Exam (elaborations)
Food safety Publix Exam Questions and Answers
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- Food Safety Publix Exam Questions And Answers
Food safety Publix Exam Questions and Answers
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Food safety Publix Exam Questionsand Answers
True - -The 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 - -If 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: - -3000
-Bacteria and viruses cause most food borne illnesses - -True
-If two or more persons become ill as a result of eating the same food, it is
called a foodborne - -Illness 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
- -Retail food establishments (preparation/handling)
-Cost of foodborne illness can occur in the form of - -Loss 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? - -College students who live in dormitories
-How does the food code affect individual states and jurisdictions? - -The
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 - -True
-Sources of contamination for the food we eat include - -Insects and
rodents, uncooked poultry and meat, dirty hands and bacteria
-The HACCP system is only used to monitor food processing in
manufacturing plants - -False
-Certification of food protection managers snd employees refers to
screening done for health problems - -False
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