Question 1
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by
which virus?
CORRECT ANSWER
Hepatitus A
Question 2
Under ideal conditions bacteria can multiply every?
CORRECT ANSWER
20 minutes
Question 3
What is the range of temperature for the danger zone?
CORRECT ANSWER
41 - 135 Degrees
Question 4
Which bacteria is associated with contaminated lunch meats and grows at temperatures
below 41 degrees Fahrenheit?
CORRECT ANSWER
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,Listeria
Question 5
which parasite is associated with foodborne illnesses caused by undercooked pork?
CORRECT ANSWER
Trichinella
Question 6
Which bacteria is associated with foodborne illnesses caused by undercooked ground
beef?
CORRECT ANSWER
Shiga toxin producing E. Coli
Question 7
What is the main goal for controlling time and temperature?
CORRECT ANSWER
Reduce and prevent the growth of bacteria
Question 8
Toxins produced by pathogens can be easily eliminated by?
CORRECT ANSWER
A. Cooking
b. cooling
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,c. reheating
d. NONE OF THESE
D. NONE OF THESE
Question 9
Employees with a headache and cough should be restricted to what type of duties at
work?
CORRECT ANSWER
Stock food
Question 10
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses?
CORRECT ANSWER
Norovirus
Question 11
What must a food handler do when he or she is feeling sick?
CORRECT ANSWER
Notify your manager
Question 12
Which of the following is a common symptom of a foodborne illness?
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, CORRECT ANSWER
Vomiting
diarrhea
fever
Question 13
What should you do at work if you have a headache, cough, and a runny nose?
CORRECT ANSWER
Go to work, but stay away from all direct food handling activities.
Question 14
The FDA has created a food defense program called A.L.E.R.T. What part of the program
includes paying attention to who is in the food facility and also conducting background
checks of employees during the hiring process?
CORRECT ANSWER
Employees
Question 15
Which of these is NOT a potential chemical hazard?
CORRECT ANSWER
A. Storing chemicals separately from foods
b. Chemicals are being sprayed while food is out
c. Bleach accidentally splashes on cobbler
D. Employee is spraying table cleaner while customers are eating
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A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by
which virus?
CORRECT ANSWER
Hepatitus A
Question 2
Under ideal conditions bacteria can multiply every?
CORRECT ANSWER
20 minutes
Question 3
What is the range of temperature for the danger zone?
CORRECT ANSWER
41 - 135 Degrees
Question 4
Which bacteria is associated with contaminated lunch meats and grows at temperatures
below 41 degrees Fahrenheit?
CORRECT ANSWER
1
@https://www.stuvia.com/user/thestudyvault
,Listeria
Question 5
which parasite is associated with foodborne illnesses caused by undercooked pork?
CORRECT ANSWER
Trichinella
Question 6
Which bacteria is associated with foodborne illnesses caused by undercooked ground
beef?
CORRECT ANSWER
Shiga toxin producing E. Coli
Question 7
What is the main goal for controlling time and temperature?
CORRECT ANSWER
Reduce and prevent the growth of bacteria
Question 8
Toxins produced by pathogens can be easily eliminated by?
CORRECT ANSWER
A. Cooking
b. cooling
2
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,c. reheating
d. NONE OF THESE
D. NONE OF THESE
Question 9
Employees with a headache and cough should be restricted to what type of duties at
work?
CORRECT ANSWER
Stock food
Question 10
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses?
CORRECT ANSWER
Norovirus
Question 11
What must a food handler do when he or she is feeling sick?
CORRECT ANSWER
Notify your manager
Question 12
Which of the following is a common symptom of a foodborne illness?
3
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, CORRECT ANSWER
Vomiting
diarrhea
fever
Question 13
What should you do at work if you have a headache, cough, and a runny nose?
CORRECT ANSWER
Go to work, but stay away from all direct food handling activities.
Question 14
The FDA has created a food defense program called A.L.E.R.T. What part of the program
includes paying attention to who is in the food facility and also conducting background
checks of employees during the hiring process?
CORRECT ANSWER
Employees
Question 15
Which of these is NOT a potential chemical hazard?
CORRECT ANSWER
A. Storing chemicals separately from foods
b. Chemicals are being sprayed while food is out
c. Bleach accidentally splashes on cobbler
D. Employee is spraying table cleaner while customers are eating
4
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