SS Ch 1

1. What is a foodborne-illness outbreak?

• When two or more food handlers contaminate multiple food items

• When an operation serves contaminated food to two or more pople

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

• When the CDC receives information on tow or more people with the same illness

2. Which is a ready-to-eat food?

• Uncooked rice

• Raw deboned chicken

• Sea salt

• Unwashed green beans

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

• They have not built up strong immune systems

• They are more likely to spend time in a hospital

• They are more likely to suffer allergic reactions

• Their appetites have increased since birth

4. Which is a TCS food?

• Bread

• Flour

• Sprouts

• Strawberries

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

• serving ready-to-eat food

• using single-use, disposable gloves

• purchasing food from unsafe sources

• eating from self service

6. Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

7. What is TCS food?

• Food requiring thermometer checks for security

• Food requiring trustworthy conditions for service

• Food requiring training commitments for standards

• Food requiring time and temperature control for safety

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?

• Complete an incident report

• Order additional turkey breasts

• Deduct the cost from the food handler's pay

• Make sure the food handler understands safe cooling practices

9. What is an important measure for preventing foodborne illness?

• Using new equipment

• Measuring pathogens

• Preventing cross-contamination

• Serving locally grown, organic food

10. Which is a TCS food?

• watermelon

• bananas

• cut tomatoes

• organic chips