WorksheetsChapter 1: Keeping Food Safe
Total questions: 30
Worksheet time: 15mins
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 are 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
How are chemicals most likely to get into food?
When they are used incorrectly
When they are stored in original containers
When they are purchased from unsafe sources
When they are kept past their expiration date
The three potential hazards to food are biological, physical, and
situational.
chemical.
terminal.
procedural.
Which is a biological contaminant?
Bones in a chicken filet
Seafood toxin in a red snapper
Metal shavings in a can of peaches
Tomato juice served in a pewter pitcher
The most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and
thawing food incorrectly.
storing food without labels.
receiving food in dented cans.
purchasing food from unsafe sources.
Which is a common food-handling mistake that can cause foodborne illness?
Failing to supervise food deliveries
Failing to exclude food handlers who are ill
Failing to calibrate thermometers regularly
Failing to prevent cross-contact from allergens
Cooked rice was left out on a prep table to cool for several hours. This is an example of
cross-contamination.
time-temperature abuse.
improper personal hygiene.
poor cleaning and sanitizing.
The same cutting board is used to prep raw meat, then lettuce. This is an example of
cross-contamination.
time-temperature abuse.
poor personal hygiene.
poor cleaning and sanitizing.
Which is a common risk factor for foodborne illness?
Reheating leftover food
Serving ready-to-eat food
Using single-use, disposable gloves
Purchasing food from unsafe sources
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 personal hygiene
Time-temperature abuse
Poor cleaning and sanitizing
Which food requires time and temperature control to keep it safe?
Whole strawberries
Uncut melons
Washed carrots
Baked potatoes
What is an example of TCS food?
Dried parsley
Chopped walnuts
Diced celery
Sliced cantaloupe
What is an example of a TCS food?
Bread
Bananas
Sprouts
Rosemary
Which is considered a ready-to-eat food?
Raw cookie dough
Mozzarella cheese
Unwashed kale
Dried beans
What is TCS food?
Food requiring thermometer checks for security
Food requiring trustworthy conditions for service
Food requiring training commitments for standards
Food requiring time and temperature control for safety
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?
Using contaminated equipment
Practicing poor personal hygiene
Purchasing food from unsafe sources
Holding food at incorrect temperatures
Which of the following people are at high risk for getting a foodborne illness?
Preschool-age children
Women in their twenties and thirties
Middle-aged men
Teenagers who have reached puberty
A group is dining out and includes a man and woman in their forties, their teenage son, and grandparents in their early seventies. Who is at high risk for foodborne illness?
The man in his forties
The woman in her forties
The teenage son
The grandparents in their seventies
Why are young children at a higher risk for foodborne illness?
They are more likely to spend time in a hospital.
Their immune systems are not yet fully developed.
They are more likely to suffer allergic reactions.
Their appetites are suppressed.
Which of the following is a food safety responsibility of a manager?
Ensuring that chemicals are stored in a way that meets OSHA requirements
Ensuring that food prepared in a private home for a restaurant is prepared safely
Ensuring that delivery drivers are following food safety practices while in the operation
Ensuring that separate fryers are available for preparing food for customers with allergies
The regulatory authority will hold the person in charge responsible for ensuring that
guests use clean tableware when returning to self-service areas.
guests are escorted when touring kitchen facilities.
meat is checked for doneness by touch.
staff members are applying pesticides to eliminate pests.
