Question 1

Potentially hazardous food should be reheated to a minimum of 175 degrees F.

Accepted Answer

A) True 
 B)False  False

Question 2

Sources for _____ outbreaks include undercooked ground beef, unpasteurized dairy products and apple juice, fresh produce, and water.

Accepted Answer

A)  Shigella 
B)  E. coli O157:H7 
C)  Yersinia enterocolitica 
D)  Listeria monocytogenes 
A)  Shigella 
B)  E. coli O157:H7 
C)  Yersinia enterocolitica 
D)  Listeria monocytogenes B

Question 3

Matching
Definition choices:
-pathogenic

Accepted Answer

A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA 
A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA C

Question 4

Which of the following foods is the least susceptible to foodborne illness?

Accepted Answer

A)  foil-wrapped baked potatoes 
B)  homemade chopped garlic-in-oil mixture 
C)  bacon cooked to a crisp 
D)  fresh apple cider 
A)  foil-wrapped baked potatoes 
B)  homemade chopped garlic-in-oil mixture 
C)  bacon cooked to a crisp 
D)  fresh apple cider

Question 5

Biological hazards that may cause foodborne illness include all of the following EXCEPT

Accepted Answer

A)  bacteria. 
B)  molds. 
C)  viruses. 
D)  parasites. 
E)  prions
F)pesticides. 
A)  bacteria. 
B)  molds. 
C)  viruses. 
D)  parasites. 
E)  prions
F)pesticides.

Question 6

National surveillance information for foodborne illnesses ultimately goes to federal offices such as the Centers for Disease Control and Prevention (CDC).

Accepted Answer

A) True 
 B)False

Question 7

Reasons that the United States food supply is among the safest in the world include

Accepted Answer

A)  stringent federal and state legislation. 
B)  inspection at all levels of food production and distribution. 
C)  tracking of causal factors of foodborne illness outbreaks by the Centers for Disease Control and Prevention. 
D)  the fact that food manufacturers and distributors are motivated to avoid negligence lawsuits. 
E)  all of the above 
A)  stringent federal and state legislation. 
B)  inspection at all levels of food production and distribution. 
C)  tracking of causal factors of foodborne illness outbreaks by the Centers for Disease Control and Prevention. 
D)  the fact that food manufacturers and distributors are motivated to avoid negligence lawsuits. 
E)  all of the above

Question 8

Regarding hand washing, which of the following statements is incorrect?

Accepted Answer

A)  When food handlers answer a telephone with their hands, they must wash their hands before food is touched. 
B)  Disposable paper towels or air drying is preferred over cloth. 
C)  Hand sanitizers assist in reducing bacterial numbers and may be used in lieu of hand washing. 
D)  Hand washing sinks must only be used for washing hands. 
A)  When food handlers answer a telephone with their hands, they must wash their hands before food is touched. 
B)  Disposable paper towels or air drying is preferred over cloth. 
C)  Hand sanitizers assist in reducing bacterial numbers and may be used in lieu of hand washing. 
D)  Hand washing sinks must only be used for washing hands.

Question 9

Matching
Definition choices:
-prion

Accepted Answer

A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA 
A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA

Question 10

Matching
Definition choices:
-toxin-mediated infection

Accepted Answer

A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA 
A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA

Question 11

HACCP stands for Hazard Analysis and Critical Control Points.

Accepted Answer

A) True 
 B)False

Question 12

As long as "first in, first out" (FIFO)is followed, perishable foods can be held in the freezer or in storage under dry conditions for an unlimited period of time.

Accepted Answer

A) True 
 B)False

Question 13

Sources of _____ contamination include pet turtles, iguanas, and other reptiles.

Accepted Answer

A)  Salmonella 
B)  Listeria monocytogenes 
C)  Yersinia enterocolitica 
D)  Shigella 
A)  Salmonella 
B)  Listeria monocytogenes 
C)  Yersinia enterocolitica 
D)  Shigella

Question 14

Salmonella infection is one of the most common foodborne illnesses and _____ are particularly likely to be contaminated with it.

