Question 1

Which of the following is NOT one of the bacterial pathogens included in the Big 6?

Accepted Answer

Listeria monocytogenes

Answer

Nontyphoidal Salmonella

Answer

Shigella spp.

Answer

Shiga toxin-producing E. coli

Question 2

How many bacteria and viruses make up the Big 6 pathogens?

Accepted Answer

4 bacteria and 2 viruses

Answer

5 bacteria and 1 virus

Answer

2 bacteria and 4 viruses

Answer

3 bacteria and 3 viruses

Question 3

What is the infective dose typically needed for Nontyphoidal Salmonella to cause illness?

Accepted Answer

Over 100,000 bacteria per ounce

Answer

1,000-10,000 bacteria

Answer

10-100 bacteria

Answer

Any amount can cause illness

Question 4

Which of the following best describes Salmonella Typhi's mortality rate when treated?

Accepted Answer

1-2%

Answer

Less than 1%

Answer

5-7%

Answer

10-15%

Question 5

What is the primary source of Shigella spp. bacteria?

Accepted Answer

Infected human feces

Answer

Contaminated water

Answer

Raw meat products

Answer

Farm animals

Question 6

What type of bacteria is E. coli STEC?

Accepted Answer

Aerobic non-spore forming

Answer

Anaerobic spore-forming

Answer

Anaerobic non-spore forming

Answer

Facultative anaerobic

Question 7

Which virus is responsible for approximately 58% of reported foodborne illnesses in the US?

Accepted Answer

Norovirus

Answer

Salmonella

Answer

Hepatitis A

Answer

E. coli

Question 8

What is the incubation period for Hepatitis A?

Accepted Answer

10-50 days

Answer

1-2 days

Answer

7-14 days

Answer

60-90 days

Question 9

Which of the following is a key defense against foodborne pathogens?

Accepted Answer

Staff personal hygiene

Answer

Using antibacterial sprays only

Answer

Using only organic products

Answer

Freezing all foods

Question 10

What happens when spore-forming bacteria are exposed to normal cooking temperatures?

Accepted Answer

They remain dormant but survive

Answer

They multiply faster

Answer

They are completely destroyed

Answer

They immediately die

Question 11

What is the temperature danger zone where bacteria can multiply rapidly?

Accepted Answer

Between 41°F and 135°F

Answer

Between 0°F and 32°F

Answer

Above 165°F

Answer

Below 32°F

Question 12

How is Norovirus commonly transmitted?

Accepted Answer

Through infected food handlers and fecal-oral route

Answer

Through dairy products only

Answer

Through contaminated air only

Answer

Through raw meat only

Question 13

What type of toxin is released while bacteria are still alive?

Accepted Answer

Exotoxin

Answer

Mycotoxin

Answer

Neurotoxin

Answer

Endotoxin

Question 14

Which statement about viruses is correct?

Accepted Answer

They need a host to multiply

Answer

They are killed by normal cooking temperatures

Answer

They are living cells

Answer

They need food to multiply

Question 15

What is the nickname often given to Norovirus?

Accepted Answer

Cruise ship bug

Answer

Summer flu

Answer

Food poisoning virus

Answer

Restaurant virus

Question 16

What is the primary control measure for toxin-producing bacteria?

Accepted Answer

Limiting time in temperature danger zone

Answer

Using stronger cleaning chemicals

Answer

Freezing the food

Answer

Adding preservatives

Question 17

Which symptom is most associated with Norovirus?

Accepted Answer

Projectile vomiting

Answer

Bloody stool

Answer

Mental confusion

Answer

Jaundice

Question 18

How long can Salmonella survive outside the body?

Accepted Answer

Several weeks

Answer

A few minutes

Answer

A few hours

Answer

Only one day

Question 19

What is required for proper control of Hepatitis A?

Accepted Answer

Avoiding bare hand contact with ready-to-eat foods

Answer

Only using sanitizer

Answer

Only wearing gloves

Answer

Only washing hands

Question 20

Which statement about bacterial spores is correct?

Accepted Answer

They have a tough outer layer

Answer

They are easily killed by heat

Answer

They cannot survive without water

Answer

They die without oxygen

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