Question 1

Preschool-age children are at a higher risk for foodborne illness because:

Accepted Answer

They have not built up strong immune systems

Answer

They are more likely to suffer allergic reactions

Answer

They are more likely to spend time in a hospital

Answer

Their appetites have increased since birth

Question 2

Which of the following is a TCS food?

Accepted Answer

bean sprouts

Answer

strawberries

Answer

bread

Answer

flour

Question 3

Which of the following is an important measure for preventing foodborne illness?

Accepted Answer

controlling time and temperature

Answer

using new equipment

Answer

measuring pathogens

Answer

serving locally grown food

Question 4

Raw chicken left out at room temp can be this risk that causes a foodborne illness:

Accepted Answer

time-temperature abuse

Answer

poor personal hygiene

Answer

cross-contamination

Answer

poor cleaning and sanitizing

Question 5

A server puts a wiping cloth for cleaning a table in his apron pocket. What is the risk?

Accepted Answer

poor cleaning and sanitizing

Answer

cross-contamination

Answer

poor personal hygiene

Answer

time-temperature abuse

Question 6

Which of the following is not a requirement for calling a foodborne illness an outbreak:

Accepted Answer

the news media reports it

Answer

the outbreak is confirmed by a laboratory analysis

Answer

an investigation is conducted by state & local authoritities

Answer

2 or more have the same symptoms after eating the same food

Question 7

Pesticides found on produce is an example of this type of contaminant:

Accepted Answer

chemical

Answer

biological

Answer

garde manger

Answer

physical

Question 8

This type of contaminant is responsible for most foodborne illnesses:

Accepted Answer

biological

Answer

Chemical

Answer

HACCP

Answer

Physical

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