FOODBORNE ILLNESSES EXAM QUESTIONS

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FOODBORNE ILLNESSES EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Vibrio vulnificus

Answer:

Causes gastroenteritis, wound infection, and severe bloodstream infections. People with liver diseases are especially at high risk. Sources: raw or undercooked seafood, particularly shellfish

Question 2: Flow of Food

Answer:

Receiving Storage FIFO Preparation Cooking food Holding and displaying Cooling ReHeating Serving food safely Work stations are cleaned No cross contamination

Question 3: Cross contamination

Answer:

Bacterial contamination (infection) of food, caused by contact with an infected raw food or non-food source. The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods.

Question 4: Bacteria

Answer:

Multiply rapidly, produce toxins

Question 5: Toxoplasma gondii

Answer:

A parasite that causes toxoplasmosis, a very severe disease that can produce central nervous system disorders particularly mental retardation and visual impairment in children. Pregnant women and people with weakened immune systems are at higher risk. Sources: raw or undercooked pork.

Question 6: 6 Conditions that affect growth of microorganisms

Answer:

FAT TOM

Food, acidity, temperature (41-135) time (4 hours) oxygen, moisture

Question 7: Prevention of food borne illness

Answer:

Control time and temperature, prevent cross contamination, practice proper personal hygiene, purchase from approved suppliers

Question 8: Who's at highest risk

Answer:

Children, pregnant women, elderly, cancer patients, HIP/ AIDS

Question 9: Physical

Answer:

Foreign objects in food : bandages, staples, hair, dirt

Question 10: Moisture, food source, oxygen

Answer:

Conditions that may be needed for pathogens to multiply

Question 11: Contamination

Answer:

The unintended presence of potentially harmful substances, including microorganisms in food.

Question 12: Clean

Answer:

Free of dirty, debris, dust, etc

Question 13: Foodborne pathogens grow best at what temperature?

Answer:

41-135 degrees F

Question 14: Norovirus

Answer:

The leading viral cause of diarrhea in the United States. Poor hygiene causes Norovirus to be easily passed from person to person and from infected individuals to food items. Sources: Any food contaminated by someone who is infected with this virus

Question 15: Outbreak

Answer:

An incident in which two or more people experience the same illness after eating the same food.

Question 16: Food contact surface

Answer:

Any equipment or utensil that normally comes in contact with food or that may drain, drip, or splash on food or on surfaces normally in contact with food

Question 17: E. Coli

Answer:

A bacterium that can produce a deadly toxin and causes approximately 73,000 cases of foodborne illness each year in the U.S.; Found in cattle intestines; during slaughter meat is contaminated, found in undercooked ground meat or contaminated produce , to prevent cook beef to 155 degreeSources: beef, especially undercooked or raw hamburger; produce; raw milk; and unpasteurized juices and ciders.

Question 18: Chemical

Answer:

Cleaning supplies, sanitizing agents, polishes, etc. toxic metals that leach into food

Question 19: Campylobacter

Answer:

Second most common bacterial cause of diarrhea in the United States. Sources: raw and undercooked poultry and other meat, raw milk and untreated water.

Question 20: Clostridium botulinum

Answer:

This organism produces a toxin which causes botulism, a life-threatening illness that can prevent the breathing muscles from moving air in and out of the lungs. Sources: improperly prepared home-canned foods, foods grown in the earth and cooked/held in foil, honey should not be fed to children less than 12 months old.Can grow without oxygen; baked potatoes; untreated garlic and oil mixtures ; nausea , vomiting , weakness

Question 21: Shigella

Answer:

Causes an estimated 448,000 cases of diarrhea illnesses per year. Poor hygiene causes Shigella to be easily passed from person to person and from infected individuals to food items. Sources: salads, unclean water, and any food handled by someone who is infected with the bacterium.

Question 22: Food microorganisms need to grow

Answer:

Carbohydrates and protein

Question 23: TCS foods

Answer:

Food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins

Question 24: Salmonella

Answer:

Most common bacterial cause of diarrhea in the United States, and the most common cause of foodborne deaths. Responsible for 1.4 million cases of foodborne illness a year. Sources: raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products. Also dairy and vegetables; diarrhea, cramps, vomiting , fever , to prevent cook poultry to 165