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- 1. Multiple Choice
Bacteria grow best in food that contains
High amounts of acid
little or no acid
Mold
Yeast
- 2. Multiple Choice
Viruses can survive refrigerator and freezer temperatures.
True
False
- 3. Multiple ChoicePathogens need six (6) conditions to grow: food, acidity, temperature, time, oxygen and mold.TrueFalse
- 4. Multiple Choice
Viruses, bacteria and parasites cause food to become discolored, smell "off," and taste bad.
True
False
- 5. Multiple Choice
While foodborne illness gets many people sick, it is very rare for someone to die.
True
False
- 6. Multiple ChoiceWhat are pathogens?
Microorganisms that cause illnessHarmful things present in food, making it unsafe to eatDiseases that spread from one surface or food to anotherChemicals found in air, soil, plants, water, and some food - 7. Multiple ChoiceA foodborne-illness outbreak occurs whenone person gets ill after eating foodone person gets ill after eating food that was not completely cookedtwo or more people get the same illness after eating different foods.two or more people get the same illness after eating the same food.
- 8. Multiple ChoiceWhy are elderly people at a higher risk for foodborne illness?Their appetites have decreased with ageTheir immune systems have weakened with ageThey are more likely to spend time in a hospitalThey are more likely to suffer allergic reactions.
- 9. Multiple ChoiceThe three categories of food safety hazards are biological, physical andThermalTemporalPracticalChemical
- 10. Multiple ChoicePathogens grow well in food that has a temperature between0°F and 100°F31°F and 100°F55°F and 155°F41°F and 135°F
- 11. Multiple ChoiceIf FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes.10203040
- 12. Multiple Choice
What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?
Viruses
Fungi
Yeast
Parasites
- 13. Multiple ChoiceGlass from a broken lightbulb is an example of which type of contaminant?PhysicalChemicalBiologicalEnvironmental
- 14. Multiple ChoiceIf a foodservice employee has diarrhea or vomiting, he or she shouldcall in sick and stay home.tell the manager after beginning work.only perform nonfood-preparation taskswear clean, disposable gloves when preparing food.
- 15. Multiple ChoiceThe four types of pathogens that can contaminate food and cause food borne illness are...bacteria, fungi, germs, virusfungi, parasites, bacteria, virusbiological, physical, chemical, bacterialfungus, bacteria, virus, and contamination
- 16. Multiple Choice
E. Coli is a bacteria associated with eating.
Cut Melons
Ground Beef
Shellfish from contaminated waters
Poultry
- 17. Multiple Choice
Salmonella Typhi is a bacteria associated with eating:
RTE foods and beverages
Steak and Burgers
Tomatoes, peppers, and cantaloupe
Bound Salads (macaroni, tuna, ham, potato, coleslaw)
- 18. Multiple Choice
NonTyphoidal Salmonella is a bacteria associated with eating which of the following foods?
Poultry and Eggs
Milk and Dairy Products
Meat
Tomatoes, Peppers, and Cantaloupe
- 19. Multiple Choice
While NonTyphoidal Salmonella occurs in farm animals naturally, Salmonella Typhi lives ONLY in humans.
True
False
- 20. Multiple Choice
All bacteria have this in common: the bacteria disappears from a person's feces once symptoms have ended.
True
False
- 21. Multiple Choice
The toxin that is created by E. Coli that makes a person sick is called:
Ciguatera
HIstamine
Shiga
Tupalo
- 22. Multiple Choice
What two things are associated with Shigella Spp?
Flies
Roaches
Bound Salads (potato, macaroni, tuna, chicken, ham)
Ground Beef
- 23. Multiple Choice
The prevention method associated with all the types of bacteria is:
Excluding workers who have tested positive for the bacteria
Excluding workers who have diarrhea
Excluding workers who have been vomiting
Excluding workers who have cross-contaminated food
- 24. Multiple Choice
Harmful microorganisms are called:
Virsus
Bacteria
Pathogens
Toxins
- 25. Multiple Choice
Which of the following are symptoms of a foodborne illness? Select ALL that apply
Diarrhea
Fever
Jaundice
Rash
Abdominal Cramps
- 26. Multiple Choice
Which of the following Big 6 illnesses are viral? Select ALL that apply
Shigella spp.
Norovirus
Hepatitis A
E. Coli
Salmonella Typhi
- 27. Multiple Choice
True or False: Not everyone who gets sick with a foodborne illness will have every symptom of a foodborne illness.
True
False
- 28. Multiple Choice
Which of the following is not one of the required conditions for the growth of bacteria?
Oxygen
Acidity
Food
Host
Moisture
- 29. Multiple Choice
Which of the following is the temperature danger zone?
31-125 Degrees
41-135 Degrees
51-145 Degrees
70-125 Degrees
- 30. Multiple Choice
Which of the following is not a bacteria?
Salmonella Typhi
Nontyphi Salmonella
Norovirus
Shigella
Shiga Toxin Producing E. Coli.
- 31. Multiple Choice
Which bacteria can you prevent by cooking beef thoroughly?
E. Coli
Salmonella Typhi
Shigella
Non-Typhi Shigella
- 32. Multiple Choice
Which bacteria commonly comes from poultry and eggs?
