Serve Safety

1. Which of the following is an example of cross-contamination?

A. Speaking to someone who has a cold

B. Touching raw food and then touching ready-to-eat food

C. Cleaning and sanitizing work surfaces

D. Washing hands frequently

2. What is cross-contamination?

A. The presence of harmful microorganisms in food

B. When someone becomes ill after having eating food containing toxins

C. The transfer of microorganisms from one food or surface to another

D. When more than two people become sick from eating the same food

3. The 3 factors that cause foodborne illness are

A. potentially hazardous foods, flow of food, and temperature of food

B. control points, critical control points, and critical limits

C. contamination, improper use of thermometers, backflow

D. time-temperature abuse, poor personal hygiene, and cross-contamination

4. Three friends ate a sausage pizza together and fell ill with yersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of

A. food irradiation

B. stationary phase

C. foodborne-illness outbreak

D. cross-contamination

5. Why must special care be taken when handling ready-to-eat food?

A. Because its quality is often very poor

B. because it does not require further cooking, when levels of harmful microorganisms can be reduced

C. Because air is removed in packaging and replaced by gases

D. Because it is sensitive to heat and cold

6. Which of the following is not considered a potentially hazardous food?

A. Soy burger

B. swiss cheese

C. dried parsley

D. cooked beans

7. What are the three practices that can help ensure food safety?

A. Chemical hazards, physical hazards, biological hazards

B. Strengthening immune systems, washing fruits and vegetables, heat-treating foods

C. Foodborne intoxication, foodborne illness, foodborne toxin-mediated infection

D. Controlling time and temperature throughout the flow of food, practicing good personal hygiene, preventing cross-contamination

8. All of the following are considered potentially hazardous foods, except

A. cranberry juice

B. Raw oysters

C. garlic-in -oil dressing

D. ground beef

9. The "flow of food" refers to the

A. Amount of time food is left in storage

B. path that food travels through an establishment

C. proper food-storage methods

D. amount of time it takes to prepare a dish

10. Which type of food would be the most likely to cause a foodborne illness?

A. Frozen corn

B. Baked Potatoes

C. Sliced cucumbers

D. Instant soup mixes

11. Foodservice operations in all of the following facilities serve groups that are at high risk of contracting foodborne illness, except

A. hospitals

B. senior care homesb. preschools

C. senior care homes

D. universities

12. Which operations mainly serve populations that are susceptible to foodborne illnesses?

A. Quick-service restaurants

B. Full-service restaurants

C. Nursing homes

D. High school cafeterias

13. If plant foods are heat-treated,

A. they taste better

B. they must not be mixed with other foods

C. they are considered potentially hazardous foods

D. their shelf life can be extended

14. Most reported cases of foodborne illness are caused by poor personal hygiene and all of the following, except

A. failure to cool food properly

B. failure to serve food properly

C. failure to cook food properly

D. failure to hold food properly