Question 1

The temperature needed for the destruction of microorganisms is the same regardless of the type of food

Accepted Answer

A) True 
 B)False  False

Question 2

Which of the following statements regarding calibration of thermometers is correct? Thermometers should be calibrated

Accepted Answer

A) by an ice-water method using a 50% ice/50% water mixture at least 2 inches deep. 
B) by a boiling-water method at 212 degrees F. 
C) at the beginning of each work shift. 
D) after each time the thermometer is dropped on the floor. 
E) all of the above answers are correct 
A) by an ice-water method using a 50% ice/50% water mixture at least 2 inches deep. 
B) by a boiling-water method at 212 degrees F. 
C) at the beginning of each work shift. 
D) after each time the thermometer is dropped on the floor. 
E) all of the above answers are correct E

Question 3

Foodborne illnesses from chemical hazards include all of the following EXCEPT

Accepted Answer

A) plant toxins. 
B) animal toxins. 
C) agricultural chemicals. 
D) prions. 
E) industrial chemicals. 
A) plant toxins. 
B) animal toxins. 
C) agricultural chemicals. 
D) prions. 
E) industrial chemicals. D

Question 4

To ensure maximum effect from hand washing, the routine should consist of washing up to the elbow for at least _____ seconds

Accepted Answer

A) 10 
B) 20 
C) 40 
D) 50 
A) 10 
B) 20 
C) 40 
D) 50

Question 5

Which of these individuals would be least susceptible to foodborne illnesses?

Accepted Answer

A) a six-month-old infant 
B) an eighteen-year-old teenager 
C) a twenty-eight-year-old male with AIDS 
D) a forty-year-old woman with breast cancer 
E) an eighty-year-old grandparent 
A) a six-month-old infant 
B) an eighteen-year-old teenager 
C) a twenty-eight-year-old male with AIDS 
D) a forty-year-old woman with breast cancer 
E) an eighty-year-old grandparent

Question 6

The reasons for the United States having probably the safest food supply 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 7

Which of the following needs a living cell in order to multiply?

Accepted Answer

A) mold 
B) yeast 
C) virus 
D) none of the above answers is correct 
A) mold 
B) yeast 
C) virus 
D) none of the above answers is correct

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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, harmful (pathogenic) microorganisms that grow and multiply in your intestines 
C) harmful or 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, harmful (pathogenic) microorganisms that grow and multiply in your intestines 
C) harmful or 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

Bacteria grow best in foods with a water activity (aw) level of

Accepted Answer

A) 0.0 to 0.25. 
B) 0.25 to 0.59. 
C) 0.59 to 0.85. 
D) 0.85 to 0.97. 
E) none of the above answers is correct 
A) 0.0 to 0.25. 
B) 0.25 to 0.59. 
C) 0.59 to 0.85. 
D) 0.85 to 0.97. 
E) none of the above answers is correct

Question 11

Which of the following infections can result from eating undercooked pork?

Accepted Answer

A) Trichinella spiralis 
B) Anisakis simplex 
C) Pseudoterranova dicipiens 
D) Giardia lamblia 
A) Trichinella spiralis 
B) Anisakis simplex 
C) Pseudoterranova dicipiens 
D) Giardia lamblia

Question 12

Which of the following bacteria is facultative and can thrive at refrigerator temperatures?

Accepted Answer

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

Question 13

The individuals in the United States most severely affected by foodborne illnesses are the young, the old, and those with compromised immune systems

Accepted Answer

A) True 
 B)False

Question 14

Which of the following bacteria is destroyed by heat yet grows at refrigerator temperatures?

Accepted Answer

A) Yersinia enterocolitica 
B) Staphylococcus aureus 
C) Clostridium botulinum 
D) Escherichia coli 0157:H7 
A) Yersinia enterocolitica 
B) Staphylococcus aureus 
C) Clostridium botulinum 
D) Escherichia coli 0157:H7

Question 15

Shellfish is a major carrier of

Accepted Answer

A) Vibrio. 
B) hepatitis A. 
C) norovirus. 
D) all of the answers are correct 
A) Vibrio. 
B) hepatitis A. 
C) norovirus. 
D) all of the answers are correct

Question 16

Which of the following hand/utensil to mouth movements are acceptable?

Accepted Answer

A) chewing gum 
B) eating in the food preparation area 
C) double dipping 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) chewing gum 
B) eating in the food preparation area 
C) double dipping 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 17

Which of the following foodborne illnesses is caused by time/temperature abuse?

Accepted Answer

A) Ciguatera poisoning 
B) Histamine poisoning 
C) Pufferfish poisoning 
D) Red tide poisoning 
A) Ciguatera poisoning 
B) Histamine poisoning 
C) Pufferfish poisoning 
D) Red tide poisoning

Question 18

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 19

Which of the following is the most common one-celled animal that frequently infects humans through contaminated water?

Accepted Answer

A) Giardia 
B) Cryptosporidium 
C) Cyclospora 
D) all of the above answers are correct 
A) Giardia 
B) Cryptosporidium 
C) Cyclospora 
D) all of the above answers are correct

Question 20

Foodborne illnesses from physical hazards include all of the following EXCEPT

Accepted Answer

A) glass, bones, and metals. 
B) incidental physical particles from the manufacturing process. 
C) plastics. 
D) residues from the manufacturing process. 
A) glass, bones, and metals. 
B) incidental physical particles from the manufacturing process. 
C) plastics. 
D) residues from the manufacturing process.

Exam 4: Food Safety

The temperature needed for the destruction of microorganisms is the same regardless of the type of food

Which of the following statements regarding calibration of thermometers is correct? Thermometers should be calibrated

Foodborne illnesses from chemical hazards include all of the following EXCEPT

To ensure maximum effect from hand washing, the routine should consist of washing up to the elbow for at least _____ seconds

Which of these individuals would be least susceptible to foodborne illnesses?

The reasons for the United States having probably the safest food supply in the world include

Which of the following needs a living cell in order to multiply?

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

Definition choices: -toxin-mediated infection

Bacteria grow best in foods with a water activity (aw) level of

Which of the following infections can result from eating undercooked pork?

Which of the following bacteria is facultative and can thrive at refrigerator temperatures?

The individuals in the United States most severely affected by foodborne illnesses are the young, the old, and those with compromised immune systems

Which of the following bacteria is destroyed by heat yet grows at refrigerator temperatures?

Shellfish is a major carrier of

Which of the following hand/utensil to mouth movements are acceptable?

Which of the following foodborne illnesses is caused by time/temperature abuse?

Unlike bacteria, _____ exhibit "bloom" on foods

Which of the following is the most common one-celled animal that frequently infects humans through contaminated water?

Foodborne illnesses from physical hazards include all of the following EXCEPT

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

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