Food Handlers Exam Study Set| 200 Questions
with 100% Correct Answers
What is a biological hazard - ✔✔A toxic or infectious agent that poses threat to humans
when it is eaten, inhaled, or contact with skin. Living organism like viruses, parasites, bacteria,
yeasts or mold spores, they need oxygen, food, water, and place to live.
virsues - ✔✔complicated assemblies of molecules, including proteins nucleic acids, lipids,
and carbohydrates, can do nothing until enter cell - without cells, will not be able to multiply -
not a living things.
- Most common way for a virus to enter a human is for an infected person to pass it along on
dirty hands or badly fluids like saliva or blood.
Ex. Hepatitis - contacted through contaminated food or water - transmitted to food if it is
prepared by an infected person.
Parasites - ✔✔Organisms that derive nourishment and protection from other living organism
known as a hosts, transmitted by water, soil, or person to person contact.
-Range in size from tiny, single-celled organisms to worms visible to the naked eye.
-Most common, protozoa, roundworms, tapeworms
Foodborn parasites that causes the most hospitalization and deaths in this county is
Topoplasms gondii, which causes toxoplasmosis.
- transmitted from host to host through consumption of contaminated food & water.
Roundworms - ✔✔Trichina - hogs and can cause trichinosis in humans that have consumed
infected pork - fish, cod, herring
Flatworms - ✔✔beef, pork, and fish tapeworms, and flukes such as liver fluke
Protozoa - ✔✔Giardia lambia and Crytosporidium parvum often infected water
,Bacteria - ✔✔Most common organisms on earth, we could not live without them because
they are the "recyclers" of the planet. Wind and rain break down mountains and buildings, and
bacteria take care of the rest. Without bacteria, life simply cannot be maintained.
- Living creatures, capable of reproducing, have a well-defined cell wall are able to move.
Good Bacteria - ✔✔Many bacteria are helpful. Bacteria in your body help to digest food,
others recycle dead organisms, and some help to make food such yogurt and cheese.
Bad Bacteria - ✔✔Are pathogenic, meaning they provide no benefit but can actually harm
other organisms. In the food industry, pathogenic bacteria cause food borne illness and cause
foods to spoil. Unlike spoilage bacteria, pathogenic bacteria are not detectable by smell, sight,
or taste; therefore, proper cooking of food is necessary.
Spoilage - ✔✔When food has spoiled, it can take on a different appearance than fresh food.
It is pretty easy to tell when food has spoiled because it changes color and texture. Spoiled food
smells and taste bad. There are numerous factors that can affect perishable food safety and
quality. Each one if those factors can and should be controlled in your food establishment. -
Light, heat, humidity, oxygen, time & temperature, and food spoilage.
Mold and Yeasts - ✔✔both are types of fungus that can cause problems when handling food.
There are some molds that are not harmful to humans, like the mold in bleu cheese. There are
some yeasts that we need in order to make bread rise. There are molds and yeast challenging is
that they grow on almost any type of food. Crops like grains, nuts, fruits, and bean in fields
before harvesting and during storage are in danger of being invaded by toxic mold. Foods that
are high in a sugar are ideal places to find yeast.
- Mold contains hyphae, or thread like filaments, that grow on the surface of food and drinks
and is easily seen.
- Yeast tends to grow within food and is not easily seen.
- Mold needs an organic host and specific organic mater to grow.
- Yeast needs an organic host to grow and breaks down carbohydrates and sugars to cause
fermentation.
- Mold is an aerobic organism and needs oxygen to grow.
,- Yeast is an aerobic and anaerobic organism and grows with or without oxygen.
How Bacteria Contamination Occurs - ✔✔Bacteria can move on their own, more often they
are transported from one place to another. Raw food can be contaminated by: being processed
improperly, being handled carelessly, cross-contamination from other foods, cross-
contamination from an improperly clean surface.
Food borne Disease or Foodborne Illness - ✔✔Foodborne diseases are any type of illness
that results from ingestion of food contaminated by such things as pathogenic bacteria,
parasites, and viruses. Eventhough food establishments take all the reasonable precautions to
prevent exposure to bacterial and viral infections, some groups of people are more susceptible
than others. Elderly individuals, pregnant women and unborn babies, children six years old and
younger, and those who are already ill, recovering from an illness, or immuno-compromised.
-Part of being infected with a food borne disease means dealing with unpleasant symptoms.
While the cause of the problem may be completely different, many times the symptoms are the
same. Abdominal pain and cramps, diarrhea, nausea and vomiting, and fever and headache.
Common foodborne illnesses - ✔✔The center for disease control has identified the top five
that cause food borne illness in the U.S. as norovirus, Salmonella, Clostridium perfringens
(found in cooked meat and poultry). Campyloacter (found in poultry and raw milk). and
staphylococcus aureus (found in ready to eat foods touched by bare hands).
- The FDA has identified the "Big 5" foodborne illnesses, and when diagnosed, all of these
illnesses must be reported to the Certified Food Protection Manager who has a duty to exclude
or restrict to exclude or restrict these employees until they are cleared to return to normal
duties.
