Culinary Arts Unit 1 (2022-2023)

Question 1

What is a foodborne illness outbreak?

Answer 1

When two or more people report the same illness from eating the same food

Question 2

Why are preschool-age children at a higher risk for foodborne illness?

Answer 2

They have not built up strong immune systems

Question 3

The five common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

Answer 3

Purchasing food from unsafe sources

Question 4

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?

Answer 4

Time-temperature abuse

Question 5

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in a apron pocket. What is the risk that could cause a foodborne illness?

Answer 5

Poor cleaning and sanitizing

Question 6

What are the most common symptoms of a foodborne illness?

Answer 6

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question 7

Shiga toxin producing E. coli is commonly linked with what type of food?

Answer 7

Raw ground beef

Question 8

A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Answer 8

Norovirus

Question 9

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Answer 9

Toxin

Question 10

What is the most important to prevent a foodborne illness caused by bacteria?

Answer 10

Control time and temperature

Question 11

What is the most way to prevent foodborne illnesses caused by viruses?

Answer 11

Practice food personal hygiene

Question 12

Parasites are commonly linked with what type of food?

Answer 12

Seafood

Question 13

Which patogens are found in high numbers in an infected person’s feces, are highly infections, and can cause severe illness?

Answer 13

Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., Shiga toxin-producing E. Coli

Question 14

Beside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?

Answer 14

Time

Question 15

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Answer 15

Store the sanitizer away from the prep area

Question 16

Which food contains a common allergen?

Answer 16

Mushrooms seasoned with soy sauce and brown sugar

Question 17

What should food handlers do to prevent food allergens from being transferred to food?

Answer 17

Use cleaned and sanitized utensils when prepping the order

Question 18

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Answer 18

Shigella spp

Question 19

Which food contains another common allergen?

Answer 19

Smoked salmon wrapped in a lettuce leaf

Question 20

Wheezing and shortness of breath are symptoms of what

Answer 20

An allergic reaction

Question 21

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

Answer 21

Whom to contact about suspicious activity

Question 22

When is it acceptable to eat in an operation?

Answer 22

When sitting in a break area

Question 23

What is the best way to protect food from deliberate tampering?

Answer 23

Make it as difficult as possible for someone to tamper with it

Question 24

Where should food handlers wash their hands?

Answer 24

Designated sink for handwashing

Question 25

After which activity must food handlers wash their hands?

Answer 25

Clearing tables

Question 26

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Answer 26

Tell the cook to stay away from the work and see a doctor

Question 27

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

Answer 27

Who is in the facility

Question 28

What must food handlers do after touching their body or clothing?

Answer 28

Wash their hands

Question 29

What is the main reason for food handlers to avoid scratching their scalps?

Answer 29

Spreading pathogens to the food

Question 30

What is a TCS food?

Answer 30

Food requiring time and temperature control for safety

Question 31

Which is a TCS food?

Answer 31

Sprouts

Question 32

What is an important measure for preventing foodborne illness?

Answer 32

Preventing cross-contamination

Question 33

What should food handlers do after prepping food and before using the restroom?

Answer 33

Take off their aprons

Question 34

Which piece of jewelry can be worn on a food handler’s hand or arm?

Answer 34

Plain band ring

Question 35

When should hand antiseptics be used?

Answer 35

After washing hands

Question 36

Who is most at risk of contaminating food?

Answer 36

A food handler whose young daughter has diarrhea

Question 37

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Answer 37

The cook did not wash hands and put on new gloves before slicing the hamburger buns

Question 38

When washing hands, what is the minimum time you should scrub with soap?

Answer 38

10 seconds

Question 39

A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay at home?

Answer 39

Sore throat with fever

Question 40

When may food handlers wear plain-band rings?

Answer 40

At all time

Question 41

What should a food handler do when working with an infected cut on the finger?

Answer 41

Cover the wound with an impermeable bandage or finger cot and a glove

Question 42

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

Answer 42

At least 2

Question 43

When should a food handler with a sore throat and fever be excluded from the operation?

Answer 43

Customers served are primarily a high-risk population

Question 44

What is a basic characteristic of a virus?

Answer 44

Requires a living host to grow

Question 45

After handling raw meat and before handling produce, what should food handlers do with their gloves?

Answer 45

Wash hands and change them

Question 46

Where should personal items, like a coat, be stored in the operation?

Answer 46

In a designated area, away from food

Question 47

A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children

Answer 47

Are a high risk-population

Question 48

Which is a biological contaminant?

Answer 48

Norovirus in shellfish

Question 49

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

Answer 49

Moisture

Question 50

Which food item may be handled with bare hands?

Answer 50

Chopped carrots for stew

Question 51

To work with food, a food handler with an infected hand wound must

Answer 51

Cover the would with an impermeable cover and wear a single-use glove

Question 52

Which is a chemical contaminant?

Answer 52

Tomato juice served in a pewter pitcher