Myth Or Fact

Question 1

The FDA model food code is the set of regulations that all food businesses must follow

Answer 1

Myth

Question 2

The Food Code represents the FDA’s best advice for a uniform system of provisions

Answer 2

Fact

Question 3

The Person in charge (PIC) Is an individual present at the food establishment who is responsible for operations

Answer 3

Fact

Question 4

Foodborne illness causes very few hospitalizations

Answer 4

Myth

Question 5

Active Managerial control focuses on 3 key operations
1. Personal work practice
2. Behavior with customers
2 accurate time keeping for employee work activities

Answer 5

Myth

Question 6

F I R S T =

Answer 6

Follow 
Inspect 
Recognize 
Secure 
Tell supervisor

Question 7

PIC trains employees concerning food safety and allergy awareness

Answer 7

Yes

Question 8

PIC ensures employee knows how to wash hands

Answer 8

Yes

Question 9

5 most significant contributing factors to Foodborne illness

Answer 9

1. Purchase from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Using contaminated equipment
5. Practicing poor personal hygiene

Question 10

Active managerial control focuses on the 5 CDC identities Foodborne disease risk factors not including

Answer 10

Failing to conduct sanitation self inspection before operation

Question 11

Reportable illnesses to the regulatory authority do not include

Answer 11

Skin infection

Question 12

Food defense is the

Answer 12

Act of preventing an intentional contamination of food

Question 13

The FDA publishes the food code which is used

Answer 13

As a model document for safeguarding public health

Question 14

Foodborne disease outbreaks are determined to occur when

Answer 14

Two or more cases of a similar illness result from the ingestion of a common food

Question 15

Which should not be used for food safety training

Answer 15

Discipline

Question 16

An individual working with unpackaged food, food equipment or utensils is called

Answer 16

Food employee

Question 17

Sickness that results from the consumption of food or beverages contaminated

Answer 17

Foodborne illness

Question 18

When should food safety training occur ?

Answer 18

Upon hiring and ongoing throughout employment

Question 19

Flow of Food Definition

Answer 19

The path food takes from the time of purchase until the food is served or sold to the customer.

Question 20

Flow of Food Steps

Answer 20

Purchase 
Receive 
Store 
Prepare 
Cook 
Hold 
Cool 
Reheat 
Serve