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Foodborne Illness Overview

Quiz by Sherry Carbajal

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25 questions
Show answers
  • Q1
    Which is not one of the most common reasons for the occurrence of foodborne illness?
    failing to cook & hold food at the proper temperature
    poor personal hygiene
    failing to cool food properly
    being under the age of 16
    30s
  • Q2
    The people who have the lowest risk of contracting a foodborne illness are:
    athletes
    infants and small children
    people with weakened immune systems
    the elderly
    30s
  • Q3
    Which of the following is not a TCS (Time & Temperature Control for Safety) Food?
    shellfish and crustaceans
    jerky
    milk and dairy products
    cooked rice, beans, and potatoes
    30s
  • Q4
    Of the three types of contamination hazards to food, which is the most dangerous?
    biological
    physical
    chemical
    sanitational
    30s
  • Q5
    When should thermometers be recalibrated?
    at the manufacturer's
    once a month
    before each shift and delivery of food
    when purchased only
    30s
  • Q6
    The ice-point method for calibrating thermometers requires this temperature of water for 30 seconds:
    165*F
    212*F
    32*F
    0*F
    30s
  • Q7
    The boiling-point method for calibrating thermometers requires this temperature of water for 30 seconds:
    32*F
    212*F
    165*F
    350*F
    30s
  • Q8
    Which is false regarding taking temperatures of food?
    Insert the thermometer into the thickest part of the food
    Take at least 2 readings in different locations
    Wait at least 15 seconds for the reading to steady
    Insert the thermometer into the thinnest part of the food
    30s
  • Q9
    When accepting fresh beef, which of the following is something to avoid?
    pink color with white fat
    texture should be firm
    bright red color
    received at 41*F or lower
    30s
  • Q10
    When receiving dairy products, which of the following should be avoided?
    only pasteurized products should be accepted
    should be received at 41*F or lower
    packaging should show that the driver opened & inspected the product
    Grade A only should be accepted
    30s
  • Q11
    Bulging lids and dented cans can be indicators of this foodborne illness:
    botulism
    salmonella
    e-coli
    hepatitis A
    30s
  • Q12
    T or F. Fresh Seafood should have a fishy smell.
    False
    True
    30s
  • Q13
    Which of the following is not a common food allergen?
    fish
    rice
    eggs
    dairy products
    30s
  • Q14
    What is the minimum time that food handlers should wash their hands before and during food prep?
    20 seconds
    10 seconds
    30 seconds
    15 seconds
    30s
  • Q15
    T or F. Hand sanitizers can replace proper handwashing during food prep?
    True
    False
    30s

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