Serve Safe ch. 1-4

Which of the following food is most likely to cause a foodborne infection? a. A hamburger cooked rare b. A bacon-lettuce-tomato sandwich c. Sweet-and-sour pork d. Chips and salsa

a. A hamburger cooked rare

An employee wore disposable gloves to form raw ground beef into patties. When she finished, she kept the gloves on while she sliced hamburger buns. Did she follow good food safety practice? a. Noshe failed to wash her hands and change her gloves after handling the raw meat. b. Noshe failed to wash her hands before putting the gloves back on to slice the buns. c. Noshe failed to wash and sanitize her gloves before handling the buns. d. Yesshe followed good food safety practice.

a. Noshe failed to wash her hands and change her gloves after handling the raw meat.

What is cross-contamination? a. The transfer of microorganisms from one food or surface to another b. The presence of harmful microorganisms in food c. When someone becomes ill after having eaten food containing toxins d. When more than two people become sick from eating the same food

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

Which one of the following conditions is necessary for viruses to survive and reproduce? a. They need a living cell to reproduce. b. They grow only in food at certain acidity levels. c. They grow only in high-protein food. d. They grow only at temperatures between 41ºF (5ºC) and 135ºF (57ºC).

a. They need a living cell to reproduce.

A foodhandler must be excluded from a foodservice establishment if she has a. a foodborne illness. b. AIDS. c. a headache. d. a sore throat.

a. a foodborne illness.

Histamine a. cannot be destroyed by cooking or freezing. b. can be destroyed by cooking fish to the proper minimum internal temperature. c. can be destroyed by freezing. d. is not a foodborne contaminant.

a. cannot be destroyed by cooking or freezing.

FAT TOM is an acronym that stands for the a. conditions that favor the growth of most foodborne microorganisms. b. cooking methods that can be used to make food more healthful. c. process of reducing hazards in the flow of food. sd. ix most common foodborne diseases.

a. conditions that favor the growth of most foodborne microorganisms.

A fish in which toxins occur as a natural part of the fish is a. pufferfish. b. mahi-mahi. c. mackerel. d. tuna.

a. pufferfish.

Spoilage microorganisms a. typically do not cause foodborne illness. b. are the most common cause of foodborne illness. c. typically cannot be smelled or tasted. d. affect only milk and dairy products.

a. typically do not cause foodborne illness.

Trichinosis is a foodborne illness that is caused by a. undercooked pork. b. moldy cheese. c. past-dated milk. d. unsanitized work surfaces.

a. undercooked pork.

Bacteria grow especially well in food that is a. warm, moist, contains protein, and has a pH that is neutral to slightly acidic. b. cool, dry, low in protein, and high in acid. c. very hot, wet, calcium rich, and neutral. d. cool, dry, and metallic.

a. warm, moist, contains protein, and has a pH that is neutral to slightly acidic.

Which of the following statements is incorrect? a. Some people are able to carry pathogens in their systems and infect others, but never fall ill themselves b. Although a foodhandler may live with or be exposed to someone who is ill, he or she will not contaminate food. c. With some illnesses, a person may still be carrying pathogens in his or her system after appearing to have fully recovered. d. Some people may carry disease-causing microorganisms and infect others for weeks before developing symptoms.

b. Although a foodhandler may live with or be exposed to someone who is ill, he or she will not contaminate food.

Which type of food would be the most likely to cause a foodborne illness? a. Frozen corn b. Baked potatoes c. Sliced cucumbers d. Instant soup mixes

b. Baked potatoes

Which of the following describes toxoplasmosis? a. Caused by a parasite that lives in contaminated water and the human intestinal tract; the food items most associated with it are raw milk and marine fish. b. Caused by a parasite that lives in cat feces; the food most associated with it is undercooked or raw meat. c. Caused by a virus that lives in contaminated water and the human digestive tract; the food items most associated with it are shellfish, salads, and cold cuts. d. Caused by a virus that lives in the human intestinal tract and contaminated water; the types of food most associated with it are raw and ready-to-eat food.

b. Caused by a parasite that lives in cat feces; the food most associated with it is undercooked or raw meat.

