FOOD SCIENCE FINAL EXAM
QUESTIONS AND CORRECT
ANSWERS
Michelle oversees all the cold salad preparation at a local hotel restaurant. Her main
responsibility is to prepare green salads for the evening meal. When she arrived at work one
day, the food manager on duty noticed that she was coughing and sneezing frequently. How
could the food manager have handled this situation? - ANS -She can contaminate the food by
coughing and sneezing or touching the food. The manager should advise her not to continue
working until she recovers from illness.
Cameron just purchased a new food thermometer. He checked to see that it was approved for
use in food, and it could measure from 0°F (-18°C) to 220°F (104°C). He found the sensing area
and then calibrated it properly. He wanted to see how well the thermometer performed. He
first measured fresh meats in the cold room. The temperature was between 35°F (2°C) and 41°F
(5°C). As he exited the cold room, he immediately went to the customer self-service bar and
measured the temperature of the cooked scrambled eggs. They measured 135°F (57°C). Should
Cameron be concerned about these measurements? Did he make any errors while measuring
food temperature? - ANS -He did not clean and sanitize the thermometer after measuring the
temperature of raw meat. He could easily contaminate the eggs. Also, the temperature of
cooked eggs falls within the danger zone.
An outbreak of food-borne Hepatitis A occurred in a small town. 130 people became ill and 4
died as a result of their illness. Cases stemming from this outbreak were reported elsewhere. A
food-borne disease investigation revealed that all the victims had consumed lettuce, either in
salad or as a garnish. Investigators ruled out the theory that the lettuce had been contaminated
at the source, because other restaurants supplied by the same source experienced no illnesses.
What could be the source of this problem? - ANS -Most probably one of the food workers was
infected. If the person was not careful and went to washroom and did not wash and sanitize
his/her hands then that could be the source of the problem. Hepatitis A virus can be transferred
from feces to lettuce and since lettuce does not need to be heat treated then the virus can
cause illness or death.
QUESTIONS AND CORRECT
ANSWERS
Michelle oversees all the cold salad preparation at a local hotel restaurant. Her main
responsibility is to prepare green salads for the evening meal. When she arrived at work one
day, the food manager on duty noticed that she was coughing and sneezing frequently. How
could the food manager have handled this situation? - ANS -She can contaminate the food by
coughing and sneezing or touching the food. The manager should advise her not to continue
working until she recovers from illness.
Cameron just purchased a new food thermometer. He checked to see that it was approved for
use in food, and it could measure from 0°F (-18°C) to 220°F (104°C). He found the sensing area
and then calibrated it properly. He wanted to see how well the thermometer performed. He
first measured fresh meats in the cold room. The temperature was between 35°F (2°C) and 41°F
(5°C). As he exited the cold room, he immediately went to the customer self-service bar and
measured the temperature of the cooked scrambled eggs. They measured 135°F (57°C). Should
Cameron be concerned about these measurements? Did he make any errors while measuring
food temperature? - ANS -He did not clean and sanitize the thermometer after measuring the
temperature of raw meat. He could easily contaminate the eggs. Also, the temperature of
cooked eggs falls within the danger zone.
An outbreak of food-borne Hepatitis A occurred in a small town. 130 people became ill and 4
died as a result of their illness. Cases stemming from this outbreak were reported elsewhere. A
food-borne disease investigation revealed that all the victims had consumed lettuce, either in
salad or as a garnish. Investigators ruled out the theory that the lettuce had been contaminated
at the source, because other restaurants supplied by the same source experienced no illnesses.
What could be the source of this problem? - ANS -Most probably one of the food workers was
infected. If the person was not careful and went to washroom and did not wash and sanitize
his/her hands then that could be the source of the problem. Hepatitis A virus can be transferred
from feces to lettuce and since lettuce does not need to be heat treated then the virus can
cause illness or death.
