FACS Q1/2

Which one of the following is not a food establishment? City park hospital summer camp jail

City Park

According to the video on personal hygiene, hepatitis A is a commonly transmitted bacterial infection caused by poor hygiene. T/F

False

Employees are not allowed to drink water in food-preparation areas T/F

False

Food handlers are allowed to wear false fingernails as long as they have been applied by a professional T/F

False

Food intolerance is when one food comes into contact with another food and their proteins mix, causing an allergic reaction. T/F

False

Food-borne illnesses cost the U.S. about $39 billion a year. T/F

False

If employees do not have enough time to wash hands before work, they may use hand sanitizer. T/F

False

If the food handler is wearing gloves, he or she does not need to worry about washing hands. T/F

False

he presence of bacteria in food is known as physical contamination. T/F

False

Hands should be washed for at least ten seconds with soap in warm running water. T/F

Fasle

If cross-contact is made with an allergen in the kitchen, the kitchen staff should cut off the portion of food where contact was made. T/F

Fasle

_____ is a flavor enhancer that, when used in excess, can cause headaches, dizziness, burning throat, and nausea. Basil Oleander leaves Monosodium glutamate Clostridium

Monosodium glutamate

look at last section

OKAY!!!

According to the USDA, food handlers should avoid wearing jewelry other than a plain ring, such as a wedding band, when preparing or serving food. T/F

True

According to website, the act also allows the FDA to hold imported foods to the same standards as domestic food. T/F

True

Because common foods have been labeled with scientific terms in the past, the FDA instituted regulation in 2006 that says the label must use the common names (i.e. milk). T/F

True

Cross-contamination is the transfer of harmful organisms from one food item to another. T/F

True

Cross-contamination occurs when food, utensils, or hands that have been exposed to contaminated food touch "ready-to-eat" food. T/F

True

Even a small amount of an allergenic food can cause some people to have an allergic reaction. T/F

True

Food-borne intoxication occurs when toxins formed by microorganism that multiply in food are ingested. T/F

True

Gloves should be changed after handling raw meat, seafood, or poultry and before handling ready-to-eat food. T/F

True

If an employee has a food-borne illness, the food-service manager should report the case to the local public-health authorities. T/F

True

If an employee has jaundice, he or she should be sent home and not allowed to return to work until the return has been authorized by a medical practitioner. T/F

True

People with lactose intolerance or who are "lactose intolerant" should avoid most milk products. T/F

True

The food service manager should make sure that there is someone on duty at all times who can supply, upon request, a list of ingredients for a menu item. T/F

True

When we are determining food quality, sensory evaluation is the most common method. T/F

True

Which of the following people is least susceptible to food poisoning? a woman who is pregnant with her second child a 72-year-old grandfather who loves fried chicken a healthy 18-year-old college student who lives on pizza a 42-year-old cancer patient who is undergoing chemotherapy

a healthy 18-year-old college student who lives on pizza

calorie

a measure of energy

fiber

a non-digestible form of carbohydrate generally found in plants

fat

a nutrient that is a potent source of energy for the body, the source of both good and bad cholesterol

celiac disease

allergic to gluten

food-borne illness

an ailment that is the result of eating contaminated food

Ciguatoxin is a poison made in small amounts by _____. oysters in summer months small fish certain algae and algae-like organisms called dinoflagellates salmon

certain algae and algae-like organisms called dinoflagellates

If cleaning fluid enters an area where food is being prepared, that could be the cause of _____ contamination. biological chemical physical bacterial

chemical

free radicals

compounds with free electrons on the outer edge of their molecules

diet

diet in the general sense means the substances that make up your nutritional food intake

When pathogens are ingested and then multiply in the body, it is known as _____. food-borne illness food-borne intoxication food-borne episode food-borne infection

food-borne infection

Staphylococcus aureus causes _____. nothing in most people food-borne intoxication food-borne episodes food-borne infection

food-borne intoxication

The harmful substances that cause Ciguatera, Scombroid, and shellfish poisoning are _____ stable, so _____ of cooking will protect you from becoming poisoned if you eat fish that is contaminated. heat/a small amount heat/no amount not/four hours very/one hour

heat/no amount

allergy

immune system attack

nuts/peanuts

most common causes of deadly allergic reactions

All except which of the following are chemical hazards? chemical cleaning agents (detergents, oven cleaners, and so on) excess food additives antibiotic and other drug traces found in meat, poultry, and dairy products mycotoxins

mycotoxins

Sulfites may be found _____. as a preservative on fruits as a preservative in hamburger as a preservative in cooked vegetables naturally occurring in wine

naturally occurring in wine

macronutrients

nutrients that are needed in the greatest amounts by the human body

essential nutrients

nutrients that the body cannot manufacture by itself

amino acids

organic compounds; that form the building blocks for proteins

About thirty minutes after eating a seafood sampler at your restaurant, a customer complains of numbness in his mouth, dizziness, and an inability to move his arms. What does he most likely have? sombroid poisoning neurotoxic shellfish poisoning paralytic shellfish poisoning amnestic shellfish poisoning

paralytic shellfish poisoning

toxic

poisonous

food intolerance

problems in digestive system

anaphylaxis

serious sometimes fatal allergy

carbohydrate

starches and sugars, our main source of energy

antioxidants

substances that prevent or reduce the damage done by free radicals

According to the website, the Food Safety Modernization Act gives which agency the ability to focus more on preventing food safety problems than reacting to problems after they occur? the Centers for Disease Control and Prevention (CDC) the U.S. Department of Agriculture (USDA) the National Restaurant Association (NRA) the Food and Drug Administration (FDA)

the Food and Drug Administration (FDA)

Which one of the following is not a major contributing factor to food-borne illnesses? time/temperature abuse the high cost of fresh produce poor personal hygiene cross-contamination

the high cost of fresh produce

digestion

the process of breaking down food to release the food's nutrients, and then absorbing those nutrients into the body

sanitation

the process of maintaining conditions that are clean and promote good hygiene

contamination

the process through which individuals become ill from ingesting food or other substances with adverse effects

essential amino acids

these are the nine amino acids that the body cannot produce

Large amounts of raw or cooked _____ leaves can cause convulsions and coma, followed rapidly by death. tomato rhubarb iris beet

Rhubarb