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`
23

Multiple Choice
1 point



Question at position 23

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?


Poor personal hygiene


Poor cleaning and sanitizing.


Time temperature abuse


Cross-contamination

Question at position 24
24

Fill in the Blank
1 point



Question at position 24
Question Blank 1 of 1
choose your answer...
College students

Question at position 25
25

Fill in the Blank
1 point



Question at position 25
Question Blank 1 of 1
type your answer...
Using contaminated equipment

Question at position 26
26

Fill in the Blank
1 point



Question at position 26
Question Blank 1 of 1
choose your answer...
School teacher.

Question at position 27
27

Multiple Choice
1 point



Question at position 27

How can you “Combat Cross-Contamination”?


Store raw meat above ready-to-eat foods


Mix all ingredients together


Keep raw and cooked foods separate and use clean utensils



Use the same cutting board for all foods

Question at position 28
28

Multiple Choice
1 point



Question at position 28

What is foodborne illness?


A stomach ache from overeating


A cold caught from food



A disease caused by eating contaminated food



A reaction to spicy food

Question at position 29
29

Multiple Choice
1 point



Question at position 29

The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor hygiene, and..


reheating leftover food.


serving ready-to-eat food


purchasing food from unsafe sources


using single-use, disposable gloves.

Question at position 30
30

Multiple Choice
1 point



Question at position 30

What is a foodborne illness outbreak?


When the CDC receives information on two or more people with the same illness.


When two or more food handlers contaminate multiple food items.


When an operation serves contaminated food to two or more people.


When two or more people report the same illness from eating the same food.

Question at position 31
31

Multiple Choice
1 point



Question at position 31

Why is it important to stay focused near a hot stove?



To make cooking faster


To keep the kitchen clean


To avoid burning the food




To prevent distractions that could lead to burns or fires

Question at position 32
32

Fill in the Blank
1 point



Question at position 32
Question Blank 1 of 1
choose your answer...
Purchasing food from unsafe sources

Question at position 33
33

Multiple Choice
1 point



Question at position 33

What are the three categories of food safety hazards?





Biological, Chemical, and Physical


Physical, Emotional, and Mental


Bacterial, Viral, and Fungal


Natural, Artificial, and Organic


Question at position 34
34

Fill in the Blank
1 point



Question at position 34
Question Blank 1 of 1
choose your answer...
Transplant recipients

Question at position 35
35

Multiple Choice
1 point



Question at position 35

Why are preschool-aged children at a higher risk for foodborne illnesses?


They are more likely to spend time in a hospital.


Their appetites have increased since birth


They are more likely to suffer allergic reactions.


They have not built up strong immune systems.

Question at position 36
36

Multiple Choice
1 point



Question at position 36

What is the safest way to wash knives?



Wash them separately and immediately


Put them in the dishwasher


Leave them in a sink full of water



Wash them with other dishes

Question at position 37
37

Multiple Choice
1 point



Question at position 37

After which activity must food handlers wash their hands?


Clearing tables


Serving customers


Putting on gloves


Applying hand antiseptic

Question at position 38
38

Multiple Choice
1 point



Question at position 38

What should you use to put out a grease fire?



Water



A wet towel


Baking soda or a fire extinguisher


Ice

Question at position 39
39

Fill in the Blank
1 point



Question at position 39
Question Blank 1 of 1
choose your answer...
Health-care providers

Answer 1

Based on the questions and context you've provided, here are the answers related to foodborne illness causes and groups at higher risk:

### Causes of Foodborne Illness:
1. Raw chicken breasts left out at room temperature on a prep table. - **Y** (Time temperature abuse)
2. Using contaminated equipment - **Y**
3. Poor personal hygiene - **Y**
4. Cross-contamination - **Y**
5. Poor cleaning and sanitizing - **Y**

### Groups at Higher Risk for Foodborne Illness:
1. College students - **Y**
2. School teacher - **X**
3. Transplant recipients - **Y**
4. Preschool-aged children - **Y**
5. Health-care providers - **X**

Feel free to adjust or specify anything further if needed!