Risk Factors for Foodborne Illness Quiz

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Question 1 of 6

1. Question
1. Which is NOT considered a major cause of foodborne illness?
- A. Cross contamination
- B. Poor Personal Hygiene
- C. Purchasing food from Approved Sources
- D. Time-Temperature Abuse
Question 2 of 6

2. Question
2. An example of an unapproved vendor or unsafe source could be:
- A. catching your own fish to serve in your establishment.
- B. having someone prepare your desserts out of their home.
- C. getting food from another restaurant.
- D. all of the above.
Question 3 of 6

3. Question
3. Which groups are ALL considered Highly Susceptible Populations (HSP)?
- A. Elderly, young children, and someone with AIDS
- B. Elderly, college students and new mothers
- C. Medical personnel, pregnant women and young children
- D. Teenage children, hospital patients, and college students
Question 4 of 6

4. Question
4. Highly Susceptible Populations are at a higher risk of:
- A. developing a severe food allergy which could result in anaphylactic shock and death.
- B. suffering severe consequences from developing a foodborne illness, possibly including death.
- C. developing heart disease and possible stroke.
- D. both A and B.
Question 5 of 6

5. Question
5. TCS Food refers to food that:
- A. has been dropped on the floor and are contaminated by environmental food debris.
- B. contains saturated fats.
- C. is more likely to be implicated in foodborne illness outbreaks, especially if they are time-temperature abused.
- D. may have been treated with pesticides.
Question 6 of 6

6. Question
6. Which list of food is ALL TCS food?
- A. Shell eggs, poultry, garlic-in-oil mixtures
- B. Cut cucumbers, canned sardines, and non-organic coffee
- C. Powdered milk, fresh bread, canned tuna
- D. Uncooked whole potatoes, garlic powder, cut pineapple

Food Safety for Managers

Risk Factors for Foodborne Illness Quiz

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