Food Safety Quiz Re-Teach Chapter 1

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

Why do pathogens pose an increasing challenge to food safety?

• Strains are stronger than ever

• Can no longer be eliminated from food

• Found on foods once considered safe

• Harder to prevent them

Which organization makes recommendations for food safety regulation?

• 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?

• Lack of training

• Growing elderly population

• Infrequent inspections

• Increased focus on hygiene

What is a human cost to victims of foodborne illness?

• Negative publicity

• Long-term disability

• Changes to the immune system

• Decreased resistance

Which contaminants pose the greatest threat to food safety?

• Toxins

• Allergens

• Pathogens

• Chemicals

Raw chicken left out at room temperature poses what risk?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning

Which group is most at risk for foodborne illness?

• Preschool-age children

• Women in 20s/30s

• Middle-aged men

• Teenagers

In a dining group (parents 40s, teenage son, grandparents 70s), who is most at risk?

• Man in 40s

• Woman in 40s

• Teenage son

• Grandparents in 70s

Which practice can help prevent cross-contamination in the kitchen?

• Using the same cutting board for all foods

• Washing hands after handling raw meat

• Leaving food uncovered

• Storing raw meat above ready-to-eat foods