Question

select the best answer to each question.

1. what is a foodborne - illness outbreak?

a. when two or more food handlers con - taminate multiple foods
b. when an operation serves contaminated food to two or more people
c. when two or more people report the same symptoms from eating the same food
d. when the cdc receives information on two or more people with the same illness

1. what is tcs food?

a. food requiring time and temperature control for safety
b. food requiring training commitments for standards
c. food requiring trustworthy conditions for service
d. food requiring the addition of preservatives

1. why is high staff turnover a risk to food safety?

a. new staff works too slowly to apply cor - rect food safety practices
b. new staff training leaves less time for ongoing food safety training
c. new staff always has misconceptions about food safety
d. new staff never arrives with food safety knowledge

1. which is a tcs food?

a. peanuts
b. strawberries
c. flour
d. tofu

1. the five common risk factors that can lead to foodborne illness are purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equip - ment, and

a. reheating leftover food
b. serving ready - to - eat food
c. practicing poor personal hygiene
d. using single - use, disposable gloves

1. a package of raw chicken leaking fluid onto a ready - to - eat fruit cup is an example of which risk factor?

a. cross - contamination
b. poor personal hygiene
c. time - temperature abuse
d. poor cleaning and sanitizing

1. raw hamburger patties are stored in a sealed carton at room temperature next to the grill. what is the main risk that could cause a foodborne illness?

a. cross - contamination
b. poor personal hygiene
c. time - temperature abuse
d. poor cleaning and sanitizing

1. a server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. what is the risk that could cause a foodborne illness?

a. cross - contamination
b. poor personal hygiene
c. time - temperature abuse
d. poor cleaning and sanitizing

Explanation:

1. A foodborne - illness outbreak is defined as when two or more people report the same symptoms from eating the same food. This is the standard definition.
2. TCS food stands for food requiring time and temperature control for safety. This is a key concept in food safety.
3. High staff turnover is a risk because new staff training leaves less time for ongoing food safety training. Without proper training, food safety practices may be compromised.
4. Tofu is a TCS food as it requires proper time and temperature control to prevent spoilage and potential foodborne illness.
5. The five common risk factors include purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene.
6. A package of raw chicken leaking fluid onto a ready - to - eat fruit cup is an example of cross - contamination. Raw meat can contaminate ready - to - eat foods.
7. Raw hamburger patties stored at room temperature next to the grill is a case of time - temperature abuse. Room temperature is not a safe storage temperature for raw meat.
8. A server putting a wiping cloth in an apron pocket after cleaning a table is a risk of poor cleaning and sanitizing. The cloth may not be properly sanitized and can spread bacteria.

Answer:

1. C. When two or more people report the same symptoms from eating the same food
2. A. Food requiring time and temperature control for safety
3. B. New staff training leaves less time for ongoing food safety training
4. D. Tofu
5. C. practicing poor personal hygiene
6. A. Cross - contamination
7. C. Time - temperature abuse
8. D. Poor cleaning and sanitizing