FAB 101 Exam Latest Version 2024/2025 Expert-Verified Q&As

A cook tests a new soup recipe at home, likes the taste, and decides to bring it to work to serve to customers. The cook should NOT serve this soup to customers because: a. it is difficult to move a stock pot of soup without spilling b. soup should be put into cooling pans before it is moved to the operation c. the vehicle used to transport the soup does not have a temperature control device d. Food prepared at home may not be served in an operation - Food prepared at home may not be served in an operation A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness? a. Enterohemorrhagic and shiga toxin-producing E. coli b. Norovirus c. Salmonella Typhi d. Shigella spp. - Norovirus A fish in which toxins occur as a natural part of the fish is 1. Pufferfish 2. Mahi-Mahi 3. Mackeral 4. Tuna - Pufferfish A foodborne illness often caused by contaminated chicken and eggs is a. Bacillus cereus gastroenteritis b. Norovirus gastroenteritis c. Cyclosporiasis