Food safety Publix Correct 100%(RATED A+)

True - ANSWERThe term retail food establishment includes any store selling a line of dry retail food, canned goods, non-food items, and perishable foods Has had illness-causing microorganisms reduced to safe levels - ANSWERIf a piece of equipment is clean and sanitized, it: According to the CDC, the estimated number of deaths due to food borne illness each year in the United States is: - ANSWER3000 Bacteria and viruses cause most food borne illnesses - ANSWERTrue If two or more persons become ill as a result of eating the same food, it is called a foodborne - ANSWERIllness outbreak Reports by the CDC show that in most food borne illness outbreaks mishandling of the suspect food occurred within which of the following stafes - ANSWERRetail food establishments (preparation/handling) Cost of foodborne illness can occur in the form of - ANSWERLoss of sales, medical expenses, and legal fees and fines Which of the following groups of people are not considered to be highly susceptible to food borne illness? - ANSWERCollege students who live in dormitories How does the food code affect individual states and jurisdictions? - ANSWERThe code provides a model for bee laws and rules in state, local, and tribal jurisdictions Regulatory agencies are assigned the task of monitoring the production and processing of food from harvest to the customer - ANSWERTrue Sources of contamination for the food we eat include - ANSWERInsects and rodents, uncooked poultry and meat, dirty hands and bacteria The HACCP system is only used to monitor food processing in manufacturing plants - ANSWERFalse Certification of food protection managers snd employees refers to screening done for health problems - ANSWERFalse The food safety management system being used to monitor and control contamination in time/temperature control for safety foods is called: - ANSWERHACCP ____ is the bacteria producing toxin that is most likely to cause death if consumed - ANSWERClostridium botulinum Bacteria that causes foodborne illness will grow on foods that have a pH at ____ or above and a water activity above _____ - ANSWER4.6; 0.85 ___ is most likely to cause foodborne illness outbreak - ANSWERBacteria and viruses