FSM 60 FINAL EXAM QUESTIONS AND
CORRECT ANSWERS
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron
pocket. What is the risk that could cause a foodborne illness? - CORRECT ANSWERS Poor
cleaning and sanitizing
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that
could cause a foodborne illness? - CORRECT ANSWERS Time-temperature abuse
Choose the way in which the food became unsafe. A food handler wearing gloves places a
chicken breast on the grill and then places lettuce and tomato on a bun. - CORRECT
ANSWERS Cross-contamination
The five common mistakes that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment, practicing
poor personal hygiene, and: - CORRECT ANSWERS Purchasing food from unsafe sources
what are sprouts and example of? - CORRECT ANSWERS TCS food
Why are preschool-age children at a higher risk for foodborne illnesses? - CORRECT
ANSWERS They have not built up strong immune systems
define foodborne illness - CORRECT ANSWERS disease transmitted to people by food
foodborne-illness ourbreak - CORRECT ANSWERS when two or more people have the
same symptoms after eating the same food
, time as a challenge to food safety - CORRECT ANSWERS pressure to work quickly can
make it hard to follow procedures
language and culture as a challenge to food safety - CORRECT ANSWERS some staff may
speak another language that can create language barrier and cultural differences may influence
how staff views food safety
literacy and education as a challenge to food safety - CORRECT ANSWERS staff often have
varying educational levels-this can make teaching more difficult
pathogens as a challenge to food safety - CORRECT ANSWERS illness causing pathogens
are being found on food that was once considered safe
ch13 Who should apply pesticides? - CORRECT ANSWERS Pest control operator
ch13 when choosing a PCO what do they need? if required by the state? - CORRECT
ANSWERS license
ch 13 What smell may be a sign that cockroaches are present? - CORRECT
ANSWERS Strong, oily
ch13he three basic rules of an integrated pest management program are: - CORRECT
ANSWERS work with a PCO, deny pests access, and deny pests food, water, and a nesting
or hiding place
ch13 If pesticides are stored in the operation, where should they be kept? - CORRECT
ANSWERS In a secure location, away from food and equipment
CORRECT ANSWERS
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron
pocket. What is the risk that could cause a foodborne illness? - CORRECT ANSWERS Poor
cleaning and sanitizing
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that
could cause a foodborne illness? - CORRECT ANSWERS Time-temperature abuse
Choose the way in which the food became unsafe. A food handler wearing gloves places a
chicken breast on the grill and then places lettuce and tomato on a bun. - CORRECT
ANSWERS Cross-contamination
The five common mistakes that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment, practicing
poor personal hygiene, and: - CORRECT ANSWERS Purchasing food from unsafe sources
what are sprouts and example of? - CORRECT ANSWERS TCS food
Why are preschool-age children at a higher risk for foodborne illnesses? - CORRECT
ANSWERS They have not built up strong immune systems
define foodborne illness - CORRECT ANSWERS disease transmitted to people by food
foodborne-illness ourbreak - CORRECT ANSWERS when two or more people have the
same symptoms after eating the same food
, time as a challenge to food safety - CORRECT ANSWERS pressure to work quickly can
make it hard to follow procedures
language and culture as a challenge to food safety - CORRECT ANSWERS some staff may
speak another language that can create language barrier and cultural differences may influence
how staff views food safety
literacy and education as a challenge to food safety - CORRECT ANSWERS staff often have
varying educational levels-this can make teaching more difficult
pathogens as a challenge to food safety - CORRECT ANSWERS illness causing pathogens
are being found on food that was once considered safe
ch13 Who should apply pesticides? - CORRECT ANSWERS Pest control operator
ch13 when choosing a PCO what do they need? if required by the state? - CORRECT
ANSWERS license
ch 13 What smell may be a sign that cockroaches are present? - CORRECT
ANSWERS Strong, oily
ch13he three basic rules of an integrated pest management program are: - CORRECT
ANSWERS work with a PCO, deny pests access, and deny pests food, water, and a nesting
or hiding place
ch13 If pesticides are stored in the operation, where should they be kept? - CORRECT
ANSWERS In a secure location, away from food and equipment
