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Culinary Arts Mid Term Exam Study Guide Questions with Correct Answers
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  • Course
  • Culinary Arts
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  • Culinary Arts

What is a foodborne illness outbreak? - Answer-when two or more people get the same illness after eating the same food What is TCS food? - Answer-food requiring time and temperature control for safety Why are preschool-age children at a higher risk for foodborne illnesses? - Answer-they have ...

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  • October 12, 2024
  • 15
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • culinary arts mid term exam study guide questions
  • what is a foodborne illness outbreak answer whe

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  • Culinary Arts
  • Culinary Arts

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Culinary Arts Mid Term Exam Study
Guide Questions with Correct Answers
What is a foodborne illness outbreak? - Answer-when two or more people get the same
illness after eating the same food

What is TCS food? - Answer-food requiring time and temperature control for safety

Why are preschool-age children at a higher risk for foodborne illnesses? - Answer-they
have not built up strong immune systems

Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries - Answer-C. Sprouts

The five common risk factors that can be lead to a foodborne illness are failing to cook
food adequately, holding food at incorrect temperatures, using contaminated equipment,
practicing poor personal hygiene, and... - Answer-purchasing food from unsafe sources

What is an important measure for preventing foodborne illness? - Answer-preventing
cross-contamination

Raw chicken breasts are left out at room temp on a prep table. What is the main risk
that could cause a foodborne illness? - Answer-time temperature abuse

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an
apron pocket. What is the risk that could cause a foodborne illness? - Answer-poor
cleaning and sanitizing

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
C.) Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D.) Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - Answer-C.)
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

What is the most important way to prevent a foodborne-illness caused by bacteria? -
Answer-control time and temperature

Shiga toxin-producing E. coli is commonly linked with what type of food? - Answer-raw
ground beef

, What is the most important way to prevent food-borne illnesses caused by viruses? -
Answer-practice good personal hygiene

A guest called an operation and told the manager about getting sick after eating that.
The guests complained of vomiting and diarrhea a few hours after eating the raw
oysters. What pathogen probably caused the illness? - Answer-norovirus

Parasites are commonly linked with what type of food? - Answer-seafood

A guest had a reversal of hot and cold Sensations after eating Seafood. What is the
most likely the cause of the illness? - Answer-toxin

Which pathogens are found in high numbers in an infected person feces, a highly
infectious, and can cause severe illness? - Answer-Hepatitis A, Norovirus, Salmonella
Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli

Aside from temperature, which other FAT TOM conditions will a food-service operation
be most able to control? - Answer-time

Which pathogen can be controlled by washing hands and controlling flies inside and
outside of the operation? - Answer-shigella spp.

After which activity must food handlers wash their hands?
Clearing tables
Putting on gloves
Serving customers
Applying hand antiseptic - Answer-clearing tables

When washing hands, what is the minimum time you should scrub with soap? - Answer-
10 seconds

What should food handlers do after prepping food and before using the restroom? -
Answer-take off their aprons

A food handler will be wearing single-use gloves to assemble box lunches. When must
a food handler's hands be washed? - Answer-before putting on the gloves

A cook wore single-use gloves while forming raw ground beef into patties. The cook
continue to wear them while slicing hamburger buns. What mistake was made? -
Answer-The cook did not wash his hands and put on new gloves before slicing the
hamburger buns.

Who is at most risk of contaminating food? - A food handler who spouse Works
primarily with high-risk populations
- A food handler whose young daughter has diarrhea
- A food handler who gets lots of aches and pains

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