Question 1

According to the Food and Drug Administration (FDA), which of the following foods is not in the temperature danger zone?

Accepted Answer

A)  roast beef sandwich standing at 38 degrees F 
B)  cooked rice standing at 45 degrees F 
C)  baked potato standing at 115 degrees F 
D)  pasta and vegetable salad standing at 128 degrees F 
A)  roast beef sandwich standing at 38 degrees F 
B)  cooked rice standing at 45 degrees F 
C)  baked potato standing at 115 degrees F 
D)  pasta and vegetable salad standing at 128 degrees F

Question 2

One of the reasons that intoxication from molds is often avoided is that large groupings of molds exhibit a visible bloom.

Accepted Answer

A) True 
 B)False

Question 3

Bacteria multiply to reproduce, resulting in _____ of bacteria from just one cell in less than 24 hours.

Accepted Answer

A)  hundreds 
B)  thousands 
C)  millions 
D)  billions 
A)  hundreds 
B)  thousands 
C)  millions 
D)  billions

Question 4

In mad cow disease or bovine spongiform encephalopathy (BSE)the incubation period between infection and manifestation can be

Accepted Answer

A)  months. 
B)  years. 
C)  decades. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  months. 
B)  years. 
C)  decades. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 5

Matching
Definition choices:
-food intoxication

Accepted Answer

A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA 
A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA

Question 6

A fishbone found in a fish fillet sandwich is an example of a physical contaminant.

Accepted Answer

A) True 
 B)False

Question 7

Cross-contamination refers to

Accepted Answer

A)  the transfer of bacteria or other microorganisms from one food to another. 
B)  the transfer of microorganisms from animals to humans only. 
C)  the prohibition of microorganism movement. 
D)  the intentional movement of a microorganism to a person. 
A)  the transfer of bacteria or other microorganisms from one food to another. 
B)  the transfer of microorganisms from animals to humans only. 
C)  the prohibition of microorganism movement. 
D)  the intentional movement of a microorganism to a person.

Question 8

Which of these individuals would be least susceptible to foodborne illnesses?

Accepted Answer

A)  a six-month-old infant 
B)  an eighteen-year-old teenager 
C)  a twenty-eight-year-old male with AIDS 
D)  a forty-year-old woman with breast cancer 
E)  an eighty-year-old grandparent 
A)  a six-month-old infant 
B)  an eighteen-year-old teenager 
C)  a twenty-eight-year-old male with AIDS 
D)  a forty-year-old woman with breast cancer 
E)  an eighty-year-old grandparent

Question 9

Poor personal hygiene by food handlers is the number-one cause of _____.

Accepted Answer

A)  Salmonella 
B)  Listeria monocytogenes 
C)  Yersinia enterocolitica 
D)  Shigella 
A)  Salmonella 
B)  Listeria monocytogenes 
C)  Yersinia enterocolitica 
D)  Shigella

Question 10

One of the more common local types of food safety monitoring for a food service facility is the _____.

Accepted Answer

A)  CDC evaluation. 
B)  health department inspection. 
C)  World Health Organization reports. 
D)  county mortality statistics. 
A)  CDC evaluation. 
B)  health department inspection. 
C)  World Health Organization reports. 
D)  county mortality statistics.

Question 11

Consequences of _____ infection may include pneumonia, septicemia, urethritis, meningitis, and spontaneous abortion.

Accepted Answer

A)  Salmonella 
B)  Listeria monocytogenes 
C)  Yersinia entrocolitica 
D)  Shigella 
A)  Salmonella 
B)  Listeria monocytogenes 
C)  Yersinia entrocolitica 
D)  Shigella

Question 12

Foodborne illnesses from chemical hazards include all of the following EXCEPT

Accepted Answer

A)  plant toxins. 
B)  animal toxins. 
C)  agricultural chemicals. 
D)  prions. 
E)  industrial chemicals. 
A)  plant toxins. 
B)  animal toxins. 
C)  agricultural chemicals. 
D)  prions. 
E)  industrial chemicals.

Question 13

Shellfish is a major carrier of

Accepted Answer

A)  Vibrio. 
B)  hepatitis A. 
C)  norovirus. 
D)  all of the above answers are correct 
A)  Vibrio. 
B)  hepatitis A. 
C)  norovirus. 
D)  all of the above answers are correct

Question 14

Which of the following hand-/utensil-to-mouth movements is acceptable?

