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Chapter 1 Review
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Questions in this quiz (17)
1A food handler's hands can transfer pathogens from one food to another.
- ATrue
- BFalse
2Food handlers who don't wash their hands correctly can cause a foodborne illness.
- ATrue
- BFalse
3A foodborne-illness outbreak is when two or more people get sick after eating at the same place.
- ATrue
- BFalse
4Adults are more likely than preschool-age children to get sick from contaminated food.
- ATrue
- BFalse
5How food becomes unsafe.
Leftover chili is cooled on the counter.- ACross-contamination
- BPoor-personal hygiene
- CTime-temperature abuse
- DPoor cleaning and sanitizing
6How food becomes unsafe.
A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomatoes on a bun.- ACross-contamination
- BPoor personal hygiene
- CTime-temperature abuse
- DPoor cleaning and sanitizing
7How food becomes unsafe.
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.- ACross-contamination
- BPoor personal hygiene
- CTime-temperature abuse
- DPoor cleaning and sanitizing
8How 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.- ACross-contamination
- BPoor personal hygiene
- CTime-temperature abuse
- DPoor cleaning and sanitizing
9Mark each food that is or contains a TCS food.
- ABaked potatoes
- BOrange juice
- CPizza with diced tomatoes and green pepper
- DPoached salmon
- ERefried beans
- FScrambled shell eggs
- GShrimp fried rice
- HTofu ice cream
- IVanilla milkshake
- JWhole-wheat bread
10What is a foodborne-illness outbreak?
- AWhen two or more food handlers contaminate multiple food items
- BWhen an operation serves contaminated food to two or more people
- CWhen two or more people report the same illness from eating the same food
- DWhen the CDC receives information on two or more people with the same illness
11Which is a ready-to-eat food?
- AUncooked rice
- BRaw deboned chicken
- CSea salt
- DUnwashed green beans
12Why are preschool-age children at a higher risk for foodborne illnesses?
- AThey have not built up strong immune systems.
- BThey are more likely to spend time in a hospital.
- CThey are more likely to suffer allergic reactions.
- DTheir appetites have increased since birth.
13Which is a TCS food?
- ABread
- BFlour
- CSprouts
- DStrawberries
14Which is a common risk factor for foodborne illness?
- AReheating leftover food
- BServing ready-to-eat food
- CUsing single-use, disposable gloves
- DPurchasing food from unsafe sources
15Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
- ACross-contamination
- BPoor personal hygiene
- CTime-temperature abuse
- DPoor cleaning and sanitizing
16What is TCS food?
- AFood requiring thermometer checks for security
- BFood requiring trustworthy conditions for service
- CFood requiring training commitments for standards
- DFood requiring time and temperature control for safety
17Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
- AFood and Drug Administration (FDA)
- BU.S. Department of Agriculture (USDA)
- CThe Centers for Disease Control and Prevention (CDC)
- DThe Public Health Service (PHS)
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- User has deleted their subject information Quiz on Chapter 1 Review, created by Deleted user on 24/03/2020.
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- Deleted user
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- Created on 24 Mar 2020 · updated on 26 Mar 2020
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