VERIFIED ANSWERS (complete solutions) ASSURED SUCCESS/GRADED
A+!!
1. Why are preschool-age children at a higher risk for -They have not built up
foodborne illnesses? strong immune systems.
-They have not built up strong immune systems.
-They are more likely to spend time in a hospital.
-They are more likely to suffer allergic reactions.
-Their appetites have increased since birth.
2. Which is a TCS food? -Sprouts
-Bread -Strawberries
-Flower -Sprouts
3. What is an important measure for preventing food- -Controlling time and
borne illness? temperature.
-Serving locally grown food.
-Using new equipment.
-Measuring pathogens.
-Controlling time and temperature.
4. The 5 common mistakes that can lead to foodborne -purchasing food from
illnesses are failing to cook food adequately, holding unsafe sources.
food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and
-reheating leftover food.
-serving ready-to-eat food.
-using single-use, disposable gloves.
-purchasing food from unsafe sources.
5. Raw chicken breasts are left out at room temperature -Time-temperature abuse.
on a prep table. What is the main risk that could cause
a foodborne illness?
-Cross-contamination.
, VERIFIED ANSWERS (complete solutions) ASSURED SUCCESS/GRADED
A+!!
-Poor cleaning and sanitizing.
-Poor personal hygiene.
-Time-temperature abuse.
6. A server cleans a dining table with a wiping cloth and -Poor cleaning and sani-
then puts the wiping cloth in an apron pocket. What is tizing.
the risk that could cause a foodborne illness?
-Cross-contamination.
-Poor cleaning and sanitizing.
-Poor personal hygiene.
-Time-temperature abuse.
7. What are the most common symptoms of a foodborne -Diarrhea, vomiting,
illness? fever, nausea, abdominal
-Diarrhea, vomiting, fever, nausea, abdominal cramps, cramps, and jaundice.
and dizziness.
-Diarrhea, vomiting, fever, nausea, abdominal cramps,
and headache.
-Diarrhea, vomiting, fever, nausea, abdominal cramps,
and jaundice.
-Diarrhea, vomiting, fever, nausea, abdominal cramps,
and tiredness.
8. What is the most important way to prevent a food- -Control time and temper-
borne illness from bacteria? ature.
-Control time and temperature.
-Prevent cross-contamination.
-Practice good personal hygiene.
-Practice correct cleaning and sanitizing.
9. Shiga toxin-producing E. coli is commonly linked with -Raw ground beef.
what type of food?
, VERIFIED ANSWERS (complete solutions) ASSURED SUCCESS/GRADED
A+!!
-Potato salad.
-Thick stews.
-Dairy products.
-Raw ground beef.
10. What is the most important way to prevent a food- -Practice good personal
borne illness from viruses? hygiene.
-Control time and temperature.
-Prevent cross-contamination.
-Practice good personal hygiene.
-Practice correct cleaning and sanitizing.
11. A customer called an operation and told the manager -Norovirus.
about getting sick after eating there. The customer
complained of vomiting and diarrhea a few hours af-
ter eating the raw oysters. What pathogen probably
caused the illness?
-Norovirus. -Shiga toxin-producing E. coli.
-Shigella spp. -Salmonella Typhi.
12. Parasites are commonly linked with what type of -Seafood.
food?
-Rice. -Poultry.
-Seafood. -Canned food.
13. A customer had a reversal of hot and cold sensations -Toxin.
after eating seafood. What most likely caused the ill-
ness?
-Toxin. -Virus.
-Bacteria. -Parasite.
14. -Time.
, VERIFIED ANSWERS (complete solutions) ASSURED SUCCESS/GRADED
A+!!
Which FAT TOM condition will a foodservice operation
be most able to control?
-Acidity. -Time.
-Oxygen. -Moisture.
15. Which pathogen can be controlled by washing hands -Shigella spp.
and controlling flies inside and outside the operation?
-Hepatitis A. -Shigella spp.
-Clostridium botulinum. -Vibrio parahaemolyticus.
16. Which pathogens are found in high numbers in an -Hepatitis A, Norovirus,
infected person's feces, are highly infectious, and can Salmonella Typhi, non-
cause severe illness? typhoidal Salmonella,
-Histamine, aflatoxin, brevetoxin, ciguatoxin, saxitox- Shigella spp., and shiga
in, and domoic acid. toxin-producing E. coli.
-Hepatitis A, Norovirus, Salmonella Typhi, nonty-
phoidal Salmonella, Shigella spp., and shiga toxin-pro-
ducing E. coli.
-Anisakis simplex, Cryptosporidium parvum, Giardia
duodenalis, Vibrio vulnificus, and Clostridium botu-
linum.
17. A food handler stored a sanitizer spray bottle on a -Stored the sanitizer bottle
shelf above the prep table that had just been sani- away from the prep area.
tized. Throughout the day, the food handler used the
sanitizer on the prep table, storing it in the same spot.
What should the food handler have done differently?
-Stored the sanitizer bottle away from the prep area.
-Stored the sanitizer bottle on the floor between uses.
