Forms of Contamination

Question 1

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

A. Make it as difficult as possible for someone to tamper with it.
B. Allow former employees into the operation.
C. Perform spot inspections on new vendors.
D. Use the USDA A.L.A.R.M. system.

Answer 1

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

Question 2

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

A. When to register with the EPA.
B. How to fill out an incident report.
C. Where to find Safety Data Sheets in the operation.
D. Who is in the facility.

Answer 2

D. Who is in the facility.

Question 3

What is a basic characteristic of a virus?

A. Destroyed by cooking
B. Grows in food
C. Requires a living host to grow
D. Commonly found in cattle intestines

Answer 3

C. Requires a living host to grow

Question 4

Which is a biological contaminant?

A. Bones in a chicken fillet
B. Norovirus in shellfish
C. Metal shavings in a can of peaches
D. Tomato juice served in a pewter pitcher

Answer 4

B. Norovirus in shellfish

Question 5

The 6 conditions bacteria need to grow are (1) food, (2) acidity, (3) temperature, (4) time, (5) oxygen, and

A. Meat
B. Moisture
C. Melatonin
D. Management

Answer 5

B. Moisture

Question 6

Which is a chemical contaminant?

A. Bones in a chicken fillet
B. Norovirus in shellfish
C. Metal shavings in a can of peaches
D. Tomato juice served in a pewter pitcher

Answer 6

D. Tomato juice served in a pewter pitcher

Question 7

Which is an example of physical contamination?

A. Sneezing on food.
B. Touching dirty food-contact surfaces.
C. Bones in fish.
D. Cooking tomato sauce in a copper pan.

Answer 7

C. Bones in fish.

Question 8

Which symptom could mean a customer is having an allergic reaction to food?

A. Coughing
B. Dehydration
C. Swollen lips
D. Sneezing

Answer 8

C. Swollen lips

Question 9

To prevent food allergens from being transferred to food,

A. Clean and sanitize utensils before preparing an allergen special order.
B. Buy food from trusted suppliers.
C. Store cold food at 41°F or lower.
D. Avoid pewter tableware and utensils and copper cookware.

Answer 9

A. Clean and sanitize utensils before preparing an allergen special order.

Question 10

Which is a Big Eight food allergen?

A. Broccoli
B. Wheat
C. Grapes
D. Pork

Answer 10

B. Wheat

Question 11

Name 3 food contaminants.

Answer 11

1. Biological
2. Chemical
3. Physical

Question 12

6 symptoms of foodborne illness?

Answer 12

1. Diarrhea
2. Vomiting
3. Fever
4. Nausea
5. Abdominal cramps
6. Jaundice

Question 13

What does bacteria need to grow?

Answer 13

F--Food
A--Acidity
T--Temperature
T--Time
O--Oxygen
M--Moisture

Question 14

3 major bacteria that cause foodborne illness?

Answer 14

1. Salmonella Typhi (Sal-me-nel-uh Ti-fee)
2. Shigella Spp. (Shi-gel-uh)
3. Enterohemorrhagic and shiga toxin-producing E. coli
   (ess-chur-ee-kee-uh-ko-li)

Question 15

Bacteria that lives only in humans.

Found in ready-to-eat food and beverages.

Answer 15

Salmonella

Question 16

Bacteria found in the feces of humans with the illness.
Flies can transfer the bacteria from feces to food.
Found in food that is easily contaminated by hands, such as salads, containing TCS food and food that has made contact with contaminated water, such as produce.

Answer 16

Shigella

Question 17

Bacteria found in the intestines of cattle.
It can contaminate meat during slaughtering.
Found in ground beef and contaminated produce.

Answer 17

Escherichia coli

Question 18

2 major viruses that cause foodborne illness?

Answer 18

Hepatitis A

Norovirus

Question 19

This virus is mainly found in the feces of people infected with it.
The virus can contaminate water and many types of food.
It is commonly linked with ready-to-eat foods, however, it has also been linked with shellfish from contaminated water.
Cooking does not destroy this virus.

Answer 19

Hepatitis A

Question 20

This virus is commonly linked to ready-to-eat food.
It has also been linked with contaminated water.
It is often transferred with infected food handlers touch food or equipment with fingers that have feces on them.

Answer 20

Norovirus

Question 21

What are common symptoms of foodborne illness?

