Food Safety Questions and Answers ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
exam with correct answers ||\\||\\ ||\\||\\ ||\\||\\
1. Which is TRUE regarding food safety training?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. The ideal length for a training session is one to two hours
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Training records should be used to document training
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Employees only require food safety knowledge that is specific
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
to their tasks. ||\\||\\ ||\\||\\
d. Further training is unnecessary if employees received training
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
upon being hired. - correct answers✔✔B
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
What are the three categories of contamination to food safety?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Biological, Chemical, Environmental
||\\||\\ ||\\||\\ ||\\||\\
b. Biological, Chemical, Physical
||\\||\\ ||\\||\\ ||\\||\\
c. Biological, Practical, Poisons
||\\||\\ ||\\||\\ ||\\||\\
d. Infectious, Chemical, Hazardous - correct answers✔✔B
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Which food would most likely cause a foodborne illness?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Grape juice
||\\||\\ ||\\||\\
,b. Diced tomatoes
||\\||\\ ||\\||\\
c. Whole wheat flour
||\\||\\ ||\\||\\ ||\\||\\
d. Powdered milk - correct answers✔✔B
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Cross-contamination would likely occur if... ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Carrots are undercooked
||\\||\\ ||\\||\\ ||\\||\\
b. Meat is left out at room temperature
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Employees fail to wash their hands returning from the
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
restroom
d. Cutting boards are not washed, rinsed and sanitized between
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
use - correct answers✔✔D
||\\||\\ ||\\||\\ ||\\||\\
A foodhandler scratches a cut and continues to prepare a
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
sandwich. This is an example of ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Time-Temperature Abuse
||\\||\\ ||\\||\\
b. Poor Personal Hygiene
||\\||\\ ||\\||\\ ||\\||\\
c. Cross Contamination
||\\||\\ ||\\||\\
d. Acceptable Safe Food Practices. - correct answers✔✔B
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
,Left over chili is left sitting out to cool on the counter, this is an
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
example of? ||\\||\\
a. Time-Temperature Abuse
||\\||\\ ||\\||\\
b. Cross Contamination
||\\||\\ ||\\||\\
c. Poor Personal Hygiene
||\\||\\ ||\\||\\ ||\\||\\
d. Poor Cleaning and Sanitizing - correct answers✔✔A
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A foodhandler sprays cleaner on a prep table next to ready-to-
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
eat tuna salad; this is an example of
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Time-Temperature Abuse
||\\||\\ ||\\||\\
b. Poor Personal Hygiene
||\\||\\ ||\\||\\ ||\\||\\
c. Cross Contamination
||\\||\\ ||\\||\\
d. Chemical Contamination - correct answers✔✔D
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Cross-contamination can be prevented if utensils are washed ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
after each use - correct answers✔✔F ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Time-temperature abuse is when food stays too long at ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
temperatures between 41°F-135°F - correct answers✔✔T ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
, Adults are more likely than pre-school age children to get sick ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
from contaminated food - correct answers✔✔F ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
An example of preventing cross contamination is when you
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
prepare raw meats separately ||\\||\\ ||\\||\\ ||\\||\\
from ready-to-eat foods - correct answers✔✔T||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
The FDA Food Code Model is an actual law that food
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
establishments must follow - correct answers✔✔F ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Purchasing fresh fish from a recreational fisherman could pose a ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
threat to food safety - correct answers✔✔T
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A foodborne-illness outbreak is two or more people sick from
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
eating at the same place - correct answers✔✔F ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
USDA is a federal agency responsible for inspection of meats,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
poultry and shell eggs - correct answers✔✔T ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Which condition does NOT typically support the growth of ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
bacteria?
exam with correct answers ||\\||\\ ||\\||\\ ||\\||\\
1. Which is TRUE regarding food safety training?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. The ideal length for a training session is one to two hours
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
b. Training records should be used to document training
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Employees only require food safety knowledge that is specific
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
to their tasks. ||\\||\\ ||\\||\\
d. Further training is unnecessary if employees received training
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
upon being hired. - correct answers✔✔B
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
What are the three categories of contamination to food safety?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Biological, Chemical, Environmental
||\\||\\ ||\\||\\ ||\\||\\
b. Biological, Chemical, Physical
||\\||\\ ||\\||\\ ||\\||\\
c. Biological, Practical, Poisons
||\\||\\ ||\\||\\ ||\\||\\
d. Infectious, Chemical, Hazardous - correct answers✔✔B
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Which food would most likely cause a foodborne illness?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Grape juice
||\\||\\ ||\\||\\
,b. Diced tomatoes
||\\||\\ ||\\||\\
c. Whole wheat flour
||\\||\\ ||\\||\\ ||\\||\\
d. Powdered milk - correct answers✔✔B
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Cross-contamination would likely occur if... ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Carrots are undercooked
||\\||\\ ||\\||\\ ||\\||\\
b. Meat is left out at room temperature
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
c. Employees fail to wash their hands returning from the
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
restroom
d. Cutting boards are not washed, rinsed and sanitized between
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
use - correct answers✔✔D
||\\||\\ ||\\||\\ ||\\||\\
A foodhandler scratches a cut and continues to prepare a
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
sandwich. This is an example of ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Time-Temperature Abuse
||\\||\\ ||\\||\\
b. Poor Personal Hygiene
||\\||\\ ||\\||\\ ||\\||\\
c. Cross Contamination
||\\||\\ ||\\||\\
d. Acceptable Safe Food Practices. - correct answers✔✔B
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
,Left over chili is left sitting out to cool on the counter, this is an
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
example of? ||\\||\\
a. Time-Temperature Abuse
||\\||\\ ||\\||\\
b. Cross Contamination
||\\||\\ ||\\||\\
c. Poor Personal Hygiene
||\\||\\ ||\\||\\ ||\\||\\
d. Poor Cleaning and Sanitizing - correct answers✔✔A
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A foodhandler sprays cleaner on a prep table next to ready-to-
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
eat tuna salad; this is an example of
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
a. Time-Temperature Abuse
||\\||\\ ||\\||\\
b. Poor Personal Hygiene
||\\||\\ ||\\||\\ ||\\||\\
c. Cross Contamination
||\\||\\ ||\\||\\
d. Chemical Contamination - correct answers✔✔D
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Cross-contamination can be prevented if utensils are washed ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
after each use - correct answers✔✔F ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Time-temperature abuse is when food stays too long at ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
temperatures between 41°F-135°F - correct answers✔✔T ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
, Adults are more likely than pre-school age children to get sick ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
from contaminated food - correct answers✔✔F ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
An example of preventing cross contamination is when you
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
prepare raw meats separately ||\\||\\ ||\\||\\ ||\\||\\
from ready-to-eat foods - correct answers✔✔T||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
The FDA Food Code Model is an actual law that food
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
establishments must follow - correct answers✔✔F ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Purchasing fresh fish from a recreational fisherman could pose a ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
threat to food safety - correct answers✔✔T
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A foodborne-illness outbreak is two or more people sick from
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
eating at the same place - correct answers✔✔F ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
USDA is a federal agency responsible for inspection of meats,
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
poultry and shell eggs - correct answers✔✔T ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Which condition does NOT typically support the growth of ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
bacteria?
