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Terms in this set (501)
1. Which pathogen is most Norovirus
commonly associated with
raw oysters
2. What type of of Physical
contaminant is a metal
shaving from a can opener
3. A food handler fails to Norovirus
wash their hands after
using the restroom . Which
pathogen is most likely
transmitted ?
4. Which of the following Bleach residue on a cutting board
is a chemical hazard in a
food service operation
5. What is the primary Ready to eat meats
source of listeria
monocytogenes
contamination in a deli
, 6. Which symptom is most Jaundice
indicative of a hepatitis A
infection
7. A customer reports Norovirus
vomiting and diarrhea 24
hours after eating at a
buffet. Which pathogen is
most likely responsible
8. Which food is most Undercooked chicken
commonly associated with
salmonella contamination
9. What type of hazard is a Chemical
pesticide residue on
unwashed vegetables
10. Which population is Pregnant women
most vulnerable to severe
complications from listeria
monocytogenes
11. A food handler notices Physical
a small piece of glass in a
prep area . This is an
example of what type of
hazard ?
12. Which pathogen can Listeria monocytogenes
grow in refrigerated
environments
13. What is the most Poor personal hygiene
common cause of
foodborne illness
outbreaks in restaurants
14. Which of the following E. Coli in ground beef
is a biological hazard
Questions And Correct Answers (Verified
Answers)|Brand New Version!
Save
Terms in this set (501)
1. Which pathogen is most Norovirus
commonly associated with
raw oysters
2. What type of of Physical
contaminant is a metal
shaving from a can opener
3. A food handler fails to Norovirus
wash their hands after
using the restroom . Which
pathogen is most likely
transmitted ?
4. Which of the following Bleach residue on a cutting board
is a chemical hazard in a
food service operation
5. What is the primary Ready to eat meats
source of listeria
monocytogenes
contamination in a deli
, 6. Which symptom is most Jaundice
indicative of a hepatitis A
infection
7. A customer reports Norovirus
vomiting and diarrhea 24
hours after eating at a
buffet. Which pathogen is
most likely responsible
8. Which food is most Undercooked chicken
commonly associated with
salmonella contamination
9. What type of hazard is a Chemical
pesticide residue on
unwashed vegetables
10. Which population is Pregnant women
most vulnerable to severe
complications from listeria
monocytogenes
11. A food handler notices Physical
a small piece of glass in a
prep area . This is an
example of what type of
hazard ?
12. Which pathogen can Listeria monocytogenes
grow in refrigerated
environments
13. What is the most Poor personal hygiene
common cause of
foodborne illness
outbreaks in restaurants
14. Which of the following E. Coli in ground beef
is a biological hazard
