FDSC 3303 EXAM 1QUESTIONS WITH
VERIFIED ANSWERS
foodborne illness - Correct Answers -Illness carried or transmitted to people by food or
beverage
foodborne illness outbreak - Correct Answers -incident in which two or more people
experience the same illness after eating the same food, confirmed only after laboratory
analysis demonstrates food contains contaminant
costs of foodborne illness - Correct Answers -loss of customers and sales, loss of
reputation, lowered staff morale, lawsuits and legal fees, staff missing work, increased
insurance premiums, staff retraining, embarrassment
Food safety challenges in operations - Correct Answers -training cost time and money,
employees come from different countries and speak many languages, differing levels of
education, pathogens are found more frequently on foods not commonly associated
with illness, unapproved suppliers, number of consumers in high risk populations, staff
turnover
contamination - Correct Answers -presence of harmful or disease causing
microorganisms or compounds
spoilage - Correct Answers -decline in eating quality
types of contaminants in foods - Correct Answers -biological, chemical, physical
hazards
biological hazards in food - Correct Answers -bacteria, viruses, parasites, fungi, toxins
(from plants, fungi, fish)
Chemical Hazards - Correct Answers -pesticides, food additives, cleaning supplies,
toxic metals
physical hazards in food - Correct Answers -foreign or naturally occurring objects (hair,
dirt, metal staples, glass, stones, bones)
5 main behavioral practices that causes foods to become unsafe - Correct Answers -1)
purchasing foods from unsafe sources
2) failing to cook food adequately
,3) holding food at incorrect temperatures
4) using contaminated equipment
5) poor personal hygiene
higher risk populations for foodborne illness - Correct Answers -infants and preschool
age, elderly people, people who are immune compromised (pregnant, already sick,
organ transplants, being on certain medications - steroids)
Practices related to foodborne illness - Correct Answers -Time-Temperature Abuse;
Cross-Contamination; Poor Personal hygiene; Poor Cleaning and Sanitizing, unsafe
food sources
time-temperature abuse - Correct Answers -Any time a food has been allowed to remain
too long at temperatures that favor growth of foodborne microorganisms
Examples of Time temperature abuse - Correct Answers -improper storage temps,
improper holding temperatures, improper cooking temps, improper cooling of leftovers
cross-contamination - Correct Answers -microorganisms are transferred from one food
or surface to another
Examples of poor personal hygiene - Correct Answers -not washing hands properly or
when necessary, working while ill, wearing dirty clothes, handling foods with exposed
wounds, coughing or sneezing on foods, failure to wear hair restraint
definition of clean - Correct Answers -removal of visible soil
definition of sanitized - Correct Answers -reduction of pathogens to safe levels
unsafe food sources - Correct Answers -shellfish should be purchased from sources in
the interstate Certified Shellfish Shippers list, no homemade foods (especially canned
foods), wild mushrooms, uninspected meats
What does TCS food stand for? - Correct Answers -time-temperature control for safety
foods
what are TCS foods? - Correct Answers -foods that tend to support the growth of
harmful microorganisms
examples of TCS foods - Correct Answers -milk and dairy products
red meats
fish, shellfish, crustaceans
poultry
eggs
heat treated plant foods
tofu and many soy products
, untreated garlic and oil mixtures
sliced mushrooms, tomatoes, cut leafy greens
sprouts and sprout seeds
practices to ensure food safety - Correct Answers -purchase foods from approved
reputable suppliers, control time and temperature of TCS foods, prevent cross
contamination, practice good personal hygiene, clean and sanitize all food contact
surfaces
Manager responsibilities - Correct Answers -foodborne illnesses, food allergens,
personal hygiene and disease transmission, reporting of illness, hazards in foods, TCS
food and proper handling
True or false: pathogens grow well at 155 F - Correct Answers -false
true or false: a person with hepatitis A may experience double vision - Correct Answers
-False
true or false: becillus cereus is commonly linked with untreated garlic and oil mixtures -
Correct Answers -false
true or false: purchasing fish from approved, reputable suppliers can help prevent
anisakiasis - Correct Answers -true
true or false: a person with ciguatera poisoning often experiences a burning sensation in
the mouth - Correct Answers -false
true or false: a foodborne illness outbreak has occurred when two or more people
experience the same illness after eating the same food - Correct Answers -true
true or false: people on chemotherapy have a higher risk of contracting a food borne
illness - Correct Answers -true
true or false: adults are more likely than preschool age children to become ill from
contaminated food - Correct Answers -false
true or false: a foodborne illness can raise an establishment's insurance premium -
Correct Answers -true
true or false: a foodborne illness can occur if food is not cooled properly - Correct
Answers -true
microorganism - Correct Answers -small, often microscopic or submicroscopic
Pathogen - Correct Answers -illness causing microorganism
