Chapter 2

Question 1

What are biological contaminants?

Answer 1

occurs when pathogens grow in food under FAT TOM conditions

Question 2

How can you prevent food from being contaminated by biological contaminants?

Answer 2

prevent by controlling temperature and time

Question 3

What are chemical contaminants?

Answer 3

occurs when chemicals get into food and beverages- including toxic metals, cleaners, sanitizers, polishes, and machine lubricants

Question 4

How can you prevent food from being contaminated by chemical contaminants?

Answer 4

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

Question 5

What are physical contaminants?

Answer 5

occurs when objects get into food

Question 6

How can you prevent food from being contaminated by physical contaminants?

Answer 6

closely inspect food upon receiving and make sure no physical contaminant get into food at any point during the flow of food

Question 7

Which pathogen is commonly linked with ready-to-eat food, found in the feces of infected people, can lead to jaundice, can be prevented by handwashing?

Answer 7

Hepatitis A

Question 8

Which pathogen is carried in the bloodstream and intestinal l tract of humans, commonly linked with beverages and ready to eat food, prevented by cooking food correctly and washing hands?

Answer 8

Salmonella Typhi

Question 9

Which pathogen is carried naturally by many farm animals, found in milk and dairy products, produce, and poultry, can be prevented by cooking eggs to minimum internal temperature and can be prevented by avoid cross-contamination between poultry and ready to eat foods.

Answer 9

Nontyphoidal Salmonella

Question 10

What does FAT TOM stand for?

Answer 10

Food, Acidic, Temperature, Time, Oxygen, Moisture

Question 11

How can the deliberate contamination of food be prevented?

Answer 11

Make it hard for someone to tamper with food
A.L.E.R.T: Assure, Look, Employees, Reports, Threat

Question 12

What is the correct response to a foodborne-illness outbreak?

Answer 12

Gathering information
Notifying authorities
Segregating product
Documenting information
Identifying staff
Cooperating with authorities
Reviewing procedures

Question 13

What are the most common symptoms of a foodborne illness?

Answer 13

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

Question 14

How does most contamination of food happen

Answer 14

When people cause the contamination

Question 15

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

Answer 15

Control for time and temperature

Question 16

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

Answer 16

Practice good personal hygiene

Question 17

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

Answer 17

Biological Toxins

Question 18

Parasites are commonly linked with what type of food?

Answer 18

Seafood

Question 19

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

Answer 19

Store the sanitizer bottle away from the prep area

Question 20

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…

Answer 20

whom to contact about suspicious activity

Question 21

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

Answer 21

Use clean and sanitized utensils when prepping the order

Question 22

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

Answer 22

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

Question 23

Salmonella Typhi

Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?

Answer 23

Bacteria
Lives in only humans carried in blood and intestinal tract
Linked to ready to eat food and beverages
Prevent by excluding infected employees, wash hands, cook food to minimum internal temps

Question 24

Non-typhoidal Salmonella

Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?

Answer 24

Bacteria
Carried by farm animals
Linked to poultry and eggs, meat, milk and dairy products, produce such as tomatoes, peppers and cantaloupes
Prevent by cooking to min internal temp, prevent cross contamination, exclude sick employees

Question 25

Shigella

Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?

Answer 25

Bacteria
Found in feces of ill humans, transfer by flies
Linked to food easily contaminated by hands (salad, TCS foods), food in contact with contaminated water (washed produce)
Prevent by exclude ill employees

Question 26

E.coli

Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?

Answer 26

Bacteria
Found in intestines of cattle, infected humans
Linked to ground beef and contaminated produce
Prevent by excluding ill employees, cook food to minimum temps, purchase food from reputable suppliers, prevent cross contamination

Question 27

Hepatitis A

Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?

Answer 27

Virus
Found mainly in infected humans (onset time weeks)
Linked to ready to eat foods and shellfish from contaminated water, not destroyed by cooking
prevented by excluding ill employees, excluding employees with juandice, washing hands, avoid bare hand contact with ready to eat food, purchase shellfish from approved suppliers

Question 28

Norovirus

Bacteria or Virus?
How does it occur?
Linked to which foods?
How it is prevented?

Answer 28

Virus
Found mainly in infected humans (onset time hours)
Linked to ready to eat foods, shellfish from contaminated water
Exclude ill employees, wash hands, avoid bare hand contact with ready to eat food, purchase shellfish from approved supplier

Question 29

Parasites

How does it occur?
Linked to which foods?
How it is prevented?

Answer 29

Required host to live
Linked to seafood, wild game, contaminated water (produce)
Prevented by purchase from approved suppliers

Question 30

Fungi

How does it occur?
Linked to which foods?
How it is prevented?

Answer 30

Yeasts, mold, mushrooms, throw out moldy food

Question 31

Biological Toxins

How does it occur?
Linked to which foods?
How it is prevented?

Answer 31

Toxins can be naturally associated with certain plants, mushrooms, seafood, (onsite time minutes),
Symptoms include d/v, neurological symptoms such as tingling in extremities and reversal of hot and cold sensations, flushing of face, hives, difficulty breathing, burning in mouth, not destroyed by cooking or freezing,
Purchase from approved supplier