Foodborne Illness & Pathogens

Question 0

What should you do with a swollen can of food?
A. Open the can and discard if it smells bad
B. Heat the content to 165F for 15 sec
C. Discard the can without opening it
D. Keep the can refrigerated at 41F or below

Answer 0

C. Discard the can without opening it

Question 1

Which of the following is an example of a man-made chemical contamination?
A. Artificial fingernails
B. Clostridium botulinum
C. Food additives (sulfites, MSG)
D. A paper clip

Answer 1

C. Food additives (sulfites, MSG)

Question 2

Which of the following is NOT an example of biological hazard?
A. Contamination caused by cockroaches
B. Dirty ice in a glass of water
C. Preparing cooked and uncooked food on the same cutting board without cleaning and sanitizing in between
D. A piece of metal falls into the salad.

Answer 2

D. A piece of metal falls into the salad

Question 3

The MOST common cause of food contamination is:
A. Poor personal hygiene
B. poor refrigeration
C. Contaminated cutting boards
D. Dented can

Answer 3

A. Poor personal hygiene

Question 4

Which of the following is most likely to cause foodborne illness?
A. Chicken samples got held at 135F for 5 hrs
B. Macaroni salad help at 41F for 5 hrs
C. Cleaned cutting board that is unsanitized
D. A worker who did not wash his hands after using the toilet

Answer 4

D. A worker who did not wash this hands

Question 5

Which of the following is NOT true about molds?
A. Molds are sometimes colored
B. some mold can produce toxins
C. Mold are not fungi
D. Mold do not grow below 41F

Answer 5

D mold do not grow below 41F

Question 6

Cross-contamination is the:
A. Main cleaning method for all good contact surfaces that have been contaminated
B. Transfer of harmful substances or micro organisms to food
C. Removal of certain bacteria from food to certain bacteria from food by cooking it thoroughly
D. Prevention of food borne illness

Answer 6

B. Transfer of harmful substances of micro organisms to food

Question 7

Which is NOT true about Salmonella?
A. Associated with poultry and eggs
B. Proper cooking will kill bacteria
C. Transmitted to food by unwashed bacteria.

Answer 7

C. Transmitted to food by unwashed hands

Question 8

Staphylococcus bacteria is commonly found:
A. In shellfish, such as shrimp and lobster
B. In unpasteurized dairy products
C. On skin, nose, mouth and throat of people
D. In raw or undercooked poultry

Answer 8

C. On the skin, nose, mouth and throat of people

Question 9

An infection is caused by eating food that contains:
A. Disease- causing micro organisms
B. A chemical or toxin
C. Living microorganisms that produce toxins inside the body

Answer 9

A. Disease-causing microorganisms

Question 10

All of the following are true about E. Coli 0157:H8 EXCEPT:
A. It is prevented by thorough cooking
B. It is associated with temp abuse
C. It can lead to death
D. It is associated with ground beef

Answer 10

B. It is associated with temperature abuse

Question 11

How can pathogenic bacteria be killed in ground beef?
A. Freeze to -2F for two days
B. Refrigerate at 41F or below
C. Heat to 155F for 15 seconds
D. Wash hands thoroughly and use gloves when handling raw product

Answer 11

C. Heat to 155F for 15 seconds