Foodborne Illness QuizSS-ch 1

What can make it hard to take the time to follow food safety practices?

• Lack of training

• Pressure to work quickly

• Poor management

• Inadequate facilities

What are pathogens?

• Illness-causing microorganisms

• Beneficial bacteria

• Nutrients in food

• Food preservatives

What is an example of a pathogen mentioned in the text?

• E. coli

• Salmonella

• Listeria

• Norovirus

Why are high-risk customers a challenge to food safety?

• They demand more food

• They are more likely to get foodborne illnesses

• They prefer organic food

• They eat less food

What is a possible emotional impact on a business after a foodborne-illness outbreak?

• Embarrassment

• Pride

• Joy

• Relief

What is the main concern with TCS foods?

• Nutritional value

• Pathogen growth

• Cost

• Availability

Which of the following is a characteristic of TCS foods?

• They are always frozen

• They require time and temperature control

• They are pre-cooked

• They are non-perishable

What is the consequence of not controlling TCS foods properly?

• Increased flavor

• Pathogen growth

• Longer shelf life

• Better texture

Which of the following meats is listed in the TCS Food List?

• Chicken

• Pork

• Turkey

• Duck

What type of food is fish categorized under in the TCS Food List?

• Dairy

• Meat

• Seafood

• Vegetables