Question 1

Which of the following groups is NOT considered particularly vulnerable to foodborne illness?

Accepted Answer

Healthy adults in their 30s

Answer

Pregnant women

Answer

The elderly

Answer

Pre-school age children

Question 2

What makes Listeria particularly concerning in food safety?

Accepted Answer

It's considered an aggressive pathogenic bacteria

Answer

It can only be found in dairy products

Answer

It only affects elderly people

Answer

It's easily killed by room temperature storage

Question 3

What is a common symptom of foodborne illness?

Accepted Answer

Jaundice

Answer

Hair loss

Answer

Weight gain

Answer

Muscle growth

Question 4

Which government agency provides the foundation for all food safety laws in the US?

Accepted Answer

FDA

Answer

PHS

Answer

CDC

Answer

USDA

Question 5

Who is typically the main point of contact for food operators regarding food safety regulations?

Accepted Answer

State and Local Health Authorities

Answer

Federal prosecutors

Answer

Restaurant critics

Answer

FBI agents

Question 6

What is "Due Diligence Defense" in food safety?

Accepted Answer

Proving all reasonable efforts were made to ensure safe operation

Answer

Refusing health inspections

Answer

Hiding evidence of food safety violations

Answer

Paying fines without question

Question 7

What power does a Department of Health Inspector (DOHI) NOT have?

Accepted Answer

Arrest business owners on the spot

Answer

Enter premises without notice during operating hours

Answer

Take photographs of violations

Answer

Seize unsafe food

Question 8

Which statement about food safety legislation is true?

Accepted Answer

It applies to all food service operations regardless of size

Answer

Small businesses are exempt from the rules

Answer

It only applies to large restaurant chains

Answer

Only applies to businesses that make a profit

Question 9

What responsibility does a food handler have?

Accepted Answer

Reporting any infected wounds or skin conditions

Answer

Hiring new staff members

Answer

Managing all restaurant operations

Answer

Creating the restaurant's menu

Question 10

What can be a long-term impact of a foodborne illness outbreak on a business?

Accepted Answer

Loss of reputation and brand damage

Answer

Positive media coverage

Answer

Higher profit margins

Answer

Increased customer loyalty

Question 11

What is required of the Person in Charge (PIC)?

Accepted Answer

Implementing and managing food safety requirements

Answer

Only handling customer complaints

Answer

Only supervising cleaning staff

Answer

Managing entertainment events

Question 12

Which is NOT a typical enforcement objective of food safety inspectors?

Accepted Answer

Designing restaurant menus

Answer

Collecting samples for lab testing

Answer

Ensuring compliance with laws

Answer

Investigating reports of foodborne illness

Question 13

What grade might a DOHI assign to a food establishment?

Accepted Answer

A, B, C, or Grade Pending

Answer

Pass or Fail only

Answer

E, F, G, or H

Answer

1, 2, 3, or 4

Question 14

What should you do if you suspect you're carrying a foodborne illness?

Accepted Answer

Report it immediately to the Person in Charge

Answer

Continue working but wear extra gloves

Answer

Only work in the dining area

Answer

Take personal sick days without reporting it

Question 15

Which agency is responsible for protecting food safety in addition to the FDA?

Accepted Answer

Center for Disease Control & Prevention

Answer

Department of Defense

Answer

Department of Housing

Answer

Department of Education

Question 16

What is a valid Due Diligence Defense?

Accepted Answer

Proving robust systems were in place

Answer

Destroying evidence

Answer

Claiming ignorance of the law

Answer

Refusing to cooperate with inspectors

Question 17

How often can a DOHI enter a food premises?

Accepted Answer

At any reasonable time during operation

Answer

Only with two weeks' notice

Answer

Only once per year

Answer

Only after customer complaints

Question 18

What should food service operations do to protect vulnerable groups?

Accepted Answer

Ensure staff understand their increased risks

Answer

Only serve them pre-packaged foods

Answer

Refuse service to these groups

Answer

Ignore their special needs

Question 19

Which symptom is commonly associated with foodborne illness?

Accepted Answer

Abdominal cramps

Answer

Increased energy

Answer

Improved appetite

Answer

Better sleep

Question 20

What is true about food safety training?

Accepted Answer

It's part of demonstrating due diligence

Answer

It's only needed after violations occur

Answer

It's optional for most food workers

Answer

It's only required for managers

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