Deck 4: Food Safety

Question 1

Raw meat and feces from infected cats are two major sources of which parasite?

A) Trichinella spiralis
B) Toxoplasma gondii
C) Giardia lamblia
D) Taenia solium

Answer 1

B

Question 2

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

Answer 2

C

Question 3

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

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

Answer 3

B

Question 4

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

A) a 6-month-old infant
B) an 18-year-old teenager
C) a 28-year-old male with AIDS
D) a 40-year-old woman with breast cancer
E) an 80-year-old grandparent

Question 5

What is the number one physical hazard found in food?

A) glass
B) bone
C) metal
D) hair

Question 6

The majority of foodborne illness originates at

A) restaurants and other food-service establishments.
B) grocery stores.
C) big box stores.
D) home kitchens.

Question 7

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 8

The Food and Drug Administration (FDA) has approved the use of a ________ to prevent bacterial contamination of luncheon meats.

A) pesticide
B) herbicide
C) fungus
D) virus

Question 9

Raw vegetables, dehydrated soups and sauces, and spices are commonly associated with which of the following bacteria?

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

Question 10

Once consumed, bacteria live in the ________ and produce toxins.

A) stomach
B) small intestine
C) large intestine
D) ascending colon
E) liver

Question 11

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 12

Which practice can help prevent intoxication from Staphylococcus aureus ?

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

Question 13

Most biological hazards are inactivated by

A) 5 seconds in a microwave.
B) freezing.
C) adequate cooking.
D) salt.
E) keeping food refrigerated.

Question 14

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 15

Reasons that the U.S. 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 (CDC).
D) the fact that food manufacturers and distributors are motivated to avoid negligence lawsuits.
E) All of these are correct.

Question 16

Unlike bacteria, _____ exhibit "bloom" on foods.

A) molds
B) yeasts
C) viruses
D) All of these are correct.

Question 17

People get sick from food that has been contaminated by which of the following food hazards?

A) biological
B) chemical
C) radiological
D) physical
E) a and b
F) c and d
G) a, b, c, and d

Question 18

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 these cheeses should be discarded.

Question 19

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

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

Question 20

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 21

When metal is found in foods, from where does it typically originate?

A) cooking pans
B) cooking utensils
C) food cans
D) eating utensils
E) wire brushes

Question 22

Most outbreaks of foodborne illness occur in

A) grocery stores.
B) wholesale stores.
C) farmers markets.
D) restaurants.
E) vending machines.

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 these are correct.

Question 24

To ensure maximum effect from handwashing, all of the following should be employed, except

A) using an air dryer to dry hands.
B) using a cloth towel to dry hands.
C) using disposable towels to dry hands.
D) All of these are acceptable for drying hands after handwashing.

Question 25

Which of the following foods can last for a long time and can be transported during long trips without refrigeration?

A) yogurt
B) beef jerky
C) string cheese
D) deli meat

Question 26

Shellfish is a major carrier of

A) Vibrio .
B) hepatitis A.
C) norovirus.
D) All of these are correct.

Question 27

A food __________ is an inability to absorb or process a certain food because of an enzyme deficiency.

A) aversion
B) intolerance
C) sensitivity
D) allergy

Question 28

According to the FDA, which of the following foods is not in the temperature danger zone?

A) yogurt standing at 38°F
B) cooked rice standing at 45°F
C) baked potato standing at 115°F
D) pasta and vegetable salad standing at 128°F

Question 29

Which of the following is not an acceptable method for thawing a potentially hazardous food such as previously frozen meat?

A) as part of the cooking process
B) at room temperature on the kitchen counter
C) in a microwave oven, followed by immediate cooking
D) submerged under cold running water
E) in a refrigerator
F) All of these are acceptable thawing methods.

Question 30

Bacteria grow best in foods with a water activity (a_w) 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 these are correct.

Question 31

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

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

Question 32

Regarding handwashing, 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 handwashing.
D) Handwashing sinks must only be used for washing hands.

Question 33

Eight common foods account for ______% of food allergies.

A) 50
B) 75
C) 90
D) 99

Question 34

The _________ requires food manufacturers to appropriately label any product that contains a potential allergen.

A) FDA
B) Department of Health and Human Services
C) Food Allergen Labeling and Consumer Protection Act (FALCPA)
D) Consumer Right and Services Act

Question 35

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 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°F.
C) Thermometers should be calibrated before the work shift begins.
D) If a thermometer is dropped on the floor, it should be recalibrated.
E) All of these are correct.

Question 37

Cross-contamination refers to the

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

Question 38

What does a blast chiller do?

A) quickly cooks foods
B) quickly freezes foods
C) quickly vacuum seals food
D) quickly cools food

Question 39

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) sipping from bottles to taste test
E) None of these are correct.

Question 40

The chemical reaction that produces acrylamide in certain foods requires the following:

A) sugar, aspartame, and high heat.
B) sugar, asparagine, and high heat.
C) sunlight, asparagine, and sugar.
D) sunlight, asparagine, and low heat.
E) None of these are correct.

Question 41

A false fingernail found in a salad is an example of a physical hazard found in food.

Question 42

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

Question 43

Any perishable food exposed to the temperature danger zone for more than 1 hour of continuous or 2 hours of cumulative time should be thrown away.

Question 44

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 46

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

Question 47

Within 2 hours before being served, all hot foods must be reheated to at least 165°F for 15 seconds.

Question 48

Signs of droppings, urine markings, and holes in packaging are indicative of the presence of

A) cockroaches.
B) rodents.
C) birds.
D) pantry pests.

Question 49

HACCP stands for Hazard Analysis and Critical Control Points .

Question 50

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

Question 51

It is necessary to wash hands for at least 60 seconds with hot soapy water to prevent the spread of foodborne illnesses.

Question 52

All foodborne viruses are transmitted via the oral-fecal route.

Question 53

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

Question 54

A spore is an encapsulated, active form of some microorganisms that is resistant to environmental factors that would normally result in their death.

Question 55

What document do state health departments usually use as a guide when conducting inspections?

A) Title 15 regulations
B) FDA Food Code
C) HACCP
D) FALCPA

Question 56

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 57

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

Question 58

Bi-metallic thermometers can measure temperatures from 100 to 600°F.

Question 59

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 60

National surveillance information for foodborne illnesses ultimately goes to federal offices such as the CDC.

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

Suppose you are a county health inspector and you recently visited a restaurant with a widespread cockroach infestation program. Counsel the restaurant owner and managers on a comprehensive plan of correction to repair the current situation and steps they can take to prevent future infestations. Craft your answer in a narrative format, writing as you would speak (professionally) to the restaurant personnel.

Question 63

Suppose you are the director of a hospital food-service operation overseeing the hiring of new food-service workers. Create 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 patients food and beverages.

Question 64

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

Question 65

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 66

Devise a "worst case" scenario for an end-of-the-school-year outdoor picnic where everyone in attendance becomes ill after eating the food. Describe the various steps that resulted in foodborne illness and how they might have been prevented. Include at least three inappropriate food preparation or handling practices that led to the widespread foodborne illness.