Keeping Foods Safe Question Guide

Microbial food infections are usually not seen until ______ after eating contaminated food.

A) 2-4 hours B) 3-5 days C) 12-72 hours D) 2-4 weeks Correct answer: A (?)

Which of the following can cause food intoxication?

A) A chef who sneezed on the salad B) A hamburger that was uncooked in the middle C) Lemonade stored in a copper pitcher D) A food server who has Hepatitis A Correct answer: C (?)

Which of the following is NOT considered a high risk group for foodborne illness?

A) Elderly people B) Preschoolers C) Teenagers D) Infants Correct answer: C

Which of the following is an example of a chemical contamination?

A) Food that has been sneezed on by a sick chef B) A shipment of food that has not been properly refrigerated C) Undercooked chicken with salmonella D) Glass cleaner is sprayed too close to food Correct answer: D (?)

Which of the following is NOT one of the top five CDC risk factors for foodborne illness?

A) Improper cooking temperatures B) Employee health and hygiene C) Contaminated utensils and equipment D) Imported items Correct answer: D

Which of the following answers can cause food infection?

A) Metal shavings in canned corn B) Salmonella in chicken C) Pesticides on lettuce D) Mercury in tuna Correct answer: B (?)

Which of the following is one of the 5 most common food-handling mistakes?

A) The equipment is contaminated B) The handlers practiced poor personal hygiene C) The food is not cooked properly D) All of these choices are correct Correct answer: D (?)

Why are preschool aged children at higher risk of foodborne illnesses?

A) Their immune systems are not strong

Which of the following organizations is not a valid resource for information on health codes?

A) USDA B) Your state health department C) UCC D) FDA Correct answer: UCC (?)

Which of these is a TCS food?

A) Wheat bread B) Chocolate C) Bean sprouts D) Apples Correct answer: C

A foodborne-illness outbreak occurs when _____________.

A) two or more people are confirmed to have been infected or intoxicated by the same food (?)

Which of the following is not something you would expect to find in the Model Food Code?

B) The standards for refrigeration equipment

Which of the following categories of contaminants are by far the most dangerous?

Biological (?)

State agencies should refer to the Model Food Code for recommendations on all of the following topics except __________.

D) standards for refrigeration equipment and commercial dishwashers (?)

Elderly people do not have a high risk of foodborne illness.

False

Once a food is deemed safe, a pathogen will never be detected in the food.

False

Restaurant owners agree to comply with state, but not federal, health regulations when applying for a public health license.

False

The modern and rapid expansion of food production and trade has reduced the number of outbreaks of foodborne illness.

False

Vegetarians have a higher risk of contracting foodborne illness than the elderly.

False

The CDC releases the Model Food Code.

False (FDA)

A foodbourne _______ is a disease transmitted to people by or through food (7 letters)

Illness (?)

A piece of chicken is left out at room temperature. What is the risk that could lead to foodborne illness?

Improper time and temperature control

Finding a piece of hair in your food is an example of ________ contamination.

Physical (?)

Which of the following would NOT be considered a risk factor for foodborne illness?

Purchasing food from a trusted vendor

Pathogens grow best in which foods?

TCS

Baked potatoes are a TCS food.

True

Being on certain medications can weaken your immune system and increase your risk of foodborne illness.

True

Cross-contamination and time-temperature abuse are two of the most common causes of contamination.

True

Elderly people are a higher risk of contracting foodborne illness than teenagers.

True

The foodservice manager is ultimately responsible for the entire operation, as well as the safety of the staff and customers.

True

The use of reputable suppliers and carefully checking shipments will help to prevent foodborne illness.

True

Tofu or other soy protein substitutes are TCS foods.

True

A lack of education and training is a common cause of food safety violations.

True (?)

Foodborne illness is a term that refers to any disease that is transmitted to people through contaminated food.

True (?)

In addition to other factors, an outbreak occurs when an investigation is ordered by local or state authorities.

True (?)

Symptoms for microbial infections are delayed because the bacteria need time to multiply.

True (?)

The symptoms of food intoxication and infection can be similar

True (?)

Food _______ occurs when chemicals, toxic metals, or natural toxins that are produced by microorganisms as a byproduct contaminate food.

intoxication

An ________ is when two or more people have symptoms after eating the same food. (8 letters)

outbreak (?)

The manager is responsible for keeping up to date on all regulations and food safety practices as well as _______ and monitoring their entire staff. (8 letters)

training (?)