Food Safety 1
When does a foodborne illness outbreak occur?
A. When one person gets sick
B. When two or more people get the same illness from the same food
C. When food smells bad
D. When a restaurant is closed
B. When two or more people get the same illness from the same food
When multiple people experience the same illness after eating the same contaminated food.
Which is an example of chemical contamination?
A. Dirt
B. Hair
C. Sanitizer
D. Parasites
C. Sanitizer
Chemical contamination occurs when harmful chemicals (like cleaning agents or sanitizers) come into contact with food.
Viruses, bacteria, and parasites are examples of chemical contamination.
True or False:
False
(They are biological contaminants.)
What is the best way to prevent cross-contamination?
A. Store raw food above cooked food in the refrigerator
B. Store raw food below cooked food in the refrigerator
C. Use the same cutting board for raw meat and vegetables
D. Wash hands once per shift
B. Store raw food below cooked food in the refrigerator
Raw food should be stored below cooked food to prevent drips onto ready-to-eat items.
Which group is considered high-risk for foodborne illness?
A. Teenagers
B. Athletes
C. Office workers
D. Elderly people
D. Elderly people
Older adults are considered high-risk because their immune systems are often weaker,
Which of the following is a biological contaminant?
A. Bacteria
B. Sanitizer
C. Glass
D. Metal shavings
A. Bacteria
Biological contaminants include living organisms such as bacteria, viruses, parasites, and fungi that can cause foodborne illness.
Good staff training and proper handwashing are challenges to food safety.
True or False
False
(They are preventive measures; challenges include staff turnover, language barriers, and high-risk populations.)
What is the term for foods that require time and temperature control for safety?
A. HCS foods
B. TCS foods
C. SFS foods
D. RTE foods
B: TCS foods
(TCS = Time/Temperature Control for Safety foods.)
What is a foodborne illness?
A. A disease caused by poor nutrition
B. A disease transmitted to people through food
C. A disease caused by allergens only
D. A disease caused by dirty equipment
B. A disease transmitted to people through food
A foodborne illness occurs when harmful bacteria, viruses, parasites, or toxins are present in food and cause illness when consumed.
Which is an example of physical contamination?
A. Hair in food
B. Cleaning chemicals
C. Viruses
D. Bacteria
A. Hair in food
Physical contamination occurs when foreign objects—like hair, glass, metal, or dirt—get into food
Time-temperature abuse occurs when food stays too long at unsafe temperatures.
True or False
True
Which of these foods is most likely to support pathogen growth?
A. Bread
B. Cooked beef
C. Crackers
D. Raw chicken
D. Raw chicken
Raw chicken is a TCS food and can support rapid pathogen growth.
What is the MOST important cost of foodborne illness?
A. Loss of money
B. Damage to reputation
C. Human illness and death
D. Staff retraining
C. Human illness and death
The most important cost of foodborne illness is its impact on people’s health and lives.
What is time-temperature abuse?
A. Cooking food too fast
B. Leaving food too long at unsafe temperatures
C. Freezing food incorrectly
D. Reheating food multiple times
B. Leaving food too long at unsafe temperatures
Time-temperature abuse happens when food stays too long in the danger zone (between 40°F–140°F or 4°C–60°C)
Contaminants can be biological, chemical, or physical.
True or False
True
Why is food from unsafe sources a risk factor?
A. It might be more expensive
B. It is always organic
C. It is always frozen
D. It might already be contaminated with pathogens or chemicals
D. It might already be contaminated with pathogens or chemicals
Food from unsafe sources can carry bacteria, viruses, parasites, or harmful chemicals
Which is a challenge to food safety?
A. Good training
B. Clean equipment
C. Staff turnover
D. Proper cooking
C. Staff turnover
High staff turnover can make it harder to maintain consistent food safety practices,
What is contamination?
A. Cooking food incorrectly
B. The presence of harmful substances in food
C. Leaving food uncovered
D. Washing hands incorrectly
The presence of harmful substances in food
Contamination means that food has been made unsafe by harmful substances, such as bacteria, chemicals, or physical objects.
Washing hands properly is not important if food is cooked to the right temperature.
True or False
False
(Handwashing is always critical to prevent contamination.)
Which of the following is an example of time-temperature abuse?
A. Cooking chicken to 165°F
B. Cooling soup from 135°F to 70°F in 3 hours
C. Storing milk at 41°F
D. Freezing vegetables at 0°F
B. Cooling soup from 135°F to 70°F in 3 hours
When food stays too long in the danger zone (40°F–140°F / 4°C–60°C), it allows bacteria to grow.