Contminants
To prevent chemical contamination, chemicals should be stored ___________ food and utensils.
a) Next to
b) Above
c) Separate from
d) In the same area as
c) Separate from
A guest has a reversal of hot and cold sensations after eating seafood. What is the most likely cause?
a) seafood toxin
b) mushroom toxin
d) plant toxin
c) chemical toxin
a) seafood toxin
What must foodhandlers do after touching their hair, face or body?
a) Wash their hands
b) Rinse their gloves
c) Change their aprons
d) Use a hand antiseptic
a) Wash their hands
What practice is useful for preventing Norovirus from causing foodborne illness?
a) Cooking food to minimum internal temperature
b) Encouraging staff to get flu shots
c) Correct handwashing
d) Cooling food rapidly
c) Correct handwashing
remember... cooking or freezing does not kill viruses!
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
a) Clean the restroom after each use
b) Only bus tables
c) Go home
d) Do not work with food
c) Go home
following is considered a chemical hazard?
a) Fish bone
b) Bacteria
c) Broken Glass
d) Sanitizer
d) Sanitizer
What is the best way to prevent a foodborne illness caused by seafood toxins?
a) Freezing seafood prior to cooking it
b) Purchasing smoked or cured seafood
c) Purchasing seafood from approved, reputable suppliers
d) Cooking seafood to the right minimum internal temperature
c) Purchasing seafood from approved, reputable suppliers
When should foodhandlers who wear gloves wash their hands?
a) After putting on the gloves
b) Before taking off the gloves
c) After applying a hand antiseptic
d) Before putting on the gloves
d) Before putting on the gloves
Untreated shell eggs can be the source of
a) norovirus gastroenteritis.
b) hepatitis A
c) Bacillus gastroenteritis.
d) salmonellosis.
d) salmonellosis.
A food handler presents a symptom of Jaundice, they most likely have
a) Hepatitis A
b) Norovirus gastroenteritis
c) Listeriosis
d) Hemorrhagic colitis
a) Hepatitis A
presence of metal shavings in a can of tomatoes is considered
a) physical contamination.
b) chemical contamination.
c) biological contamination.
d) cross-contamination.
a) physical contamination.
Shiga-Toxin producing E. Coli is commonly linked to which food?
a)potato salad
b)thick stews
c)Dairy products
d)Raw or undercooked ground beef
d)Raw or undercooked ground beef
What should food handlers do if they cut their fingers while prepping food?
a) Cover the wound with a bandage.
b) Stay away from food and prep areas.
c) Cover the hand with a glove or finger cot.
d) Cover the wound with a bandage and a glove or finger cot.
d) Cover the wound with a bandage and a glove or finger cot.
With Norovirus, people become contagious within ___________ after eating it.
a) Minutes
b) Hours
c) Days
d) Weeks
b) Hours (12 hours)
c) Days (1-2 days)
Shigellosis can be transferred by __________, by transferring the bacteria from feces to food.
a) Food handlers
b) Birds
c) Lady bugs
d) Flies
d) Flies
To prevent the deliberate contamination of food, the FDA recommends that all foodservice establishments have:
a) frequent health inspections
b) a dedicated safety specialist
c) a food safety plan
d) a security system
c) a food safety plan
foodservice operation that serves raw oysters on the half shell can best ensure safety by
a) purchasing oysters from the nearest dealer.
b) refrigerating the oysters after receiving them.
c) purchasing oysters from an approved supplier.
d) rinsing the oysters in warm water.
c) purchasing oysters from an approved supplier.
When should hand antiseptics be used?
a) Before washing hands
b) After washing hands
c) In place of washing hands
d) In place of wearing gloves
b) After washing hands
When a food handler has been diagnosed with shigellosis what steps must be taken?
a) The food handler must be told to not come in to work.
b) The food handler must be given a non-food handling position.
c) The food handler can work, but must wear gloves when handling food.
d) The food handler can work, but must wash hands every 15 minutes.
a) The food handler must be told to not come in to work.
Which is a source of the virus that causes hepatitis A?
a) Rats and mice
b) Wild mushrooms
c) Domestic pigs
d) Feces-contaminated water
d) Feces-contaminated water
Cooking tomato sauce in a copper pot can cause which foodborne illness?
a) Hemorrhagic colitis
b) Foodborne infection
c) Toxic-metal poisoning
d) Staphylococcal gastroenteritis
Toxic-metal poisoning
Ciguatoxin is directly related to:
a) shellfish
b) predatory reef fish
c) Fish from the Gulf of Mexico
d) Mushrooms
b) predatory reef fish
What is a step in practicing correct personal hygiene?
a) Using antiseptic lotions in a place of washing with soap
b) Using a bandage on a hand cut under a disposable glove
c) Wearing clean, sturdy, closed-toed, rubber soled shoes
d) Wearing disposable gloves while cleaning the kitchen
b) Using a bandage on a hand cut under a disposable glove
Food handlers can’t work in their operation if they have an illness caused by which pathogen?
a) Vibrio vulnificus
b) Salmonella Typhi
c) Clostridium botulinum
d) Clostridium perfringens
b) Salmonella Typhi
Which of the following are NOT found in Feces?
a) Viruses
b) Bacteria
c) Toxins
d) Parasites
c) Toxins