Providing Safe Food

Question 1

in addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

Answer 1

at least 2

Question 2

victims of foodborne illnesses may experience the following

Answer 2

lost work, medical costs, death.

Question 3

what are the three categories of food contaminants?

Answer 3

1. biological 2. chemical 3. physical

Question 4

the five most common food-handling mistakes that can cause a foodborne illness.

Answer 4

1. purchasing food from unsafe sources. 2. failure to cook food correctly. 3. holding food at incorrect temperatures. 4. using contaminated equipment. 5. practicing poor personal hygiene

Question 5

what are 3 examples of time-temperature abuse?

Answer 5

1. food not held at the correct temperatures. 2. food is not cooked or reheated enough to kill pathogens. 3. food is not cooked correctly.

Question 6

what are five examples of cross-contamination?

Answer 6

1. contaminated ingredients are added to food the receives no further cooking. 2. ready-to-eat food touches contaminated surfaces. 3. contaminated food touches or drips fluids onto cooked or ready-to-eat food. 4. a food handler touches contaminated food and then touches ready-to-eat food. 5. contaminated cleaning cloths touch food-contact surfaces.

Question 7

4 examples of poor personal hygiene

Answer 7

1. failure to wash hands correctly after using the restroom. 2. coughing or sneezing on food. 3. touching or scratching wounds and then touching food. 4. working while sick.

Question 8

4 examples of poor cleaning and sanitizing

Answer 8

1. equipment and utensils are not washed, rinsed, and sanitized between uses. 2. food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized. 3. wiping cloths are not stored in a sanitizer solution between uses. 4. sanitizing solutions are not at the required levels to sanitize objects.

Question 9

TCS food

Answer 9

food requiring time and temperature control for safety

Question 10

list of TCS food

Answer 10

1. milk and dairy. 2. shell eggs. 3. meat: beef, pork, and lamb. 4. poultry. 5. fish. 6. shellfish and crustaceans. 7. baked potato. 8. heat-treated plant food (rice, beans, veggies) 9. tofu or soy protein. synthetic ingredients. 10. sprouts and sprout seeds. 11. sliced melons, cut tomatoes, cut leafy greens. 12. untreated garlic and oil mixtures.

Question 11

population at high risk for foodborne illnesses

Answer 11

1. elderly. 2. preschool age children. 3. and people with compromised immune systems. (cancer/chemo, HIV/AIDS, transplant recipients, people taking certain medication)

Question 12

list the 4 government agencies

Answer 12

1. FDA. 2. USDA. 3. CDC and PHS. 4. state and local regulatory authorities

Question 13

why are preschool-age children at a higher risk for foodborne illnesses? A. they have not built up strong immune systems. B. they are more likely to spend time in a hospital. C. they are more likely to suffer allergic reactions. D. their appetites have increased since birth.

Answer 13

A. they have not built up strong immune systems.

Question 14

which is a TCS food? A. bread. B. flour. C. sprouts. D. strawberries

Answer 14

C. sprouts

Question 15

the 5 common mistakes that can lead to foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and. A. reheating leftover food. B. serving ready-to-eat food. C. using single-use, disposable gloves. D. purchasing food from unsafe sources

Answer 15

D. purchasing food from unsafe sources.

Question 16

what is an important measure for preventing foodborne illness? A. serving locally grown food. B. using new equipment. C. measuring pathogens. D. controlling time and temperature.

Answer 16

D. controlling time and temperature.

Question 17

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? A. Cross-contamination. B. Poor cleaning and sanitizing. C. Poor personal hygiene. D. Time-temperature abuse.

Answer 17

D. Time-temperature abuse

Question 18

A server cleans a dining table with a wiping cloths and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness? A. Cross-contamination. B. Poor cleaning and sanitizing. C. Poor personal hygiene. D. Time-temperature abuse.

Answer 18

B. Poor cleaning and sanitizing.