Accepted Answer

A)  fish 
B)  vegetable casseroles 
C)  poultry and eggs 
D)  fruit drinks 
E)  pasteurized milk and dairy products 
A)  fish 
B)  vegetable casseroles 
C)  poultry and eggs 
D)  fruit drinks 
E)  pasteurized milk and dairy products

Question 15

Unlike bacteria, _____ exhibit "bloom" on foods.

Accepted Answer

A)  molds 
B)  yeasts 
C)  viruses 
D)  all of the above answers are correct 
A)  molds 
B)  yeasts 
C)  viruses 
D)  all of the above answers are correct

Question 16

Which of the following statements regarding calibration of thermometers is correct?

Accepted Answer

A)  Thermometers can be calibrated by an ice-water method using a 50% ice/50% water mixture at least 2 inches deep. 
B)  Thermometers can be calibrated by a boiling-water method at 212 degrees F. 
C)  Thermometers should be calibrated before the work shift begins. 
D)  If a thermometer is dropped on the floor, it should be re-calibrated. 
E)  all of the above answers are correct 
A)  Thermometers can be calibrated by an ice-water method using a 50% ice/50% water mixture at least 2 inches deep. 
B)  Thermometers can be calibrated by a boiling-water method at 212 degrees F. 
C)  Thermometers should be calibrated before the work shift begins. 
D)  If a thermometer is dropped on the floor, it should be re-calibrated. 
E)  all of the above answers are correct

Question 17

A FALCPA statement is required on _____.

Accepted Answer

A)  seafood collected from red tide areas 
B)  unpasteurized juices 
C)  foods that contain peanuts 
D)  low-acid canned foods 
A)  seafood collected from red tide areas 
B)  unpasteurized juices 
C)  foods that contain peanuts 
D)  low-acid canned foods

Question 18

The most common cause of botulism is

Accepted Answer

A)  tomato sauce. 
B)  improperly home-canned food. 
C)  commercially prepared foods that are time-temperature abused. 
D)  poor personal hygiene by food handlers. 
A)  tomato sauce. 
B)  improperly home-canned food. 
C)  commercially prepared foods that are time-temperature abused. 
D)  poor personal hygiene by food handlers.

Question 19

The rarest form of foodborne illness is caused by a bacterium known as Escherichia coli.

Accepted Answer

A) True 
 B)False

Question 20

A chicken bone found in a boneless breast of chicken sandwich is considered to be a biological contaminant.

Accepted Answer

A) True 
 B)False

Exam 4: Food Safety

Potentially hazardous food should be reheated to a minimum of 175 degrees F.

Sources for _____ outbreaks include undercooked ground beef, unpasteurized dairy products and apple juice, fresh produce, and water.

Matching Definition choices: -pathogenic

Which of the following foods is the least susceptible to foodborne illness?

Biological hazards that may cause foodborne illness include all of the following EXCEPT

National surveillance information for foodborne illnesses ultimately goes to federal offices such as the Centers for Disease Control and Prevention (CDC).

Reasons that the United States food supply is among the safest in the world include

Regarding hand washing, which of the following statements is incorrect?

Matching Definition choices: -prion

Matching Definition choices: -toxin-mediated infection

HACCP stands for Hazard Analysis and Critical Control Points.

As long as "first in, first out" (FIFO)is followed, perishable foods can be held in the freezer or in storage under dry conditions for an unlimited period of time.

Sources of _____ contamination include pet turtles, iguanas, and other reptiles.

Salmonella infection is one of the most common foodborne illnesses and _____ are particularly likely to be contaminated with it.

Unlike bacteria, _____ exhibit "bloom" on foods.

Which of the following statements regarding calibration of thermometers is correct?

A FALCPA statement is required on _____.

The most common cause of botulism is

The rarest form of foodborne illness is caused by a bacterium known as Escherichia coli.

A chicken bone found in a boneless breast of chicken sandwich is considered to be a biological contaminant.

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