Food Sanitation Final UPDATED Actual Questions and CORRECT Answers
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Course
Food Sanitation
Institution
Food Sanitation
Food Sanitation Final UPDATED Actual
Questions and CORRECT Answers
The five common mistakes that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment, practicing
poor personal hygiene, and - CORRECT ANSWER- pur...
Food Sanitation Final UPDATED Actual
Questions and CORRECT Answers
The five common mistakes that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment, practicing
poor personal hygiene, and - CORRECT ANSWER✔✔- purchasing food from unsafe
sources
What is an important measure for preventing food borne illness? - CORRECT ANSWER✔✔-
controlling time and temperature
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk
that could cause a foodborne illness? - CORRECT ANSWER✔✔- time temperature abuse
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron
pocket. What is the risk that could cause a foodborne illness? - CORRECT ANSWER✔✔-
poor cleaning and sanitizing
Which is a TCS food? - CORRECT ANSWER✔✔- sprouts
Why are preschool-age children at a higher risk for food borne illness? - CORRECT
ANSWER✔✔- they have not built up strong immune systems
What are the most common symptoms of a foodborne illness? - CORRECT ANSWER✔✔-
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
What is the most important way to prevent a foodborne illness from bacteria? - CORRECT
ANSWER✔✔- control time and temperature
Which FAT TOM condition will a foodservice operation be most able to control? -
CORRECT ANSWER✔✔- time
Shiga toxin-producing E. coli are commonly linked with what type of food? - CORRECT
ANSWER✔✔- raw ground beef
, A customer called an operation and told the manager about getting sick after eating there. The
customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What
pathogen probably caused the illness? - CORRECT ANSWER✔✔- norovirus
Which pathogen can be controlled by washing hands and controlling flies inside and outside
the operation? - CORRECT ANSWER✔✔- shigella spp.
Which pathogens are found in high numbers in an infected person's feces, are highly
infectious, and can cause severe illness? - CORRECT ANSWER✔✔- Hepatitis A,
Norovirus, Salmonella Typhi, Shigella spp., and shiga toxin-producing E. coli
What is the most important way to prevent a foodborne illness from viruses? - CORRECT
ANSWER✔✔- practice good personal hygiene
Parasites are commonly linked with what type of food? - CORRECT ANSWER✔✔- seafood
A customer had a reversal of hot and cold sensations after eating seafood. What most likely
caused the illness? - CORRECT ANSWER✔✔- toxin
A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just
been sanitized. Throughout the day, the food handler used the sanitizer on the prep table,
storing it in the same spot. What should the food handler have done differently? - CORRECT
ANSWER✔✔- Stored the sanitizer bottle away from the prep area
To prevent the deliberate contamination of food, a manager should know who is in the
facility, monitor the security of products, keep information related to food security on file,
and know - CORRECT ANSWER✔✔- who to contact about suspicious activity
Eggs and peanuts are dangerous for people with which condition - CORRECT
ANSWER✔✔- food allergies
Wheezing and shortness of breath are symptoms of what? - CORRECT ANSWER✔✔-
allergic reaction
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