Facilities and Equipment – True or False Practice Questions

The same symptoms in two or more people who ate the same food is not a foodborne illness outbreak until regulatory authorities confirm it with lab results.

Cross-contamination can occur from using contaminated equipment.

You should address issues immedi during the inspection of your establishment

Only large restaurant chains are required to have a food safety management system.

Purchasing food from unsafe sources is not considered a common risk factor for foodborne illness.

The FDA’s ALERT acronym helps managers protect food from deliberate contamination.

When a foodborne illness outbreak occurs, managers should discard the suspected product.

Time and temperature control is a key public health intervention.

Conducting staff background checks helps prevent food tampering.

Food handlers on duty during an outbreak should be interviewed.

Personal hygiene is not part of active managerial control.

The ALERT tool was created by the USDA.

Active managerial control is reactive rather than proactive.

Eggs are inspected by the USDA.

The human cost is the worst cost of a foodborne illness to an operation.

The FDA created the ALERT tool to help build food defense programs.

Food defense programs make it harder for anyone to tamper with food.

Delivery people and service contractors are possible food defense risks.

It is the manager's responsibility to provide staff with food safety training.

Visitors should be identified and verified before entering prep areas.