Study Questions Flashcards
Why are preschool-age children at a higher risk for foodborne illnesses?
A) They have not built up strong immune systems.
B) They are more likely to spend time in a hospital.
C) They are more likely to suffer allergic reactions.
D) Their appetites have increased since birth.
A- They have not build up strong immune systems.
Which is a TCS food? A) Bread B) Flour C) Sprouts D) Strawberries
C- Sprouts
The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and A) Reheating leftover food B) Serving ready-to-eat food C) Using single-use, disposable gloves D) Purchasing food from unsafe sources
D- Purchasing food from unsafe sources
What is an important measure for preventing foodborne illness? A) Serving locally grown food B) using new equipment C) Measuring pathogens D) Controlling time and temperature
D- Controlling time and temperature
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? A) Cross-contamination B) poor cleaning and sanitizing C) Poor personal hygiene D) Time-temperature abuse
D- Time-temperature abuse
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness? A) Cross-contamination B) Poor cleaning and sanitizing C) Poor personal hygiene D) Time-temperature abuse
B- Poor personal hygiene
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
C- Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
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 correct cleaning and sanitizing
A- Control time and temperature
Enterohemorrhagic and shiva toxin-producing E. Coli are commonly linked with what type of food? A) Potato Salad B) Thick stews C) Dairy products D) Raw ground beef
D- Raw ground beef
What is the most important way to prevent foodborne illness from viruses?
A) Control time and temperature
B) Prevent cross-contamination
C) Practice good personal hygiene
D) Practice correct cleaning and sanitizing
C- Practice good personal hygiene
A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
A) Norovirus
B) Shigella spp.
C) Salmonella Typhi
D) Enterohemorrhagic and shiga toxin-producing E. Coli
A- Norovirus
Parasites are commonly linked with what type of food? A) Rice B) Poultry C) Seafood D) Canned food
C- Seafood
A customer 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- Toxin
What pathogens are found in high numbers in an infected person’s feces, are highly infectious, and can cause severe illness?
A) Histamine, mold, fungi, ciguatoxin, and Dominic acid
B) Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and Enterohemorrhagic and shiga toxin-producing E. Coli
C) Anisakis simplex, Cryptosporidium parvum, Giardiasis duodenalis, Vibrio vulnificus, and Clostridium botulinum
D) Bacillus cereus, Listeria monocytogenes, Clostridium perfringens, saxitoxin, and brevitoxin
B- Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin- producing E. Coli
Which FAT TOM condition will a foodservice operation be most able to control? A) Acidity B) Time C) Oxygen D) Moisture
B- Time
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? A) Hepatitia A B) Shigella spp. C) Clostridium botulinum D) Vibrio parahaemolyticus
B- Shigella spp.
A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
A) Stored the sanitizer bottle away from the prep area
B) Stored the sanitizer bottle on the floor between uses
C) Stored the sanitizer bottle on the prep table between uses
D) Stored the sanitizer bottle with food supplies below the prep table
A- Stored the sanitizer bottle away from the prep area
Eggs and peanuts are dangerous for people with which condition? A) FAT TOM B) Food Allergies C) Chemical sensitivity D) Poor personal hygiene
B- Food allergies
Wheezing and shortness of breath are symptoms of what? A) Hepatitis A B) Bacillus cereus C) Allergic reaction D) Hemorrhagic colitis
C- Allergic reaction
What should food handlers do to prevent food allergens from being transferred to food?
A) Clean and sanitize utensils after use
B) Buy from approved, reputable suppliers
C) Store cold food at 41F (5C) or lower
D) Label chemical containers correctly
A- Clean and sanitize utensils after each use
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 MSDS in the operation
D) who to contact about suspicious activity
D- who to contact about suspicious activity
After which activity must food handlers wash their hands? A) Putting on gloves B) Serving customers C) Applying hand antiseptic D) Cleaning tables
D- Cleaning tables
What should food handlers do after prepping food and before using the restroom? A) Wash their hands B) Take off their hat C) Change their gloves D) Take off their aprons
D- Take off their aprons
Which piece of jewelry can be worn on a food handler's hand or arm? A) Watch B) Diamond ring C) Plain band ring D) Medical bracelet
C- Plain band ring
When should hand antiseptics be used? A) after washing hands B) Before washing hands C) When soap is unavailable D) When gloves are not being used
A- After washing hands
When should food handlers who wear gloves wash their hands? A) After putting on the gloves B) before taking off the gloves C) Before putting on the gloves D) After applying a hand antiseptic
C- Before putting on the gloves
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
A) The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns
B) The cook did not clean and sanitize the gloves before handling the hamburger buns
C) The cook did not wash hands before putting on the same gloves to slice the hamburger buns
D) The cook did not wash hands and put on new gloves before slicing the hamburger buns
D- The cook did not wash hands and out on new gloves before slicing the hamburger buns
A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?
A) stay home until a doctor approves a return to work
B) Wear gloves while handling food
C) Work in a nonfood-handling position
D) Wash hands frequently while handling food
A- Stay home until a doctor approves a return to work
A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? A) Thirst with itching B) Soreness from fatigue C) Sore throat with fever D) Headache with soreness
C- Sore throat with fever
