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.
10

Fill in the Blank
1 point



Question at position 10
Question Blank 1 of 1
type your answer...
the pin`



Question at position 11
11

Multiple Choice
1 point



Question at position 11

What is the safest way to clean up broken glass in the kitchen?



Use a damp paper towel to collect small pieces of glass


Sweep it with a broom


Pick it up with bare hands



Vacuum the area

Question at position 12
12

Multiple Choice
1 point



Question at position 12

Why is it important to clean up spills immediately?



To reduce cooking time


To avoid attracting pests


To keep the kitchen looking nice




To prevent slips and falls

Question at position 13
13

Fill in the Blank
1 point



Question at position 13
Question Blank 1 of 1
choose your answer...
Preschool students

Question at position 14
14

Multiple Choice
1 point



Question at position 14

A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed?


Before putting on the gloves


After the first hour.


After 4 hours


After putting on the gloves.

Question at position 15
15

Fill in the Blank
1 point



Question at position 15
Question Blank 1 of 1
choose your answer...
Allowing pest to enter the kitchen

Question at position 16
16

Multiple Choice
1 point



Question at position 16

How long can food stay in the temperature danger zone before it must be thrown out?


2 hours


1 hours


4 hours


3 hours

Question at position 17
17

Multiple Choice
1 point



Question at position 17

What does “Chill” help prevent?



Flavor loss


Food spoilage and bacterial growth by keeping food at safe temperatures


Freezer burn



Overcooking



Question at position 18
18

Multiple Choice
1 point



Question at position 18

When is it acceptable to eat in a food operation.


When handling utensils


When sitting in a break area


When washing dishes


When prepping food

Question at position 19
19

Fill in the Blank
1 point



Question at position 19
Question Blank 1 of 1
choose your answer...
Holding food at correct temperatures

Question at position 20
20

Multiple Choice
1 point



Question at position 20

When should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?


Tell the cook to rest for a couple of hours and then come to work.


Tell the cook to come in for a couple of hours and then go home.


Tell the cook to stay away from work and see a doctor.


Tell the cook to go to the doctor and then immediately come to work.

Question at position 21
21

Multiple Choice
1 point



Question at position 21

A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?


Sore throat with fever.


Thirst with itching


Headache with soreness,


Soreness with fatigue

Question at position 22
22

Multiple Choice
1 point



Question at position 22

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?


The cook did not wash hands before putting on the same gloves to slice the hamburger buns.


The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns


The cook did not clean and sanitize the gloves before handling the hamburger buns.


The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Answer 1

Here are the responses you're looking for based on food safety practices:

### Common Causes of Foodborne Illness:
- **Y**: Lack of proper handwashing
- **Y**: Cross-contamination between raw and cooked foods
- **Y**: Cooking food to inadequate temperatures
- **Y**: Improper storage of food
- **Y**: Allowing food to remain in the temperature danger zone

### High Risk Groups for Foodborne Illness:
1. **Y**: Preschool students
2. **Y**: Elderly individuals
3. **Y**: Pregnant women
4. **Y**: Individuals with weakened immune systems
5. **X**: Healthy adults with strong immune systems

### Answers to Multiple Choice and Fill in the Blank Questions:
- **Question 11:** Use a damp paper towel to collect small pieces of glass
- **Question 12:** To prevent slips and falls
- **Question 13:** Preschool students (as an answer)
- **Question 14:** Before putting on the gloves
- **Question 15:** Allowing pest to enter the kitchen (as an answer)
- **Question 16:** 4 hours
- **Question 17:** Food spoilage and bacterial growth by keeping food at safe temperatures
- **Question 18:** When sitting in a break area
- **Question 19:** Holding food at correct temperatures (as an answer)
- **Question 20:** Tell the cook to stay away from work and see a doctor.
- **Question 21:** Sore throat with fever.
- **Question 22:** The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Please verify these answers with your specific course or material, as procedures may vary depending on the guidelines you are studying.