Quiz #1 Flashcards
What is a FBI outbreak?
a. when 2 or more food handlers contaminate multiple food items
b. when an operation serves contaminated food to 2 or more ppl
c. when 2 or more report the same illness from eating the same food
d. when the CDC receives info on 2 or more ppl w/ the same illness
C
What is a TCS food?
a. food requiring thermometer checks for security
b. food requiring trustworthy conditions for service
c. food requiring training commitments for standards
d. food requiring time/ temp control for safety
d
Why are pre-k age children at a higher risk for FBI?
a. their appetites have increased since birth
b. they have not built up strong immune systems
c. they are more likely to spend time in a hospital
d. they are more likely to suffer allergic reactions
b
Which is a TCS food?
a. bread
b. flour
c. sprouts
d. strawberries
c
The 5 common risk factors that can lead to FBI are failing to cook food adequately, holding food at incorrect temps, using contaminated equipment, practicing poor personal hygiene, and
a. reheating leftover food
b. serving ready- to- eat
c. using single use disposable gloves
d. purchasing food from unsafe sources
d
What is an important measure for preventing FBI?
a. using new equipment
b. measuring pathogen
c. preventing cross- contamination
d. serving locally grown, organic food
c
Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a FBI?
a. cross- contamination
b. poor personal hygiene
c. time- temp abuse
d. poor cleaning/ sanitizing
c
A server cleans a dining table w/ a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a FBI?
a. cross- contamination
b. poor personal hygiene
c. time- temp abuse
d. poor cleaning/ sanitizing
d
What are the most common symptoms of a FBI?
a. Diarrhea, vomiting, fever, nausea, ab cramps, and dizziness
b. Diarrhea, vomiting, fever, nausea, ab cramps, and headache
c. Diarrhea, vomiting, fever, nausea, ab cramps, and jaundice
d. Diarrhea, vomiting, fever, nausea, ab cramps, and tiredness
c
What is the most important way to prevent a FBI caused by a bac?
a. control time/temp
b. prevent cross- contamination
c. practice good personal hygiene
d. practice correct cleaning and sanitizing
a
Shiga toxin producing E. coli is commonly linked w/ what type of food?
a. potato salad
b. thick stews
c. dairy products
d. raw ground beef
d
What is the most important way to prevent a FBI caused by a virus?
a. control time/temp
b. prevent cross- contamination
c. practice good personal hygiene
d. practice correct cleaning and sanitizing
c
A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probs caused the illness?
a. norovirus
b. Shigella spp.
c. Salmonella typhi
d. Shiga toxin- producing E. coli
a
Parasites are commonly linked w/ what type of food?
a. rice
b. poultry
c. seafood
d. canned food
c
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
a. toxin
b. virus
c. bacteria
d. parasite
a
