Tap series lessons 1-14 food safety questions
and answers with solutions
people who are more sensitive to getting a disease are known as - ANSWER HSPs highly
susceptible populations
which of the following are CDC risk factors in the Foodservice industry - ANSWER failing to cook
food adequately and using contaminated equipment are two of the major risk factors identified
by the CDC
CDC stands for - ANSWER Centers for Disease Control and Prevention
USDA stands for - ANSWER United States Department of Agriculture
the USDA regulates - ANSWER meat, poultry, eggs
the FDA Food Code is a - ANSWER set of guidelines
the process used to manage the CDC risk factors is - ANSWER active managerial control
which of the following statements about bacteria is correct - ANSWER bacteria are the leading
cause of disease in humans also is present on skin of healthy people are call microorganisms
because can only be seen by a microscope
what are the three categories of contaminants that cause foodborne illness - ANSWER
Biological,Chemical, Physical
,which of the following statements about viruses are true - ANSWER viruses are smaller than
bacteria, and can only live within other organisms, such as bacteria, plants, and animals. can
spread by food contaminants by the hands of a food worker, also can cause disease in humans
which of the following is one of the "big six" bacterial contaminants - ANSWER E.Coli is one of
the big six bacterial contaminants
hepatitis A is a highly infectious, and an infected person may not show symptoms - ANSWER
symptoms of hepatitis A may not show up for weeks after coming in contact with the virus
non-typhoidal salmonella - ANSWER can be caused by all poultry
E. coli - ANSWER can be caused by ground beef
hepatitis A and norovirus - ANSWER can be caused by contaminated water
Shigella spp. - ANSWER can be caused by potato salad
which of the following can cause chemical contaminant - ANSWER acidic food stored in some
metal container can cause chemical contaminant
physical contaminant can be caused by - ANSWER physical contamination can include things like
hair,fingernails,bandage, glass, metal shavings,Staples, Fishbones, dirt, and bits of Packaging
it is the manager's responsibility report to the local Health Department when - ANSWER when
two or more unrelated customers get ill after eating the same food the manager has to report
the outbreak to the proper regulatory agencies
, which of the following scenarios could result in allergen cross- contact - ANSWER allergen cross
contact is when food allergies like eggs and fish are transferred from one food to another
through direct or indirect contact
common symptoms of allergic reactions to food are - ANSWER allergic reactions can include
hives, swelling, itching or a rash, tightening of the throat, shortness of breath, abdominal
cramping or diarrhea
higher levels of this pathogen can be found in pimples, acne, skin wounds, and inflamed skin. -
ANSWER Staphylococcus aureus can be easily transferred because it is found in and on many
people
which of the following actions can lead to food contamination - ANSWER food workers can
transfer bacteria, viruses, and physical contaminants to food through unclean hands from
touching any part of their bodies then food.
which of the following is a "best practice" for jewelry while working a food preparation area -
ANSWER food workers should only wear a plan wedding band while working in the food
preparation area
what places should not be touch while working with food - ANSWER all places like the body and
or uniform should not be touch while working with food
limit the amount of jewelry you wear because it - ANSWER because food can get stuck in them
and microorganisms can grow. They can also fall into food product or can get caught in
machinery
an apron cannot be used as a hand towel because - ANSWER do not wipe hands on aprons or
other clothing as bacteria can then collect and multiply on the apron. Retouching a dirty a break
and then contaminate hands
and answers with solutions
people who are more sensitive to getting a disease are known as - ANSWER HSPs highly
susceptible populations
which of the following are CDC risk factors in the Foodservice industry - ANSWER failing to cook
food adequately and using contaminated equipment are two of the major risk factors identified
by the CDC
CDC stands for - ANSWER Centers for Disease Control and Prevention
USDA stands for - ANSWER United States Department of Agriculture
the USDA regulates - ANSWER meat, poultry, eggs
the FDA Food Code is a - ANSWER set of guidelines
the process used to manage the CDC risk factors is - ANSWER active managerial control
which of the following statements about bacteria is correct - ANSWER bacteria are the leading
cause of disease in humans also is present on skin of healthy people are call microorganisms
because can only be seen by a microscope
what are the three categories of contaminants that cause foodborne illness - ANSWER
Biological,Chemical, Physical
,which of the following statements about viruses are true - ANSWER viruses are smaller than
bacteria, and can only live within other organisms, such as bacteria, plants, and animals. can
spread by food contaminants by the hands of a food worker, also can cause disease in humans
which of the following is one of the "big six" bacterial contaminants - ANSWER E.Coli is one of
the big six bacterial contaminants
hepatitis A is a highly infectious, and an infected person may not show symptoms - ANSWER
symptoms of hepatitis A may not show up for weeks after coming in contact with the virus
non-typhoidal salmonella - ANSWER can be caused by all poultry
E. coli - ANSWER can be caused by ground beef
hepatitis A and norovirus - ANSWER can be caused by contaminated water
Shigella spp. - ANSWER can be caused by potato salad
which of the following can cause chemical contaminant - ANSWER acidic food stored in some
metal container can cause chemical contaminant
physical contaminant can be caused by - ANSWER physical contamination can include things like
hair,fingernails,bandage, glass, metal shavings,Staples, Fishbones, dirt, and bits of Packaging
it is the manager's responsibility report to the local Health Department when - ANSWER when
two or more unrelated customers get ill after eating the same food the manager has to report
the outbreak to the proper regulatory agencies
, which of the following scenarios could result in allergen cross- contact - ANSWER allergen cross
contact is when food allergies like eggs and fish are transferred from one food to another
through direct or indirect contact
common symptoms of allergic reactions to food are - ANSWER allergic reactions can include
hives, swelling, itching or a rash, tightening of the throat, shortness of breath, abdominal
cramping or diarrhea
higher levels of this pathogen can be found in pimples, acne, skin wounds, and inflamed skin. -
ANSWER Staphylococcus aureus can be easily transferred because it is found in and on many
people
which of the following actions can lead to food contamination - ANSWER food workers can
transfer bacteria, viruses, and physical contaminants to food through unclean hands from
touching any part of their bodies then food.
which of the following is a "best practice" for jewelry while working a food preparation area -
ANSWER food workers should only wear a plan wedding band while working in the food
preparation area
what places should not be touch while working with food - ANSWER all places like the body and
or uniform should not be touch while working with food
limit the amount of jewelry you wear because it - ANSWER because food can get stuck in them
and microorganisms can grow. They can also fall into food product or can get caught in
machinery
an apron cannot be used as a hand towel because - ANSWER do not wipe hands on aprons or
other clothing as bacteria can then collect and multiply on the apron. Retouching a dirty a break
and then contaminate hands
