Test17

Question 1

Foods that are left in the danger zone for than 4hrs are most often associated with which type of food borne illness?

Answer 1

Clostridium perfingens

Question 2

2 categories of microbial induced food borne illness

Answer 2

Infection and intoxication

Question 3

Bacteria linked to cooked rice?

Answer 3

Bacillus cereus

Question 4

Food pathogens associated w under-cooked or raw seafood

Answer 4

Vibrio vulnificus

Question 5

$ food poisoning ass w what food

What’s important ?

Answer 5

Wild salmon

Thorough cooking of fresh water fish is important

Question 6

Common food mold?

Causes?

Answer 6

Cladosporium

Can cause foodborne illness

Question 7

FB - food borne infection occurs wjen?

Answer 7

When bacteria enter the blood stream

Question 8

Bacteria ass w eating shellfish

Answer 8

Vibrio vulnificus

Question 9

Method bacteria use to reproduce

Answer 9

Divide in 2

Question 10

Which would likely to cause a food borne illness

Answer 10

Cooked rice

Question 11

Allergic reaction

What to do

Answer 11

Wheezing, puffy eyes, hives

Contact a paramedic

Question 12

What org requires safety data sheets

Answer 12

Occupational safety and health administration

Question 13

What shuld foodservice operators do to prevent customer illness from shigella spp

Answer 13

Control flies inside and outside the operation

Question 14

Whats t purpose f settin critical limits in a haccp plan

Answer 14

To identify where hazards can be eliminated

Question 15

Bulk unpackaged food in self-service areas must be labeled when

Answer 15

The manufacturer claims the food is healthy

Question 16

Which food processes does not require a variance from a regulatory authority

Answer 16

Buying bean sprouts from a reputable supplier

Question 17

Prevention of norovirus from causing foodbourne illness

Answer 17

Correct handwashing