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Food Safety Study Questions with Correct Answers Verified and Graded A+
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Food Safety Study Questions with Correct Answers Verified and Graded A+ If two or more persons become ill as a result of eating the same food, it is called a foodborne: a. illness b. contamination c. hazard d. illness outbreak - Correct Answer d According to the CDC, the estimated number...

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  • July 20, 2024
  • 16
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • if two or more persons become ill as a result of e
  • according to the cdc the estimated number of deat
  • sources of contamination for the food we eat inclu
  • the food safety management system being used to

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  • Food Safety
  • Food Safety

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Food Safety Study Questions with Correct
Answers Verified and Graded A+
If two or more persons become ill as a result of eating the same food, it is called a foodborne:
a. illness
b. contamination c. hazard
d. illness outbreak - Correct Answer d
According to the CDC, the estimated number of deaths due to foodborne illness each year in the United States is:
a. 3,000
b. 25,000
c. 1,000,000
d. 75,000,000 - Correct Answer a
Sources of contamination for the food we eat include:
a. insects and rodents b. uncooked poultry and meat c. dirty hands and bacteria
d. all of the above - Correct Answer d
The food safety management system being used to monitor and control contamination in time/temperature control for safety foods is called:
a. integrated pest management
b. cleaning and sanitizing
c. Hazard Analysis Critical Control Point
d. Food Code - Correct Answer c
Which of the following groups of people are not considered to be highly susceptible to foodborne illness?
a. Young children
b. Elderly people
c. People with weakened immune systems
d. College students who live in dormitories - Correct Answer d
The cost of foodborne illness can occur in the form of:
a. loss of sales
b. medical expenses
c. legal fees and fines
d. all the above - Correct Answer d
Reports by the CDC show that in most foodborne illness outbreaks mishandling of the suspect food occurred within which of the following stages? a.Transportation
b.Retail food establishments (preparation/handling)
c. Food manufacturing
d.Food production (farms, ranches, etc.) - Correct Answer b
If a piece of equipment is clean and sanitized, it:
a. is free of visible soil b. has been sterilized c. is a single-service item
d. has had illness-causing microorganisms reduced to safe levels - Correct Answer d
How does the Food Code affect individual states and jurisdictions?
a. The Code is a federal law that must be enforced by state agencies
b. The Code regulates food manufacturing facilities (processors) in state jurisdictions
c. The Code provides a model for new laws and rules in state, local, and tribal jurisdictions
d. The Code validates current practices - Correct Answer c
The HACCP system is only used to monitor food processing in manufacturing plants.
a. True
b. False - Correct Answer b
Certification of food protection managers and employees refers to screening done for
health problems.
a. True
b. False - Correct Answer b
Regulatory agencies are assigned the task of monitoring the production and processing of food from harvest to the consumer.
a. True
b. False - Correct Answer a
The term retail food establishment includes any store selling a line of dry retail food, canned goods, non-food items, and perishable foods.
a. True
b. False - Correct Answer a
Bacteria and viruses cause most foodborne illnesses.
a. True
b. False - Correct Answer a
Bacteria grow best within a narrow temperature range called the temperature danger zone. The temperature danger zone is between:
a. 0°F (-18°C) and 220°F (104°C) b. 0°F (-18°C) and 140°F (60°C)
c. 41°F (5°C) and 135°F (57°C) d. 41°F (5°C) and 220°F (104°C) - Correct Answer c
The pH of a food refers to:
a. available water
b. acidity or alkalinity c. amount of oxygen d. amount of protein - Correct Answer b
The most effective way to control the growth of bacteria in a retail food establishment is by controlling:
a. time and temperature
b. pH and oxygen conditions
c. temperature and water activity
d. time and food availability - Correct Answer a
Bacteria are a common cause of foodborne illness in a retail food establishment because:
a. under ideal conditions, they can grow very rapidly
b. bacteria are found naturally in many foods
c. bacteria can be easily transferred from one source to another
d. All the above - Correct Answer d
Which of the following bacteria produce a toxin that is most likely to cause death if consumed?
a. Campylobacter jejuni
b. Clostridium botulinum
c. Shiga toxin-producing Escherichia coli
d. Listeria monocytogenes - Correct Answer b
Some bacteria form spores to help them:
a. reproduce and grow in numbers
b. move more easily from one location to another
c. survive adverse environmental conditions
d. grow in high acid foods - Correct Answer c
Which of the following is not considered a TCS food?
a. Red meat
b. Fish and shellfish c. Poultry and eggs
d. Dried grains and spices - Correct Answer d
Bacteria that cause foodborne illness will only grow on foods that have a pH at or above
and a water activity (aw) above.
a. 3.2; 0.85
b. 4.6;0.85
c. 6.5; 0.80

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