21504035
Description
Quiz by Kellie Jordan, updated more than 1 year ago
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Created by Kellie Jordan
over 4 years ago
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Question 1
Question
A food handler's hands can transfer pathogens from one food to another.
Answer
- True
- False
Question 2
Question
Food handlers who don't wash their hands correctly can cause a foodborne illness.
Answer
- True
- False
Question 3
Question
A foodborne-illness outbreak is when two or more people get sick after eating at the same place.
Answer
- True
- False
Question 4
Question
Adults are more likely than preschool-age children to get sick from contaminated food.
Answer
- True
- False
Question 5
Question
How food becomes unsafe.
Leftover chili is cooled on the counter.
Answer
-
Cross-contamination
-
Poor-personal hygiene
-
Time-temperature abuse
-
Poor cleaning and sanitizing
Question 6
Question
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.
Answer
-
Cross-contamination
-
Poor personal hygiene
-
Time-temperature abuse
-
Poor cleaning and sanitizing
Question 7
Question
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.
Answer
-
Cross-contamination
-
Poor personal hygiene
-
Time-temperature abuse
-
Poor cleaning and sanitizing
Question 8
Question
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.
Answer
-
Cross-contamination
-
Poor personal hygiene
-
Time-temperature abuse
-
Poor cleaning and sanitizing
Question 9
Question
Mark each food that is or contains a TCS food.
Answer
-
Baked potatoes
-
Orange juice
-
Pizza with diced tomatoes and green pepper
-
Poached salmon
-
Refried beans
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Scrambled shell eggs
-
Shrimp fried rice
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Tofu ice cream
-
Vanilla milkshake
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Whole-wheat bread
Question 10
Question
What is a foodborne-illness outbreak?
Answer
-
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
Question 11
Question
Which is a ready-to-eat food?
Answer
-
Uncooked rice
-
Raw deboned chicken
-
Sea salt
-
Unwashed green beans
Question 12
Question
Why are preschool-age children at a higher risk for foodborne illnesses?
Answer
-
They have not built up strong immune systems.
-
They are more likely to spend time in a hospital.
-
They are more likely to suffer allergic reactions.
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Their appetites have increased since birth.
Question 13
Question
Which is a TCS food?
Answer
-
Bread
-
Flour
-
Sprouts
-
Strawberries
Question 14
Question
Which is a common risk factor for foodborne illness?
Answer
-
Reheating leftover food
-
Serving ready-to-eat food
-
Using single-use, disposable gloves
-
Purchasing food from unsafe sources
Question 15
Question
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
Answer
-
Cross-contamination
-
Poor personal hygiene
-
Time-temperature abuse
-
Poor cleaning and sanitizing
Question 16
Question
What is TCS food?
Answer
-
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
Question 17
Question
Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
Answer
-
Food and Drug Administration (FDA)
-
U.S. Department of Agriculture (USDA)
-
The Centers for Disease Control and Prevention (CDC)
-
The Public Health Service (PHS)
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