Question 1

Eight common foods account for ______% of food allergies.

Accepted Answer

A)  50 
B)  75 
C)  90 
D)  99 
A)  50 
B)  75 
C)  90 
D)  99 C

Question 2

Raw vegetables, dehydrated soups and sauces, and spices are commonly associated with which of the following bacteria?

Accepted Answer

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

Question 3

What document do state health departments usually use as a guide when conducting inspections?

Accepted Answer

A)  Title 15 regulations 
B)  FDA Food Code 
C)  HACCP 
D)  FALCPA 
A)  Title 15 regulations 
B)  FDA Food Code 
C)  HACCP 
D)  FALCPA B

Question 4

All foodborne viruses are transmitted via the oral-fecal route.

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

A)  a 6-month-old infant 
B)  an 18-year-old teenager 
C)  a 28-year-old male with AIDS 
D)  a 40-year-old woman with breast cancer 
E)  an 80-year-old grandparent 
A)  a 6-month-old infant 
B)  an 18-year-old teenager 
C)  a 28-year-old male with AIDS 
D)  a 40-year-old woman with breast cancer 
E)  an 80-year-old grandparent

Question 6

A food __________ is an inability to absorb or process a certain food because of an enzyme deficiency.

Accepted Answer

A)  aversion 
B)  intolerance 
C)  sensitivity 
D)  allergy 
A)  aversion 
B)  intolerance 
C)  sensitivity 
D)  allergy

Question 7

Once consumed, bacteria live in the ________ and produce toxins.

Accepted Answer

A)  stomach 
B)  small intestine 
C)  large intestine 
D)  ascending colon 
E)  liver 
A)  stomach 
B)  small intestine 
C)  large intestine 
D)  ascending colon 
E)  liver

Question 8

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 HACCP system, which stands for Hazar

Question 9

The Food and Drug Administration (FDA) has approved the use of a ________ to prevent bacterial contamination of luncheon meats.

Accepted Answer

A)  pesticide 
B)  herbicide 
C)  fungus 
D)  virus 
A)  pesticide 
B)  herbicide 
C)  fungus 
D)  virus

Question 10

Which of the following is not an acceptable method for thawing a potentially hazardous food such as previously frozen meat?

Accepted Answer

A)  as part of the cooking process 
B)  at room temperature on the kitchen counter 
C)  in a microwave oven, followed by immediate cooking 
D)  submerged under cold running water 
E)  in a refrigerator
F) All of these are acceptable thawing methods. 
A)  as part of the cooking process 
B)  at room temperature on the kitchen counter 
C)  in a microwave oven, followed by immediate cooking 
D)  submerged under cold running water 
E)  in a refrigerator
F) All of these are acceptable thawing methods.

Question 11

Any perishable food exposed to the temperature danger zone for more than 1 hour of continuous or 2 hours of cumulative time should be thrown away.

Accepted Answer

A) True 
 B)False

Question 12

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

An outbreak is defined as the occurrence

Question 13

Salmonella infection is one of the most common foodborne illnesses and _____ are particularly likely to be contaminated with 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 14

Shellfish is a major carrier of

Accepted Answer

A)  Vibrio . 
B)  hepatitis A. 
C)  norovirus. 
D)  All of these are correct. 
A)  Vibrio . 
B)  hepatitis A. 
C)  norovirus. 
D)  All of these are correct.

Question 15

Which of the following foods can last for a long time and can be transported during long trips without refrigeration?

Accepted Answer

A)  yogurt 
B)  beef jerky 
C)  string cheese 
D)  deli meat 
A)  yogurt 
B)  beef jerky 
C)  string cheese 
D)  deli meat

Question 16

Devise a "worst case" scenario for an end-of-the-school-year outdoor picnic where everyone in attendance becomes ill after eating the food. Describe the various steps that resulted in foodborne illness and how they might have been prevented. Include at least three inappropriate food preparation or handling practices that led to the widespread foodborne illness.

Accepted Answer

The "worst case" scenario for an end-of-

Question 17

Regarding handwashing, 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 handwashing. 
D)  Handwashing 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 handwashing. 
D)  Handwashing sinks must only be used for washing hands.

Question 18

The chemical reaction that produces acrylamide in certain foods requires the following:

Accepted Answer

A)  sugar, aspartame, and high heat. 
B)  sugar, asparagine, and high heat. 
C)  sunlight, asparagine, and sugar. 
D)  sunlight, asparagine, and low heat. 
E)  None of these are correct. 
A)  sugar, aspartame, and high heat. 
B)  sugar, asparagine, and high heat. 
C)  sunlight, asparagine, and sugar. 
D)  sunlight, asparagine, and low heat. 
E)  None of these are correct.

Question 19

Sources for _____ outbreaks include undercooked ground beef, unpasteurized dairy products and apple juice, fresh produce, and water.

Accepted Answer

A)  Shigella 
B)  E. coli O157:H7 
C)  Yersinia enterocolitica 
D)  Listeria monocytogenes 
A)  Shigella 
B)  E. coli O157:H7 
C)  Yersinia enterocolitica 
D)  Listeria monocytogenes

Question 20

Which practice can help prevent intoxication from Staphylococcus aureus ?

Accepted Answer

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

Exam 4: Food Safety

Eight common foods account for ______% of food allergies.

Raw vegetables, dehydrated soups and sauces, and spices are commonly associated with which of the following bacteria?

What document do state health departments usually use as a guide when conducting inspections?

All foodborne viruses are transmitted via the oral-fecal route.

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

A food __________ is an inability to absorb or process a certain food because of an enzyme deficiency.

Once consumed, bacteria live in the ________ and produce toxins.

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.

The Food and Drug Administration (FDA) has approved the use of a ________ to prevent bacterial contamination of luncheon meats.

Which of the following is not an acceptable method for thawing a potentially hazardous food such as previously frozen meat?

Any perishable food exposed to the temperature danger zone for more than 1 hour of continuous or 2 hours of cumulative time should be thrown away.

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.

Salmonella infection is one of the most common foodborne illnesses and _____ are particularly likely to be contaminated with it.

Shellfish is a major carrier of

Which of the following foods can last for a long time and can be transported during long trips without refrigeration?

Regarding handwashing, which of the following statements is incorrect?

The chemical reaction that produces acrylamide in certain foods requires the following:

Sources for _____ outbreaks include undercooked ground beef, unpasteurized dairy products and apple juice, fresh produce, and water.

Which practice can help prevent intoxication from Staphylococcus aureus ?

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