Question

1. which is a biological contaminant?

a. bones in a chicken filet
b. seafood toxin in a red snapper
c. metal shavings in a can of peaches
d. tomato juice served in a pewter pitcher

1. the most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and

a. thawing food incorrectly.
b. storing food without labels.
c. receiving food in dented cans.
d. purchasing food from unsafe sources.

1. which is a common food - handling mistake that can cause foodborne illness?

a. failing to supervise food deliveries
b. failing to exclude food handlers who are ill
c. failing to calibrate thermometers regularly
d. failing to prevent cross - contact from allergens

1. food was left out on a prep table to cool for several hours. this is an example of

a. cross - contamination.
b. time - temperature abuse.
c. poor personal hygiene.
d. poor cleaning and sanitizing.

1. the same cutting board is used to prep raw meat, then lettuce. this is an example of

a. cross - contamination.
b. time - temperature abuse.
c. poor personal hygiene.
d. poor cleaning and sanitizing.

1. which is a common risk factor for foodborne illness?

a. reheating leftover food
b. serving ready - to - eat food
c. using single - use, disposable gloves
d. purchasing food from unsafe sources

Explanation:

1. Biological contaminants are living organisms or their products that can cause illness. Seafood toxin is produced by living organisms in seafood, making it a biological contaminant. Bones are physical contaminants, metal shavings are physical - chemical contaminants, and tomato juice in a pewter pitcher may have chemical contamination risks but not biological in this context.
2. Poor personal hygiene, incorrect cooking and holding, and incorrect thawing are common mistakes that can lead to foodborne illness as they can allow the growth of pathogens. Storing or receiving food without labels and purchasing from unsafe sources are not the most common mistakes directly related to causing foodborne illness compared to the former.
3. Failing to exclude ill food - handlers can lead to the spread of pathogens through contact, causing foodborne illness. Supervising food deliveries, calibrating thermometers, and preventing allergen cross - contact are important but not as directly related to causing foodborne illness from ill individuals as excluding sick food - handlers.
4. Leaving food out on a prep table to cool for several hours is time - temperature abuse as it allows food to remain in the temperature danger zone for an extended period, promoting pathogen growth.
5. Using the same cutting board for raw meat and then lettuce can transfer pathogens from the meat to the lettuce, which is cross - contamination.
6. Purchasing food from unsafe sources can introduce pathogens into the food chain, increasing the risk of foodborne illness. Reheating leftover food, serving ready - to - eat food, and using single - use disposable gloves are not common risk factors for foodborne illness in the same way as getting food from unsafe sources.

Answer:

1. b. Seafood toxin in a red snapper
2. a. thawing food incorrectly
3. b. Failing to exclude food handlers who are ill
4. b. time - temperature abuse
5. a. cross - contamination
6. d. Purchasing food from unsafe sources