Chapter 1

Question 1

What is a foodborne-illness outbreak?

Answer 1

When two or more people report the same illness from eating the same food.

Question 2

Which is a ready to eat food?
a.uncooked rice
b. raw deboned chicken
c. sea salt
d. unwashed green beans

Answer 2

Sea salt

Question 3

Why are preschool-age children at a higher risk for foodborne illnesses?

Answer 3

They have not built up strong immune systems

Question 4

Which is a TCS food?
a. bread
b. flour
c. sprouts
d. strawberries

Answer 4

Sprouts

Question 5

The 5 common risk factors 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
(5)?

Answer 5

Purchasing food from unsafe sources

Question 6

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Answer 6

Time-temperature abuse

Question 7

What is TCS food?

Answer 7

Food requires time and temperature control for safety.

Question 8

A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. IN addition to throwing away the turkey, what is an appropriate corrective action?

Answer 8

Make sure the food handler understands safe cooling practices.

Question 9

What is an important measure for preventing foodborne illness?

Answer 9

Preventing cross-contamination.

Question 10

What is one possible function of a government agency that is responsible for food safety?

Answer 10

Approving a construction project.

Question 11

Contaminants are?

Answer 11

Biological, Chemical, and Physical

Question 12

Four main practices mistakes that lead to foodborne illness? (Categorical)

Answer 12

(1) Time temperature abuse
(2) Cross-contamination
(3) Poor personal hygiene
(4) Poor cleaning and sanitizing

Question 13

Milk and dairy products

Answer 13

TCS food

Question 14

Poultry

Answer 14

TCS food

Question 15

Meat: beef pork, lamb

Answer 15

TCS food

Question 16

Shell eggs (except treated to eliminate nontyphoidal Salmonella)

Answer 16

TCS food

Question 17

Shellfish and crustaceaons

Answer 17

TCS food

Question 18

Heat-treated plant food:
-cooked rice
-beans
-vegetables

Answer 18

TCS food

Question 19

Sprouts and sprout seeds

Answer 19

TCS food

Question 20

Untreated garlic-and-oil mixtures

Answer 20

TCS food

Question 21

Sliced melons
Cut tomatoes
Cut leafy greens

Answer 21

TCS food

Question 22

Tofu or other soy protein

Answer 22

TCS food

Question 23

Synthetic ingredients such as textured soy protein in meat alternatives

Answer 23

TCS food

Question 24

Baked potatoes

Answer 24

TCS food

Question 25

Fish

Answer 25

TCS food

Question 26

FDA inspects all food except?

Answer 26

Meat, poultry, and eggs

Question 27

FDA food code?

Answer 27

Science-based code providing reccomendations for food safety regulations

Question 28

FDA regulates

Answer 28

(1) Food transported across state lines (2) Restaurants and retail food stores (3) Vending operations (4) Schools and day care (5) Hospitals and nursing homes

Question 29

FDA also provides:

Answer 29

Technical support and training. Available for industry and regulatory agencies.

Question 30

USDA

Answer 30

Regulates and inspects meat, poultry, and eggs. Regulates food that crosses state boundaries or involves 1+ state

Question 31

CDC and PHS

Answer 31

Assist other health departments. Conduct research cause and investigate foodborne illness outbreaks.

Question 32

PHS?

Answer 32

Public Health Service

Question 33

State and local regulatory authorities

Answer 33

Write or adopt codes that regulate retails and food service operations

Question 34

State and local regulatory authorities responsibilities

Answer 34

(1) Inspecting operations (2) Enforcing regulations (3) Investigating complaints and illnesses (4) Issuing licenses and permits (5) Approving construction (6) Reviewing and approving HACCP plans

Question 35

Who writes codes that regulate retail and foodservice operations?

Answer 35

State and local health departments

Question 36

Who inspects retail and foodservice operations?

Answer 36

State and local health departments