A whole washed apple is an example of a ready-to-eat food. correct answersTrue
How is a foodborne illness outbreak defined? correct answersWhen two or more people report the same illness from eating the same food
Which of the following is a TCS food? correct answersSprouts
The five common ...
A whole washed apple is an example of a ready-to-eat food. correct answersTrue
How is a foodborne illness outbreak defined? correct answersWhen two or more people report the same
illness from eating the same food
Which of the following is a TCS food? correct answersSprouts
The five common risk factors that can lead to foodborne illness are failing to cook food adequately, using
contaminated equipment, practicing poor personal hygiene, purchasing food from unsafe sources, and
_________. correct answersholding food at incorrect temperatures
Why are young children at a higher risk for foodborne illnesses? correct answersThey have not yet built
up strong immune systems
The three categories of contaminants are: correct answersBiological, Chemical and Physical
Parasites are commonly linked with what type of food? correct answersSeafood
Bacteria need a highly acidic environment to grow. correct answersFalse
The Temperature Danger Zone is: correct answersbetween 41 degF and 135 degF
Shiga toxin-producing E. coli is commonly linked with what type of food? correct answersRaw ground
beef
Bacterial growth can be broken into four progressive stages or phases. Which of these stages should be
prolonged as much as possible to control bacterial growth? correct answersLag
, Examples of fungi include: correct answersMold and yeast
Which pathogen can be controlled by washing hands and controlling flies inside and outside the
operation? correct answersShigella spp.
The "Big Six" pathogens have been singled out by the _____ because they are highly infectious. correct
answersFDA
Which food contains a common allergen? correct answersA fish taco
What should food handlers do to prevent food allergens from being transferred to food? correct
answersClean and sanitize utensils and equipment after each use
Which of the following is NOT a physical contaminant? correct answersSanitizer in a drink
If menus are properly designed, servers will never have to answer customer's questions about menu
items and potential allergens. correct answersFalse
Prevention of chemical contamination in a foodservice operation is critical to food safety. Which of the
following storage procedure is recommended to protect food-contact surfaces from contamination by
chemicals? correct answersStore chemicals away from food prep areas and use them only for their
intended purpose
A person who is wheezing and has shortness of breath may be suffering from an allergic reaction. correct
answersTrue
People who carry disease-causing pathogens without actually being sick themselves are called: correct
answersCarriers
A food handler prepares and delivers meals to elderly individuals receiving cancer care services at their
homes. What symptoms would require this food handler to stay home from work? correct answersSore
throat with fever
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