Master Test Bank Chapter 1 Food borne illnesses are: A. Caused by overeating B. Cured through correct eating habits C. Transmitted to people through food D. Transmitted to food handlers only In an operation, the individual or group that is responsible for ensuring food safety is the A. Manager B. Owner/operator C. Health department D. Entire staff 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 two or more people with the same illness A foodborne illness is considered an outbreak when 2 or more A. Bacteria are found in food B. People are sickened by the same food C. People are preparing the same food D. Contaminants are present In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? A. At least 1 B. At least 2 C. At least 10 D. At least 20 The CDC defines a foodborne illness outbreak as an incident in which ____ or more people experience the same illness after eating the same food. A. One B. Two C. Six D. Twelve The three potential hazards to food are biological, physical, and A. Acetyl B. Chemical C. Terminal D. Procedural What is one of the five CDC risk factors? A. Improper food storage B. Inadequate cooking C. Inadequate ventilation D. Improper employee training Which is a common risk factor for foodborne illness? A. Reheating leftover food B. Serving ready-to-eat food C. Using single-use, disposable gloves D. Purchasing food from unsafe sources The five common mistakes 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 What is an important measure for preventing foodborne illness? A. Serving locally grown food B. Using new equipment C. Measuring pathogens D. Controlling time and temperature 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? A. Cross-contamination B. Poor cleaning and sanitizing C. Poor personal hygiene D. Time temperature abuse Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? A. Cross-contamination B. Poor cleaning and sanitizing C. Poor personal hygiene D. Time temperature abuse 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 Food that supports the rapid growth of bacteria is called A. ROP B. MAP C. TCS D. RTE Which is a ready-to-eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans Which food supports the growth of pathogens? A. Dry pasta B. Sliced melons C. Bananas D. Uncooked rice Which is a TCS food? A. Snack crackers B. Unopened canned food C. Fresh poultry D. Individually packaged condiments Which is a TCS food? A. Packets of mayonnaise B. Alfalfa sprouts C. Canned tomatoes D. Iced tea An example of TCS food is A. Dried apples B. Powdered milk C. Chopped walnuts D. Sliced cantaloupe Which is a TCS food? A. Organic apples B. Ground beef C. Beef jerky D. Peanut butter cookies An example of a TCS food is A. Diced celery B. Steamed broccoli C. Fully cooked bacon D. Potato chips Which is a TCS food? A. Raw garlic B. Extra virgin olive oil C. Garlic and oil mixtures D. Herb and vinegar mixtures Which is a TCS food? A. Saltines B. Bananas C. Baked potato D. Coffee Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries Which is a TCS food? A. Bananas B. Coffee C. Crackers D. Sprouts Which is a TCS food? A. Waffles B. Oranges C. Sliced tomatoes D. Pretzels Care must be taken when serving food to high-risk populations because they are A. More likely to get sick from eating raw or undercooked animal food B. Less likely to get sick from eating raw or undercooked animal food C. More likely to complain of poor-quality food D. Less likely to complain of poor-quality food Who is often at high risk for contracting a foo

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