Chapter 1 SS Coursebook

To be considered an outbreak, a foodborne illness must

• include at least six people.

• involve more than one food.

• be confirmed by laboratory analysis.

• occur over multiple days.

Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne-illness outbreak?

• No, because they ate different foods.

• No, because they ate different foods and had different symptoms.

• Yes, because they ate different foods.

• Yes, because they ate different foods and had different symptoms.

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 people

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

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

In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered an “outbreak”?

• 1

• 2

• 3

• 4

Why do pathogens pose an increasing challenge to food safety in an operation?

• Strains of pathogens are stronger than ever before.

• Pathogens can no longer be eliminated from food products.

• Pathogens are being found on food items once considered safe.

• It is harder to prevent pathogens from causing foodborne illness.

Which organization makes recommendations for food safety regulation of the foodservice industry?

• State regulatory authority

• Food and Drug Administration (FDA)

• U.S. Department of Agriculture (USDA)

• Centers for Disease Control and Prevention (CDC)

Which is a challenge to food safety in an operation?

• The lack of certified training programs

• The growing elderly population in the U.S.

• The infrequency of health inspections in an operation

• The increased focus on personal hygiene in the operation

What is a human cost to victims of foodborne illness?

• Negative publicity

• Long-term disability

• Changes to the immune system

• Decreased resistance to pathogens

Which contaminants pose the greatest threat to food safety?

• Toxins

• Allergens

• Pathogens

• Chemicals

Which of the following is a physical contaminant?

• Bone in a filet

• Virus on a salad

• Cleaning solution in a spray bottle

• Toxin in seafood