Proving Safe Food

Question 1

How many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
A. At least one.
B. At least two.
C. At least ten.
D. At least 20.

Answer 1

B. At least 2.

Question 2

What are the 5 most common causes of foodborne illness?

1. Purchasing food from unsafe sources.
2. Allowing pest to enter the operation.
3. Failing to cook food correctly.
4. Failing to rotate food during storage.
5. Using contaminated equipment.
6. Holding food at incorrect temperatures.
7. Practicing poor personal hygiene.
8. Failing to store dry food correctly.

Answer 2

1. Purchasing food from unsafe sources.
2. Failing to cook food correctly.
3. Using contaminated equipment.
4. Holding food at incorrect temperatures.
5. Practicing poor personal hygiene.

Question 3

Which foods need time and temperature control to keep it safe?

1. Chopped lettuce
2. Sliced watermelon
3. Dry rice
4. Flour
5. Cooked carrots
6. Cheese

Answer 3

1. Chopped lettuce
2. Sliced watermelon
3. Cooked carrots
4. Cheese

Question 4

Match the government agency with the job.
A. FDA B. USDA C. CDC/PHS D. State and local.
1.____ Writes the codes that regulate retail and foodservice operations.
2.____ Conducts research into the causes of foodborne-illness outbreaks.
3.____ Inspects meat, poultry, and eggs.
4.____ Writes the Model Food Code.
5.____ Inspects retail and foodservice operations.

Answer 4

1. __D__ Writes the codes that regulate retail and foodservice operations.
2. __C__ Conducts research into the causes of foodborne-illness outbreaks.
3. __B__ Inspects meat, poultry, and eggs.
4. __A__ Writes the Model Food Code.
5. __D__ Inspects retail and foodservice operations.

Question 5

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. The are more likely to suffer allergic reactions.
D. Their appetites have increased since birth.

Answer 5

A. They have not built up strong immune systems.

Question 6

Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries

Answer 6

C. Sprouts

Question 7

The 5 common mistakes that can lead to foodborne illness are (1) failing to cook food adequately, (2) holding food at incorrect temperatures, (3) using contaminated equipment, (4) 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 7

D. Purchasing food from unsafe sources.

Question 8

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 8

D. Controlling time and temperature.

Question 9

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 9

D. Time-temperature abuse

Question 10

A server cleans a dining table with a wiping cloth 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 10

B. Poor cleaning and sanitizing