Which of the following is found in predatory tropical reef fish and is not destroyed by cooking? a. Anisakis simplex b. Ciguatera toxin c. Vibrio parahaemolyticus d. Rotavirus

b. Ciguatera toxin

Which of the following statements is incorrect? a. Foodhandlers may wear plain-band rings. b. Clean gloves are a substitute for handwashing. c. Employees must never wipe their hands on their aprons, even if the aprons are clean. d. Employees must always wash their hands after emptying garbage.

b. Clean gloves are a substitute for handwashing.

One foodhandler will spend his entire shift deboning chicken today. At the start of his shift, he washes his hands and puts on a pair of disposable gloves. When does he need to change his gloves today? a. After one hour b. Every four hours c. Every six hours d. He does not need to change his gloves because he is working on one continuous task.

b. Every four hours

Which of the following is a toxin that can occur in certain species of fish that has been time-temperature abused? a. Ciguatera b. Histamine c. Fungal d. Yeast

b. Histamine

Where should pesticides be stored? a. Close to the food-preparation area for easy access b. In a locked storage area away from food c. In the dry-storage area d. In a bin or box under the sink

b. In a locked storage area away from food

In which of the following types of food are bacteria most likely to grow? a. Calorie-rich food b. Moist food c. Hot food d. Frozen food

b. Moist food

Which of the following is an example of a spoilage microorganism? a. Hepatitis A virus b. Mold c. Salmonella spp. d. Histamine

b. Mold

Ciguatera poisoning is associated with which of the following kinds of fish? a.. Tuna b. Snapper c. Trout d. Sardines

b. Snapper

Which of the following are examples of physical hazards that can result in food contamination? a. Pesticides and cleaning products b. Staples from food packaging and broken glass c. Toxins produced by microorganisms d. Bacteria and viruses

b. Staples from food packaging and broken glass

A food-preparation worker has arrived at work this morning and says she has been diagnosed with shigellosis. What should the manager do? a. The manager should restrict the foodhandler from working with or around food. b. The manager should tell her to go home and then call the local regulatory agency. c. The manager should make sure that the foodhandler is well supplied with disposable gloves. d. The manager should make sure the employee washes her hands often today.

b. The manager should tell her to go home and then call the local regulatory agency.

When must a foodhandler remove his apron? a. Before the end of the shift b. When leaving food-preparation areas c. When returning from the washroom After cutting meat

b. When leaving food-preparation areas

Three friends who ate a sausage pizza together fell ill with Listeriosis. It was later determined that the sausage had been time-temperature abused. This is an example of a. cross-contamination. b. a foodborne-illness outbreak. c. food irradiation. d. stationary phase.

b. a foodborne-illness outbreak.

Foodhandlers should change their gloves in each of the following situations, except a. when the gloves become dirty. b. after using a different utensil. c. after handling raw meat. d. between each task.

b. after using a different utensil.

Bacteria in the process of reproduction a. can be killed by freezing temperatures. b. can be killed by high temperatures. c. always multiply very slowly. d. require a human host.

b. can be killed by high temperatures.

Foodhandlers should be restricted from handling food if they have all of the following symptoms, except a. jaundice. b. coughing. c. sore throat with fever. d. vomiting.

b. coughing.

If plant food is heat-treated, a. its shelf life can be extended. b. it is considered potentially hazardous food. c. it tastes better. d. it must not be mixed with other food.

b. it is considered potentially hazardous food.

A foodborne illness often caused by contaminated chicken and eggs is a. Bacillus cereus gastroenteritis. b. salmonellosis. c. Norovirus gastroenteritis. d. cyclosporiasis.

b. salmonellosis.

The temperature danger zone is the a. temperature range in which hot food should be held. b. temperature range in which most foodborne microorganisms grow well. c. temperatures above which it is too hot to cook food. d. temperature range in which foodborne microorganisms are killed.

b. temperature range in which most foodborne microorganisms grow well.

