Deck 4: Food Safety

Question 1

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

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

Answer 1

A

Question 2

Foodborne illnesses from physical hazards include all of the following EXCEPT

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

Answer 2

D

Question 3

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

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

Answer 3

D

Question 4

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

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

Question 5

Salmonella infection is one of the most common foodborne illnesses and _____ are particularly vulnerable to it

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

Question 6

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 7

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

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

Question 8

Shellfish is a major carrier of

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

Question 9

The majority of foodborne illness is caused by _____

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

Question 10

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 11

Sources for _____ outbreaks include unpasteurized dairy products and apple juice, fresh produce, and water

A)Shigella
B)E.coli 0157:H7
C)Yersinia enterocolitica
D)Listeria monocytogenes

Question 12

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

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

Question 13

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 14

Foods most likely to be affected by aflatoxin are

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

Question 15

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 cause _____ if he practices poor personal hygiene habits

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

Question 16

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 17

Unlike bacteria, _____ exhibit "bloom" on foods

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

Question 18

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 19

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 20

The reasons for the United States having probably the safest food supply 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 21

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

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

Question 22

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

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 23

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 24

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

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

Question 25

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

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

Question 26

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 27

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 28

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 29

The best way to help prevent foodborne illness from fish such as barracuda, 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 30

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 31

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 32

The intoxication _____ can be transferred by workers who touch their noses, a pimple, or an infected cut, and then handle food or equipment

A)Campylobacter jejuni
B)Escherichia coli
C)Staphylococcus
D)Vibrio

Question 33

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 34

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 35

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 36

_____ 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 37

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 38

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 39

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 40

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

A)blast chiller
B)ice-water bath with stirring
C)large, deep containers
D)reducing food size
E)all of the above answers are correct options for cooling foods

Question 41

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, 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
food intoxication

Question 42

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 43

HACCP stands for Hazard Analysis and Critical Control Point

Question 44

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

Question 45

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

Question 46

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

Question 47

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, 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
food infection

Question 48

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

Question 49

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

Question 50

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

Question 51

Foodborne viruses are not transmitted via the oral-fecal route

Question 52

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

Question 53

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

Question 54

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

Question 55

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, 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
prion

Question 56

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

Question 57

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, 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
pathogenic

Question 58

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 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

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

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

Question 61

Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous Discuss these requirements for bacterial growth and their specific characteristics Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?

Question 62

Name food infections, food intoxications, and toxin-mediated infections that are common to fish and shellfish and list their individual characteristics List and describe the individual characteristics of viruses that are common to fish and shellfish What parasites may cause foodborne illness in fish and shellfish? How can a chef or food service manager avoid making their customers sick from these toxins, infections, viruses, and parasites?

Question 63

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper hand washing?

Question 64

What is an outbreak? What are the differences between food infections, food intoxications, and toxin-mediated infections? Give at least four examples of each one

Question 65

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, 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
toxin-mediated infection

Question 66

What is the HACCP system and what do the letters HACCP stand for? Describe the seven steps in order, how this system evolved, and what factors make it so successful

Question 67

Make a personal hygiene checklist of specific guidelines for the individual food handler, and for her or his food handling practices when both working in the kitchen and serving guests food and beverages

Question 68

What makes a food potentially hazardous? Name ten food items that are potentially hazardous