Chapter 3

Question 1

Microorganisms can get people sick when eaten or ingested

Answer 1

Fact

Question 2

Pathogens are not found in produce from market

Answer 2

Myth

Question 3

Pathogens include bacteria, viruses, fungi and parasites

Answer 3

Fact

Question 4

(PIC) is an individual present at the food service responsible for controlling patron exposure to food pathogens

Answer 4

Fact

Question 5

Hepatitis A and Norovirus are found in

Answer 5

Shellfish from contaminated water
Ready to eat foods
Drinking water

Question 6

Prevent Hepatitis A and Norovirus by

Answer 6

Practice good personal hygiene

Purchase shellfish from approved suppliers

Question 7

E. Coli is found in

Answer 7

Ground beef
Unpasteurized milk/ juice
Raw fruits or sprouts

Question 8

Salmonella species is found in

Answer 8

Poultry
Eggs
Unpasteurized milk/juice

Question 9

Salmonella Typh is found in

Answer 9

Ready to eat foods

Question 10

Shigella species is found in

Answer 10

Salads with TCS foods (tuna,chicken,potato,pasta salads)

Question 11

E.Coli, Salmonella typh ( typhoid fever ), and Shigella are highly contagious

Answer 11

Truth

Question 12

Shigella

Answer 12

Tuna salad

Question 13

Salmonella species

Answer 13

Poultry

Question 14

E.Coli

Answer 14

Undercooked beef

Question 15

Clostridium botulinum

Answer 15

Improperly canned food

Question 16

Listeria

Answer 16

Deli meats

Question 17

Toxin illness: Scombrotoxin is found in

Answer 17

Tuna, Mackerel, Mahi mahi , sardine

Question 18

Toxin illness: ciguatera poisoning is found in

Answer 18

Tropical reef fish.. grouper, sea bass, snapper

Question 19

Toxin illness: Paralytic shellfish poisoning is found in

Answer 19

Mussels, cockels, clams,scallops, lobster

Question 20

Toxin illness:

Diarrhetic shellfish poisoning is found in

Answer 20

Mussels, oysters, clams

Question 21

Toxin illness: Neurotoxic shellfish

Answer 21

Oysters, clams, and mussels

Question 22

Toxin illness: Amnesic shellfish poisoning

Answer 22

Crabs, oysters, clams, mussels

Question 23

Aflatoxins are

Answer 23

A toxin family found on agricultural crops

Question 24

Foodborne illness pathogens will cause all except

Answer 24

An organic infection

Question 25

Which control is used to reduce risk of Norovirus

Answer 25

Washing hands before preparing food

Question 26

E.coli is most often found in

Answer 26

Raw ground beef

Question 27

Viruses are food related pathogens because they are

Answer 27

Easily spread by fecal-hand-oral route contamination of food

Question 28

What can be a source of Shigella?

Answer 28

Potato salad

Question 29

Preventing illness from parasites requires that all foods

Answer 29

Are purchased from approved sources

Question 30

Keeping lunch meats past their use by date increases the risk of which of the following Foodborne illnesses

Answer 30

Listeriosis

Question 31

Common symptoms of Foodborne illness include

Answer 31

Diarrhea,fever, and abdominal cramps

Question 32

Controlling time and temperature is best for preventing

Answer 32

Bacteria