E. Coli
Salmonella Typhi
Non-Typhi Salmonella
Shigella
- 33. Multiple Choice
Which bacteria comes from ready-to-eat-foods and beverages?
E. Coli
Salmonella Typhi
Non-Typhi Salmonella
Shigella
- 34. Multiple Choice
Which virus causing yellowing of the skin?
E. Coli
Norovirus
Shigella
Hepatitis A
- 35. Multiple Choice
What is the best way to prevent bacterial pathogens?
Purchase from approved reputable suppliers
Control time and temperature
Practice good personal hygeine
Use clean equipment
- 36. Multiple Choice
Foods that are linked to viruses are: Select ALL that apply
Beverages
Ready-to-eat foods
Contaminated produce
Shellfish from contaminated water
- 37. Multiple Choice
Which foods do parasites most commonly come from?
Ready-to-eat foods
Seafood
Poultry
Beef
- 38. Multiple Choice
What is the best way to prevent parasites?
Purchasing from approved reputable suppliers
Cooking food to its minimal internal temperature
Using clean equipment
Controlling time and temperature
- 39. Multiple Choice
True or False: Parasites need a host to live
True
False
- 40. Multiple Choice
What food is most commonly affected by toxins?
Ready-to-eat foods
Poultry
Seafood
Beef
- 41. Multiple Choice
Why do we not use copper pots in the industry?
It is a physical contaminant
It is a chemical contaminant
It is a biological contaminant
All of the above
- 42. Multiple Choice
If you are having hot and cold sensations, you are most likely experiencing
A Virus
A Bacteria
A Parasite
A Toxin
- 43. Multiple Choice
True or False: Toxins can only be destroyed by cooking food to its minimal internal cooking temperature.
True
False
- 44. Multiple Choice
True or False: You must cook food to its minimal internal temperature to kill viruses.
True
False
- 45. Multiple Choice
True or False: To kill bacteria, you must cook food to its minimal internal temperature.
True
False
- 46. Multiple Choice
What does the L stand for in ALERT?
Lead
Look
Learn
Listen
- 47. Multiple Choice
What is the ALERT acronym used for?
To prevent deliberate contamination of food
To prevent food from spoiling
To prevent food from being time temperature abused
To prevent food from cross-contamination
- 48. Multiple Choice
What should you do when responding to a foodborne illness? Select ALL that apply
Gather information
Notify Authorities
Segregate Product
Document Information
Review Procedures
- 49. Multiple Choice
All of the following are Food Allergens EXCEPT
Soy
Milk
Tree Nuts
Beans
- 50. Multiple Choice
Which of the following are food allergens? Select ALL that apply
Eggs
Fish
Peanuts
Crustaceans
Wheat
- 51. Multiple Choice
Symptoms of a food allergy include: Select ALL that apply
Nausea
Fever
Itchy Throat
Abdominal Pain
Hives
- 52. Multiple Choice
Symptoms of a food allergy include: Select ALL that apply
Wheezing
Swollen face
Jaundice
Diarrhea
Vomiting
- 53. Multiple Choice
How many Big Allergens are there?
4
6
8
10
- 54. Multiple Choice
True or False: If a food has one of the Big Allergens in its ingredients, they MUST clearly identify it in the product ingredient label.
True
False
- 55. Multiple Choice
What is Cross-Contact?
When bacteria is passed from one surface or food to another
When an allergen is passed from one surface or food to another
When dirty water is sucked back into the clean water line
None of the above
- 56. Multiple Choice
What must a server do if their customer has a food allergy? Select all that apply
Bring out their food separately than the rest of the table
Make sure to cook their food separately from other food cooking
Be able to suggest food items that do not have the ingredient in them
Clearly mark the ticket order ALLERGEN
All of the above
- 57. Multiple Choice
True or False: It is recommended to use different color equipment that is only to be used for customers with food allergens.
True
False
- 58. Multiple Choice
Sally made peanut butter cookies on a cookie sheet. When they were finished, she took the cookies off and proceeded to put chocolate chip cookies on the same tray. What just occurred?
Cross-Contamination
Cross-Connection
Cross-Contact
Cross-Allergen
- 59. Multiple Choice
How does most contamination of food occur?
When contaminants are airborne
Through contaminated water
Through the use of contaminated animal products
When people cause the contamination
- 60. Multiple Choice
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
Store the sanitizer bottle away from the prep area
Store the sanitizer bottle on the floor between uses
Store the sanitizer bottle on the work surface of the prep table
Store the sanitizer bottle with food supplies below the prep table.
- 61. Multiple Choice
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep info related to food security on file, and know...
How to fill out an incident report
Whom to contact about suspicious activity
Where to find Safety Data Sheets in the operation
When to register with the EPA
- 62. Multiple Choice
What should food handlers do to prevent cross-contact?
Store cold food at 41 degrees or lower
Label chemical containers correctly
Cook food to the appropriate minimum internal temperature
Use clean and sanitized utensils when prepping the order
- 63. Multiple Choice
What should you do if you suspect a foodborne illness outbreak?
Deny that the operation has anything to do with the foodborne-illness outbreak
Provide as little info as possible to the regulatory authority
Set aside the suspected product and label it with "do not use/do not discard"
Reheat the suspected product to safe temperatures
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