21508089
Descripción
Test por Kellie Jordan, actualizado hace más de 1 año
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Creado por Kellie Jordan
hace más de 4 años
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|
Pregunta 1
Pregunta
All pathogens need oxygen to grow
Respuesta
- True
- False
Pregunta 2
Pregunta
The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.
Respuesta
- True
- False
Pregunta 3
Pregunta
Salmonella Typhi is commonly linked with ground beef.
Respuesta
- True
- False
Pregunta 4
Pregunta
Parasites are commonly associated with seafood.
Respuesta
- True
- False
Pregunta 5
Pregunta
Which pathogen is linked with which food.
Hepatitis A
Respuesta
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Pregunta 6
Pregunta
Which pathogen is linked with which food.
Norovirus
Respuesta
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Pregunta 7
Pregunta
Which pathogen is linked with which food.
Salmonella Typhi
Respuesta
-
Beverages
-
Eggs and Poultry
-
Meat
-
FIsh
-
Shellfish
-
Ready-to-eat food
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Pregunta 8
Pregunta
Which pathogen is linked with which food.
Shigella spp.
Respuesta
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Pregunta 9
Pregunta
Which pathogen is linked with which food.
Shiga toxin-producing Escherichia coli
Respuesta
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Pregunta 10
Pregunta
Which pathogen is linked with which food.
Nontyphoidal Salmonella
Respuesta
-
Beverages
-
Eggs and poultry
-
Meat
-
FIsh
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Pregunta 11
Pregunta
What are the most common symptoms of a foodborne illness?
Respuesta
-
Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
-
Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
-
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
-
Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
Pregunta 12
Pregunta
How does most contamination of food happen?
Respuesta
-
Through contaminated water
-
When contaminants are airborne
-
When people cause the contamination
-
Through the use of contaminated animal products
Pregunta 13
Pregunta
What is the most important way to prevent a foodborne illness from bacteria?
Respuesta
-
Control time and temperature.
-
Prevent cross-contamination.
-
Practice good personal hygiene.
-
Practice good cleaning and sanitizing.
Pregunta 14
Pregunta
What is the most important way to prevent a foodborne illness from viruses?
Respuesta
-
Control time and temperature.
-
Prevent cross-contamination.
-
Practice good personal hygiene.
-
Practice good cleaning and sanitizing.
Pregunta 15
Pregunta
Parasites are commonly linked with what type of food?
Respuesta
-
Rice
-
Poultry
-
Seafood
-
Canned food
Pregunta 16
Pregunta
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Respuesta
-
Parasites
-
Allergic reaction
-
Biological toxins
-
Chemical contamination
Pregunta 17
Pregunta
How should chemicals be stored to prevent chemical contamination?
Respuesta
-
Away from prep areas
-
On the floor between uses
-
On the work surface of prep tables
-
With food supplies below prep tables
Pregunta 18
Pregunta
To prevent the deliberate contamination of food, a manager should know
Respuesta
-
when to register with the EPA.
-
how to fill out an incident report.
-
where to find Safety Data Sheets in the operation.
-
whom to contact about suspicious activity.
Pregunta 19
Pregunta
What should food handlers do to prevent food allergens from being transferred to food?
Respuesta
-
Use clean and sanitized utensils when prepping the order.
-
Cook food to the appropriate minimum internal temperature.
-
Store cold food at 41ºF (5ºC) or lower.
-
Label chemical containers correctly.
Pregunta 20
Pregunta
What step should be taken if a manager suspects a foodborne-illness outbreak?
Respuesta
-
Reheat the suspected product to safe temperatures.
-
Provide as little information as possible to the regulatory authority.
-
Deny that the operation has anything to do with the foodborne-illness outbreak.
-
Set aside the suspected product and label it with “do not use” and “do not discard.”
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