VERIFIED ANSWERS
foodborne illness - Correct Answers -Illness carried or transmitted to people by food or
beverage
foodborne illness outbreak - Correct Answers -incident in which two or more people
experience the same illness after eating the same food, confirmed only after laboratory
analysis demonstrates food contains contaminant
costs of foodborne illness - Correct Answers -loss of customers and sales, loss of
reputation, lowered staff morale, lawsuits and legal fees, staff missing work, increased
insurance premiums, staff retraining, embarrassment
Food safety challenges in operations - Correct Answers -training cost time and money,
employees come from different countries and speak many languages, differing levels of
education, pathogens are found more frequently on foods not commonly associated
with illness, unapproved suppliers, number of consumers in high risk populations, staff
turnover
contamination - Correct Answers -presence of harmful or disease causing
microorganisms or compounds
spoilage - Correct Answers -decline in eating quality
types of contaminants in foods - Correct Answers -biological, chemical, physical
hazards
biological hazards in food - Correct Answers -bacteria, viruses, parasites, fungi, toxins
(from plants, fungi, fish)
Chemical Hazards - Correct Answers -pesticides, food additives, cleaning supplies,
toxic metals
physical hazards in food - Correct Answers -foreign or naturally occurring objects (hair,
dirt, metal staples, glass, stones, bones)
5 main behavioral practices that causes foods to become unsafe - Correct Answers -1)
purchasing foods from unsafe sources
2) failing to cook food adequately
,3) holding food at incorrect temperatures
4) using contaminated equipment
5) poor personal hygiene
higher risk populations for foodborne illness - Correct Answers -infants and preschool
age, elderly people, people who are immune compromised (pregnant, already sick,
organ transplants, being on certain medications - steroids)
Practices related to foodborne illness - Correct Answers -Time-Temperature Abuse;
Cross-Contamination; Poor Personal hygiene; Poor Cleaning and Sanitizing, unsafe
food sources
time-temperature abuse - Correct Answers -Any time a food has been allowed to remain
too long at temperatures that favor growth of foodborne microorganisms
Examples of Time temperature abuse - Correct Answers -improper storage temps,
improper holding temperatures, improper cooking temps, improper cooling of leftovers
cross-contamination - Correct Answers -microorganisms are transferred from one food
or surface to another
Examples of poor personal hygiene - Correct Answers -not washing hands properly or
when necessary, working while ill, wearing dirty clothes, handling foods with exposed
wounds, coughing or sneezing on foods, failure to wear hair restraint
definition of clean - Correct Answers -removal of visible soil
definition of sanitized - Correct Answers -reduction of pathogens to safe levels
unsafe food sources - Correct Answers -shellfish should be purchased from sources in
the interstate Certified Shellfish Shippers list, no homemade foods (especially canned
foods), wild mushrooms, uninspected meats
What does TCS food stand for? - Correct Answers -time-temperature control for safety
foods
what are TCS foods? - Correct Answers -foods that tend to support the growth of
harmful microorganisms
examples of TCS foods - Correct Answers -milk and dairy products
red meats
fish, shellfish, crustaceans
poultry
eggs
heat treated plant foods
tofu and many soy products
, untreated garlic and oil mixtures
sliced mushrooms, tomatoes, cut leafy greens
sprouts and sprout seeds
practices to ensure food safety - Correct Answers -purchase foods from approved
reputable suppliers, control time and temperature of TCS foods, prevent cross
contamination, practice good personal hygiene, clean and sanitize all food contact
surfaces
Manager responsibilities - Correct Answers -foodborne illnesses, food allergens,
personal hygiene and disease transmission, reporting of illness, hazards in foods, TCS
food and proper handling
True or false: pathogens grow well at 155 F - Correct Answers -false
true or false: a person with hepatitis A may experience double vision - Correct Answers
-False
true or false: becillus cereus is commonly linked with untreated garlic and oil mixtures -
Correct Answers -false
true or false: purchasing fish from approved, reputable suppliers can help prevent
anisakiasis - Correct Answers -true
true or false: a person with ciguatera poisoning often experiences a burning sensation in
the mouth - Correct Answers -false
true or false: a foodborne illness outbreak has occurred when two or more people
experience the same illness after eating the same food - Correct Answers -true
true or false: people on chemotherapy have a higher risk of contracting a food borne
illness - Correct Answers -true
true or false: adults are more likely than preschool age children to become ill from
contaminated food - Correct Answers -false
true or false: a foodborne illness can raise an establishment's insurance premium -
Correct Answers -true
true or false: a foodborne illness can occur if food is not cooled properly - Correct
Answers -true
microorganism - Correct Answers -small, often microscopic or submicroscopic
Pathogen - Correct Answers -illness causing microorganism
