Zusammenfassung der Ressource
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A food handler's hands can transfer pathogens from one food to another.
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Food handlers who don't wash their hands correctly can cause a foodborne illness.
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A foodborne-illness outbreak is when two or more people get sick after eating at the same place.
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Adults are more likely than preschool-age children to get sick from contaminated food.
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How food becomes unsafe.
Leftover chili is cooled on the counter.
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How food becomes unsafe.
A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomatoes on a bun.
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How food becomes unsafe.
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.
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How food becomes unsafe.
After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.
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Mark each food that is or contains a TCS food.
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What is a foodborne-illness outbreak?
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When two or more food handlers contaminate multiple food items
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When an operation serves contaminated food to two or more people
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When two or more people report the same illness from eating the same food
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When the CDC receives information on two or more people with the same illness
Frage 11
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Which is a ready-to-eat food?
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Uncooked rice
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Raw deboned chicken
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Sea salt
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Unwashed green beans
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Why are preschool-age children at a higher risk for foodborne illnesses?
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They have not built up strong immune systems.
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They are more likely to spend time in a hospital.
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They are more likely to suffer allergic reactions.
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Their appetites have increased since birth.
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Which is a TCS food?
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Bread
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Flour
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Sprouts
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Strawberries
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Which is a common risk factor for foodborne illness?
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Reheating leftover food
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Serving ready-to-eat food
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Using single-use, disposable gloves
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Purchasing food from unsafe sources
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Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
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Food requiring thermometer checks for security
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Food requiring trustworthy conditions for service
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Food requiring training commitments for standards
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Food requiring time and temperature control for safety
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Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
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Food and Drug Administration (FDA)
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U.S. Department of Agriculture (USDA)
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The Centers for Disease Control and Prevention (CDC)
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The Public Health Service (PHS)