SANITATION SAFETY CHAPTER 1 KEEPING FOOD SAFE

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EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -21 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne-illness outbreak?No, because they ate different foods.No, because they ate different foods and had different symptoms.Yes, because they ate different foods.Yes, because they ate different foods and had different symptoms.

Answer:

No, becausee they ate different foods and had different symptoms.

Question 2: Which of the following is a physical contaminant?

Bone in a filet Virus on a salad Cleaning solution in a spray bottle Toxin in seafood

Answer:

Bone in a filet Question 3: A group is dining out and includes a man and woman in their forties, a teenage son, and grandparents in their early seventies. Who is at high risk for foodborne illness?The woman in her forties The teenage son The grandparents in their seventies

The man in his forties

Answer:

The grandparents in their seventies

Question 4: What is an example of a TCS food?

Bread Bananas Sprouts Rosemary

Answer:

Sprouts

Question 5: The three potential hazards to food are biological, physical, and

situational.chemical.terminal.procedural.

Answer:

Chemical Question 6: Which is a common food-handling mistake that can cause foodborne illness?Failing to supervise food deliveries Failing to exclude food handlers who are ill Failing to calibrate thermometers regularly Failing to prevent cross-contact from allergens

Answer:

Failing to exclude food handlers who are ill Question 7: The same cutting board is used to prep raw meat, then lettuce. This is an example of cross-contamination.time-temperature abuse.poor personal hygiene.poor cleaning and sanitizing.

Answer:

cross-contamination

Question 8: What is a foodborne-illness outbreak?

When two or more food handlers contaminate multiple food items When an operation serves contaminated food to two or more people When two or more people report the same illness from eating the same food When the CDC receives information on two or more people with the same illness

Answer:

When two or more people report the same illness from eating the same food Question 9: Which organization makes recommendations for food safety regulation of the foodservice industry?State regulatory authority Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) Centers for Disease Control and Prevention (CDC)

Answer:

Food and Drug Administration

Question 10: Which is a challenge to food safety in an operation?

The lack of certified training programs The growing elderly population in the U.S.The infrequency of health inspections in an operation The increased focus on personal hygiene in the operation

Answer:

The growing elderly population in the U.S.Question 11: A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?Using contaminated equipment Practicing poor personal hygiene Purchasing food from unsafe sources Holding food at incorrect temperatures

Answer:

Using contaminated equipment

Question 12: Which is a common risk factor for foodborne illness?

Reheating leftover food Serving ready-to-eat food Using single-use, disposable gloves Purchasing food from unsafe sources

Answer:

Purchasing food from unsafe sources

Question 13: Which food requires time and temperature control to keep it safe?

Whole strawberries Uncut melons Washed carrots Baked potatoes

Answer:

Baked potatoes Question 14: Which of the following people are at high risk for getting a foodborne illness?Preschool-age children Women in their twenties and thirties Middle-aged men Teenagers who have reached puberty

Answer:

Preschool-age children Question 15: The most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and thawing food incorrectly storing food without labels receiving food in dented cans purchasing food from unsafe sources

Answer:

purchasing food from unsafe resources

Question 16: What is a human cost to victims of foodborne illness?

Negative publicity Long-term disability Changes to the immune system Decreased resistance to pathogens

Answer:

Long-term disability