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Foundations 1 Chapter 6 Mark 1

Quiz by Christopher Wright

Grades 9-12
Hospitality and Tourism
Ohio Career Tech

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10 questions
Show answers
  • Q1
    In order to be called a foodborne-illness outbreak, what is the minimum number of people who must get sick?
    17
    3
    2
    1
    120s
  • Q2
    Which regulatory authority is responsible for inspecting restaurants for food safety?
    US Department of Agriculture
    local or state health department
    Food and Drug Administration
    international food regulator
    120s
  • Q3
    A bottle of sanitizer store OVER food is what type of hazard?
    physical
    practical
    biological
    chemical
    120s
  • Q4
    A foodborne-illness is a?
    food that has become spoiled
    is a way to describe food allergies
    a snappy new restaurant with a horrible name
    illness or disease transferred to people by food
    120s
  • Q5
    The Center for Disease Control and Prevention (CDC) estimates that there are ______________________ cases of foodborne-illness cases in the US each year.
    27 million
    48 million
    14 million
    4.5 million
    120s
  • Q6
    The term used to describe certain groups of people that have a higher risk of getting a foodborne-illness is?
    picky
    high-risk populations
    finicky
    elderly
    120s
  • Q7
    There are many ways in which a foodborne-illness can negatively impact an operation, one example is?
    guest loyalty
    decreased insurance premiums
    lowered staff morale
    increase in marketing costs
    120s
  • Q8
    The bodies natural defense against illness is called?
    digestive system
    immune system
    nervous system
    circulatory system
    120s
  • Q9
    How many "groups" make up the categories for high-risk populations?
    1
    7
    12
    3
    120s
  • Q10
    A _________________ is something with the potential to cause harm?
    stop sign
    hazard
    microscope
    inspection
    120s

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