HTM 2.03 Review

What defines a foodborne illness outbreak?

• One person getting sick from contaminated food

• Food spoilage leading to illness

• Two or more people getting sick from the same contaminated food source

• A single case of food poisoning

Which group is most vulnerable to foodborne illnesses?

• Middle-aged adults

• Teenagers

• Elderly, young children, and those with weakened immune systems

• Vegetarians

Marley is studying food safety regulations for her culinary class. How does the FDA Food Code influence food safety?

• It is optional for food establishments

• It provides science-based guidance for food safety

• It is only for large food manufacturers

• It focuses on food marketing strategies

Isabella is planning a picnic and wants to know what are high-risk foods for foodborne illnesses?

• Cooked vegetables

• Raw or undercooked meats, eggs, and seafood

• Baked goods

• Fermented foods

During a cooking class, Augustus noticed a common source of cross-contamination. What is it?

• Using separate cutting boards for raw and cooked foods

• Washing hands frequently

• Using the same utensils for raw and cooked foods

• Storing food in airtight containers

Mya is preparing food for a family gathering. She wants to ensure the food is safe to eat. What temperature range should she avoid to prevent bacterial growth?

• 32°F-41°F

• 41°F-135°F

• 135°F-165°F

• 165°F-212°F

During a school science project Caydance and Chloe discovered which of the following as an example of chemical contamination?

• Finding a hair in food

• A food allergy reaction

• Pesticides contaminating food

• Bacteria growth on food

Gianna is working in a restaurant kitchen. How can she prevent physical hazards in the food she prepares?

• Ignoring foreign objects

• Regular equipment maintenance

• Mixing chemicals with food

• Allowing food to sit out

Caden is preparing food for a school event. What personal hygiene practice is essential for him to follow?

• Wearing jewelry

• Tying back hair

• Using perfume

• Wearing loose clothing

Luci and Leila are working in a restaurant kitchen. How often should food-contact surfaces be cleaned and sanitized?

• Once a week

• After each use

• Once a month

• Twice a day