Accepted Answer

A)  chewing gum in the food preparation area 
B)  eating in the food preparation area 
C)  double dipping 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  chewing gum in the food preparation area 
B)  eating in the food preparation area 
C)  double dipping 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 15

Which of the following is the most common one-celled animal that frequently infects humans through contaminated water?

Accepted Answer

A)  Giardia 
B)  Cryptosporidium 
C)  Cyclospora 
D)  all of the above answers are correct 
A)  Giardia 
B)  Cryptosporidium 
C)  Cyclospora 
D)  all of the above answers are correct

Question 16

Which of the following is not an acceptable method for thawing a small food item such as a chicken breast?

Accepted Answer

A)  as part of the cooking process 
B)  at room temperature 
C)  in a microwave oven, followed by immediate cooking 
D)  submerged under cold running water 
E)  in a refrigeratorf. all of the above answers are acceptable thawing methods 
A)  as part of the cooking process 
B)  at room temperature 
C)  in a microwave oven, followed by immediate cooking 
D)  submerged under cold running water 
E)  in a refrigeratorf. all of the above answers are acceptable thawing methods

Question 17

Which of the following cheeses have to be discarded if mold is discovered on them?

Accepted Answer

A)  Roquefort, Brie, and Camembert cheeses 
B)  cheddar and Swiss cheeses 
C)  cottage and cream cheeses 
D)  all of the above cheeses should be discarded 
A)  Roquefort, Brie, and Camembert cheeses 
B)  cheddar and Swiss cheeses 
C)  cottage and cream cheeses 
D)  all of the above cheeses should be discarded

Question 18

The best way to help prevent foodborne illness from fish such as mahi mahi, tuna, mackerel, sardines, and herring is to

Accepted Answer

A)  cook fish to the proper minimum internal temperature. 
B)  smell the fish and, if it has any ammonia odor, do not purchase or cook the fish. 
C)  freeze the fish in advance of preparing it. 
D)  purchase it from a reliable fish purveyor. 
A)  cook fish to the proper minimum internal temperature. 
B)  smell the fish and, if it has any ammonia odor, do not purchase or cook the fish. 
C)  freeze the fish in advance of preparing it. 
D)  purchase it from a reliable fish purveyor.

Question 19

_____ poisoning is caused by ingesting predatory tropical reef fish that contain a ciguatoxin that is not destroyed by heating.

Accepted Answer

A)  Ciguatera 
B)  Histamine 
C)  Scombroid 
D)  Pufferfish 
A)  Ciguatera 
B)  Histamine 
C)  Scombroid 
D)  Pufferfish

Question 20

The majority of foodborne illness is caused by _____.

Accepted Answer

A)  bacteria 
B)  viruses 
C)  parasites 
D)  industrial chemicals 
A)  bacteria 
B)  viruses 
C)  parasites 
D)  industrial chemicals

Exam 4: Food Safety

According to the Food and Drug Administration (FDA), which of the following foods is not in the temperature danger zone?

One of the reasons that intoxication from molds is often avoided is that large groupings of molds exhibit a visible bloom.

Bacteria multiply to reproduce, resulting in _____ of bacteria from just one cell in less than 24 hours.

In mad cow disease or bovine spongiform encephalopathy (BSE)the incubation period between infection and manifestation can be

Matching Definition choices: -food intoxication

A fishbone found in a fish fillet sandwich is an example of a physical contaminant.

Cross-contamination refers to

Which of these individuals would be least susceptible to foodborne illnesses?

Poor personal hygiene by food handlers is the number-one cause of _____.

One of the more common local types of food safety monitoring for a food service facility is the _____.

Consequences of _____ infection may include pneumonia, septicemia, urethritis, meningitis, and spontaneous abortion.

Foodborne illnesses from chemical hazards include all of the following EXCEPT

Shellfish is a major carrier of

Which of the following hand-/utensil-to-mouth movements is acceptable?

Which of the following is the most common one-celled animal that frequently infects humans through contaminated water?

Which of the following is not an acceptable method for thawing a small food item such as a chicken breast?

Which of the following cheeses have to be discarded if mold is discovered on them?

The best way to help prevent foodborne illness from fish such as mahi mahi, tuna, mackerel, sardines, and herring is to

_____ poisoning is caused by ingesting predatory tropical reef fish that contain a ciguatoxin that is not destroyed by heating.

The majority of foodborne illness is caused by _____.

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