Question 1

Cross-contamination refers to the

Accepted Answer

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

Question 2

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 3

People get sick from food that has been contaminated by which of the following food hazards?

Accepted Answer

A)  biological 
B)  chemical 
C)  radiological 
D)  physical 
E)  a and b
F) c and d
G) a, b, c, and d 
A)  biological 
B)  chemical 
C)  radiological 
D)  physical 
E)  a and b
F) c and d
G) a, b, c, and d

Question 4

The majority of foodborne illness originates at

Accepted Answer

A)  restaurants and other food-service establishments. 
B)  grocery stores. 
C)  big box stores. 
D)  home kitchens. 
A)  restaurants and other food-service establishments. 
B)  grocery stores. 
C)  big box stores. 
D)  home kitchens.

Question 5

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 6

Reasons that the U.S. food supply is among the safest in the world include

Accepted Answer

A)  stringent federal and state legislation. 
B)  inspection at all levels of food production and distribution. 
C)  tracking of causal factors of foodborne illness outbreaks by the Centers for Disease Control and Prevention (CD
C) . 
D)  the fact that food manufacturers and distributors are motivated to avoid negligence lawsuits. 
E)  All of these are correct. 
A)  stringent federal and state legislation. 
B)  inspection at all levels of food production and distribution. 
C)  tracking of causal factors of foodborne illness outbreaks by the Centers for Disease Control and Prevention (CD
C) . 
D)  the fact that food manufacturers and distributors are motivated to avoid negligence lawsuits. 
E)  All of these are correct.

Question 7

A false fingernail found in a salad is an example of a physical hazard found in food.

Accepted Answer

A) True 
 B)False

Question 8

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)  sipping from bottles to taste test 
E)  None of these are correct. 
A)  chewing gum in the food preparation area 
B)  eating in the food preparation area 
C)  double dipping 
D)  sipping from bottles to taste test 
E)  None of these are correct.

Question 9

Suppose you are the director of a hospital food-service operation overseeing the hiring of new food-service workers. Create 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 patients food and beverages.

Accepted Answer

Personal Hygiene Checklist for Food Serv

Question 10

Which of the following bacteria is facultative and can thrive at refrigerator temperatures?

Accepted Answer

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

Question 11

Within 2 hours before being served, all hot foods must be reheated to at least 165°F for 15 seconds.

Accepted Answer

A) True 
 B)False

Question 12

The _________ requires food manufacturers to appropriately label any product that contains a potential allergen.

Accepted Answer

A)  FDA 
B)  Department of Health and Human Services 
C)  Food Allergen Labeling and Consumer Protection Act (FALCP
A)  
D)  Consumer Right and Services Act 
A)  FDA 
B)  Department of Health and Human Services 
C)  Food Allergen Labeling and Consumer Protection Act (FALCP
A)  
D)  Consumer Right and Services Act

Question 13

What is the number one physical hazard found in food?

Accepted Answer

A)  glass 
B)  bone 
C)  metal 
D)  hair 
A)  glass 
B)  bone 
C)  metal 
D)  hair

Question 14

National surveillance information for foodborne illnesses ultimately goes to federal offices such as the CDC.

Accepted Answer

A) True 
 B)False

Question 15

What does a blast chiller do?

Accepted Answer

A)  quickly cooks foods 
B)  quickly freezes foods 
C)  quickly vacuum seals food 
D)  quickly cools food 
A)  quickly cooks foods 
B)  quickly freezes foods 
C)  quickly vacuum seals food 
D)  quickly cools food

Question 16

The individuals in the United States most severely affected by foodborne illnesses are the young, the old, and those with compromised immune systems.

Accepted Answer

A) True 
 B)False

Question 17

Bacteria grow best in foods with a water activity (aw) level of

Accepted Answer

A)  0.0 to 0.25. 
B)  0.25 to 0.59. 
C)  0.59 to 0.85. 
D)  0.85 to 0.97. 
E)  None of these are correct. 
A)  0.0 to 0.25. 
B)  0.25 to 0.59. 
C)  0.59 to 0.85. 
D)  0.85 to 0.97. 
E)  None of these are correct.

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

Signs of droppings, urine markings, and holes in packaging are indicative of the presence of

Accepted Answer

A)  cockroaches. 
B)  rodents. 
C)  birds. 
D)  pantry pests. 
A)  cockroaches. 
B)  rodents. 
C)  birds. 
D)  pantry pests.

Question 20

Bi-metallic thermometers can measure temperatures from 100 to 600°F.

Accepted Answer

A) True 
 B)False

Exam 4: Food Safety

Cross-contamination refers to the

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

People get sick from food that has been contaminated by which of the following food hazards?

The majority of foodborne illness originates at

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

Reasons that the U.S. food supply is among the safest in the world include

A false fingernail found in a salad is an example of a physical hazard found in food.

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

Which of the following bacteria is facultative and can thrive at refrigerator temperatures?

Within 2 hours before being served, all hot foods must be reheated to at least 165°F for 15 seconds.

The _________ requires food manufacturers to appropriately label any product that contains a potential allergen.

What is the number one physical hazard found in food?

National surveillance information for foodborne illnesses ultimately goes to federal offices such as the CDC.

What does a blast chiller do?

The individuals in the United States most severely affected by foodborne illnesses are the young, the old, and those with compromised immune systems.

Bacteria grow best in foods with a water activity (aw) level of

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

Signs of droppings, urine markings, and holes in packaging are indicative of the presence of

Bi-metallic thermometers can measure temperatures from 100 to 600°F.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Preparation Basics

Meal Management

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Fish and Shellfish

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Vegetables and Legumes

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Filters

Bacteria grow best in foods with a water activity (a_w) level of