Questions and Answers
Foodborne illness is least likely caused by:
Why are elderly people at higher risk for foodborne illness?
What is one of the five CDC risk factors?
Why are preschool-age children at a higher risk for foodborne illnesses?
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Which operations mainly serve populations that are susceptible to foodborne illnesses?
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All of the following are considered TCS food except:
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A cook tests a new soup recipe at home, likes the taste, and decides to bring it to work to serve to customers. The cook should NOT serve this soup to customers because:
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Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?
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What is an important measure for preventing foodborne illness?
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Which of the following is not considered a potentially TCS food?
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What are TCS foods?
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Why must special care be taken when handling ready-to-eat food?
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Cross-contamination is likely to occur when:
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Several people who ate at a foodservice operation a few days ago are now complaining of diarrhea, vomiting, and fever. This is a possible example of:
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The three factors that cause foodborne illness are:
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The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and:
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Which type of food would be the most likely to cause a foodborne illness?
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Which is a TCS food?
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Three friends who ate a sausage pizza together fell ill with yersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of:
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Food that supports the rapid growth of bacteria is called:
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What is contamination?
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When food becomes unsafe, it is most often due to:
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A sanitarian has traced a salmonellosis outbreak to a carrot salad that was prepared on a surface that was also used to cut raw chicken. The most probable reason for the outbreak was:
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What is cross-contamination?
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Who is often at high risk for contracting a foodborne illness?
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Study Notes
Foodborne Illness Causes
- Foodborne illness is least likely caused by improper equipment storage.
- Elderly individuals are at higher risk due to weakened immune systems.
- Inadequate cooking is one of the five CDC risk factors for foodborne illness.
At-Risk Populations
- Preschool-age children are more susceptible due to underdeveloped immune systems.
- Nursing homes primarily serve populations vulnerable to foodborne illnesses.
Time and Temperature Control
- TCS (Time/Temperature Control for Safety) foods include milk, eggs, shellfish, meats, and cut vegetables.
- Controlling time and temperature is crucial in preventing foodborne illness.
- Ready-to-eat foods require careful handling as they do not undergo further cooking.
Contamination Types
- Chemical contamination can occur from pesticide residue on poultry.
- Cross-contamination is primarily caused by unclean utensils and equipment.
- Food can become unsafe mainly due to improper handling by individuals.
Risks and Outbreaks
- An outbreak can occur when multiple individuals exhibit symptoms such as vomiting and diarrhea after consuming the same food.
- Cross-contamination can lead to outbreaks, as seen in the example of a carrot salad prepared on surfaces used for raw chicken.
TCS Foods Identification
- Foods not considered TCS include products like dried parsley.
- TCS foods often have a slightly acidic pH (4.6 to 7.5), are moist, and high in protein.
Preventative Measures
- Prevent foodborne illnesses by avoiding inadequately cooked foods and using proper food storage techniques.
- A significant cause of foodborne illness is purchasing food from unsafe sources.
Food Safety Practices
- Using separate cutting boards for raw and ready-to-eat foods mitigates cross-contamination risk.
- Food that promotes rapid bacterial growth is identified as RTE (Ready-to-Eat).
Understanding Contamination
- Contamination is defined as the presence of harmful substances in food.
- Effective hygiene practices and clean preparation areas are critical to prevent cross-contamination.
High-Risk Groups
- Children under four years old are often at higher risk for foodborne illnesses, alongside the elderly population.
Studying That Suits You
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Description
Test your knowledge with these flashcards covering Chapter 1 of the ServSafe material. This quiz will help you understand key concepts related to foodborne illnesses and the factors affecting food safety. Perfect for anyone preparing for the ServSafe certification.