

Answer 23

Pass a test from an accredited program such as this one.

Question 24

What does being certified in food safety reduce?

Answer 24

It reduced the risk of a foodborne illness outbreak.

Question 25

What should you do if an employee is not being safe?

Answer 25

Take corrective action and retrain if employees are doing tasks incorrectly.

Question 26

What does the FDA do?

Answer 26

The FDA inspects all food products but meat, poultry, and eggs. They regulate food that’s transported across state lines. As well as issue a food code that is science based and recommended for food safety.

Question 27

What is the FDA food code for?

Answer 27

It was made in mind for city, county, state, and tribal agencies in mind. Regulating places that serve food. The recommendation is not law as it is up to the state/local agency.

Question 28

What is the USDA responsible for?

Answer 28

The USDA inspects meat, poultry, and eggs. It regulates state boundaries and in more than one state.

Question 29

What does the CDC do?

Answer 29

The CDC conducts research into the cause of food-borne illness outbreaks.

Question 30

Who do the CDC and the US public health service assist?

Answer 30

They assist the FDA, USDA, and state/local health departments.

Question 31

What do state/local authorities do?

Answer 31

They write/adopt codes that regulate retail and food service operations. These may differ from FDA codes. They can inspect and enforce regulations, investigate complaints and illnesses, and issue licenses and permits.