Question

1. a cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. this is an example of which risk factor?

a. using contaminated equipment
b. practicing poor personal hygiene
c. purchasing food from unsafe sources
d. holding food at incorrect temperatures

1. which of the following people are at high risk for getting a foodborne illness?

a. preschool - age children
b. women in their twenties and thirties
c. middle - aged men and women
d. teenagers who have reached puberty

1. a group is dining out and includes a couple in their forties, siblings in their mid - teens, and grandparents in their early seventies. who is at high risk for foodborne illness?

a. the couple in their forties
b. the siblings in their teens
c. the grandparents in their seventies
d. no member of this group

1. why are young children at a higher risk for foodborne illness?

a. they are more likely to spend time in a hospital.
b. their immune systems are not yet fully developed.
c. they are more likely to suffer allergic reactions.
d. their appetites are suppressed.

1. which of the following is a food safety responsibility of a manager?

a. ensuring that chemicals are stored in a way that meets osha requirements
b. ensuring that food prepared in a private home for a restaurant is prepared safely
c. ensuring that delivery drivers are following food safety practices while in the operation
d. ensuring that separate fryers are available for preparing food for customers with allergies

1. the regulatory authority will hold you responsible for ensuring that

a. guests use clean tableware when returning to self - service areas.
b. guests are escorted when touring kitchen facilities.
c. meat is checked for doneness by touch.
d. staff members are applying pesticides to eliminate pests.

Explanation:

• Question 26: Cutting raw beef and then dessert on the same cutting - board can contaminate the dessert with bacteria from the beef, which is an example of using contaminated equipment.
• Question 27: Preschool - age children have less developed immune systems, making them more vulnerable to foodborne illnesses.
• Question 28: Elderly people, such as the grandparents in their early seventies, have weakened immune systems and are at higher risk of foodborne illness.
• Question 29: Young children's immune systems are not yet fully developed, which makes them more susceptible to foodborne pathogens.
• Question 30: Ensuring food is prepared safely in a private home for a restaurant is part of a manager's food - safety responsibilities.
• Question 31: The regulatory authority will hold a person responsible for ensuring that meat is checked for doneness by touch as it is a food - safety measure.

Answer:

1. A. Using contaminated equipment
2. A. Preschool - age children
3. C. The grandparents in their seventies
4. B. Their immune systems are not yet fully developed.
5. B. Ensuring that food prepared in a private home for a restaurant is prepared safely
6. C. meat is checked for doneness by touch.