1.1 What is a foodborne-illness outbreak?
A. When two or more food handlers contaminate multiple food items
B. When an operation serves contaminated food to two or more people
C. When two or more people report the same illness from eating the same food
D. When the CDC receives information on ...
A. When two or more food handlers contaminate multiple food items
B. When an operation serves contaminated food to two or more people
C. When two or more people report the same illness from eating the
same food
D. When the CDC receives information on two or more people with the
same illness - ACCURATE ANSWERS✔✔ C. When two or more
people report the same illness from eating the same food
1.2 Which is a ready to eat food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans - ACCURATE ANSWERS✔✔ C. Sea salt
1.3 Why are preschool-age children at a higher risk for foodborne
illness?
,A. They have not built up strong immune systems
B. They are more likely to spend time in a hospital
C. They are more likely to suffer allergic reactions
D. Their appetites have increased since birth - ACCURATE
ANSWERS✔✔ A. They have not built up strong immune systems
1.4 Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries - ACCURATE ANSWERS✔✔ C. Sprouts
The 5 common risk factors 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
A. reheating leftover food
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources - ACCURATE ANSWERS✔✔
D. purchasing food from unsafe sources
1.6 Raw chicken breasts are left out at room temp on a prep table. What
is the main risk that could cause a foodborne illness?
,A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing - ACCURATE ANSWERS✔✔ C. Time-
temperature abuse
1.7 What is TCS food?
A. Food requiring thermometer checks for security
B. Food requiring trustworthy conditions for service
C. Food requiring training commitments for standards
D. Food requiring time and temperature control for safety - ACCURATE
ANSWERS✔✔ D. Food requiring time and temperature control for
safety
1.8 A food handler left a pan of roasted turkey breasts to cool at room
temperature overnight. In addition to throwing away the turkey, what is
an appropriate corrective action?
A. Complete an incident report
B. Order additional turkey breasts
C. Deduct the cost from the food handler's pay
, D. Make sure the food handler understands safe cooling practices -
ACCURATE ANSWERS✔✔ D. Make sure the food handler
understands safe cooling practices
What is an important measure for preventing foodborne illness?
A. Using new equipment
B. Measuring pathogens
C. Preventing cross-contamination
D. Serving locally grown, organic food - ACCURATE ANSWERS✔✔
C. Preventing cross-contamination
What is one possible function of a government agency that is responsible
for food safety?
A. Ensuring a product's appeal
B. Approving a construction project
C. Monitoring an operation's revenue
D. Protecting a product's brand name - ACCURATE ANSWERS✔✔ B.
Approving a construction project
What are the most common symptoms of a foodborne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
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