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WorksheetsChapter 1: Keeping Food Safe
Total questions: 30
Worksheet time: 15mins
To be considered an outbreak, a foodborne illness must
occur over multiple days.
involve more than one food.
include at least six people.
be confirmed by laboratory analysis.
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.
Yes, because they ate different foods and had different symptoms.
No, because they ate different foods and had different symptoms.
Yes, because they ate different foods.
What is a foodborne-illness outbreak?
When two or more people report the same illness from eating the same food
When an operation serves contaminated food to two or more people
When the CDC receives information on two or more people with the same illness
When two or more food handlers contaminate multiple food items
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?
It is harder to prevent pathogens from causing foodborne illness.
Pathogens can no longer be eliminated from food products.
Strains of pathogens are stronger than ever before.
Pathogens are being found on food items once considered safe.
Which organization makes recommendations for food safety regulation of the foodservice industry?
Centers for Disease Control and Prevention (CDC)
U.S. Department of Agriculture (USDA)
Food and Drug Administration (FDA)
State regulatory authority
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 increased focus on personal hygiene in the operation
The infrequency of health inspections in an operation
What is a human cost to victims of foodborne illness?
Negative publicity
Decreased resistance to pathogens
Long-term disability
Changes to the immune system
Which contaminants pose the greatest threat to food safety?
Toxins
Allergens
Pathogens
Chemicals
Which of the following is a physical contaminant?
Toxin in seafood
Bone in a filet
Virus on a salad
Cleaning solution in a spray bottle
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
chemical.
procedural.
situational.
terminal.
Which is a biological contaminant?
Metal shavings in a can of peaches
Seafood toxin in a red snapper
Tomato juice served in a pewter pitcher
Bones in a chicken filet
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
purchasing food from unsafe sources.
receiving food in dented cans.
storing food without labels.
thawing food incorrectly.
Which is a common food-handling mistake that can cause foodborne illness?
Failing to prevent cross-contact from allergens
Failing to calibrate thermometers regularly
Failing to exclude food handlers who are ill
Failing to supervise food deliveries
Cooked rice was left out on a prep table to cool for several hours. This is an example of
time-temperature abuse.
poor cleaning and sanitizing.
cross-contamination.
improper personal hygiene.
The same cutting board is used to prep raw meat, then lettuce. This is an example of
poor cleaning and sanitizing.
poor personal hygiene.
time-temperature abuse.
cross-contamination.
Which is a common risk factor for foodborne illness?
Using single-use, disposable gloves
Serving ready-to-eat food properly
Purchasing food from unsafe sources
Reheating leftover food safely
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 between foods
Poor personal hygiene issues
Time-temperature abuse risk
Poor cleaning and sanitizing
Which food requires time and temperature control to keep it safe?
Uncut melons on display
Baked potatoes held hot
Washed carrots in water
Whole strawberries in cartons
What is an example of TCS food?
Sliced cantaloupe wedges
Diced celery pieces
Chopped walnuts pieces
Dried parsley in jars
What is an example of a TCS food?
Sprouts grown for salads
Rosemary herb sprigs
Bread loaf for service
Bananas on a cart
Which is considered a ready-to-eat food?
Dried beans for storage
Raw cookie dough batter
Mozzarella cheese slices
Unwashed kale leaves
What is TCS food?
Food requiring time and temperature control for safety
Food requiring training commitments for standards
Food requiring trustworthy conditions for service
Food requiring thermometer checks for security
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 surfaces
Holding food at incorrect temperatures
Practicing poor personal hygiene
Purchasing food from unsafe sources
Which of the following people are at high risk for getting a foodborne illness?
Women in their twenties and thirties
Middle-aged men workers
Preschool-age children group
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 grandparents in their seventies
The teenage son at table
The woman in her forties
The man in his forties
Why are young children at a higher risk for foodborne illness?
Their appetites are suppressed when ill
They are more likely to suffer allergic reactions
Their immune systems are not yet fully developed
They are more likely to spend time in a hospital
Which of the following is a food safety responsibility of a manager?
Ensuring 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 separate fryers are available for preparing food for customers with allergies
Ensuring that delivery drivers are following food safety practices while in the operation
The regulatory authority will hold the person in charge responsible for ensuring that
guests are escorted when touring kitchen facilities
staff members are applying pesticides to eliminate pests
guests use clean tableware when returning to self-service areas
meat is checked for doneness by touch methods
