Serv Midterm

Which of the following is an example of spoilage microorganism?

mold spoilage- may not make sick but affect texture and taste

Which of the following is the most effective method for preventing foodborne intoxication?

monitor time and temperature

Which operations mainly serve populations that are susceptible to foodborne illnesses?

nursing homes

Molds can grow

on almost any food at any temperature

the acidity or alkalinity of food is measured by its:

pH level

Which of the following microorganisms has been associated with foodborne illness caused by contaminated water?

parasite

The "flow of food" refers to the ?

path that food travels through the establishment

Foodservice operations should not use mushrooms unless they have been:

purchased from an approved, reputable vendor

According to the Centers for Disease Control and Prevention, the five most common risk factors that cause foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

purchasing food from unsafe sources

Parasites:

require a living host

A person who has a neurotoxic shellfish poisoning may experience:

reversal hot and cold symptoms

While commonly associated with ground beef, which microorganism has also been associated with contaminated lettuce?

shiga toxin producing e-coli

A foodborne illness often caused by contaminated chicken and eggs is:

Salmonellosis

Adults are more likely than preschool age children to become ill from contaminated food True False

False

what are the three practices that can help ensure food safety?

1. controlling time and temperature throughout the flow of food, 2. practicing good personal hygiene, 3. preventing cross contamination.

According to the Centers for Disease Control and Prevention, the five most common risk factors that cause foodborne illnesses are?

1. failing to cook food adequately, 2. holding food at incorrect temperatures, 3. using contaminated equipment, 4. practicing poor personal hygiene, 5. purchasing food from unsafe sources

Foodborne microorganisms grow well at temperatures between:

41 degrees F and 135 degrees F

the Temperature Danger Zone is:

41 degrees F and 135 degrees F

Three friends who ate a sausage pizza together fell ill with yersiniosis. it was later determined that the sausage had been time temperature abused. this is an example of?

A foodborne illness outbreak

Which of the following could result in chemical contamination of food?

A foodservice worker sprays insecticide around the food preparation area

What does the A in FATTOM stand for?

Acidity food, acidity, time, temperature, oxygen and moisture.

Which of the following is the most important reason why you should not store fruit juices in a pewter pitcher?

Acids in the fruit juice can leach the metal into the juice.

A person who ate raw oysters later became disoriented and suffered memory loss. What illness what most likely the cause?

Amnesic Shellfish Poisoning

Which microorganism is the most commonly involved in foodborne illness than any other

Bacteria

CDC stands for

Center for Disease Control

Which of the following is found in predatory tropical reef fish and is not destroyed by cooking?

Ciguatera toxin

Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?

Hepatitis A

Scombroid poisoning is caused by eating food containing which of the following?

Histamine

Which of the following is a toxin that can occur in certain species of fish that has been time temperature abused?

Histamine

Where should pesticides be stored?

In a locked storage area away from food

FAT TOM stands for Food, Acidity, Time, Temperature, and Oxygen and:

Moisture

Which of the following biological hazards can usually be eliminated by through cooking or proper freezing procedures?

Parasites

Chicken, poultry

Salmonella

Which microorganisms are typically found in hair, nose and throat of humans?

Staphylococcus aurous

Which of the following are examples of physical hazards that can result in food contamination?

Staples from food packaging and broken glass

Which of the following is an example of an action that could reduce the risk of physical contamination?

Storing toothpicks away from food preparation areas

Why are elderly people at a higher risk for foodborne illnesses?

Their immune systems have weakened with age

Which of the following statements about bacteria is incorrect: a. they can be carried by food b. they can be carried by people c. they are one called organisms d. They always need oxygen to grow e. all are correct

They always need oxygen to grow anaerobic bacteria don't need O2 to grow

The three factors that cause foodborne illness are?

Time temperature abuse, poor personal hygiene, and cross contamination

A foodborne illness can occur when failure to cool food properly True False

True

A foodborne illness outbreak can raise an establishment's insurance premium True False

True

A foodborned illness outbreak has occurred when two or more people get the sam illness after eating the same food True False

True

Histamine cannot be destroyed by cooking or freezing True False

True

People on chemotherapy have a higher risk of contracting a foodborne illness True False

True

For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food?

Two

U.C.C stands for

Uniform Commercial Code

oysters?

Vibrio vulnificus

Which of the following statements about wild mushrooms is correct?