1. Salmonella
2. Shigella
3. Norovirus
4. Hepatitis A
5. Shiga Toxin-producing E. Coli
Salmonella - ✔✔is an infection caused by one of several strains of salmonella bacteria. It is
usually associated with improperly stored and undercooked chicken. Salmonella non-typhoidal
, infection develops within 12 to 72 hours of exposure and lasts from 4 to 7 days. Salmonella can
cause diarrhea, nausea, vomiting, and dehydration. Many people with salmonellosis seek
medical treatment because of the symptoms. Very young, elderly, and immune-compromised
individuals are most likely to be severely affected by a salmonella infection.
- Typhoid fever is also caused by Salmonella. Typhoid fever is characterized by a high fever,
constipation, headache, and vomiting.
-In order to prevent Salmonella, avoid cross-contamination by storing thawed chicken in a
container on the lowest shelf of the refrigerator or cooler. Also, frequent hand washing, change
gloves often, clean and sanitize work surfaces and multiuser tools, cook and hold foods
properly.
Shigella - ✔✔Is a strain of bacteria found in the digestive tract of humans and is transmitted
by touching the feces of an infected person, swimming in a water where the bacteria is present
or drinking water that is contaminated by the bacteria. Symptoms of a shigella infection usually
develop within two to three days of exposure but can occur in as little as a day or as late as a
week after infection. While the infection may "go away on its own" after a few days, diarrhea
may persist for up to a week or more and may be spread to others through contaminated stool
up to four weeks after symptoms have passed. Mild cases of Shigella may be confined to lose,
watery stool. In severe cases, the infected person may develop dysentery and need to be
hospitalized. In very rare cases, Shigella bacteria may impact other organs outside the digestive
system leading to rashes, arthritis, kidney failure, and even neurological problems.
-Many foods can transmit Shigella from person to person and many of them are favorites on
food buffets and backyard barbecues. Here are some examples of foods at risk for Shigella
contamination:
- Salads with mayonnaise-based like potato salad, macaroni salad, fruit salad and green salad.
-Minced shrimp salad, tuna, chicken and turkey salad, raw oysters
- Rice balls, cooked beans and refried beans
- Banana or rice pudding, sliced strawberries
Shigella is easily transmitted from an infected person to others. The best defenses against this
food borne disease are: hand washing, change gloves frequently, sanitizing work surfaces,
sanitizing multiuser tools and flatware, do not work if you have been exposed to shigella.
Norovirus - ✔✔is extremely contagious. A person with norovirus feels very sick without
warning because the illness comes on suddenly. An infected person is contagious from when he
with 100% Correct Answers
What is a biological hazard - ✔✔A toxic or infectious agent that poses threat to humans
when it is eaten, inhaled, or contact with skin. Living organism like viruses, parasites, bacteria,
yeasts or mold spores, they need oxygen, food, water, and place to live.
virsues - ✔✔complicated assemblies of molecules, including proteins nucleic acids, lipids,
and carbohydrates, can do nothing until enter cell - without cells, will not be able to multiply -
not a living things.
- Most common way for a virus to enter a human is for an infected person to pass it along on
dirty hands or badly fluids like saliva or blood.
Ex. Hepatitis - contacted through contaminated food or water - transmitted to food if it is
prepared by an infected person.
Parasites - ✔✔Organisms that derive nourishment and protection from other living organism
known as a hosts, transmitted by water, soil, or person to person contact.
-Range in size from tiny, single-celled organisms to worms visible to the naked eye.
-Most common, protozoa, roundworms, tapeworms
Foodborn parasites that causes the most hospitalization and deaths in this county is
Topoplasms gondii, which causes toxoplasmosis.
- transmitted from host to host through consumption of contaminated food & water.
Roundworms - ✔✔Trichina - hogs and can cause trichinosis in humans that have consumed
infected pork - fish, cod, herring
Flatworms - ✔✔beef, pork, and fish tapeworms, and flukes such as liver fluke
Protozoa - ✔✔Giardia lambia and Crytosporidium parvum often infected water
,Bacteria - ✔✔Most common organisms on earth, we could not live without them because
they are the "recyclers" of the planet. Wind and rain break down mountains and buildings, and
bacteria take care of the rest. Without bacteria, life simply cannot be maintained.
- Living creatures, capable of reproducing, have a well-defined cell wall are able to move.
Good Bacteria - ✔✔Many bacteria are helpful. Bacteria in your body help to digest food,
others recycle dead organisms, and some help to make food such yogurt and cheese.
Bad Bacteria - ✔✔Are pathogenic, meaning they provide no benefit but can actually harm
other organisms. In the food industry, pathogenic bacteria cause food borne illness and cause
foods to spoil. Unlike spoilage bacteria, pathogenic bacteria are not detectable by smell, sight,
or taste; therefore, proper cooking of food is necessary.
Spoilage - ✔✔When food has spoiled, it can take on a different appearance than fresh food.
It is pretty easy to tell when food has spoiled because it changes color and texture. Spoiled food
smells and taste bad. There are numerous factors that can affect perishable food safety and
quality. Each one if those factors can and should be controlled in your food establishment. -
Light, heat, humidity, oxygen, time & temperature, and food spoilage.
