Deck 4: Food Safety

Question 1

Consequences of _____ infection may include pneumonia, septicemia, urethritis, meningitis, and spontaneous abortion.

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

Answer 1

B

Question 2

The majority of foodborne illness is caused by _____.

A) bacteria
B) viruses
C) parasites
D) industrial chemicals

Answer 2

A

Question 3

Unlike bacteria, _____ exhibit "bloom" on foods.

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

Answer 3

A

Question 4

Poor personal hygiene by food handlers is the number-one cause of _____.

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

Question 5

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

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

Question 6

Which practice can help prevent intoxication from Staphylococcus aureus?

A) cooking chicken to a minimum internal temperature of 165 degrees F
B) only purchasing seafood from a reliable fish market that is in compliance with local, state, and federal law
C) proper hand washing after coughing or sneezing
D) discarding any cans that are dented, have leaky seals, or bulge

Question 7

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

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

Question 8

The foods most likely to be contaminated with aflatoxin are

A) breads.
B) jams and jellies.
C) peanuts and grains.
D) ham, bacon, and salami.

Question 9

A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may transmit _____ to foods if he practices poor personal hygiene habits.

A) Listeria monocytogenes
B) Yersinia enterocolitica
C) Staphylococcus aureus
D) Clostridium botulinum

Question 10

Foodborne illnesses from chemical hazards include all of the following EXCEPT

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

Question 11

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

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

Question 12

Which of the following bacterial species is destroyed by thorough cooking yet grows at refrigerator temperatures?

A) Yersinia enterocolitica
B) Staphylococcus aureus
C) Clostridium botulinum
D) Escherichia coli O157:H7

Question 13

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

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

Question 14

Which of the following cheeses have to be discarded if mold is discovered on them?

A) Roquefort, Brie, and Camembert cheeses
B) cheddar and Swiss cheeses
C) cottage and cream cheeses
D) all of the above cheeses should be discarded

Question 15

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

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

Question 16

The most common cause of botulism is

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 17

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

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 18

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

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

Question 19

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

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 20

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

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

Question 21

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

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

Question 22

Which of the following is usually not a high-risk food?

A) tofu
B) beef jerky
C) broth or stock
D) hollandaise sauce

Question 23

Bacteria multiply to reproduce, resulting in _____ of bacteria from just one cell in less than 24 hours.

A) hundreds
B) thousands
C) millions
D) billions

Question 24

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

A) chewing gum in the food preparation area
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 25

Which of the following is not a safe option when cooling foods?

A) blast chiller
B) ice-water bath with stirring
C) placing the food in large, deep containers
D) dividing the food into small portions
E) all of the above answers are safe options for cooling foods

Question 26

The best way to help prevent foodborne illness from fish such as mahi mahi, tuna, mackerel, sardines, and herring is to

A) cook fish to the proper minimum internal temperature.
B) smell the fish and, if it has any ammonia odor, do not purchase or cook the fish.
C) freeze the fish in advance of preparing it.
D) purchase it from a reliable fish purveyor.

Question 27

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

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

Question 28

Shellfish is a major carrier of

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

Question 29

_____ poisoning is caused by ingesting predatory tropical reef fish that contain a ciguatoxin that is not destroyed by heating.

A) Ciguatera
B) Histamine
C) Scombroid
D) Pufferfish

Question 30

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

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

Question 31

In mad cow disease or bovine spongiform encephalopathy (BSE)the incubation period between infection and manifestation can be

A) months.
B) years.
C) decades.
D) all of the above answers are correct
E) none of the above answers is correct

Question 32

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

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 33

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

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 34

Cross-contamination refers to

A) the transfer of bacteria or other microorganisms from one food to another.
B) the transfer of microorganisms from animals to humans only.
C) the prohibition of microorganism movement.
D) the intentional movement of a microorganism to a person.

Question 35

A FALCPA statement is required on _____.

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

Question 36

Which of the following statements regarding calibration of thermometers is 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 37

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

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

Question 38

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

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

Question 39

According to the Food and Drug Administration (FDA), which of the following foods is not in the temperature danger zone?

A) roast beef sandwich standing at 38 degrees F
B) cooked rice standing at 45 degrees F
C) baked potato standing at 115 degrees F
D) pasta and vegetable salad standing at 128 degrees F

Question 40

Which of the following is not an acceptable method for thawing a small food item such as a chicken breast?

A) as part of the cooking process
B) at room temperature
C) in a microwave oven, followed by immediate cooking
D) submerged under cold running water
E) in a refrigeratorf. all of the above answers are acceptable thawing methods

Question 41

Which of the following is not a chemical sanitizer used in commercial food establishments?

A) chlorine
B) iodine
C) quaternary ammonium compounds
D) organic acids
E) fluorine

Question 42

HACCP stands for Hazard Analysis and Critical Control Points.

Question 43

Any perishable food exposed to the temperature danger zone for more than two hours of continuous or four hours of cumulative time should be thrown away.

Question 44

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

Question 45

Foodborne viruses are not transmitted via the oral-fecal route.

Question 46

One of the reasons that intoxication from molds is often avoided is that large groupings of molds exhibit a visible bloom.

Question 47

Matching
Definition choices:
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
prion

Question 48

A fishbone found in a fish fillet sandwich is an example of a physical contaminant.

Question 49

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.

Question 50

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

Question 51

_____ are especially drawn to food crumbs and often regurgitate while eating.

A) Cockroaches
B) Rodents
C) Birds
D) Pantry pests

Question 52

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____?F for at least _____ seconds.

A) 145; 15
B) 155; 30
C) 165; 15
D) 175; 30

Question 53

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

Question 54

Matching
Definition choices:
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
pathogenic

Question 55

One of the more common local types of food safety monitoring for a food service facility is the _____.

A) CDC evaluation.
B) health department inspection.
C) World Health Organization reports.
D) county mortality statistics.

Question 56

The number one cause of foodborne illnesses in the United States is bacteria.

Question 57

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

Question 58

Listeria monocytogenes is one of the few bacteria who can thrive at refrigerator temperatures.

Question 59

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

Question 60

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

Question 61

Matching
Definition choices:
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
food infection

Question 62

Matching
Definition choices:
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
toxin-mediated infection

Question 63

Matching
Definition choices:
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
food intoxication