Which activity helps to prevent food contamination?

Washing hands correctly after handling the garbage

Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?

U.S. Department of Agriculture (USDA)

Why are young children at a higher risk for foodborne illness?

Their immune systems are not yet fully developed

Which government agency investigates complaints and illnesses against a foodservice operation?

State and local regulatory agencies

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Test your knowledge on food safety practices, common contaminants, and high-risk populations for foodborne illnesses.

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Questions 10

Answers

1
Which activity helps to prevent food contamination?
Washing hands correctly after handling the garbage
Documenting the temperatures of hot-held foods
Reusing plates at a self-service area
Following the guidelines for holding cold food
2
The group responsible for the inspection and grading of meat is?
State and local regulatory agencies
USDA
FDA
CDC
3
Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
The Public Health Service (PHS)
The Centers for Disease Control and Prevention (CDC)
Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
4
Why are young children at a higher risk for foodborne illness?
Their immune systems are not yet fully developed
They are more likely to suffer allergic reactions
Their appetites are suppressed
They are more likely to spend time in a hospital
5
Which government agency investigates complaints and illnesses against a foodservice operation?
FDA
USDA
CDC
State and local regulatory agencies
6
High-risk populations include which of the following?
College students
Middle school students
High school students
Preschool students
7
Which is a biological contaminant?
Tomato juice served in a pewter pitcher
Seafood toxin in a red snapper
Metal shavings in a can of peaches
Bones in a chicken filet
8
One of the 5 most common mistakes that can cause foodborne illness includes
receiving food in dented cans
storing food without labels
purchasing food from unsafe sources
thawing food incorrectly
9
Foodborne illness is often caused by?
dirty floors in the food prep area
poor personal hygiene
incorrect equipment storage
guests' overindulgence
10
Who is often at high risk for contracting a foodborne illness?
adults between the ages of 20 and 34
children under the age of 4
teenagers between the ages of 13 and 19
adults between the ages of 35 and 50

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