21508089
Descrição
Quiz por Kellie Jordan, atualizado more than 1 year ago
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Criado por Kellie Jordan
mais de 4 anos atrás
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Questão 1
Questão
All pathogens need oxygen to grow
Responda
- True
- False
Questão 2
Questão
The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.
Responda
- True
- False
Questão 3
Questão
Salmonella Typhi is commonly linked with ground beef.
Responda
- True
- False
Questão 4
Questão
Parasites are commonly associated with seafood.
Responda
- True
- False
Questão 5
Questão
Which pathogen is linked with which food.
Hepatitis A
Responda
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Questão 6
Questão
Which pathogen is linked with which food.
Norovirus
Responda
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Questão 7
Questão
Which pathogen is linked with which food.
Salmonella Typhi
Responda
-
Beverages
-
Eggs and Poultry
-
Meat
-
FIsh
-
Shellfish
-
Ready-to-eat food
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Questão 8
Questão
Which pathogen is linked with which food.
Shigella spp.
Responda
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Questão 9
Questão
Which pathogen is linked with which food.
Shiga toxin-producing Escherichia coli
Responda
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Questão 10
Questão
Which pathogen is linked with which food.
Nontyphoidal Salmonella
Responda
-
Beverages
-
Eggs and poultry
-
Meat
-
FIsh
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Questão 11
Questão
What are the most common symptoms of a foodborne illness?
Responda
-
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
Questão 12
Questão
How does most contamination of food happen?
Responda
-
Through contaminated water
-
When contaminants are airborne
-
When people cause the contamination
-
Through the use of contaminated animal products
Questão 13
Questão
What is the most important way to prevent a foodborne illness from bacteria?
Responda
-
Control time and temperature.
-
Prevent cross-contamination.
-
Practice good personal hygiene.
-
Practice good cleaning and sanitizing.
Questão 14
Questão
What is the most important way to prevent a foodborne illness from viruses?
Responda
-
Control time and temperature.
-
Prevent cross-contamination.
-
Practice good personal hygiene.
-
Practice good cleaning and sanitizing.
Questão 15
Questão
Parasites are commonly linked with what type of food?
Responda
-
Rice
-
Poultry
-
Seafood
-
Canned food
Questão 16
Questão
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Responda
-
Parasites
-
Allergic reaction
-
Biological toxins
-
Chemical contamination
Questão 17
Questão
How should chemicals be stored to prevent chemical contamination?
Responda
-
Away from prep areas
-
On the floor between uses
-
On the work surface of prep tables
-
With food supplies below prep tables
Questão 18
Questão
To prevent the deliberate contamination of food, a manager should know
Responda
-
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.
Questão 19
Questão
What should food handlers do to prevent food allergens from being transferred to food?
Responda
-
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.
Questão 20
Questão
What step should be taken if a manager suspects a foodborne-illness outbreak?
Responda
-
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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