Question 1

Sources of _____ contamination include pet turtles, iguanas, and other reptiles

Accepted Answer

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

Question 2

Salmonella infection is one of the most common foodborne illnesses and _____ are particularly vulnerable to it

Accepted Answer

A) fish 
B) vegetable casseroles 
C) poultry and eggs 
D) fruit drinks 
E) pasteurized milk and dairy products 
A) fish 
B) vegetable casseroles 
C) poultry and eggs 
D) fruit drinks 
E) pasteurized milk and dairy products

Question 3

Definition choices:
-food infection

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 4

Which of the following is not a chemical sanitizer used in commercial food establishments?

Accepted Answer

A) chlorine 
B) iodine 
C) quaternary ammonium compounds 
D) organic acids 
E) fluorine 
A) chlorine 
B) iodine 
C) quaternary ammonium compounds 
D) organic acids 
E) fluorine

Question 5

Which of the following foods is the least susceptible to foodborne illness?

Accepted Answer

A) foil-wrapped baked potatoes 
B) homemade chopped garlic-in-oil mixture 
C) bacon cooked to a crisp 
D) fresh apple cider 
A) foil-wrapped baked potatoes 
B) homemade chopped garlic-in-oil mixture 
C) bacon cooked to a crisp 
D) fresh apple cider

Question 6

Symptoms 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 7

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 8

Which of the following is usually not a high-risk food?

Accepted Answer

A) tofu 
B) beef jerky 
C) broth or stock 
D) hollandaise sauce 
A) tofu 
B) beef jerky 
C) broth or stock 
D) hollandaise sauce

Question 9

The intoxication _____ can be transferred by workers who touch their noses, a pimple, or an infected cut, and then handle food or equipment

Accepted Answer

A) Campylobacter jejuni 
B) Escherichia coli 
C) Staphylococcus 
D) Vibrio 
A) Campylobacter jejuni 
B) Escherichia coli 
C) Staphylococcus 
D) Vibrio

Question 10

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 11

Name food infections, food intoxications, and toxin-mediated infections that are common to fish and shellfish and list their individual characteristics List and describe the individual characteristics of viruses that are common to fish and shellfish What parasites may cause foodborne illness in fish and shellfish? How can a chef or food service manager avoid making their customers sick from these toxins, infections, viruses, and parasites?

Accepted Answer

Name food infections, food intoxications

Question 12

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 13

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 14

What makes a food potentially hazardous? Name ten food items that are potentially hazardous

Accepted Answer

Potentially hazardous foods are those th

Question 15

Which of the following is not a safe option when cooling foods?

Accepted Answer

A) blast chiller 
B) ice-water bath with stirring 
C) large, deep containers 
D) reducing food size 
E) all of the above answers are correct options for cooling foods 
A) blast chiller 
B) ice-water bath with stirring 
C) large, deep containers 
D) reducing food size 
E) all of the above answers are correct options for cooling foods

Question 16

HACCP stands for Hazard Analysis and Critical Control Point

Accepted Answer

A) True 
 B)False

Question 17

Which practice can help prevent intoxication from Staphylococcus aureus?

Accepted Answer

A) cooking chicken to a minimum internal temperature of 165 degrees F 
B) only purchasing seafood from a reliable fish market that is in compliance with local, state, and federal law 
C) proper hand washing after coughing or sneezing 
D) discarding any cans that are dented, have leaky seals, or bulge 
A) cooking chicken to a minimum internal temperature of 165 degrees F 
B) only purchasing seafood from a reliable fish market that is in compliance with local, state, and federal law 
C) proper hand washing after coughing or sneezing 
D) discarding any cans that are dented, have leaky seals, or bulge

Question 18

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 19

Definition choices:
-prion

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 20

Make a personal hygiene checklist of specific guidelines for the individual food handler, and for her or his food handling practices when both working in the kitchen and serving guests food and beverages

Accepted Answer

Personal Hygiene Checklist for Food Hand

Exam 4: Food Safety

Sources of _____ contamination include pet turtles, iguanas, and other reptiles

Salmonella infection is one of the most common foodborne illnesses and _____ are particularly vulnerable to it

Definition choices: -food infection

Which of the following is not a chemical sanitizer used in commercial food establishments?

Which of the following foods is the least susceptible to foodborne illness?

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

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

Which of the following is usually not a high-risk food?

The intoxication _____ can be transferred by workers who touch their noses, a pimple, or an infected cut, and then handle food or equipment

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

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

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

What makes a food potentially hazardous? Name ten food items that are potentially hazardous

Which of the following is not a safe option when cooling foods?

HACCP stands for Hazard Analysis and Critical Control Point

Which practice can help prevent intoxication from Staphylococcus aureus?

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

Definition choices: -prion

Make a personal hygiene checklist of specific guidelines for the individual food handler, and for her or his food handling practices when both working in the kitchen and serving guests food and beverages

Food Selection

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