Question 1

Which of the following is not one of the primary bacteria linked to foodborne illness?

Accepted Answer

hepatitis A

Answer

salmonella typhi

Answer

shiga toxin-producing Escherichia coli (E. coli)

Answer

shigella spp

Question 2

T or F. All viruses are killed during the cooking process.

Accepted Answer

False

Answer

True

Question 3

The most important prevention measure is controlling ______ and temperature.

Accepted Answer

time

Answer

flavor

Answer

color

Answer

texture

Question 4

Which of the following bacteria is most commonly associated with beverages & ready-to-eat foods

Accepted Answer

salmonella typhi

Answer

E.Coli

Answer

none of these are correct

Answer

shigella

Question 5

T or F. The FDA does not require trace amts of peanuts to be listed on a nutritional label.

Accepted Answer

False

Answer

True

Question 6

Food allergens are naturally occurring __ in food that people can be sensitive to.

Accepted Answer

proteins

Answer

parasites

Answer

contaminants

Answer

toxins

Question 7

Raw or undercooked beef is one of the most common causes of this foodborne illness:

Accepted Answer

E.Coli

Answer

shigella

Answer

salmonella typhi

Answer

toxicity

Question 8

T or F. Re-using food products that contain allergens & that are cooked at high temps are safe.

Accepted Answer

False

Answer

True

Question 9

This bacteria is associated with salads that contain TCS foods like tuna, macaroni, & chicken.

Accepted Answer

Shigella

Answer

Meningitis

Answer

E. Coli

Answer

Salmonella Typhi

Question 10

This food additive will not help to prevent the growth of microorganisms.

Accepted Answer

water

Answer

vinegar

Answer

alcohol

Answer

salt

Question 11

What are the most common symptoms of a foodborne illness:

Accepted Answer

diarrhea,vomiting,nausea,fever,dizziness,ab cramps,jaundice

Answer

diarrhea,vomiting,nausea,fever,dizziness,fatigue

Answer

diarrhea,vomiting,nausea,fever,abdominal cramps,fatigue

Answer

diarrhea,vomiting,nausea,fever,dizziness,headaches,jaundice

Question 12

T or F. Bacteria cannot grow unless it is in the danger zone temperature.

Accepted Answer

False

Answer

True

Question 13

Which of the following promotes the rapid growth of bacteria?

Accepted Answer

food held between 70-125*F

Answer

cooking foods for long periods of time

Answer

foods that are held just above freezing

Answer

foods that are very dry

Question 14

Which of the following is not one of the Big 6 Pathogens?

Accepted Answer

tetanus

Answer

hepatitis A virus

Answer

salmonella typhi

Answer

shiga toxin-producing Escherichia coli

Question 15

T or F. An employee must report to a supervisor a diagnosis by a dr of one of the Big 6

Accepted Answer

True

Answer

False

Question 16

Which of the following foods would be most likely to cause a foodborne illness?

Accepted Answer

raw bean sprouts

Answer

washed apple

Answer

lemon juice

Answer

baked potato

Question 17

Viruses are resistant to all of the following but one. Which one is it?

Accepted Answer

salt

Answer

disinfectants

Answer

freezing

Answer

heat

Question 18

Which of the following is not a condition for microorganism growth?

Accepted Answer

age

Answer

acidity

Answer

time

Answer

moisture

Question 19

The Hepatitis A virus is found in produce, fruit juices, milk, shellfish or contaminated_____.

Accepted Answer

water

Answer

air

Answer

sugar

Answer

soil

Question 20

A clean-up & response plan to follow for events involving _____ in food service areas is needed

Accepted Answer

vomit and diarrhea

Answer

coughing and diarrhea

Answer

vomit and coughing

Answer

coughing and sneezing

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