Wild mushrooms should not be used by foodservice establishments because cooking or freezing wild mushrooms will not destroy toxins

To survive, parasites require:

a host

Foodservice operations in all of the following facilities serve groups that are at high risk of contracting foodborne illness, except a. Universities b. preschools c. hospitals d. senior care homes e. nurseries

a. Universities

What is cross contamination??

a. the transfer of microorganisms from one food or surface to another

Where are bacteria most likely to grow?

all foods

You and your best friend have gotten together for the firsts time in years, and are sharing an early morning cup of coffee; when your best friend begins throwing up worms. You are horrified, but you know you must tell your best friend that they most likely have:

anisakiasis

If fish such as tuna, has been time temperature abused, it

may cause scombroid poisoning

Which type of food would be the most likely to cause foodborne illness? a. frozen corn b. baked potatoes c. sliced cucumbers d. instant soup mixes

b. baked potatoes

why must special care be taken when handling ready to eat food?

b. because it does not require further cooking, when levels of harmful microorganisms can be reduced

If plant foods are heat treated: a. their shelf life can be extended b. they are considered potentially hazardous foods c. they taste better d. they must not be mixed with other foods

b. they are considered potentially hazardous foods

Which of the following is true of bacteria?

bacteria are the microorganisms that pose the greatest threat to food safety

The three categories of food safety hazards are

biological physical chemical

improper can food, time temp abuse

botulism

Toxins are a natural part of all of the following plants, except a. rhubarb leaves b. apricot kernels c. Parsley d. fava beans

c. Parsley

All of the following are considered potentially hazardous foods, except? a. ground beef b. raw oysters c. cranberry juice d. garlic in oil dressing e. perdue brand poultry

c. cranberry juice

All of the following are types of food commonly associated with food allergies, except a. eggs and egg products b. soy and soy products c. melons d. peanuts

c. melons

Which of the following describes toxoplasmosis?

caused by a parasite that lives in cat feces, the foods most associated with it are undercooked or raw meats

Which of the following is an example of a chemical hazard?

cleaning solution

Which of the following microorganisms is most likely to cause a foodborne intoxication?

clostridium botulinum

Which practice can reduce Salmonella spp. in poultry to safe levels?

cooking food to the right temperature

Food with mold that is not a natural part of the food should be

cut out in 1 inch

pathogens are:

microorganisms that cause disease

All of the following may cause result in chemical contamination, except a. a zinc-coated pitcher b. an enamelware food storage container c. a pewter soup bowl d. a stainless-steel mixing bowl

d. a stainless-steel mixing bowl

Which of the following is not considered a potentially hazardous food? a. a soy burger b. swiss cheese c. cooked beans d. dried parsley e. alfalfa sprouts

d. dried parsley

Which of the following statements about microorganisms is incorrect: a. anaerobic microorganisms grow in environments in which oxygen is absent b. some microorganisms can grow either with or without oxygen c. most microorganisms that cause foodborne illness are facultative d. facultative microorganisms can live only in oxygen rich environments e. in the initial stages microorganisms are difficult to see with the naked eye

d. facultative microorganisms can live only in oxygen rich environments

Most reported cases of food borne illness are caused by poor personal hygiene and all of the following, except? a. Failure to cook food properly b. failure to cool food properly c. failure to hold food properly d. failure to serve food properly

d. failure to serve food properly

Which of the following is not considered a potentially hazardous food? a. sliced watermelon b. alfalfa sprouts c. baked pears d. chopped celery e. a fresh lemon

e. a fresh lemon

Which of the following is the leading cause of foodborne illness?

eating foods contaminated with foodborne pathogens

Which of the following food is a leading cause of foodborne illness outbreaks?

failure to properly cool cooked, potentially hazardous foods

Shigellosis is spread by:

flies

A method of controlling the growth of contaminants by exposing food to an electron beam or gamma ray is:

food radiation

To prevent food contamination, you should never store food with high acidity, such as tomato juice in,

galvanized containers

Which of the following foods is most likely to cause a foodborne infection? a. hamburger cooked rare b. BLT sandwich c. sweet and sour port d. chips and salsa e. instant lemonade mix

hamburger cooked rare

Which condition does not typically support the growth of microorganisms?

high acidity

Foodborne microorganisms grow best in foods that are:

high in protein and carbohydrates

Which foodborne illness is most often associated with the use of un-pasteurized milk and dairy products?

listeriosis

Which of the following is a method for controlling the growth of microorganisms in food?

making the food more acidic

A person with hepatitis A:

may appear to be yellow in color (jaundice)

Thick walls formed in bacterial cells that can survive some cooking and freezing temperatures are:

spores

Covering wounds can help prevent the spread of which pathogen?

staphylococcus aurous

FAT TOM is an acronym that stands for:

the condition that favor the growth of most foodborne microorganisms

the Temperature Danger Zone is:

the temperature range in which most foodborne microorganisms grow well

Which one of the following conditions is necessary for viruses to survive and reproduce?

they need a living host to survive

Which of the following statements is true of viruses

they usually contaminate food through a foodhandler's poor personal hygiene

Which of the following is a key factor in preventing bacterial growth?

time and temperature control

Which of the following is an example of cross contamination?

touching raw food and then touching ready to eat food

Spoilage microorganisms:

typically do not cause foodborne illness

Trichinosis is a foodborne illness that is caused by

undercooked pork

best way to prevent a foodborne illness caused by seafood toxins?

using suppliers who are approved and reputable

Bacteria grow especially well in food that are

warm, moist, protein rich, and low in acidity FATTOM

Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to:

wash their hands