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Chapter 2 Review
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Questions in this quiz (20)
1All pathogens need oxygen to grow
- ATrue
- BFalse
2The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.
- ATrue
- BFalse
3Salmonella Typhi is commonly linked with ground beef.
- ATrue
- BFalse
4Parasites are commonly associated with seafood.
- ATrue
- BFalse
5Which pathogen is linked with which food.
Hepatitis A- ABeverages
- BEggs and poultry
- CMeat
- DFish
- EShellfish
- FReady-to-eat food
- GProduce
- HRice/grains
- IMilk/dairy products
- JContaminated water
6Which pathogen is linked with which food.
Norovirus- ABeverages
- BEggs and poultry
- CMeat
- DFish
- EShellfish
- FReady-to-eat food
- GProduce
- HRice/grains
- IMilk/dairy products
- JContaminated water
7Which pathogen is linked with which food.
Salmonella Typhi- ABeverages
- BEggs and Poultry
- CMeat
- DFIsh
- EShellfish
- FReady-to-eat food
- GRice/grains
- HMilk/dairy products
- IContaminated water
8Which pathogen is linked with which food.
Shigella spp.- ABeverages
- BEggs and poultry
- CMeat
- DFish
- EShellfish
- FReady-to-eat food
- GProduce
- HRice/grains
- IMilk/dairy products
- JContaminated water
9Which pathogen is linked with which food.
Shiga toxin-producing Escherichia coli- ABeverages
- BEggs and poultry
- CMeat
- DFish
- EShellfish
- FReady-to-eat food
- GProduce
- HRice/grains
- IMilk/dairy products
- JContaminated water
10Which pathogen is linked with which food.
Nontyphoidal Salmonella- ABeverages
- BEggs and poultry
- CMeat
- DFIsh
- EShellfish
- FReady-to-eat food
- GProduce
- HRice/grains
- IMilk/dairy products
- JContaminated water
11What are the most common symptoms of a foodborne illness?
- ADiarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
- BDiarrhea, vomiting, fever, nausea, abdominal cramps, and headache
- CDiarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
- DDiarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
12How does most contamination of food happen?
- AThrough contaminated water
- BWhen contaminants are airborne
- CWhen people cause the contamination
- DThrough the use of contaminated animal products
13What is the most important way to prevent a foodborne illness from bacteria?
- AControl time and temperature.
- BPrevent cross-contamination.
- CPractice good personal hygiene.
- DPractice good cleaning and sanitizing.
14What is the most important way to prevent a foodborne illness from viruses?
- AControl time and temperature.
- BPrevent cross-contamination.
- CPractice good personal hygiene.
- DPractice good cleaning and sanitizing.
15Parasites are commonly linked with what type of food?
- ARice
- BPoultry
- CSeafood
- DCanned food
16A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
- AParasites
- BAllergic reaction
- CBiological toxins
- DChemical contamination
17How should chemicals be stored to prevent chemical contamination?
- AAway from prep areas
- BOn the floor between uses
- COn the work surface of prep tables
- DWith food supplies below prep tables
18To prevent the deliberate contamination of food, a manager should know
- Awhen to register with the EPA.
- Bhow to fill out an incident report.
- Cwhere to find Safety Data Sheets in the operation.
- Dwhom to contact about suspicious activity.
19What should food handlers do to prevent food allergens from being transferred to food?
- AUse clean and sanitized utensils when prepping the order.
- BCook food to the appropriate minimum internal temperature.
- CStore cold food at 41ºF (5ºC) or lower.
- DLabel chemical containers correctly.
20What step should be taken if a manager suspects a foodborne-illness outbreak?
- AReheat the suspected product to safe temperatures.
- BProvide as little information as possible to the regulatory authority.
- CDeny that the operation has anything to do with the foodborne-illness outbreak.
- DSet aside the suspected product and label it with “do not use” and “do not discard.”
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