Mold and Yeasts - ✔✔both are types of fungus that can cause problems when handling food.
There are some molds that are not harmful to humans, like the mold in bleu cheese. There are
some yeasts that we need in order to make bread rise. There are molds and yeast challenging is
that they grow on almost any type of food. Crops like grains, nuts, fruits, and bean in fields
before harvesting and during storage are in danger of being invaded by toxic mold. Foods that
are high in a sugar are ideal places to find yeast.
- Mold contains hyphae, or thread like filaments, that grow on the surface of food and drinks
and is easily seen.
- Yeast tends to grow within food and is not easily seen.
- Mold needs an organic host and specific organic mater to grow.
- Yeast needs an organic host to grow and breaks down carbohydrates and sugars to cause
fermentation.
- Mold is an aerobic organism and needs oxygen to grow.
,- Yeast is an aerobic and anaerobic organism and grows with or without oxygen.
How Bacteria Contamination Occurs - ✔✔Bacteria can move on their own, more often they
are transported from one place to another. Raw food can be contaminated by: being processed
improperly, being handled carelessly, cross-contamination from other foods, cross-
contamination from an improperly clean surface.
Food borne Disease or Foodborne Illness - ✔✔Foodborne diseases are any type of illness
that results from ingestion of food contaminated by such things as pathogenic bacteria,
parasites, and viruses. Eventhough food establishments take all the reasonable precautions to
prevent exposure to bacterial and viral infections, some groups of people are more susceptible
than others. Elderly individuals, pregnant women and unborn babies, children six years old and
younger, and those who are already ill, recovering from an illness, or immuno-compromised.
-Part of being infected with a food borne disease means dealing with unpleasant symptoms.
While the cause of the problem may be completely different, many times the symptoms are the
same. Abdominal pain and cramps, diarrhea, nausea and vomiting, and fever and headache.
Common foodborne illnesses - ✔✔The center for disease control has identified the top five
that cause food borne illness in the U.S. as norovirus, Salmonella, Clostridium perfringens
(found in cooked meat and poultry). Campyloacter (found in poultry and raw milk). and
staphylococcus aureus (found in ready to eat foods touched by bare hands).
- The FDA has identified the "Big 5" foodborne illnesses, and when diagnosed, all of these
illnesses must be reported to the Certified Food Protection Manager who has a duty to exclude
or restrict to exclude or restrict these employees until they are cleared to return to normal
duties.
1. Salmonella
2. Shigella
3. Norovirus
4. Hepatitis A
5. Shiga Toxin-producing E. Coli
Salmonella - ✔✔is an infection caused by one of several strains of salmonella bacteria. It is
usually associated with improperly stored and undercooked chicken. Salmonella non-typhoidal
, infection develops within 12 to 72 hours of exposure and lasts from 4 to 7 days. Salmonella can
cause diarrhea, nausea, vomiting, and dehydration. Many people with salmonellosis seek
medical treatment because of the symptoms. Very young, elderly, and immune-compromised
individuals are most likely to be severely affected by a salmonella infection.
- Typhoid fever is also caused by Salmonella. Typhoid fever is characterized by a high fever,
constipation, headache, and vomiting.
-In order to prevent Salmonella, avoid cross-contamination by storing thawed chicken in a
container on the lowest shelf of the refrigerator or cooler. Also, frequent hand washing, change
gloves often, clean and sanitize work surfaces and multiuser tools, cook and hold foods
properly.
Shigella - ✔✔Is a strain of bacteria found in the digestive tract of humans and is transmitted
by touching the feces of an infected person, swimming in a water where the bacteria is present
or drinking water that is contaminated by the bacteria. Symptoms of a shigella infection usually
develop within two to three days of exposure but can occur in as little as a day or as late as a
week after infection. While the infection may "go away on its own" after a few days, diarrhea
may persist for up to a week or more and may be spread to others through contaminated stool
up to four weeks after symptoms have passed. Mild cases of Shigella may be confined to lose,
watery stool. In severe cases, the infected person may develop dysentery and need to be
hospitalized. In very rare cases, Shigella bacteria may impact other organs outside the digestive
system leading to rashes, arthritis, kidney failure, and even neurological problems.
-Many foods can transmit Shigella from person to person and many of them are favorites on
food buffets and backyard barbecues. Here are some examples of foods at risk for Shigella
contamination:
- Salads with mayonnaise-based like potato salad, macaroni salad, fruit salad and green salad.
-Minced shrimp salad, tuna, chicken and turkey salad, raw oysters
- Rice balls, cooked beans and refried beans
- Banana or rice pudding, sliced strawberries
Shigella is easily transmitted from an infected person to others. The best defenses against this
food borne disease are: hand washing, change gloves frequently, sanitizing work surfaces,
sanitizing multiuser tools and flatware, do not work if you have been exposed to shigella.
Norovirus - ✔✔is extremely contagious. A person with norovirus feels very sick without
warning because the illness comes on suddenly. An infected person is contagious from when he
