Food Safety & Nutrition Fall Semester Test

Why are the elderly people at a higher risk for foodborne illnesses?

• Their immune systems have weakened with age.
• They are more likely to spend time in a hospital.
• They are more likely to suffer allergic reactions.
• Their appetites have decreased with age.

The three categories of food safety hazards are biological, physical and what?

• Temporal.
• Practical.
• Chemical.
• Thermal.

For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?

• 1
• 2
• 10
• 20

The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and what?

• Bacteria abatement.
• Toxic-metal leaching.
• Pathogen measurement.
• Time-temperature control.

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and what?

• Reheating leftover food.
• Serving ready-to-eat food.
• Using single-use disposable gloves.
• Purchasing food from unsafe sources.

Foodborne pathogens grow well at temperatures between what range?

• Below 32F
• Between 1F to 40F
• Between 41F to 135F
• Above 212F

Which of the following is not a key to food safety according to the passage?

• Practicing good personal hygiene
• Preventing cross-contamination
• Encouraging proper food handling
• Maintaining proper equipment

What is the primary reason provided in the passage for the elderly being at higher risk of foodborne illness?

• They are more likely to have weakened immune systems
• They are more likely to spend time in hospitals
• They are more likely to have food allergies
• They are more likely to have decreased appetites

Which of the following is not one of the five common causes of foodborne illness according to the CDC?

• Failing to cook food adequately
• Holding food at incorrect temperatures
• Using contaminated equipment
• Serving ready-to-eat food

What is the minimum number of people that must experience the same illness after eating the same food for it to be considered a foodborne illness outbreak?

• 1
• 2
• 5
• 10