Deck 9: Contamination

Question 1

Which bacteria could be contaminating food that was purchased in a damaged can?

A)Shigella
B)Salmonella
C)Clostridium botulinum
D)Staphylococcus

Answer 1

Clostridium botulinum

Question 2

Rachael is opening a new seafood restaurant and wants to try a dish made with barracuda. What toxin does she need to be concerned about?

A)Brevetoxin
B)Ciguatoxin
C)Histamine
D)Saxitoxin

Answer 2

Ciguatoxin

Question 3

Why should you only buy mushrooms from approved suppliers?

A)Because some mushrooms are toxic
B)Because mushrooms cause allergies
C)Because mushrooms need temperature control
D)All of the above

Answer 3

Because some mushrooms are toxic

Question 4

What is the best way to avoid seafood toxins?

A)Cook seafood to an internal temperature of 165°F
B)Store seafood in the freezer until cooked
C)Buy seafood from reputable, approved suppliers
D)Smell seafood to detect any toxins

Question 5

Which of these foods could be a source of a biological toxin?

A)Honey
B)Rice
C)Spinach
D)All of the above

Question 6

Yeasts grow best in what types of food?

A)Wet foods with low acid
B)Hard cheeses
C)Acidic food with little moisture
D)Oils that have not been packaged correctly

Question 7

Coughing up worms is a common symptom caused by ingesting what parasite?

A)Anisakis simplex
B)Giardia intestinalis
C)Fungi
D)Clostridium botulinum

Question 8

What is the most important step food handlers can take to prevent the spread of staphylococcal gastroenteritis?

A)Control insects in the operation
B)Sneeze into tissues instead of hands
C)Wash hands properly
D)Rotate food shipment using FIFO

Question 9

Bridget dropped a glass which shattered near an open bin of flour. What does she need to do with the flour?

A)Sift through it for broken glass.
B)Dispose of the entire bin of flour.
C)Dispose of the first inch of flour.
D)If she finds all the glass, the flour is fine.

Question 10

If a customer is experiencing shortness of breath and swelling of the face, what could be happening?

A)The customer has bronchitis.
B)The customer is having an allergic reaction.
C)The customer is causing a scene.
D)The customer needs water.

Question 11

The four types of pathogens that can contaminate food are viruses, bacteria, parasites and what?

A)Mucus
B)Fungi
C)Growths
D)Slime

Question 12

Which of these foods is likely to cause an outbreak of foodborne illness?

A)Sliced melon
B)Baked potato
C)Cooked rice
D)All of the above

Question 13

What bacteria can cause hemorrhagic colitis?

A)Shiga toxin-producing E. coli
B)Clostridium perfringens
C)Bacillus cereus
D)Listeria monocytogenes

Question 14

What bacteria can be transferred to food by flies?

A)Bacillus cereus
B)Staphylococcus aureus
C)Shigella spp.
D)Shiga toxin-producing E. coli

Question 15

Danielle likes to experiment by changing ingredients in recipes. What is the potential risk if she makes food in a way other than described on the menu?

A)Toxins may be introduced to the food.
B)A customer could have an allergic reaction.
C)Customers could complain about the change.
D)Another restaurant could hire Danielle as a chef.

Question 16

What food is a common allergen?

A)Dairy products
B)Wheat
C)Soy
D)All of the above

Question 17

The manager of The Camelot Café recently fired a line cook, Jim. A week later, the manager sees Jim leaving the backroom. Why should the manager be concerned?

A)Jim could be bad mouthing the manager.
B)Jim could be contaminating food as revenge.
C)Jim could be working without pay.
D)Jim could be stealing silverware.

Question 18

What toxin could be the cause of memory loss or confusion in a person who recently ate clams?

A)Domoic acid
B)Saxitoxin
C)Brevetoxin
D)Histamine

Question 19

According to FDA recommendations, mold can be removed from hard cheese by cutting how far around the mold?

A)At least ½ inch
B)At least 2 inches
C)At least 1 inch
D)None, mold cannot be removed

Question 20

What type of toxin can cause reddening of the face and neck, sweating and headache?

A)Histamine
B)Ciguatoxin
C)Brevetoxin
D)Domoic acid

Question 21

Which of the following foods is most likely to cause norovirus gastroenteritis?

A)Raw poultry
B)Uncooked eggs
C)Shellfish
D)Milk

Question 22

Which group of people is most vulnerable to listeriosis?

A)Pregnant women
B)Teenagers
C)Elderly men and women
D)All of the above

Question 23

The owner of Ye Olde Colonial Café purchased antique pewter pitchers for serving lemonade in her café. Should she use the pitchers?

A)Yes, because the pitchers match the theme of the restaurant.
B)No, because the pitchers may leak lemonade onto food.
C)No, because the lead in the pewter may cause toxic metal poisoning.
D)Yes, because people have used pewter serving items for centuries.

Question 24

What parasite are you at risk of ingesting if you eat undercooked fish such as halibut or mackerel?

A)Listeriosis
B)E) coli
C)Anisakis simplex
D)Cryptosporidium parvum

Question 25

The restaurant where Jorge works buys cleaning chemicals in bulk containers. After Jorge pours window cleaner into a smaller container, what should he do next?

A)Immediately label the new container with the common name of the chemical.
B)Immediately tell all employees that the bottle holds window cleaner.
C)Regularly check the small container is stored on top of the original container.
D)Immediately start cleaning with the window cleaner.

Question 26

The "secret ingredient" in a restaurant's famous barbecue sauce is peanut oil. Which employees should be aware of this ingredient?