-Stored the sanitizer bottle on the prep table between
uses.
A+!!
1. Why are preschool-age children at a higher risk for -They have not built up
foodborne illnesses? strong immune systems.
-They have not built up strong immune systems.
-They are more likely to spend time in a hospital.
-They are more likely to suffer allergic reactions.
-Their appetites have increased since birth.
2. Which is a TCS food? -Sprouts
-Bread -Strawberries
-Flower -Sprouts
3. What is an important measure for preventing food- -Controlling time and
borne illness? temperature.
-Serving locally grown food.
-Using new equipment.
-Measuring pathogens.
-Controlling time and temperature.
4. The 5 common mistakes that can lead to foodborne -purchasing food from
illnesses are failing to cook food adequately, holding unsafe sources.
food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and
-reheating leftover food.
-serving ready-to-eat food.
-using single-use, disposable gloves.
-purchasing food from unsafe sources.
5. Raw chicken breasts are left out at room temperature -Time-temperature abuse.
on a prep table. What is the main risk that could cause
a foodborne illness?
-Cross-contamination.
, VERIFIED ANSWERS (complete solutions) ASSURED SUCCESS/GRADED
A+!!
-Poor cleaning and sanitizing.
-Poor personal hygiene.
-Time-temperature abuse.
6. A server cleans a dining table with a wiping cloth and -Poor cleaning and sani-
then puts the wiping cloth in an apron pocket. What is tizing.
the risk that could cause a foodborne illness?
-Cross-contamination.
-Poor cleaning and sanitizing.
-Poor personal hygiene.
-Time-temperature abuse.
7. What are the most common symptoms of a foodborne -Diarrhea, vomiting,
illness? fever, nausea, abdominal
-Diarrhea, vomiting, fever, nausea, abdominal cramps, cramps, and jaundice.
and dizziness.
-Diarrhea, vomiting, fever, nausea, abdominal cramps,
and headache.
-Diarrhea, vomiting, fever, nausea, abdominal cramps,
and jaundice.
-Diarrhea, vomiting, fever, nausea, abdominal cramps,
and tiredness.
8. What is the most important way to prevent a food- -Control time and temper-
borne illness from bacteria? ature.
-Control time and temperature.
-Prevent cross-contamination.
-Practice good personal hygiene.
-Practice correct cleaning and sanitizing.
9. Shiga toxin-producing E. coli is commonly linked with -Raw ground beef.
what type of food?
, VERIFIED ANSWERS (complete solutions) ASSURED SUCCESS/GRADED
A+!!
-Potato salad.
-Thick stews.
-Dairy products.
-Raw ground beef.
10. What is the most important way to prevent a food- -Practice good personal
borne illness from viruses? hygiene.
-Control time and temperature.
-Prevent cross-contamination.
-Practice good personal hygiene.
-Practice correct cleaning and sanitizing.
11. A customer called an operation and told the manager -Norovirus.
about getting sick after eating there. The customer
complained of vomiting and diarrhea a few hours af-
ter eating the raw oysters. What pathogen probably
caused the illness?
-Norovirus. -Shiga toxin-producing E. coli.
-Shigella spp. -Salmonella Typhi.
12. Parasites are commonly linked with what type of -Seafood.
food?
-Rice. -Poultry.
-Seafood. -Canned food.
13. A customer had a reversal of hot and cold sensations -Toxin.
after eating seafood. What most likely caused the ill-
ness?
-Toxin. -Virus.
-Bacteria. -Parasite.
14. -Time.
, VERIFIED ANSWERS (complete solutions) ASSURED SUCCESS/GRADED
A+!!
Which FAT TOM condition will a foodservice operation
be most able to control?
-Acidity. -Time.
-Oxygen. -Moisture.
15. Which pathogen can be controlled by washing hands -Shigella spp.
and controlling flies inside and outside the operation?
-Hepatitis A. -Shigella spp.
-Clostridium botulinum. -Vibrio parahaemolyticus.
16. Which pathogens are found in high numbers in an -Hepatitis A, Norovirus,
infected person's feces, are highly infectious, and can Salmonella Typhi, non-
cause severe illness? typhoidal Salmonella,
-Histamine, aflatoxin, brevetoxin, ciguatoxin, saxitox- Shigella spp., and shiga
in, and domoic acid. toxin-producing E. coli.
-Hepatitis A, Norovirus, Salmonella Typhi, nonty-
phoidal Salmonella, Shigella spp., and shiga toxin-pro-
ducing E. coli.
-Anisakis simplex, Cryptosporidium parvum, Giardia
duodenalis, Vibrio vulnificus, and Clostridium botu-
linum.
17. A food handler stored a sanitizer spray bottle on a -Stored the sanitizer bottle
shelf above the prep table that had just been sani- away from the prep area.
tized. Throughout the day, the food handler used the
sanitizer on the prep table, storing it in the same spot.
What should the food handler have done differently?
-Stored the sanitizer bottle away from the prep area.
-Stored the sanitizer bottle on the floor between uses.
-Stored the sanitizer bottle on the prep table between
uses.
