Test

Question 1

a disease transmitted to people through food

Answer 1

foodborne illness

Question 2

a foodborne illness is considered an outbreak when

Answer 2

2 or more people have the same symptoms after eating the food
investigated by state and local authorities
confirmed by laboratory analysis

Question 3

each year ___ of people get sick from unsafe food

Answer 3

millions

Question 4

challenges to food service operations:

Answer 4

time, pressure to work fast

language & culture

literacy & education

pathogens (bacteria, viruses)

unapproved suppliers

customers

staff turnover

Question 5

foodborne illnesses cost the United States ___ of dollars each year

Answer 5

billions

Question 6

costs of a foodborne illness include:

Answer 6

lawsuits, customers, sales, reputation, human costs

Question 7

the most important costs are:

Answer 7

human costs

Question 8

victims of foodborne illness may experience:

Answer 8

lost work, medical costs, death, long term effects

Question 9

the presence of harmful substances in food

Answer 9

contamination

Question 10

3 categories of contaminants:

Answer 10

biological, chemical, physical

Question 11

biological contaminants:

Answer 11

plants (mushrooms, etc.), seafood, pathogens

Question 12

chemical contaminants:

Answer 12

cleaners, sanitizers, and polishes

Question 13

physical contaminants:

Answer 13

broken glass, metal shavings, staples, bandages

Question 14

____ contaminants are responsible for most foodborne illnesses

Answer 14

biological

Question 15

1. purchasing food from unsafe sources
2. failing to cook it the right way
3. holding it at the right temperature
4. using contaminated equipment
5. practicing poor personal hygiene

Answer 15

5 most common food-handling mistakes

Question 16

food that has stayed too long at temperatures that are good for the growth of pathogens

Answer 16

time-temperature abuse

Question 17

time-temperature abuse can happen if:

Answer 17

food isn’t held or stored at the right temperature, food ins’t cooked or reheated enough to kill pathogens, failing to cool food down correctly

Question 18

when pathogens transfer from one surface or food to another

Answer 18

cross-contamination

Question 19

ways contamination can cause foodborne illnesses

Answer 19

contaminated ingredients are added to food that receives no further cooking, ready-to-eat food touches contaminated surfaces, food handler touches contaminated food and touches ready-to-eat food, contaminated cleaning cloths touch food-contact surfaces

Question 20

poor personal hygiene causes foodborne illnesses if a food handler:

Answer 20

touches or scratches a wound and then touches food, coughs or sneezes onto food or works while sick, fails to wash hands after using the restroom

Question 21

poor cleaning and sanitizing happens when:

Answer 21

equipment and utensils are not washed,rinsed, and sanitized,
food contact are just wiped down instead of washed,rinsed,sanitized,
cloths aren’t stored in sanitizer solution between uses

Question 22

time & temperature control for safety, pathogens grow well in these types of food

Answer 22

TCS Food

Question 23

TCS food items include:

Answer 23

milk & other dairy products, poultry, eggs, cooked plant-based food, meat, baked potatoes, garlic & oil mixtures

Question 24

food that’s ready to be eaten without any further preparation, washing, or cooking

Answer 24

Ready-To-Eat food

Question 25

RTE food is:

Answer 25

bakery items, cooked food, deli meat, sugar, spices, & seasonings

Question 26

groups of people who have a higher risk of getting a foodborne illness include:

Answer 26

elderly young children cancer, HIV, AIDS, disease patients (weak immune system)

Question 27

correcting a situation immediately if an employee is doing a task incorrectly

Answer 27

corrective action

Question 28

The government agencies that take leading roles in the prevention of foodborne illness in the United States are

Answer 28

FDA & CDC

Question 29

Responsibilities of the FDA include

Answer 29

inspects all food except for ,eat, poultry, and eggs | issue food code

Question 30

science based code that provides recommendations for food safety regulations

Answer 30

Food code

Question 31

The food code was created for

Answer 31

city, county, state and tribal agencies

Question 32

The FDA recommends that states adopt the Food Code, but it cannot

Answer 32

require it

Question 33

responsible for inspecting meat, poultry, and eggs,regulates food that crosses state boundaries or involves more than one state

Answer 33

USDA

Question 34

conducts research into the causes of foodborne-illness outbreaks, investigates outbreaks

Answer 34

CDC & PHS

Question 35

writes or adopts codes that regulate retail and foodservice operations

Answer 35

State & local regulatory authorities