Exam 9: Contamination

Danielle likes to experiment by changing ingredients in recipes. What is the potential risk if she makes food in a way other than described on the menu?

The owner of Ye Olde Colonial Café purchased antique pewter pitchers for serving lemonade in her café. Should she use the pitchers?

Jen is restocking the buffet line. She notices after stocking the beef and broccoli that the spoon that she is using is pitted. What should she do with the food she has stocked and the spoon?

What type of toxin can cause reddening of the face and neck, sweating and headache?

During the busy lunch hour, a businessman vomits at his table. His server is busy cleaning the table, and the customer feels that he may be sick again while trying to gather his laptop. As the manager approaches, how should he escort the customer out of the restaurant?

The new manager of your restaurant wants to reduce costs by saving money on latex gloves. Which of the following solutions is considered safe?

After which activity should food handlers change gloves?

As manager on duty, Alex is notified by one of his servers that a child has vomited on his table and it has spread onto the floor. The child's mother has used napkins to absorb some of the vomit. How should Alex handle this type of situation?

Yeasts grow best in what types of food?

Your food service employee tested positive for Shiga toxin-producing E. coli. The local regulatory authority has been notified. How long before she is able to return to work?

After Alex has initially been notified that a customer has vomited in his facility and directed a server to initiate cleaning the vomit, Alex checks on the server's progress. He notices that the server has put up a wet floor sign, is using a mop and bucket, and wiping cloths. She has wiped the vomit into a clean trash bag. What type of cleaning solution should she use on the table and floor?

What bacteria can cause hemorrhagic colitis?

The "secret ingredient" in a restaurant's famous barbecue sauce is peanut oil. Which employees should be aware of this ingredient?

Which of the following foods is most likely to cause norovirus gastroenteritis?

If a customer is experiencing shortness of breath and swelling of the face, what could be happening?

Which of these foods could be a source of a biological toxin?

What are the three most common instances in which a food handler must wear protective equipment when dealing with a customer?

Which group of people is most vulnerable to listeriosis?

Rachael is opening a new seafood restaurant and wants to try a dish made with barracuda. What toxin does she need to be concerned about?

The acronym FAT TOM stands for Food, _________, Temperature, Time, _________ and Moisture.