NU411 Foodborne Illnesses Test
With Solution
t/f almost 1 in 10 people get sick with a foodborne illness annually -
ANSWER true
outbreak - ANSWER A sudden rise in the incidence of a disease; must be 2 or
more people in an area that do not live in the same household
surveillance - ANSWER a continual dynamic method for gathering data about
the health of the general public for the purpose of primary prevention of
illness
passive surveillance - ANSWER more common form of surveillance used by
most local and state health departments; health care providers report
notifiable conditions
O and P - ANSWER stool sample tested for ova and parasites
t/f estimated that 1 out of 40 report mild illnesses - ANSWER true
, t/f working with animals/animal products decreases likelihood of foodborne
illness - ANSWER false
_____ blood types are more susceptible to foodborne illnesses.
a. AB
b. A
c. O
d. B - ANSWER c. O
s/sx of microbes/toxins entering the body through the GI tract - ANSWER
N/V/D, abdominal cramps
danger signs - ANSWER bloody diarrhea, stiff neck w/ HA and fever,
excessive diarrhea and vomiting
t/f norovirus can shed for weeks, and people should stay home 72h
post-vomiting - ANSWER true
Send Sick Employees Home Now -- reportable food borne illness - ANSWER
salmonella, shigella, E. coli, hepatitis A, norovirus
With Solution
t/f almost 1 in 10 people get sick with a foodborne illness annually -
ANSWER true
outbreak - ANSWER A sudden rise in the incidence of a disease; must be 2 or
more people in an area that do not live in the same household
surveillance - ANSWER a continual dynamic method for gathering data about
the health of the general public for the purpose of primary prevention of
illness
passive surveillance - ANSWER more common form of surveillance used by
most local and state health departments; health care providers report
notifiable conditions
O and P - ANSWER stool sample tested for ova and parasites
t/f estimated that 1 out of 40 report mild illnesses - ANSWER true
, t/f working with animals/animal products decreases likelihood of foodborne
illness - ANSWER false
_____ blood types are more susceptible to foodborne illnesses.
a. AB
b. A
c. O
d. B - ANSWER c. O
s/sx of microbes/toxins entering the body through the GI tract - ANSWER
N/V/D, abdominal cramps
danger signs - ANSWER bloody diarrhea, stiff neck w/ HA and fever,
excessive diarrhea and vomiting
t/f norovirus can shed for weeks, and people should stay home 72h
post-vomiting - ANSWER true
Send Sick Employees Home Now -- reportable food borne illness - ANSWER
salmonella, shigella, E. coli, hepatitis A, norovirus
