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Q 1/26
Score 0
Why are preschool-age children at a higher risk for foodborne illnesses?
20
They have not built up strong immune systems.
They are more likely to spend time in a hospital.
Their appetites have increased since birth.
They are more likely to suffer allergic reactions.
Q 2/26
Score 0
Which is a TCS food?
20
Strawberries
Flour
Sprouts
Bread
26 questions
Q.
Why are preschool-age children at a higher risk for foodborne illnesses?
1
20 sec
Q.
Which is a TCS food?
2
20 sec
Q.
What is an important measure for preventing foodborne illness?
3
20 sec
Q.
A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?
4
20 sec
Q.
Which government agency writes the codes that regulate retail and foodservice operations?
5
20 sec
Q.
Which government agency conducts research into the causes of foodborne-illness outbreaks?
6
20 sec
Q.
Which government agency inspects meat, poultry, and eggs?
7
20 sec
Q.
Which government agency writes the Food Code?
8
20 sec
Q.
What are the most common symptoms of a foodborne illness?
9
20 sec
Q.
What is the most important way to prevent a foodborne illness from bacteria?
10
20 sec
Q.
Shiga toxin-producing E.coli is commonly linked with what type of food?
11
20 sec
Q.
What is the most important way to prevent a foodborne illness from viruses?
12
20 sec
Q.
A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
13
30 sec
Q.
Parasites are commonly linked with what type of food?
14
20 sec
Q.
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
15
20 sec
Q.
A food handler stored a sanitizer spray bottle on the 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 done differently?
16
30 sec
Q.
What should food handlers do to prevent food allergens from being transferred to food?
17
20 sec
Q.
What does the "F" in FATTOM stand for?
18
20 sec
Q.
What does the "A" in FATTOM stand for?
19
20 sec
Q.
What does the first "T" in FATTOM stand for?
20
20 sec
Q.
What does the second "T" in FATTOM stand for?
21
20 sec
Q.
What does the "O" in FATTOM stand for?
22
20 sec
Q.
What does the "M" in FATTOM stand for?
23
20 sec
Q.
Which of the following is not a biological contaminant?
24
20 sec
Q.
Which of the following is not a possible chemical contaminant?
25
20 sec
Q.
Which of the following is not a physical contaminant?
