TAP SERIES LESSONS 1 -14 FOOD SAFETY TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED ANSWERS A+ GRADED
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Module
TAP Series: Food Safety Training
Institution
TAP Series: Food Safety Training
people who are more sensitive to getting a disease are known as - ANS HSPs highly susceptible populations
which of the following are CDC risk factors in the Foodservice industry - ANS failing to cook food adequately and using contaminated equipment are two of the major risk factors identifie...
K
C
TRAINING PRACTICE
LO
TEST QUESTIONS
YC
WITH CORRECT
VERIFIED ANSWERS A+
D
U
GRADED
ST
,people who are more sensitive to getting a disease are known as
- ANS HSPs highly susceptible populations
K
which of the following are CDC risk factors in the Foodservice
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industry - ANS failing to cook food adequately and using
contaminated equipment are two of the major risk factors
LO
identified by the CDC
CDC stands for - ANS Centers for Disease Control and
Prevention
YC
USDA stands for - ANS United States Department of Agriculture
D
the USDA regulates - ANS meat, poultry, eggs
U
the FDA Food Code is a - ANS set of guidelines
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the process used to manage the CDC risk factors is - ANS active
managerial control
which of the following statements about bacteria is correct - ANS
bacteria are the leading cause of disease in humans also is
present on skin of healthy people are call microorganisms
because can only be seen by a microscope
, what are the three categories of contaminants that cause
foodborne illness - ANS Biological,Chemical, Physical
which of the following statements about viruses are true - ANS
viruses are smaller than bacteria, and can only live within other
organisms, such as bacteria, plants, and animals. can spread by
food contaminants by the hands of a food worker, also can cause
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disease in humans
C
which of the following is one of the "big six" bacterial
contaminants - ANS E.Coli is one of the big six bacterial
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contaminants
hepatitis A is a highly infectious, and an infected person may not
show symptoms - ANS symptoms of hepatitis A may not show
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up for weeks after coming in contact with the virus
non-typhoidal salmonella - ANS can be caused by all poultry
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E. coli - ANS can be caused by ground beef
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hepatitis A and norovirus - ANS can be caused by contaminated
water
ST
Shigella spp. - ANS can be caused by potato salad
which of the following can cause chemical contaminant - ANS
acidic food stored in some metal container can cause chemical
contaminant
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