WorksheetsSafety Test
Total questions: 20
Worksheet time: 10mins
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 several days.
Two guests became ill after eating at a restaurant. Each ate different foods and experienced different symptoms. Would this incident be considered a foodborne disease 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 disease outbreak?
When two or more food handlers contaminate several foods
When an establishment serves contaminated food to two or more people
When two or more people report the same illness after consuming the same food
When the CDC receives information about 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
Which contaminants pose the greatest threat to food safety?
Toxins
Allergens
Pathogens
Chemicals
Which of the following is a physical contaminant?
Bone in a fillet
Virus in a salad
Cleaning solution in a spray bottle
Toxin in seafood
How are chemicals most likely to get into food?
When they are used incorrectly
When they are stored in their original containers
When they are purchased from unsafe sources
When they are kept beyond their expiration date
The three potential hazards to food are biological, physical, and
situational.
chemical.
terminal.
procedural.
What is a biological contaminant?
Bones in a chicken fillet
Marine toxin in a red snapper
Metal shavings in a can of peaches
Tomato juice served in a pewter jug
What is a common mistake in food handling that can cause foodborne illnesses?
Not supervising food deliveries
Not excluding food handlers who are sick
Not calibrating thermometers regularly
Not preventing allergen cross-contact
Cooked rice was left on a prep table to cool for several hours. This is an example of
cross-contamination.
time and temperature abuse.
poor personal hygiene.
improper cleaning and sanitizing.
Which food requires time and temperature control to remain safe?
Whole strawberries
Uncut melons
Baked potatoes
Which of the following is considered a ready-to-eat food?
Raw cookie dough
Mozzarella cheese
Unwashed kale
Dried beans
A chef prepares a beef tenderloin on a cutting board and then immediately cuts cakes for dessert on the same cutting board. Which risk factor is this an example of?
Using contaminated equipment
Practicing poor personal hygiene
Purchasing food from unsafe sources
Holding food at incorrect temperatures
Which of the following people is at high risk of contracting a foodborne illness?
Preschool-aged children
Women in their twenties and thirties
Middle-aged men
Teenagers who have reached puberty
Which of the following is NOT one of the 8 major allergens?
Yogurt
Shrimp cocktail
Sliced apples
Peanut butter and jelly sandwich
How can time and temperature abuse occur?
Food is cooked or reheated properly
Food is cooled properly
Food is held at the correct temperatures
Food is not cooked properly
Why are older adults at a higher risk of contracting foodborne illnesses?
They have stronger immune systems
They have access to better medical care
They have weaker immune systems
They have better food safety practices
Which of the following is not a risk factor for foodborne diseases?
Not cooking food properly
Keeping food at incorrect temperatures
Ensuring that the water used to wash dishes is at the correct temperature
Obtaining food from unsafe sources
Someone who comes to work sick, in what way do foods become unsafe?
Time and temperature abuse
Personal hygiene
Poor cleaning and sanitizing
Cross-contamination
