2.1 Introduction to Food Safety

Multiple Choice

What is the best way to prevent the spread of viruses in a foodservice operation?

• Store food at low temperatures

• Wash hands at the right times and in the right way

• Cook food thoroughly

• Use chemical sanitizers on all surfaces

Open Ended

Why is it important for restaurants to prioritize food safety when serving customers?

Multiple Choice

Which of the following is NOT a potential cost of a foodborne illness outbreak to a foodservice establishment?

• Loss of customers and sales

• Increased insurance premiums

• Improved employee morale

• Lawsuits and legal fees

Open Ended

Discuss the potential legal and human costs associated with foodborne illness in a restaurant or foodservice operation.

Multiple Choice

Which of the following is NOT a group considered high-risk for foodborne illnesses?

• Elderly people

• Infants and preschool-age children

• Pregnant women

• Teenagers

Open Ended

Explain how the FAT TOM conditions contribute to the growth of pathogens in food.

Multiple Select

Which of the following are examples of foods most likely to become unsafe?

• Milk and dairy products

• Baked potatoes

• Raw carrots

• Sliced melons

Multiple Choice

Which of the following is NOT a way to control bacteria growth in food?

• Keeping food out of the temperature danger zone

• Cooking food thoroughly

• Purchasing food from reputable suppliers

• Allowing food to stay at room temperature for long periods

Open Ended

Explain the differences between bacteria, parasites, and fungi in terms of how they contaminate food and how they can be controlled.

Multiple Select

Which of the following are examples of physical contaminants that can be found in food?

• Metal shavings from cans

• Glass from broken lightbulbs

• Yeast and mold

• Jewelry

Multiple Select

Which of the following are considered major allergens in the United States?

• Milk and dairy products

• Eggs and egg products

• Fish

• Tomatoes

Open Ended

Why is it important for restaurant employees to be able to answer questions about menu items for customers with food allergies?

Open Ended

Explain why prevention of food-allergy problems is especially critical in dormitories or schools where young people eat meals daily in a foodservice facility away from home.

Multiple Choice

Which of the following is NOT a recommended step to prevent cross-contact with allergens in a kitchen?

• Wash, rinse, and sanitize cookware, utensils, and equipment before preparing food.

• Use equipment assigned only for preparing allergen-free food.

• Change gloves and wash hands before preparing food.

• Store allergen-containing foods next to allergen-free foods.

Multiple Choice

Which government agency writes the FDA Food Code that recommends specific food safety regulations for the restaurant and foodservice industry?

• Centers for Disease Control and Prevention (CDC)

• Food and Drug Administration (FDA)

• United States Department of Agriculture (USDA)

• Environmental Protection Agency (EPA)

Open Ended

Describe the four types of pathogens that can contaminate food and cause foodborne illness.

Open Ended

Reflecting on what you have learned about foodborne illnesses, what do you think is the most important step restaurants can take to prevent outbreaks, and why?

Multiple Choice

What are some of the major costs that a foodborne illness outbreak can have on a restaurant or foodservice establishment?

• Loss of customers and sales, lawsuits and legal fees, increased insurance premiums, staff retraining

• Increased menu prices, improved customer loyalty, better food quality, more staff vacations

• More advertising, higher food prices, improved restaurant decor, longer opening hours

• More menu options, better parking, improved lighting, more entertainment