8th edition questions

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.

Which is a TCS food?

• Bread

• Flour

• Sprouts

• Cut strawberries

The 5 common mistakes 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

• reheating leftover food.

• serving ready-to-eat food.

• using single-use, disposable food.

• purchasing food from unsafe sources.

What is an important measure for preventing foodborne illness?

• Serving locally grown food.

• Using new equipment

• Measuring pathogens

• Controlling time and temperature

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 cleaning and sanitizing

• Poor personal hygiene

• Time-temperature abuse

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?

• Cross contamination

• Poor cleaning and sanitizing

• Poor personal hygiene

• Time-temperature abuse

What are the most common symptoms of a foodborne illness?

• Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness

• Diarrhea, vomiting, fever, nausea, abdominal cramps and headache

• Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice

• Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness

What is the most important way to prevent a foodborne illness from bacteria?

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice good cleaning sanitizing

Escherichia coli (or simply E. coli) are commonly linked with what type of food?

• Potato salad and RTE Foods

• Soups and stews

• Dairy and seafood

• Processed produce and ground beef

What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature

• Prevent cross contamination

• Practice good personal hygiene

• Practice good cleaning sanitizing