The most important reason for a foodservice manager to understand microorganisms is to learn
about their ... Ans- Growth condition so that control measures can be applied
It was announce that there were 5,000 food bor
...
The most important reason for a foodservice manager to understand microorganisms is to learn
about their ... Ans- Growth condition so that control measures can be applied
It was announce that there were 5,000 food borne illness disease outbreaks. This means that a
minimum of _____ people became ill from food borne causes that year. Ans- 10,000
This pathogen is one of "the big five" and was responsible for causing the illness of the young
women in the NY Times Article Ans- E. coli 01257
Which could lead to the contamination of food? Ans- Storing cleaning chemicals near food in the
dry-storage area
If a foodborne illness outbreak occurs, what would be considered a DIRECT cost to the
establishment responsible? Ans- Lawsuits & legal fees
TCS foods should be... Ans- Handled to minimize time in the danger zone.
Regulations concerning food safety are written at which level? Ans- State and/or local
According to the text, it is the foodservice manager's responsibility to... Ans- Set an example by
personally implementing all food safety rules and regulations
A foodborne-illness outbreak has occurred when... Ans- Two or more people experience the
same illnesses after eating the same food
With regards to food safety, the federal government... Ans- Recommends a risk-based approach
to conducting inspections
The Center for Disease Control and Prevention provide which service? Ans- Investigate
outbreaks of food borne illness
The Danger Zone is _____ degrees Fahrenheit? Ans- 41-135
Regulation and inspection of meats, poultry, and eggs is done by... Ans- USDA
An example of time-temperature abuse is ... Ans- Potato salad held above 41dF on the all-day
buffet
To grow and reproduce, bacteria need _______ Ans- Nutrients in food, the appropriate level of
acidity, proper temperature, adequate time, the necessary level of oxygen, and ample moisture
Which of the following is NOT covered in the US Food Code? Ans- Effective employee training
Currently the USDA Model Food code is revised every ___ years (with interim updates) and is
____ for regulatory authorities. Ans- 4 years, recommended
What is NOT a reason food safety issues are of increasing concern for foodservice operation?
Ans- Increase in time allowed for training
Why are infants and preschool-age children at higher risk for contracting a food borne illness?
Ans- They have not yet built up adequate immune systems
Cross-contamination occurs when ... Ans- Raw chicken drips on lettuce
What is considered a TCS food? Ans- A baked potato
The most commonly reported causes of food borne illness are: Ans- Cross-contamination, failure
to cook and hold foods at proper temperatures, and poor personal hygiene
Yellow colored detergent that was inadvertently used to make a batch of lemonade would be
considered a _____ hazard. Ans- Chemical
When a health inspector visits a foodservice operation it is important to ... Ans- Discuss any
violations that are noted and set a time frame for correction
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