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It also includes scenario questions that require selecting causes of unsafe food, such as time-temperature abuse, cross-contamination, poor personal hygiene, and inadequate cleaning and sanitizing. An answer key and a list of TCS foods support learning verification.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/activity-quiz-1-providing-safe-food/495990/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/activity-quiz-1-providing-safe-food/495990.png","ImageObject",300,407,{"name":92,"@type":93},"Chumphorn","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the quiz testing in the True or False section?","Question",{"text":112,"@type":113},"It evaluates concepts like pathogen transfer through handlers’ hands, the role of improper handwashing in foodborne illness, how outbreaks are defined, and which groups are more likely to get sick from contaminated food.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How does the quiz determine why food becomes unsafe?",{"text":117,"@type":113},"For each scenario, you select the letter that matches the unsafe condition, choosing among cross-contamination, poor personal hygiene, time-temperature abuse, and poor cleaning and sanitizing.",{"name":119,"@type":110,"acceptedAnswer":120},"Which foods are identified as TCS foods in the answer key?",{"text":121,"@type":113},"The answer key indicates that items 1, 3, 4, 5, 6, 7, 8, and 9 should be marked as TCS foods.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},495990,1791806171,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":81,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":39,"preview_page_count":4},2336475401981,"https://ap-avatar.wpscdn.com/avatar/22000c94efd8d5204d?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786935347598174694","| Activity Quiz 1\u003Cbr>Providing Safe Food | |\n| --- | --- |\n| Name   Date   |  |\n\nTrue or False?  \n1   A food handler’s hands can transfer pathogens from one food to another.  \n2   Food handlers who don’t wash their hands correctly can cause a foodborne illness.  \n3   A foodborne-illness outbreak is when two or more people get sick after eating at the same place.  \n4   Adults are more likely than preschool-age children to get sick from contaminated food.  \nHow Food Becomes Unsafe  \nFor each situation, circle the letter next to the way in which food became unsafe.  \n1 Leftover chili is cooled on the counter.  \nA Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing  \n2 A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun.  \nA Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing  \n3 A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.  \nA Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing  \n4 After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.  \nA Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing  \n©2017 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association . Reproducible for instructional use only. Not for individual sale .  \nActivity Quiz 1: Providing Safe Food  \nTCS Food  \nPlace an  next to each food that is or contains a TCS food.  \n1   Baked potatoes  \n2   Orange juice  \n3   Pizza with diced tomatoes and green pepper  \n4   Poached salmon  \n5   Refried beans  \n6   Scrambled shell eggs  \n7   Shrimp fried rice  \n8   Tofu ice cream  \n9   Vanilla milk shake!0   Whole-wheat bread  \n©2017 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association . Reproducible for instructional use only. Not for individual sale .  \nActivity Quiz 1: Providing Safe Food  \nAnswer Key  \nTrue or False?  \n1 T  \n2 T  \n3 F  \n4 F  \nHow Food Becomes Unsafe  \n1 C  \n2 A  \n3 B  \n4 D  \nTCS Food  \n1, 3, 4, 5, 6, 7, 8, and 9 should be marked.  \n©2017 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association . Reproducible for instructional use only. Not for individual sale .","cbCaiv9fDFxtQbLA","https://ap.wps.com/l/cbCaiv9fDFxtQbLA","pdf",82467,"English","# True or False?\n# How Food Becomes Unsafe\n# TCS Food","[{\"question\":\"What is the quiz testing in the True or False section?\",\"answer\":\"It evaluates concepts like pathogen transfer through handlers’ hands, the role of improper handwashing in foodborne illness, how outbreaks are defined, and which groups are more likely to get sick from contaminated food.\"},{\"question\":\"How does the quiz determine why food becomes unsafe?\",\"answer\":\"For each scenario, you select the letter that matches the unsafe condition, choosing among cross-contamination, poor personal hygiene, time-temperature abuse, and poor cleaning and sanitizing.\"},{\"question\":\"Which foods are identified as TCS foods in the answer key?\",\"answer\":\"The answer key indicates that items 1, 3, 4, 5, 6, 7, 8, and 9 should be marked as TCS foods.\"}]","Activity Quiz 1 - Providing Safe Food | PDF",1790925319]