Chapter 2

Question 1

How does most contamination of food happen?

A: Through contaminated water

B: When contaminants are airborne

C: When people cause the contamination

D: Through use of contaminated animal products

Answer 1

C

Question 2

What is the most important way to prevent a foodborne illness from bacteria?

A: Control time and temperature

B: Prevent cross-contamination

C: Practice good personal hygiene

D: Practice good cleaning and sanitizing

Answer 2

A

Question 3

What is the most important way to prevent a foodborne illness from viruses?

A: Control time and temperature

B: Prevent cross-contamination

C: Practice good personal hygiene

D: Practice good cleaning and sanitizing

Answer 3

C

Question 4

A guest had a reversal of hot and cold sensations after eating seafood. What most likely cause the illness?

A: Parasites

B: Allergic reaction

C: Biological toxins

D: Chemical contamination

Answer 4

C

Question 5

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

A: Store the sanitizer bottle away from the prep area

B: Store the sanitizer bottle on the floor between uses

C: Store the sanitizer bottle on the work surface of the prep table

D: Store the sanitizer bottle with food supplies below the prep table

Answer 5

A

Question 6

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

A: when to register with the EPA

B: how to fill out an incident report

C: where to find Safety Data Sheets in the operation

D: Whom to contact about suspicious activity

Answer 6

D

Question 7

What step should be taken if a manager suspects a foodborne-illness outbreak?

A: Reheat the suspected product to safe temperatures

B: Provide as little information as possible to the regulatory authority

C: Deny that the operation has anything to do with the foodborne-illness outbreak

D: Set aside the suspected product and label it with “do not use” and “do not discard”

Answer 7

D

Question 8

___________ is the presence of harmful substances in food. Those substances can be biological, chemical, or physical

Answer 8

Contamination

Question 9

________ are disease-causing microorganisms

Answer 9

Pathogens

Question 10

What are the four types of pathogens that can contaminate food and cause foodborne illness?

Answer 10

Viruses

Bacteria

Parasites

Fungi

Question 11

Of the Big Six pathogens, ________ are bacteria, and ________ are viruses

Answer 11

4;2

Question 12

________ occurs when pathogens grow in food

Answer 12

Biological contamination

Question 13

FAT TOM stands for

Answer 13

Food, Acidity, Temperature, Time, Oxygen, Moisture

Question 14

Of all the conditions for FAT TOM, which one are you most likely to be able to control?

Answer 14

Time and temperature

Question 15

What should food handlers do to prevent food allergens from being transferred to food?

A: Use clean and sanitized utensils when prepping the order

B: Cook food to the appropriate minimum internal temperature

C: Store cold food at 41°F (5°C) or lower

D: Label chemical containers correctly

Answer 15

A

Question 16

Parasites require a ________ to live and reproduce

Answer 16

Host

Question 17

Some ________ are not destroyed by normal cooking temperatures

Answer 17

Viruses

Question 18

The best ways to prevent transmitting viruses are ________ and ________

Answer 18

Purchasing food from approved suppliers & practice good personal hygiene

Question 19

___________ require a host to live and reproduce

Answer 19

Parasites

Question 20

What are the most common symptoms of a foodborne illness?

A: Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness

B: Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache

C: Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

D: Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

Answer 20

C

Question 21

________ include toxic metals, cleaners, sanitizers, polishes, and machine lubricants

Answer 21

Chemical contaminants

Question 22

Many viruses are transferred through the ________

Answer 22

Fecal-oral route

Question 23

___________ are commonly associated with seafood and food processed with contaminated water

Answer 23

Parasites

Question 24

The most important measure for preventing parasites from causing a foodborne illness is to ________

Answer 24

Purchase food from approved, reputable suppliers

Question 25

________ include mold, yeasts, and mushrooms

Answer 25

Fungi

Question 26

Parasites are commonly linked with what type of food?

A: Rice

B: Poultry

C: Seafood

D: Canned food

Answer 26

C

Question 27

________ occurs when chemicals get into food and beverages

Answer 27

Chemical contamination

Question 28

To help prevent ________, store chemicals away from prep areas, food storage areas, and service areas

Answer 28

Chemical contamination

Question 29

People can get viruses from _______

Answer 29

Contaminated food, water and surfaces

Question 30

________ can happen when objects get into food

Answer 30

Physical contamination

Question 31

Like parasites, ________ is best prevented by purchasing food from approved, reputable suppliers

Answer 31

Fungi

Question 32

Naturally occurring objects, such as ________, are a physical hazard

Answer 32

Bones in a fish filet

Question 33

They key to protecting food is to ________

Answer 33

Make it hard for someone to tamper with it

Question 34

Front of house staff must be able to inform guests about ________ on the menu and communicate ________ correctly to the back of the house

Answer 34

Allergens & allergen special orders

Question 35

A ________ is a protein In a food or ingredient

Answer 35

Food allergen

Question 36

The most common food allergens include ________

Answer 36

Milk, eggs, soybeans, fish, tree nuts, peanuts, shellfish, wheat and sesame

Question 37

People may try to tamper with food using ________

Answer 37

Biological, chemical, physical, & radio active contaminants

Question 38

Back of house staff must make sure that ________ are not transferred from food containing an ________ to the food served to the customer with allergies

Answer 38

allergens, allergen