Chapter 1: Keeping Food Safe

Front

To be considered an outbreak, a foodborne illness must

Back

be confirmed by laboratory analysis.

Front

Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne-illness outbreak?

Back

No, because they ate different foods and had different symptoms.

Front

What is a foodborne-illness outbreak?

Back

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

Front

In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered an “outbreak”?

Back

2

Front

Why do pathogens pose an increasing challenge to food safety in an operation?

Back

Pathogens are being found on food items once considered safe.

Front

Which organization makes recommendations for food safety regulation of the foodservice industry?

Back

Food and Drug Administration (FDA)

Front

Which is a challenge to food safety in an operation? Options: The lack of certified training programs, The growing elderly population in the U.S., The infrequency of health inspections in an operation, The increased focus on personal hygiene in the operation

Back

The growing elderly population in the U.S.

Front

What is a human cost to victims of foodborne illness?

Back

Long-term disability

Front

Which contaminants pose the greatest threat to food safety? Toxins, Allergens, Pathogens, Chemicals

Back

Pathogens

Front

Which of the following is a physical contaminant? Bone in a filet, Virus on a salad, Cleaning solution in a spray bottle, Toxin in seafood

Back

Bone in a filet