TAP SERIES LESSONS 1-14 FOOD SAFETY
QUESTIONS AND ANSWERS 100%
CORRECT!!
,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 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
good, basic personal hygiene at work includes - ANSWER bathing before work,keeping
fingernails short and clean, wearing hairstyles that keep out of face from you touching it,
not wearing a watch or jewelry in prep areas
QUESTIONS AND ANSWERS 100%
CORRECT!!
,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 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
good, basic personal hygiene at work includes - ANSWER bathing before work,keeping
fingernails short and clean, wearing hairstyles that keep out of face from you touching it,
not wearing a watch or jewelry in prep areas
