1.16 Study Questions

Question 1

What is a foodborne-illness outbreak?

A When two or more food handlers contaminate multiple
food items

B When an operation serves contaminated food to two or
more people

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

D When the CDC receives information on two or more people
with the same illness

Answer 1

C

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

C

Question 3

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

A They have not built up strong immune systems.

B They are more likely to spend time in a hospital.

C They are more likely to suffer allergic reactions.

D Their appetites have increased since birth.

Answer 3

A

Question 4

Which is a TCS food?

A Bread

B Flour

C Sprouts

D Strawberries

Answer 4

C

Question 5

The 5 common risk factors that can lead to foodborne illness
are failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing
poor personal hygiene, and

A reheating leftover food.

B_ serving ready-to-eat food.

C using single-use, disposable gloves.

D purchasing food from unsafe sources.

Answer 5

D

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?

A Cross-contamination

B_ Poor personal hygiene

C Time-temperature abuse

D_ Poor cleaning and sanitizing

Answer 6

C

Question 7

What is TCS food?

A Food requiring thermometer checks for security

B- Food requiring trustworthy conditions for service

C Food requiring training commitments for standards

D_ Food requiring time and temperature control for safety

Answer 7

D

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?

A Complete an incident report.

B- Order additional turkey breasts.

C Deduct the cost from the food handler’s pay.

D Make sure the food handler understands safe
cooling practices.

Answer 8

D

Question 9

What is an important measure for preventing
foodborne illness?

A Using new equipment

B Measuring pathogens

C Preventing cross-contamination

D_ Serving locally grown, organic food

Answer 9

C

Question 10

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

A Ensuring a product’s appeal

B Approving a construction project

C Monitoring an operation’s revenue

D Protecting a product’s brand name

Answer 10

B