Food Safety Basics and Prevention
Strategies for Food Handlers Exam
Questions and Answers 100% PASS
Foodborne Illness—ANSWER--An infection or irritation of the gastrointestinal (GI) tract
caused by food or beverages that contain harmful bacteria, parasites, viruses, or
chemicals.
Contaminants—ANSWER--Substances that can cause food to become unsafe,
including chemical, physical, microbial, and allergenic contaminants.
Cross-Contamination—ANSWER--Contaminating one food with another food that is
potentially dangerous.
Time-Temperature Abuse—ANSWER--Food is allowed to stay in a temperature that will
allow bacteria to grow.
TCS Foods—ANSWER--Time and Temperature Controlled for Safety foods that can
become dangerous if not handled properly.
Foodborne Illness Symptoms—ANSWER--Nausea, diarrhea, abdominal pain, fever,
chills.
High-Risk Groups—ANSWER--People with weakened immune systems, pregnant
women, young children under 5, older adults over 65.
Strategies for Food Handlers Exam
Questions and Answers 100% PASS
Foodborne Illness—ANSWER--An infection or irritation of the gastrointestinal (GI) tract
caused by food or beverages that contain harmful bacteria, parasites, viruses, or
chemicals.
Contaminants—ANSWER--Substances that can cause food to become unsafe,
including chemical, physical, microbial, and allergenic contaminants.
Cross-Contamination—ANSWER--Contaminating one food with another food that is
potentially dangerous.
Time-Temperature Abuse—ANSWER--Food is allowed to stay in a temperature that will
allow bacteria to grow.
TCS Foods—ANSWER--Time and Temperature Controlled for Safety foods that can
become dangerous if not handled properly.
Foodborne Illness Symptoms—ANSWER--Nausea, diarrhea, abdominal pain, fever,
chills.
High-Risk Groups—ANSWER--People with weakened immune systems, pregnant
women, young children under 5, older adults over 65.
