NFS 3000 Exam 2 Questions With Complete Solutions

1. ETEC - ANSWER enterotoxigenic- produces toxins 2. EIEC - ANSWER enteroinvasive- invades cells 3. EAEC - ANSWER enteroaggregative- forms clumps 4. EPEC - ANSWER enteropathogenic- causes inflammation 5. EHEC - ANSWER enterohemorrhagic- produces toxins 6. Clean hygiene test - ANSWER picnic tables were found to be the most troublesome area; 44% clean, 30% fail reclean, 26% caution rinse 7. Normally always a transmission vehicle - ANSWER undercooked ground beef 8. Zoonotic disease - ANSWER Animal-to-person 9. Control methods for food pathogens - ANSWER improve hygiene at farm level pasteurize milk and juice meat irradiation proper cooking 10. Listeria monocytogenes - ANSWER leading cause of food borne deaths; mainly found in the environment; psychrotrophic; 11. psychrotrophic - ANSWER bacteria that can grow at fridge temperature, optimum growth temp 37 degrees 12. Vibrio - ANSWER found in seafood and fish made products 13. Salmonella reservoir - ANSWER reptiles 14. E coli O157 - ANSWER Cattle 15. Campylobacter - ANSWER poultry 16. Listeria monocytogenes - ANSWER environment 17. Vibrio Vulnificus - ANSWER oysters 18. Where does the highest percentage of deaths and hospitalizations come from? - ANSWER Bacteria 19. What is the leading cause of foodborne outbreaks - ANSWER Norovirus 20. What causes the largest number of illnesses - ANSWER leafy vegetables 21. What food causes the largest number of hospitalizations - ANSWER Dairy 22. What type of food causes the largest number of deaths - ANSWER poultry 23. Top 3 areas associated with outbreaks - ANSWER Restaurants, catering or bouquet facility, private home 24. Food production chain - ANSWER 1.Production- fecal, sewage, animals, irrigation water 2.Processing- improper sanitation, environment, cross contamination, temp-abuse, improper cooking 3.Distribution- temp abuse, contaminated equipment 4.Restaurant, retail- people, improper cooking, cross contamination, temp abuse 5. Home prep, restaurant prep 6. Home consumers, Restaurant consumers 25. What is the leading cause of food borne deaths - ANSWER Salmonella (94%), Listeria(99%) 26. Leading cause of illness comes from - ANSWER 1. land 2. aquatic 3. plants 27. Food protection plan - ANSWER prevention intervention response 28. FDA food safety modernization act (FSMA) - ANSWER Hazard analysis Prevention controls monitoring corrective action verification record keeping 29. Common foodborne illnesses - ANSWER Salmonella campylobacter listeria E coli 0157 30. How does foodborne illness occur - ANSWER contaminated foods microbes overcome body's defense (immune system) 31. What are the typical symptoms of foodborne illness - ANSWER nausea vomiting abdominal pain diarrhea 32. The key to avoiding foodborne pathogens - ANSWER washing hands often with warm soapy water, front and back under wrist and nails for 20 seconds 33. Kitchen surface safety - ANSWER Use hot soapy water wash dish clothes and towels in the washing machine sanitize sponges in bleach, or replace do not use dish towels for multiple jobs 34. Cross contamination - ANSWER microorganisms are unintentionally transferred from one substance or object to another with a harmful effect 35. Oven project - ANSWER Most people's ovens had a temperature of 350 degrees 36. Vibrio occurs - ANSWER naturally in warm estuarine and coastal water; filter-feeding shellfish 37. E coli 0157 - ANSWER had a 30% decrease in 2015 food safety report 38. Campylobacter - ANSWER had a 9% increase in 2015 food safety report 39. Vibrio - ANSWER had a 34% increase in 2015 food safety report 40. Salmonella outbreak discussed in class (handout) - ANSWER frozen yellowfin tuna 41. All companies must have: developed safety plan - ANSWER list steps identify measure and monitor modify document 42. Outbreak occurs if - ANSWER there are 2 or more reported cases 43. Newly emerging pathogen - ANSWER clostridium - very hard to get rid of 44. a "new scenario outbreak" - ANSWER multi state outbreaks 45. Food safety - ANSWER scientific discipline describing handling preparation and storage of foods in ways that prevent food borne illness 46. Food borne disease - ANSWER any illness resulting from the consumption of food contaminated with bacteria, viruses, parasites, chemical toxins 47. epidemiology - ANSWER The study of the cause, distribution and control of disease in populations 48. Food borne intoxications - ANSWER the microorganism grows and releases toxins in the food prior to consumption; self limiting; 2-6 hours after consumption 49. Foodborne toxic-infections - ANSWER ingestion of a food contaminated with a microorganism that causes illness by producing toxin while growing in the human intestinal tract; usually non-invasive, can colonize; 12-72 hours 50. foodborne infections - ANSWER ingestion of microorganism in food that establishes itself in the human host attaching to the intestinal tract; 12-72 hours; salmonella 51. Good agricultural practices focus on four primary components of production and processing (GAP) - ANSWER hands soil water surfaces 52. What are the four simple steps to the FIGHT BAC food safety program, also known as "be food safe" - ANSWER clean separate chill cook 53. When working in a microbiology lab what should you not use - ANSWER phone 54. Step 1 for HACCP - ANSWER conduct hazard analysis and identify preventative measures 55. Step 2 for HACCP - ANSWER Identify critical control points in progress 56. Step 3 for HACCP - ANSWER establish critical limits 57. Step 4 HACCP - ANSWER establish monitoring procedures for each CCP 58. Step 5 HACCP - ANSWER establish corrective measures 59. step 6 HACCP - ANSWER establish verification procedures 60. step 7 HACCP - ANSWER establish record-keeping and document procedures 61. HACCP - ANSWER hazard analysis and critical control point; identifies hazards and preventative measures for their control CDC - ANSWER center for disease control and prevention; primary public health agency, conducts primary national surveillance and outbreak investigation FSIS - ANSWER food safety and inspection services; inspection of red meats, poultry, processed eggs FDA - ANSWER food and drug administration; all foods except the ones regulated by the other agencies USDA - ANSWER US. department of agriculture;inspection of red meats, poultry, processed eggs EPA - ANSWER enviromental protection agency USDA and FSIS regulates - ANSWER red meat, poultry, and processed eggs EPA regulates - ANSWER drinking water FDA regulates - ANSWER everything that USDA, FSIS, and EPA does not regulate