Food Safety & Nutrition Fall 2024 Semester Test

Front

Why are the elderly people at a higher risk for foodborne illnesses?

Back

Their immune systems have weakened with age.

Front

The three categories of food safety hazards are biological, physical and what?

Back

Chemical.

Front

For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?

Back

2

Front

The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and what?

Back

Time-temperature control.

Front

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and what?

Back

Purchasing food from unsafe sources.

Front

Foodborne pathogens grow well at temperatures between what range?

Back

Between 41F to 135F

Front

Which of the following is not a key to food safety according to the passage? Practicing good personal hygiene, Preventing cross-contamination, Encouraging proper food handling, Maintaining proper equipment

Back

Encouraging proper food handling

Front

What is the primary reason provided in the passage for the elderly being at higher risk of foodborne illness?

Back

They are more likely to have weakened immune systems.

Front

Which of the following is not one of the five common causes of foodborne illness according to the CDC? Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Serving ready-to-eat food

Back

Serving ready-to-eat food

Front

What is the minimum number of people that must experience the same illness after eating the same food for it to be considered a foodborne illness outbreak?

Back

2