Keeping Foods Safe
Microbial food infections are usually not seen until ______ after eating contaminated food.
12 - 72 hours
Which of the following is a major challenge to food safety in the workplace?
All of these are correct - A variety of vendors and food suppliers - People of different languages and cultures - High rate of staff turnover
Which of the following is not one of the three categories of contaminants?
Bacterial
Which of the following choices is a TCS food?
Baked potatoes
Which of these is a TCS food?
Bean Sprouts
Which of the following categories of contaminants are by far the most dangerous?
Biological
Which of the following choices is NOT a TCS food?
Crackers
Which of the following practices will NOT help to prevent foodborne illness?
Effective cost control
An employee let a beef roast cool on the counter overnight. After throwing away the roast, what is the appropriate corrective action?
Ensure the employee understands safe cooling practices
Elderly people do not have a high risk of foodborne illness.
FALSE
It is only the responsibility of the manager to make sure that contaminated equipment is not being used to prepare food.
FALSE
Once a food is deemed safe, a pathogen will never be detected in the food.
FALSE
The CDC releases the Model Food Code.
FALSE
The Model Food Code is a federal law enforced by the FDA and other agencies.
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
Which of the following is an example of a chemical contamination?
Glass cleaner is sprayed too close to food
Which of the following is NOT one of the top five CDC risk factors for foodborne illness?
Imported items
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
Which of the following can cause food intoxication?
Lemonade stored in a copper pitcher
Finding a piece of hair in your food is an example of ________ contamination.
Physical
Which of the following would NOT be considered a risk factors for foodborne illness?
Purchasing food from a trusted vendor
Pathogens grow best in which foods?
TCS
A lack of education and training is a common cause of food safety violations.
TRUE
Baked potatoes are a TCS food.
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
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
Personnel that rush and make careless mistakes are a common challenge to food safety.
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
The use of reputable suppliers and carefully checking shipments will help to prevent foodborne illness.
TRUE
Which of the following is NOT considered a high risk group for foodborne illness?
Teenagers
Which of the following is NOT one of the five most common food handling mistakes.
The food was shipped across the country
Why are preschool aged children at higher risk of foodborne illnesses?
Their immune systems are not strong
Why are people who take certain medications often at a higher risk of contracting a foodborne illness?
Their immune systems are weakened by the medications.
Which organization is responsible for inspecting food?
USDA
State agencies should refer to the Model Food Code for recommendations on all of the following topics except __________.
fat and calorie content
A foodborne _______ is a disease transmitted to people by or through food. (7 letters)
illness
The primary cause for being at higher risk to foodborne illness is a weakened ______ system. (6 letters)
immune
Food _______ occurs when chemicals, toxic metals, or natural toxins that are produced by microorganisms as a byproduct contaminate food.
intoxication
The most common cause of foodborne illness is / are ___________________.
microorganisms
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)
turnover
A foodborne-illness outbreak occurs when _____________.
two or more people are confirmed to have been infected or intoxicated by the same food
People with higher risks of foodborne illness have what in common?
weakened immune systems