1. Why are cut tomatoes considered a potentially hazardous food (time temperature control for safety (TCS)), while whole tomatoes are not?

Once cut, the acidity and water activity support the growth of pathogens.
Once cut, the protein level and water activity support the growth of pathogens.
Once cut, the aerobic environment and acidity support the growth of pathogens.
Once cut, the anaerobic environment and water activity support the growth of pathogens.

2. Which situation is the most likely cause of viral contamination?

Food items containing mold were not discarded.
Correct internal food temperatures were not met.
A foodhandler with an infected cut worked with food.
A foodhandler with diarrhea failed to wash hands.

3. Are employees allowed to eat in the food preparation, food service, or cleaning areas? Explain.

Yes - as long as disposable utensils are used.
Yes - the health department allows a single employee meal to be consumed each shift.
No - small droplets of saliva can transfer pathogens to the hands.
No - employee meals may become contaminated by cleaning chemicals.

4. According to USDA FSIS/FDA Guidelines, which procedure is acceptable when resuming business after a flood?

Normal cooking and cleaning can resume immediately after the public water supply is restored.
Fresh fruits and vegetables inundated by flood waters should be thoroughly washed prior to preparation.
Bottled and canned beverages such as water and soda that have been submerged can be salvaged or donated to food banks.
A commercial dish washing machine can be used to wash, rinse, and sanitize equipment and utensils once potable water is restored.