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Tap Series Lessons 1-14 Food Safety Questions With Correct Detailed Answers..docx
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Tap Series Lessons 1-14 Food SafetyQuestions With Correct Detailed
Answers.
people who are more sensitive to getting a disease are known as - ANSWER- HSPs
highly susceptible populations
which of the following are CDC risk factors in the Foodservice industry - ANSWER-
failing to cook food adequately and using contaminated equipment are two of the major
risk factors identified by the CDC
CDC stands for - ANSWER- Centers for Disease Control and Prevention
USDA stands for - ANSWER- United States Department of Agriculture
the USDA regulates - ANSWER- meat, poultry, eggs
the FDA Food Code is a - ANSWER- set of guidelines
the process used to manage the CDC risk factors is - ANSWER- active managerial
control
which of the following statements about bacteria is correct - ANSWER- 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 - ANSWER-
Biological,Chemical, Physical
which of the following statements about viruses are true - ANSWER- 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 disease in humans
which of the following is one of the "big six" bacterial contaminants - ANSWER- E.Coli is
one of the big six bacterial contaminants
hepatitis A is a highly infectious, and an infected person may not show symptoms -
ANSWER- symptoms of hepatitis A may not show up for weeks after coming in contact
with the virus
non-typhoidal salmonella - ANSWER- can be caused by all poultry
,E. coli - ANSWER- can be caused by ground beef
hepatitis A and norovirus - ANSWER- can be caused by contaminated water
Shigella spp. - ANSWER- can be caused by potato salad
which of the following can cause chemical contaminant - ANSWER- acidic food stored
in some metal container can cause chemical contaminant
physical contaminant can be caused by - ANSWER- physical contamination can include
things like hair,fingernails,bandage, glass, metal shavings,Staples, Fishbones, dirt, and
bits of Packaging
it is the manager's responsibility report to the local Health Department when -
ANSWER- when two or more unrelated customers get ill after eating the same food the
manager has to report the outbreak to the proper regulatory agencies
which of the following scenarios could result in allergen cross- contact - ANSWER-
allergen cross contact is when food allergies like eggs and fish are transferred from one
food to another through direct or indirect contact
common symptoms of allergic reactions to food are - ANSWER- allergic reactions can
include hives, swelling, itching or a rash, tightening of the throat, shortness of breath,
abdominal cramping or diarrhea
higher levels of this pathogen can be found in pimples, acne, skin wounds, and inflamed
skin. - ANSWER- Staphylococcus aureus can be easily transferred because it is found
in and on many people
which of the following actions can lead to food contamination - ANSWER- food workers
can transfer bacteria, viruses, and physical contaminants to food through unclean hands
from touching any part of their bodies then food.
which of the following is a "best practice" for jewelry while working a food preparation
area - ANSWER- food workers should only wear a plan wedding band while working in
the food preparation area
what places should not be touch while working with food - ANSWER- all places like the
body and or uniform should not be touch while working with food
limit the amount of jewelry you wear because it - ANSWER- because food can get stuck
in them and microorganisms can grow. They can also fall into food product or can get
caught in machinery
, an apron cannot be used as a hand towel because - ANSWER- do not wipe hands on
aprons or other clothing as bacteria can then collect and multiply on the apron.
Retouching a dirty a break and then contaminate hands
good, basic personal hygiene at work includes - ANSWER- bathing before work,keeping
fingernails short and clean, wearing hairstyles that keep out of face from you touching it,
not wearing a watch or jewelry in prep areas
the best practice for having clean work clothes is - ANSWER- food workers should
change into work clothes at work so as not to bring outside contaminants on clothing
into food preparation areas
before preparing food, food workers must wash their hands - ANSWER- food workers
must wash your hands after any activity such as smoking, chewing gum, touching trash,
shaking hands with customers,etc
what of the following items must a hand-washing station have - ANSWER- hand-
washing stations must have soap, a waste container and a sign instructing staff to wash
your hands
the FDA Food Code recommends that hands be washed for - ANSWER- the FDA Food
Code recommend rubbing hands and forearms for at least 10 to 15 seconds As You
wash them.
proper procedures for using gloves are - ANSWER- wash and dry hands before putting
on new gloves. gloves should be changed after any action that might cause
contamination, or at least every 4 hours
a food worker has finished preparing ingredients for a fresh vegetable salad and is next
going to chop celery. The FDA Food Code states that he or she - ANSWER- can chop
the salary without changing gloves
( because when changing from non TCS food to another non TCS food it is not
necessary to change gloves, unless it has been more than 4 hours since gloves has
been changed)
though not required in every food jurisdiction, bare hand contact should be avoided
when - ANSWER- when handling Ready-to-Eat Foods
the manager or person in charge(PIC) must do which of the following when learning a
food worker has an illness due to one of the "big six" pathogens - ANSWER- exclude
any food worker with an illness caused by the big six pathogens from the operation and
report the situation to the proper regulatory Authority
which of the following illnesses or symptoms require that an employee be restricted
from working in the food preparation area - ANSWER- from sore throat / fever, restrict
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