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IBC TEST QUESTIONS AND ANSWERS 2025
FOODBORNE ILLNESS - .....ANSWER ...✔✔ A disease
carried or transmitted to people by food.
FOODBORNE ILLNESS OUTBREAK - .....ANSWER
...✔✔ When two or more people experience the
same illness after eating the same food.
HIGHER RISK POPULATIONS - .....ANSWER ...✔✔
Infants, preschool age children, pregnant women, the
elderly, people taking medications, and people who are
seriously ill.
TEMPERATURE CONTROL FOR SAFETY (TCS) -
.....ANSWER ...✔✔ Foods that must be kept out of the
Danger Zone (41° - 135°) to prevent the growth of
microorganisms and the production of toxins.
TCS FOODS - .....ANSWER ...✔✔ Include Milk, Eggs,
Shellfish, Fish, Meats, Meat Alternatives, Untreated
Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts,
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Cooked Rice, Cut Tomatoes, Cut Melons and prepped
foods.
THREE TYPES OF CONTAMINATIONS (Hazards) -
.....ANSWER ...✔✔ BIOLOGICAL, CHEMICAL,
PHYSICAL.
BIOLOGICAL CONTAMINATION - .....ANSWER ...✔✔
Includes Bacteria, Virus, Parasites, Fungi, Natural Toxins.
CHEMICAL CONTAMINATION - .....ANSWER ...✔✔
Includes Cleaners, Sanitizers, Toxic Metal from Non Food
Service Grade Utensils and Cookware, Pesticides.
PHYSICAL CONTAMINATION - .....ANSWER ...✔✔
Includes Foreign Objects such as Hair, Glass, Paper,
Metal Shavings.
CDC TOP FIVE DOCUMENTED REASONS FOR
OUTBREAKS - .....ANSWER ...✔✔ 1. Purchasing food
from unsafe sources 2. Failing to cook food adequately
3. Holding food at incorrect temperatures 4.
Contaminated equipment 5. Poor personal hygiene.
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FOUR WAYS FOOD BECOMES CONTAMINATED -
.....ANSWER ...✔✔ 1. Time-Temperature Control 2.
Cross Contamination 3. Poor Personal Hygiene 4. Poor
Cleaning & Sanitizing.
READY TO EAT FOODS - .....ANSWER ...✔✔ Items
that can be consumed without further preparation,
washing & cooking.
Examples of Ready-to-eat food - .....ANSWER ...✔✔
Cooked food, Washed fruit and vegetables, Deli meat,
Bakery items, Sugar, spices, and seasonings.
KEEPING FOOD SAFE & TRAINING - .....ANSWER
...✔✔ Focus on controlling time and temperature,
preventing cross-contamination, practicing personal
hygiene, purchasing from approved suppliers, cleaning
and sanitizing.
TRAINING AND MONITORING - .....ANSWER ...✔✔
Train staff to follow food safety procedures, provide
initial and ongoing training, document training.
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FDA - .....ANSWER ...✔✔ Inspects all food except
meat, poultry, and eggs and regulates food transported
across state lines.
USDA - .....ANSWER ...✔✔ Regulates and inspects
meat, poultry, and eggs and regulates food that crosses
state boundaries.
CDC and PHS - .....ANSWER ...✔✔ Conduct research
into the causes of foodborne-illness outbreaks.
FORMS OF CONTAMINATION - .....ANSWER ...✔✔
Contamination comes from a variety of places, causing
foodborne illness or physical injury.
FOODBORNE INFECTIONS - .....ANSWER ...✔✔
Result when a person eats food containing pathogens,
which then grow in the intestines and cause illness.
Common Symptoms of Foodborne Illness - .....ANSWER
...✔✔ Diarrhea, Vomiting, Fever, Nausea, Abdominal
cramps, Jaundice (yellowing of skin and eyes).
IBC TEST QUESTIONS AND ANSWERS 2025
FOODBORNE ILLNESS - .....ANSWER ...✔✔ A disease
carried or transmitted to people by food.
FOODBORNE ILLNESS OUTBREAK - .....ANSWER
...✔✔ When two or more people experience the
same illness after eating the same food.
HIGHER RISK POPULATIONS - .....ANSWER ...✔✔
Infants, preschool age children, pregnant women, the
elderly, people taking medications, and people who are
seriously ill.
TEMPERATURE CONTROL FOR SAFETY (TCS) -
.....ANSWER ...✔✔ Foods that must be kept out of the
Danger Zone (41° - 135°) to prevent the growth of
microorganisms and the production of toxins.
TCS FOODS - .....ANSWER ...✔✔ Include Milk, Eggs,
Shellfish, Fish, Meats, Meat Alternatives, Untreated
Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts,
,2|Page
Cooked Rice, Cut Tomatoes, Cut Melons and prepped
foods.
THREE TYPES OF CONTAMINATIONS (Hazards) -
.....ANSWER ...✔✔ BIOLOGICAL, CHEMICAL,
PHYSICAL.
BIOLOGICAL CONTAMINATION - .....ANSWER ...✔✔
Includes Bacteria, Virus, Parasites, Fungi, Natural Toxins.
CHEMICAL CONTAMINATION - .....ANSWER ...✔✔
Includes Cleaners, Sanitizers, Toxic Metal from Non Food
Service Grade Utensils and Cookware, Pesticides.
PHYSICAL CONTAMINATION - .....ANSWER ...✔✔
Includes Foreign Objects such as Hair, Glass, Paper,
Metal Shavings.
CDC TOP FIVE DOCUMENTED REASONS FOR
OUTBREAKS - .....ANSWER ...✔✔ 1. Purchasing food
from unsafe sources 2. Failing to cook food adequately
3. Holding food at incorrect temperatures 4.
Contaminated equipment 5. Poor personal hygiene.
,3|Page
FOUR WAYS FOOD BECOMES CONTAMINATED -
.....ANSWER ...✔✔ 1. Time-Temperature Control 2.
Cross Contamination 3. Poor Personal Hygiene 4. Poor
Cleaning & Sanitizing.
READY TO EAT FOODS - .....ANSWER ...✔✔ Items
that can be consumed without further preparation,
washing & cooking.
Examples of Ready-to-eat food - .....ANSWER ...✔✔
Cooked food, Washed fruit and vegetables, Deli meat,
Bakery items, Sugar, spices, and seasonings.
KEEPING FOOD SAFE & TRAINING - .....ANSWER
...✔✔ Focus on controlling time and temperature,
preventing cross-contamination, practicing personal
hygiene, purchasing from approved suppliers, cleaning
and sanitizing.
TRAINING AND MONITORING - .....ANSWER ...✔✔
Train staff to follow food safety procedures, provide
initial and ongoing training, document training.
, 4|Page
FDA - .....ANSWER ...✔✔ Inspects all food except
meat, poultry, and eggs and regulates food transported
across state lines.
USDA - .....ANSWER ...✔✔ Regulates and inspects
meat, poultry, and eggs and regulates food that crosses
state boundaries.
CDC and PHS - .....ANSWER ...✔✔ Conduct research
into the causes of foodborne-illness outbreaks.
FORMS OF CONTAMINATION - .....ANSWER ...✔✔
Contamination comes from a variety of places, causing
foodborne illness or physical injury.
FOODBORNE INFECTIONS - .....ANSWER ...✔✔
Result when a person eats food containing pathogens,
which then grow in the intestines and cause illness.
Common Symptoms of Foodborne Illness - .....ANSWER
...✔✔ Diarrhea, Vomiting, Fever, Nausea, Abdominal
cramps, Jaundice (yellowing of skin and eyes).
