Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

What is the HACCP system and what do the letters HACCP stand for? Describe the seven steps in order, how this system evolved, and what factors make it so successful

Accepted Answer

The answer of What is the HACCP system and what...

Question 3

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper hand washing?

Accepted Answer

Foodborne illnesses that can be traced d

Question 4

Listeria monocytogenes is one of the few bacteria who can thrive in refrigerator temperatures

Accepted Answer

A) True 
 B)False

Question 5

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 6

_____ are especially drawn to food crumbs and often regurgitate while eating

Accepted Answer

A) Cockroaches 
B) Rodents 
C) Birds 
D) Pantry pests 
A) Cockroaches 
B) Rodents 
C) Birds 
D) Pantry pests

Question 7

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, harmful (pathogenic) microorganisms that grow and multiply in your intestines 
C) harmful or 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, harmful (pathogenic) microorganisms that grow and multiply in your intestines 
C) harmful or 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 8

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

Question 9

What is an outbreak? What are the differences between food infections, food intoxications, and toxin-mediated infections? Give at least four examples of each one

Accepted Answer

The answer of What is an outbreak? What are the...

Question 10

Any perishable food exposed to the temperature danger zone for more than two hours of actual or four hours of cumulative time should be thrown away

Accepted Answer

A) True 
 B)False

Question 11

A chicken bone found in a boneless breast of chicken sandwich is considered to be a biological contaminant

Accepted Answer

A) True 
 B)False

Question 12

Regarding hand washing, which of the following statements is incorrect?

Accepted Answer

A) When food handlers answer a telephone with their hands, they must wash their hands before food is touched. 
B) Disposable paper towels or air drying is preferred over cloth. 
C) Hand sanitizers assist in reducing bacterial numbers and may be used in lieu of hand washing. 
D) Hand washing sinks must only be used for washing hands. 
A) When food handlers answer a telephone with their hands, they must wash their hands before food is touched. 
B) Disposable paper towels or air drying is preferred over cloth. 
C) Hand sanitizers assist in reducing bacterial numbers and may be used in lieu of hand washing. 
D) Hand washing sinks must only be used for washing hands.

Question 13

Definition choices:
-pathogenic

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, harmful (pathogenic) microorganisms that grow and multiply in your intestines 
C) harmful or 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, harmful (pathogenic) microorganisms that grow and multiply in your intestines 
C) harmful or 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 14

Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous Discuss these requirements for bacterial growth and their specific characteristics Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?

Accepted Answer

The answer of Food type, pH or acidity level, moisture...

Question 15

As long as "first in, first out" (FIFO) is followed, perishable foods can be held in the freezer or in storage under dry conditions for an unlimited period of time

Accepted Answer

A) True 
 B)False

Question 16

Foods most likely to be affected by aflatoxin are

Accepted Answer

A) breads. 
B) jams and jellies. 
C) peanuts and grains. 
D) ham, bacon, and salami. 
A) breads. 
B) jams and jellies. 
C) peanuts and grains. 
D) ham, bacon, and salami.

Question 17

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 18

A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may cause _____ if he practices poor personal hygiene habits

Accepted Answer

A) Listeria monocytogenes 
B) Yersinia enterocolitica 
C) Staphylococcus aureus 
D) Clostridium botulinum 
A) Listeria monocytogenes 
B) Yersinia enterocolitica 
C) Staphylococcus aureus 
D) Clostridium botulinum

Question 19

Sources for _____ outbreaks include unpasteurized dairy products and apple juice, fresh produce, and water

Accepted Answer

A) Shigella 
B) E.coli 0157:H7 
C) Yersinia enterocolitica 
D) Listeria monocytogenes 
A) Shigella 
B) E.coli 0157:H7 
C) Yersinia enterocolitica 
D) Listeria monocytogenes

Question 20

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of  F1F1F10F for at least _____ seconds

Accepted Answer

A) 145; 15 
B) 155; 30 
C) 165; 15 
D) 175; 30 
A) 145; 15 
B) 155; 30 
C) 165; 15 
D) 175; 30

Exam 4: Food Safety

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

What is the HACCP system and what do the letters HACCP stand for? Describe the seven steps in order, how this system evolved, and what factors make it so successful

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper hand washing?

Listeria monocytogenes is one of the few bacteria who can thrive in refrigerator temperatures

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

_____ are especially drawn to food crumbs and often regurgitate while eating

Definition choices: -food intoxication

The majority of foodborne illness is caused by _____

What is an outbreak? What are the differences between food infections, food intoxications, and toxin-mediated infections? Give at least four examples of each one

Any perishable food exposed to the temperature danger zone for more than two hours of actual or four hours of cumulative time should be thrown away

A chicken bone found in a boneless breast of chicken sandwich is considered to be a biological contaminant

Regarding hand washing, which of the following statements is incorrect?

Definition choices: -pathogenic

As long as "first in, first out" (FIFO) is followed, perishable foods can be held in the freezer or in storage under dry conditions for an unlimited period of time

Foods most likely to be affected by aflatoxin are

Cross-contamination refers to

A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may cause _____ if he practices poor personal hygiene habits

Sources for _____ outbreaks include unpasteurized dairy products and apple juice, fresh produce, and water

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____F for at least _____ seconds

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _F for at least _ seconds