Multiple-choice Study Questions

1. Why are elderly people at a higher risk for foodborne illness?
They are more likely to spend time in a hospital
Their immune systems have weakened with age
Their allergic reactions to chemicals used in food production might be greater than those of younger people
They are more likely to have diminished appetites.
 
2. Which food would most likely cause a foodborne illness?
Tomato Juice
Cooked rice
Whole wheat flour
Powdered milk
 
3. Which is not a common characteristic of potentially hazardous food?
They are moist
They are dry
They have a pH that is a neutral or slightly acidic
They contain protein

4. For a foodborne illness to be considered an “outbreak” how many people must experience the same illness after eating the same food
One
Two
Ten
Twenty
 
5. Which item is a potentially hazardous food?
Raw carrots
Dry rice
Bread
Raw bean sprouts

6. Foodborne microorganisms grow well at temperatures between?
32°F and 70°F
38°F and 155°F
41°F and 135°F
70°F and 165°F
  
7. Which condition does not typically support the growth of microorganisms?
Moisture
Protein
Time
High acidity
 
8. Which microorganisms is primarily found in the hair, nose, and throat of humans?
Hepatitis A virus
Giardia duodenalis
Staphylococcus aureus
Clostridium botulinum

9. While commonly associated with ground beef, which microorganisms has also been associated with contaminated lettuce?
Salmonella spp.
Campylobacter jejuni
Shiga toxin-producing E.coli
Norovirus
 
10. A person who has campylobacterosis may experience
Chills and skin lesions
Weakness and double vision
Headache and bloody diarrhea
Diarrhea alternating with constipation
 
11. Which practice can help prevent salmonellosis?
Purchasing sushi-grade fish
Inspecting canned food for damage
Cooking poultry and eggs to the proper temperature
Purchasing oysters from reputable, approved suppliers

12. Which practice can help prevent staphylococcal gastroenteritis
Prohibiting the use of unpasteurized dairy products
Controlling flies inside and outside the establishment
Purchasing shellfish from reputable, approved sources
Restricting foodhandlers with infected cuts from working around food
 
13. Which microorganisms has been associated with produce irrigated with contaminated water?
Anisakis simplex
Vibrio parahaemolyticus
Cyclospora cayetanesis
Clostridium perfringens
 
14. Which statement about foodborne mold is not true?
Some types produce toxins
It grows well In acidic food
Freezing temperatures destroy it
It grows well in food with little moisture

15. The type of illness that results when a person eats food containing pathogens which then grow in the intestines and cause illness
Foodborne infection
Foodborne intoxication
Foodborne toxin-mediated infection
Foodborne gastroenteritis

16. Fresh Tuna steaks have been delivered to your establishment at an internal temperature of 50°F ,You should reject the tuna since serving it could lead to which foodborne illness?
Anisakiasis
Scombroid poisoning
Ciguatera fish poisoning
Vibrio vulnificus gastroenteritis
  
17. Which is not a common food allergen
Eggs
Dairy products
Peanuts
Pork
 
18. All of these practices can lead to toxic-metal
Cooking tomato sauce in a copper pot.
Storing orange juice in a pewter pitcher
Using a backflow-prevention device on a carbonated beverage dispenser
Serving fruit punch in a galvanized tub

19. What is the best method preventing a foodborne illness from seafood toxins
Purchasing smoked or cured seafood
Freezing seafood prior to cooking it
Purchasing seafood from approved, reputable suppliers
Cooking seafood to the required minimum internal temperature
 
20. A man who ate oysters later became disoriented and suffered memory loss. What illness was most likely the cause
Amnesic shellfish poisoning
Paralytic shellfish poisoning
Neurotoxic shellfish poisoning
Vibrio vulnificus gastroenteritis
 
21. Which practice will not prevent food from becoming contaminated?
Labeling chemical spray bottles
Inspecting food during receiving
Storing products in food-grade containers
Storing high-acid food away from other food

22. Which is not a symptom of an allergic reaction to peanuts?
Diarrhea
Shortness of breath
Swelling of the feet
Reversal of hot and cold sensations
 
23. Which statement about mushrooms is true?
Freezing will destroy toxins found in toxic, wild mushrooms
Cooking will not destroy toxins found in toxic, wild mushrooms
Most cases of foodborne illness occur when edible species are temperature abused
Foodborne illnesses almost always occur when mushrooms are purchased from approved suppliers.

24. Which personal behavior can contaminate food?
Touching a pimple
Touching hair
Nose picking
All of the above
 
25. After you have washed your hands, which item should be used to dry them?
Your apron
Wiping cloth
Common cloth
Single-use paper towels
 
26. A deli worker stops making sandwiches to use the restroom. She must first
Wash her hands
Take off her hat
Take off her apron and properly store it
Change her uniform