Have an account?
Skip to Content
Build your own quiz
Suggestions for you
39 questions
Show Answers
See Preview
- 1. Multiple Choice
What is a foodborne illness outbreak?
when 2 or more food handlers contaminate food
when an operation serves contaminated food
when 2 or more people eat the same thing and get sick
when the CDC reports 1 person getting sick at a restaurant
- 2. Multiple Choice
Which is a ready to eat food?
uncooked rice
raw deboned chicken
sea salt
unwashed green beans
- 3. Multiple Choice
Why are preschool aged children at a higher risk for foodborne illness?
they do not have strong immune systems
they spend more time in the hospital
they suffer more allergic reactions
they have increased appetites
- 4. Multiple Choice
Which is a TCS food?
bread
flour
sprouts
strawberries
- 5. Multiple Choice
Which is a risk factor that leads to foodborne illness?
reheating leftover food
serving ready to eat food
using single use gloves
purchasing food from unsafe sources
- 6. Multiple Choice
What is a foodborne illness risk of leaving raw chicken out at room temperature?
cross contamination
poor personal hygiene
time temperature abuse
poor cleaning and sanitizing
- 7. Multiple Choice
What is TCS food?
food that requires time and temperature control for safety
food that requires trustworthy service conditions
food that requires training commitments for standards
food that requires thermometer checks for security
- 8. Multiple Choice
What is an important measure for preventing foodborne illness?
using new equipment
measuring pathogens
preventing cross contamination
serving locally grown, organic food
- 9. Multiple Choice
Which government agency is responsible for inspecting restaurants?
CDC
FDA
USDA
local regulatory authorities
- 10. Multiple Choice
A foodhandler's hands can transfer pathogens from one food to another.
true
false
- 11. Multiple Choice
Food handlers who do not wash their hands properly can spread foodborne illness.
true
false
- 12. Multiple Choice
What cost is associated with foodborne illness?
boost in sales
lawsuits and legal fees
more cusomers
positive media exposure
- 13. Multiple Choice
Leftover chili being cooled on the counter is an example of...
time temperature abuse
cross contamination
poor personal hygiene
poor cleaning and sanitizing
- 14. Multiple Choice
A food handler wearing gloves places chicken on the grill and then lettuce on a bun. This is an example of...
cross contamination
poor personal hygiene
time temperature abuse
poor cleaning and sanitizing
- 15. Multiple Choice
A food handler prepping a salad stops to scratch her arm and returns to making the salad. This is an example of...
cross contamination
poor personal hygiene
time temperature abuse
poor cleaning and sanitizing
- 16. Multiple Choice
Which is not an example of a TCS food?
chicken thighs
raw peanuts
crab legs
tofu burgers
- 17. Multiple Choice
Which is not a TCS food?
pizza with diced tomatoes
tofu ice cream
shrimp fried rice
ritz crackers
- 18. Multiple Choice
Which organization's responsibility is it to inspect food?
USDA
CDC
OSHA
FCCLA
- 19. Multiple Choice
Which is not a type of contaminant?
physical
occupational
biological
chemical
- 20. Multiple Choice
Who is most responsible for keeping food safe for consumers?
food handler
your mom
customer
children
- 21. Multiple Choice
A foodborne illness is a...
Illness as a result of spoiled food
Illness as a result of viral contaminated food
Illness as a result of bacterial contaminated food
All of the above
- 22. Multiple Choice
All of the following are listed in the book as challenges in keeping an operation safe, EXCEPT:
Time
Pathogens
Language and culture
Staff turnover
All of the following are challenges within the operation
- 23. Multiple Choice
All of the following are a type of contaminant, EXCEPT:
Viral
Biological
Physical
Chemical
- 24. Multiple Choice
Which is not an example of a biological contaminant?
Virus
Bacteria
Safety Pin
Toxin
- 25. Multiple Choice
Which of the following is not an example of a chemical contaminant?
Sanitizer
Bleach
Windex
Bacteria
- 26. Multiple Choice
Which of the following is not an example of a physical contaminent?
Hair
Pathogens
Staples
Cardboard
- 27. Multiple Choice
What is Cross-Contamination?
Ready-to-eat-food touches a contaminated surface
When one food allergen touches another non-allergen food
When dirty water is sucked up into a clean water line
All of the above
- 28. Multiple Choice
Which of the following is not an example of a TCS food?
Milk
Potatoes
Cooked Rice
Sprouts
- 29. Multiple Choice
All of the following are populations that are at high risk for a foodborne illness, EXCEPT:
Elderly people
Toddlers
Pregnant women
People with weak immune systems
- 30. Multiple Choice
Which of these places are most at risk for a foodborne illness to occur? Select all that apply
Hospital
Preschool
Nursing Home
High School
- 31. Multiple Choice
Which governmental organization governs meat, eggs, and poultry?
USDA
CDC
FDA
Local Regulatory Authority
- 32. Multiple Choice
Which governmental organization governs all food, except meat, eggs and poultry?
USDA
CDC
FDA
Local Regulatory Authority
- 33. Multiple Choice
Which governmental organization writes the food code?
USDA
CDC
FDA
Local Regulatory Authority
- 34. Multiple Choice
True or False: The food code is not mandatory to follow, but encouraged.
True
False
- 35. Multiple Choice
Which governmental organization regulates your restaurant set-up and are also responsible for making visits to ensure you're following code?
USDA
CDC
FDA
Local Regulatory Authority
- 36. Multiple Choice
Which governmental organization governs the building/operation codes?
USDA
CDC
FDA
Local Regulatory Authority
- 37. Multiple Choice
Which governmental organizations regulates vending machine operations, schools, hospitals, and day-cares??
USDA
CDC
FDA
Local Regulatory Authority
- 38. Multiple Choice
What is a TCS food?
Food requiring trustworthy conditions for service
Food requiring time and temperature control for safety
Food requiring thermometer checks for security
Food requiring training commitments for standards
- 39. Multiple Choice
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?
Complete an incident report
Order additional turkey breasts
Deduct the cost from the food handler's pay
Make sure the food handler understands safe cooling practices
- Answer choicesTagsAnswer choicesTags