1. All of the following are considered potentially hazardous foods, except

a. ground beef.
b. raw oysters.
c. cranberry juice.
d. garlic-in-oil dressing.

2. Foodservice operations in all of the following facilities serve groups that are at high risk of contracting foodborne illness, except

a. universities.
b. preschools.
c. hospitals.
d. senior care homes.

3. If plant foods are heat-treated,

a. their shelf life can be extended.
b. they are considered potentially hazardous foods.
c. they taste better.
d. they must not be mixed with other foods.

4. Most reported cases of foodborne illness are caused by poor personal hygiene and all of the following, except

a. failure to cook food properly.
b. failure to cool food properly.
c. failure to hold food properly.
d. failure to serve food properly.

5. The "flow of food" refers to the

a. amount of time food is left in storage.
b. proper food-storage methods.
c. path that food travels through an establishment.
d. amount of time it takes to prepare a dish.

6. The three factors that cause foodborne illness are

a. contamination, improper use of thermometers, backflow.
b. control points, critical control points, and critical limits
c. time-temperature abuse, poor personal hygiene, and cross-contamination
d. potentially hazardous foods, flow of food, and temperature of food

7. 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

a. cross-contamination.
b. a foodborne-illness outbreak.
c. food irradiation.
d. stationary phase.

8. What are the three practices that can help ensure food safety?

a. Chemical hazards, physical hazards, biological hazards
b. Foodborne intoxication, foodborne illness, foodborne toxin-mediated infection
c. Strengthening immune systems, washing fruits and vegetables, heat-treating foods
d. Controlling time and temperature throughout the flow of food, practicing good personal hygiene, preventing cross-contamination

9. What is cross-contamination?

a. The transfer of microorganisms from one food or surface to another
b. The presence of harmful microorganisms in food
c. When someone becomes ill after having eating food containing toxins
d. When more than two people become sick from eating the same food

10. Which of the following is not considered a potentially hazardous food?

a. A soy burger
b. Swiss cheese
c. Cooked beans
d. Dried parsley

11. Which of the following is not considered a potentially hazardous food?

a. Sliced watermelon
b. Alfalfa sprouts
c. Baked pears
d. Chopped celery

12. Which of the following is an example of cross-contamination?

a. Cleaning and sanitizing work surfaces
b. Speaking to someone who has a cold
c. Touching raw food and then touching ready-to-eat food
d. Washing hands frequently

13. Which operations mainly serve populations that are susceptible to foodborne illnesses?

a. Quick-service restaurants
b. Full-service restaurants
c. Nursing homes
d. High school cafeterias

14. Which type of food would be the most likely to cause a illness?

a. Frozen corn
b. Baked potatoes
c. Sliced cucumbers
d. Instant soup mixes

15. Why must special care be taken when handling ready-to-eat food?

a. Because it is sensitive to heat and cold
b. Because it does not require further cooking, when levels of harmful microorganisms can be reduced
c. Because its quality is often very poor
d. Because air is removed in packaging and replaced by gases