Fn 1 SafePlate 1

Open Ended

What are some potential risks associated with improper handling of frozen foods at home?

Multiple Choice

Why is food safety important for home food handlers?

• It prevents foodborne illnesses and keeps families healthy.

• It makes food taste better.

• It helps save money on groceries.

• It is only necessary for restaurants.

Open Ended

Explain how food safety failures led to the recall of over 350 frozen products by CRF Frozen Foods in 2016.

Multiple Choice

What was the cause of the foodborne illness outbreak in North America in 2016 involving CRF Frozen Foods?

• Salmonella contamination

• Improper refrigeration

• Listeria monocytogenes contamination

• E. coli contamination

Multiple Select

Which of the following are key learning objectives in food safety education?

• Understanding food handler role in controlling food hazards

• Ignoring food hazards

• Defining highly susceptible populations

• Describing food hazards, including physical, chemical and biological

Open Ended

Why is it important to maintain a positive food safety culture in food handling environments?

Multiple Choice

Which of the following statistics highlights the importance of food safety in the United States?

• 48 million illnesses

• 128,000 hospitalizations

• 3,000 deaths

• All of the above

Multiple Choice

Why might the actual number of foodborne illnesses be higher than reported statistics?

• Many people don’t report foodborne illnesses

• People get better without going to a doctor

• Estimated 30 cases of unreported foodborne illness for every 1 case reported

• All of the above

Open Ended

What are some of the bad things that could happen because of foodborne illness?

Multiple Select

Which populations are considered highly susceptible to foodborne diseases?

• Young

• Old

• Pregnant women and unborn babies

• Immune compromised

Multiple Choice

What type of hazard is shown in the image of the food item?

• Biological hazard

• Chemical hazard

• Physical hazard

• Allergen

Multiple Choice

Which of the following is NOT considered a type of hazard in food safety?

• Physical

• Chemical

• Biological

• Nutritional

Multiple Choice

What are some examples of naturally occurring physical hazards in food?

• Metal and glass

• Rock and wood

• Additives and pesticides

• Bacteria and fungi

Open Ended

Explain the difference between chemical hazards and biological hazards in food safety.

Multiple Choice

Which of the following best describes a foodborne disease outbreak?

• An illness caused by eating spoiled food

• An instance of a person becoming ill from food

• Two or more cases of a similar illness from eating a common food

• A disease caused by bacteria

Open Ended

List and describe two methods for controlling hazards in food preparation.

Multiple Choice

Which of the following is NOT a source of pathogens in food?

• Food handlers

• Raw animal and plant foods

• Properly cooked food

• Contaminated water or ice

Open Ended

Explain how controlling the factors represented by FATTOM can help prevent the growth of microorganisms in food.

Multiple Select

Which of the following are among the 'Big 5 Factors' identified by the CDC for foodborne illness?

• Improper holding temperatures

• Failure to cook food to correct temperature

• Poor personal hygiene

• Use of organic ingredients