Question

WRITE “Y’ NEXT TO STATEMENTS THAT ARE COMMON CAUSES OF FOODBORNE ILLNESS AND “X” IF IT DOES NOT



PLEASE SELECT "Y" FOR EACH GROUP THAT HAS A HIGHER RISK OF GETTING FOODBORNE ILLNESSES AND A "X" FOR THOSE WHO ARE NOT.

Fire Extinguisher steps

________ the pin

________at the base of the fire

_________ the lever

________back and forth



Good Luck!!!

Question at position 1
1

Multiple Choice
1 point



Question at position 1

What type of pot holder should be used when handling hot cookware?



Oven mitt with holes


Paper towel


Dry pot holder


Wet cloth


Question at position 2
2

Multiple Choice
1 point



Question at position 2

Why is it important to use dry pot holders when handling hot cookware?



Wet pot holders can cause steam burns


Wet pot holders are more flexible


Dry pot holders are easier to grip


Wet pot holders cool the food faster



Question at position 3
3

Multiple Choice
1 point



Question at position 3

What does “Clean” refer to in food safety?



Rinsing food with cold water


Using bleach on all food


Washing only fruits and vegetables


Keeping hands, surfaces, and utensils clean to prevent bacteria spread


Question at position 4
4

Fill in the Blank
1 point



Question at position 4
Question Blank 1 of 1
type your answer...
Practicing poor personal hygiene.

Question at position 5
5

Multiple Choice
1 point



Question at position 5

How can food handlers minimize food safety hazards?



By practicing proper hygiene, avoiding cross-contamination, and following safety procedures


By ignoring expiration dates


By using more spices


By cooking without gloves

Question at position 6
6

Fill in the Blank
1 point



Question at position 6
Question Blank 1 of 1
type your answer...
the nozzle

Question at position 7
7

Multiple Choice
1 point



Question at position 7

What is an important measure for preventing foodborne illness?


Serving locally grown, organic food.


Measuring pathogens


Using new equipment


Preventing cross-contamination

Question at position 8
8

Multiple Choice
1 point



Question at position 8

Which is a ready-to-eat food?


Sea Salt


Unwashed green beans


Raw deboned chicken


Uncooked rice

Question at position 9
9

Multiple Choice
1 point



Question at position 9

Which population segments are more susceptible to foodborne illness?



People who eat fast food


Elderly, pregnant women, young children, and immunocompromised individuals


Healthy adults


Teenagers and athletes

Answers

GPT-4o mini
Here are the answers to your questions based on food safety and related procedures:

### Common Causes of Foodborne Illness:
1. **Practicing poor personal hygiene.** (Y)
2. **Not cooking food to the proper temperature.** (Y)
3. **Storing food at the wrong temperature.** (Y)
4. **Cross-contaminating raw foods with ready-to-eat foods.** (Y)

### Fire Extinguisher Steps:
- **Pull the pin**
- **Aim at the base of the fire**
- **Squeeze the lever**
- **Sweep back and forth**

### Multiple Choice Questions:
1. **What type of pot holder should be used when handling hot cookware?**
- **Oven mitt with holes** (Incorrect)
- **Paper towel** (Incorrect)
- **Dry pot holder** (Correct)
- **Wet cloth** (Incorrect)

2. **Why is it important to use dry pot holders when handling hot cookware?**
- **Wet pot holders can cause steam burns** (Correct)
- **Wet pot holders are more flexible** (Incorrect)
- **Dry pot holders are easier to grip** (Incorrect)
- **Wet pot holders cool the food faster** (Incorrect)

3. **What does “Clean” refer to in food safety?**
- **Rinsing food with cold water** (Incorrect)
- **Using bleach on all food** (Incorrect)
- **Washing only fruits and vegetables** (Incorrect)
- **Keeping hands, surfaces, and utensils clean to prevent bacteria spread** (Correct)

4. **Fill in the Blank:**
- Practicing **poor** personal hygiene.

5. **How can food handlers minimize food safety hazards?**
- **By practicing proper hygiene, avoiding cross-contamination, and following safety procedures** (Correct)
- **By ignoring expiration dates** (Incorrect)
- **By using more spices** (Incorrect)
- **By cooking without gloves** (Incorrect)

6. **Fill in the Blank:**
- **Aim** the nozzle.

7. **What is an important measure for preventing foodborne illness?**
- **Serving locally grown, organic food.** (Incorrect)
- **Measuring pathogens** (Incorrect)
- **Using new equipment** (Incorrect)
- **Preventing cross-contamination** (Correct)

8. **Which is a ready-to-eat food?**
- **Sea Salt** (Correct)
- **Unwashed green beans** (Incorrect)
- **Raw deboned chicken** (Incorrect)
- **Uncooked rice** (Incorrect)

9. **Which population segments are more susceptible to foodborne illness?**
- **People who eat fast food** (Incorrect)
- **Elderly, pregnant women, young children, and immunocompromised individuals** (Correct)
- **Healthy adults** (Incorrect)
- **Teenagers and athletes** (Incorrect)

If you need any further clarification or help, let me know!