Cooking tomato sauce in a copper pot can cause which foodborne illness?
Staphylococcal gastroenteritis
Toxic-metal poisoning
Hemorrhagic colitis
Foodborne infection
Which of the following is NOT a high risk population for a foodborne illness?
A twenty four year old female on chemotherapy
A forty-one year old man with high blood pressure
A seventy-one year old male
A two year old female
Food is being time-temperature abused whenever it is kept between
32F and 41F
0F and 41F
41F and 135F
135F and 165F
Food can become unsafe through
Poor personal hygiene
Cross-contamination
All of the above
Improper cleaning and sanitizing
Which is NOT a symptom of a food allergy reaction?
Swelling of the face, eyes, hands or feet
Heart convulsions
Hives
Itching in and around the mouth
Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to
Purchase beef from approved, reputable suppliers
Wash their hands
Determine the correct moisture level.
Use pasteurized eggs
All of the following are common food allergies except
Eggs & Milk
Bran
Soy
Wheat
Which of the following is considered a chemical hazard?
Fish bone
Sanitizer
Broken Glass
Bacteria
What should foodhandlers do after prepping food and before using the restroom?
Wash their hands
Take off their hats
Take off their aprons
Change their gloves
What should a food handler do to make gloves easier to put on?
Wash hands before putting on gloves on
Select the correct size gloves
Sprinkle flour in the gloves
Blow into gloves
Food handlers should keep their fingernails
Short and painted with nail polish
Long and unpolished
Short and unpolished
Long and painted with nail polish
When washing your hands, you should scrub them for at least
15 to 20 seconds
20 to 25 seconds.
10 to 15 seconds
5 to 10 seconds
Why are the elderly people at a higher risk for foodborne illnesses?
Their immune systems have weakened with age
They are more likely to spend time in a hospital.
Their appetites have decreased with age.
They are more likely to suffer allergic reactions
Foodborne pathogens grow well at temperatures
Between 1F to 40F
Between 41F to 135F
Above 212F
Below 32F
Which practice can reduce Salmonella spp. in poultry to safe levels?
Purchasing oysters from approved, reputable
Inspecting canned food for damage
Cooking food to the right temperature
Storing food at 55F or higher
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and
Melatonin.
Meat.
Moisture
Management.
Food handlers who work in a nursing home cant work in the operation if they have which symptom?
Sore throat with fever
Thirst with itching
Headache with soreness
Soreness with fatigue
Foodhandler must be excluded from foodservice if they have any of the following EXCEPT
Vomiting
Fever
Jaundice
Diarrhea
If a food handler presents a symptom of Jaundice, they most likely have
Norovirus gastroenteritis
Hepatitis A
Listeriosis
Hemorrhagic colitis
Shigellosis can be transferred by __________, by transferring the bacteria from feces to food
Birds
Lady bugs
Flies
Food handlers
What must foodhandlers do after touching their hair, face or body?
Rinse their gloves
Wash their hands
Use a hand antiseptic
Change their aprons
Salmonellosis can be found in
Poultry & eggs
All of the above
Produce
Dairy products
Which of the following is NOT a physical hazard?
Hair
Band aid
Toxic metal leaching
Chicken bone
Commonly linked with ground beef, what pathogen has also been linked contaminated produce?
Shiga toxin-producing E.coli
Salmonella spp
Bacillus cereus
Shigella
Toxic metal poisoning is commonly caused by all of the following except
Lead
Copper
Stainless steel
Zinc
With Norovirus, people become contagious within _______________ after eating it.
Days
Minutes
Weeks
Hours
_____________ is the only pathogen that grow without oxygen
Botulism
E-Coli
Shigellosis
Salmonellosis
Which piece of jewelry can be worn by a foodhandler?
Diamond ring
Watch
Plain band ring
Medical bracelet
To prevent chemical contamination, chemicals should be stored ___________ food and utensils
Next to
In the same area as
Separate from
Above
Which of the following is NOT a TCS food?
Sliced melon
Baked potato
Bean sprouts
Peanut butter cookie
To prevent food allergens from being transferred to food
Clean and sanitize utensils before use
Buy food from approved, reputable suppliers
Store cold food at 41F or lower
Avoid pewter tableware and copper cookware
What is the best way to prevent a foodborne illness caused by seafood toxins?
Cooking seafood to the right minimum internal temperature
Purchasing smoked or cured seafood
Freezing seafood prior to cooking it
Purchasing seafood from approved, reputable suppliers
Three keys to food safety:practicing good personal hygiene, preventing cross-contamination, and
Time-temperature control
Toxic-metal leaching
Bacteria abatement
Pathogen measurement
For a foodborne illness to be an outbreak how many people must experience the same illness
10
2
1
20
Which pathogen is primarily found in the hair, nose and throat of humans?
Bacilius cereus
Giardia duodenalis
Staphlococcus aureus
Clostridium botulinum
Which is NOT an example of cross contamination?
Contaminated ingredients added to RTE food
Contaminated food touches or drips fluids onto cooked or RTE
Two different types of salad mixing together
food handler touches contaminated food and then touches RTE
Which of the following is not a cost associated with a foodborne illness?
Lawsuits and legal fees
Increased insurance premiums
Negative media exposure
Increased customer sales
Foodservice operations should not use mushrooms unless they have been
Purchased from an approved, reputable supplier.
Stored at 41F or lower
Cooked to an internal temperature of 135F.
Frozen before cooking or serving.
What should a manager at a hospital do if a cook calls in with headache, nausea, and diarrhea?
Tell the cook to come in for a couple of hours then go home
Tell the cook to stay away from work and see a doctor
Tell the cook to go to doc and then immediately come to work
Tell the cook to rest for a couple hours and come to work
What must a food handler with a hand wound do to work safely with food?
Avoid working with raw food
Cover the wound with impermeable cover & wear a glove
Apply hand sanitizer to the wound
Prove the wound has healed
Eggs and peanuts are dangerous for people with which condition?
Poor personal hygiene
FAT TOM
Food allergies
Chemical sensitivity
Itching and tightening of the throat are symptoms of what?
Cigueatera fish poisoning
Hemorrhagic colitis
Hepatitis A
Food allergy
What should food handlers do if they cut their fingers while prepping food?
Cover the wound with a bandage
Stay away from food and prep areas.
Cover the hand with a glove or finger cot.
Cover the wound with a bandage and a glove or finger cot
Covering wounds can help prevent the spread of which pathogen?
Vibrio vulnificus
Staphylococcus aureus
Salmonella spp
Norovirus