1. Headache
2. Diarrhea
3. Muscle pain
4. Fever
5. Vomiting
6. Nausea
7. Jaundice
8. Sweating

Answer 21

2. Diarrhea
3. Fever
4. Vomiting
5. Nausea
6. Jaundice

Question 22

I am commonly linked with ready-to-eat food.
I am found in the feces of infected people.
Excluding staff with jaundice can stop me.
Hand washing can prevent me.

Answer 22

Hepatitis A

Question 23

I am carried in the bloodstream and intestinal tract of humans.
I am commonly linked with beverages and ready-to-eat foods.
Cooking food correctly can prevent me.
Washing hands can stop me.

Answer 23

Salmonella Typhi

Question 24

I am found in the intestines of cattle.
I produce toxins in a person’s intestines.
Excluding staff with diarrhea can stop me.
Cooking ground beef correctly can stop me.

Answer 24

Enterohemorrhagic and shiga toxin-producing E. Coli

Question 25

Flies can spread me. I an linked to salads containing TCS food. I am found in the feces of infected people. Excluding staff with diarrhea can stop me.

Answer 25

Shigella

Question 26

Symptoms of allergies

Answer 26

``` Nausea Wheezing or shortness of breath Hives or itchy rashes Swelling of various parts of the body Vomiting and/or diarrhea Abdominal pain ```

Question 27

Common food allergens

Answer 27

``` Milk Eggs Fish Shellfish Wheat Soy Peanuts Tree nuts ```

Question 28

Which are symptoms of an allergic reaction? 1. Nausea 2. Bruising 3. Sneezing 4. Coughing 5. Itchy rash 6. Hives 7. Swollen face 8. Abdominal pain 9. Swollen abdominal 10. Increased appetite 11. Shortness of breath 12. Tightening in the chest 13. Tingling in arms 14. Diarrhea

Answer 28

1. Nausea 5. Itchy rash 6. Hives 7. Swollen face 8. Abdominal pain 11. Shortness of breath 14. Diarrhea

Question 29

Which are the most common food allergens? 1. Tea 2. Cod 3. Wheat flour 4. Melons 5. Peanut butter 6. Crab legs 7. Potatoes 8. Mushrooms 9. Tomatoes 10. Pecan pie 11. Citrus fruit 12. Green peppers 13. Squash and eggplant 14. Soybeans 15. Rice and rice products 16. Omelet 17. Vanilla ice cream

Answer 29

2. Cod 3. Wheat flour 5. Peanut butter 6. Crab legs 10. Pecan pie 14. Soybeans 16. Omelet 17. Vanilla ice cream

Question 30

What are the most common symptoms of a foodborne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness. B. Diarrhea, vomiting, fever, nausea, abdominal cramps and headache. C. Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice. D. Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness.

Answer 30

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

Question 31

What is the most important way to prevent a foodborne illness from bacteria? A. Control time and temperature. B. Prevent cross-contamination. C. Practice good personal hygiene. D. Practice good cleaning and sanitizing.

Answer 31

A. Control time and temperature.

Question 32

Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food? A. Potato salad B. Thick stews C. Dairy products D. Raw ground beef

Answer 32

D. Raw ground beef

Question 33

What is the most important way to prevent a foodborne illness from viruses? A. Control time and temperature. B. Prevent cross-contamination. C. Practice good personal hygiene. D. Practice good cleaning and sanitizing.

Answer 33

C. Practice good personal hygiene.

Question 34

A guest called a restaurant 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? A. Norovirus B. Shigell spp. C. Salmonella Typhi D. Enterohemorrhagic and shiga toxin-producing E. coli.

Answer 34

A. Norovirus

Question 35

Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food

Answer 35

C. Seafood

Question 36

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A. Toxin B. Virus C. Bacteria D. Parasite

Answer 36

A. Toxin

Question 37

A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? A. Stored the sanitizer bottle away from the prep area. B. Stored the sanitizer bottle on the floor between uses. C. Stored the sanitizer bottle on the prep table between uses. D. Stored the sanitizer bottle with food supplies below the prep table.

Answer 37

A. Stored the sanitizer bottle away from the prep area.

Question 38

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 A. when to register with the EPA. B. How to fill out an incident report. C. Where to find MSDS in the operation. D. Who to contact about suspicious activity.

Answer 38

D. Who to contact about suspicious activity.

Question 39

What should food handlers do to prevent food allergens from being transferred to food? A. Clean and sanitize utensils after use. B. Buy from approved, reputable suppliers. C. Store cold food at 41° or lower. D. Label chemical containers correctly.

Answer 39

A. Clean and sanitize utensils after use.