A)All kitchen staff
B)All employees
C)The manager and the chef
D)Only the chef

Question 27

The acronym FAT TOM stands for Food, _________, Temperature, Time, _________ and Moisture.

A)Access, Opening
B)Acidity, Oxygen
C)Action, Oxygen
D)Acidity, Others

Question 28

The new manager of your restaurant wants to reduce costs by saving money on latex gloves. Which of the following solutions is considered safe?

A)Find another vendor for gloves.
B)Sanitize gloves and re-use.
C)Only buy large gloves since they will fit everyone.
D)Any of these are acceptable solutions.

Question 29

After which activity should food handlers change gloves?

A)After using the gloves for two hours
B)After handling raw meat
C)After tearing a glove
D)All of the above

Question 30

Janet is a great employee who always takes food safety seriously. Recently, her husband was diagnosed with Hepatitis A. How soon can Janet work with food?

A)Immediately
B)After 24 hours
C)After 7 days
D)After approval from the Health Department

Question 31

As a supervisor of a hospital cafeteria, how would you handle a line chef who presents to work with a sore throat and a fever?

A)Allow them to work, but keep them away from food.
B)Put them in the kitchen and don't allow them to have contact with the customers
C)Tell them to tough it out and do what they normally do anyway
D)Send them home

Question 32

If you notice symptoms of jaundice in a food handler at your restaurant, what should you do?

A)Ensure that they practice correct hand washing.
B)Send them home and not allow them to return until they have a written release from a medical practitioner.
C)Only allow them to work cashier duties, and avoid all contact with food.
D)Send them home for the day, and allow them to return for re-evaluation of their symptoms at the beginning of their next shift.

Question 33

Your food service employee tested positive for Shiga toxin-producing E. coli. The local regulatory authority has been notified. How long before she is able to return to work?

A)When she has no symptoms for at least 24 hours
B)When she physically feels better
C)When her doctor as well as the local regulatory authority clears her
D)When her diarrhea goes away

Question 34

Jen is restocking the buffet line. She notices after stocking the beef and broccoli that the spoon that she is using is pitted. What should she do with the food she has stocked and the spoon?

A)Continue with her task after putting the spoon in the sink to be washed.
B)Throw the spoon away with the food.
C)Report the pitted spoon to her shift leader.
D)Ignore the pitting on the spoon.

Question 35

While in the process of being inspected by the health inspector, a chef is nervous and forgets to take off her ring. While working with the rice pilaf she notices that a diamond from her wedding band is missing. Is this an example of an imminent health hazard or more of a personal issue?

A)Personal issue, she shouldn't have been wearing her ring in the first place.
B)Imminent health hazard, because the ring causes concern for public perception.
C)Personal issue, she is not sure how to report this to her insurance company, let alone her husband.
D)Imminent health hazard because the presence of a foreign contaminant in the food, it brings concern for choking, cleaning, sanitizing, employee training, and public health.

Question 36

As manager on duty, Alex is notified by one of his servers that a child has vomited on his table and it has spread onto the floor. The child's mother has used napkins to absorb some of the vomit. How should Alex handle this type of situation?

A)Allow the mother to continue cleaning the vomit up, and direct his server to spray the area with a kitchen cleaning disinfectant.
B)Put up a cautionary sign, direct his server to mop the floor, and allow customers to be seated after the family leaves.
C)Direct his server to clean the affected surfaces, sanitize the affected surfaces, and reseat any guests who are in the immediate area of the incident.
D)Allow the mother to continue cleaning and then ask them to leave.

Question 37

After Alex has initially been notified that a customer has vomited in his facility and directed a server to initiate cleaning the vomit, Alex checks on the server's progress. He notices that the server has put up a wet floor sign, is using a mop and bucket, and wiping cloths. She has wiped the vomit into a clean trash bag. What type of cleaning solution should she use on the table and floor?

A)Clean with a disinfectant soap and sanitize with a chemical cleaner such as bleach for the table and floor.
B)Clean with a chemical cleaner such as bleach and sanitize with a disinfectant soap for the table and floor.
C)Mop with a chemical cleaner such as bleach and wipe the table with a disinfectant soap
D)Mop with a disinfectant soap and wipe the table with a chemical cleaner such as bleach

Question 38

After a child has vomited in Alex's facilities, a customer reports that he feels that his food may have been contaminated due to splatter from the vomit. How should Alex handle this customer?

A)Alex should assure the customer that he was too far away from the incident for it to have affected his food.
B)Alex should ignore the customer's complaint as the customer has already complained that his food was served cold, has already eaten half and seems to be trying to get a free meal.
C)Alex should assure the customer that new food will be provided for him and discard the contaminated food.
D)Alex should send an order in for new food for the customer, but leave his food for him to do with as he chooses.

Question 39

During the busy lunch hour, a businessman vomits at his table. His server is busy cleaning the table, and the customer feels that he may be sick again while trying to gather his laptop. As the manager approaches, how should he escort the customer out of the restaurant?

A)The customer should be escorted to the nearest exit
B)The customer should be allowed to make his own way out of the restaurant
C)The customer should be escorted through the least densely seated area of the restaurant and allowed to use the restroom if he feels as though he will be sick again.
D)The customer should be escorted directly to the restroom, then allowed to make his own way out of the restaurant.

Question 40

What are the three most common instances in which a food handler must wear protective equipment when dealing with a customer?

A)Customer spills, Vomit, Bleeding
B)Vomit, Diarrhea, Bleeding
C)Bleeding, Diarrhea, Customer spills
D)Vomit, Customer spills, Diarrhea