All of the following are methods to help prevent foodborne illness from seafood, except a. using only a reputable supplier. b. using the supplier that is closest to your establishment. c. receiving fish at 41ºF (5ºC) or lower. d. rejecting fish that has thawed and refrozen.

b. using the supplier that is closest to your establishment.

The temperature danger zone is between a. 0ºF and 212ºF (18ºC and 100ºC). b. 32ºF and 100ºF (0ºC and 38ºC). c. 41ºF and 135ºF (5ºC and 57ºC). d. 70ºF and 125ºF (21ºC and 52ºC).

c. 41ºF and 135ºF (5ºC and 57ºC).

Which of the following could result in chemical contamination? a. A foodservice worker uses dried herbs to flavor a soup she is making. b. Orange juice is served to customers in a plastic pitcher. c. A foodservice worker sprays insecticide around the food preparation area. d. A metal scoop is used to handle ice.

c. A foodservice worker sprays insecticide around the food preparation area.

What does the "A" in FAT TOM stand for? a. Additives b. Alkalinity c. Acidity d. Activity

c. Acidity

Which of the following is the most important reason why you should not store fruit juices in a pewter pitcher? a. The juice will spoil quickly. b. The juice will not be stored at the proper temperature. c. Acids in the fruit juice can leach the metal into the juice. d. The juice will absorb a metallic taste.

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

Which of the following is an example of a chemical hazard? a. Salmonella spp. b. Mold c. Cleaning solution d. Broken glass

c. Cleaning solution

What is the most important reason for foodhandlers to wear clean clothes? a. Other foodhandlers will enjoy working with them. b. Dried stains are harder to get clean. c. Dirty clothes may carry pathogens. d. Clothes that are washed often last longer.

c. Dirty clothes may carry pathogens.

Which of the following is the leading cause of foodborne illness? a. Eating food contaminated with pesticides b. Eating food that has been imported from countries where food safety rules are not strict c. Eating food contaminated with foodborne pathogens d. Eating food that is high in sugars and fats

c. Eating food contaminated with foodborne pathogens

Which of the following statements is correct? a. Hand sanitizers can be used in place of handwashing. b. Disposable gloves can be used in place of handwashing. c. Foodhandlers must wait for hand sanitizer to dry before touching food. d. Foodhandlers can reuse gloves if they wash their hands between tasks.

c. Foodhandlers must wait for hand sanitizer to dry before touching food.

Which of the following is one way to help customers with food allergies at a foodservice establishment? a. Tell customers when they arrive that the food may cause them to become ill. b. If a customer informs the establishment that he or she has a food allergy, politely tell the customer that you will not be able to serve him or her. c. Fully describe each menu item, including any "secret" ingredients, to customers who ask. d. Fully describe the symptoms of an allergic reaction before the customer leaves.

c. Fully describe each menu item, including any "secret" ingredients, to customers who ask.

Which of the following diseases can be transmitted through food? a. AIDS b. Tuberculosis c. Hepatitis A d. Hepatitis C

c. Hepatitis A

Scombroid poisoning is caused by eating food containing which of the following? a. Soy products b. Yersinia enterocolitica c. Histamine d. A physical contaminant

c. Histamine

Which of the following is a barrier that controls the growth of microorganisms in food? a. Holding food as long as possible between 41ºF and 135ºF (5ºC and 57ºC) b. Increasing the water activity of the food c. Making the food more acidic d. Adding garlic to food

c. Making the food more acidic

Which of the following is a key factor to preventing bacterial growth? a. Personal hygiene b. Menu evaluation c. Time and temperature control d. Small quantities of food additives

c. Time and temperature control

Unless your local regulatory agency allows otherwise, proper hand maintenance indicates that it is inappropriate for foodhandlers to wear all of the following, except a. long fingernails. b. false fingernails. c. a clean bandage on a cut covered with a finger cot. d. nail polish.

c. a clean bandage on a cut covered with a finger cot.

An employee may continue to work with food if she has a. diarrhea. b. a fever. c. a headache. d. a sore throat with fever.

c. a headache.

All of the following are considered potentially hazardous food, except a. ground beef. b. raw oysters. c. cranberry juice. d. garlic-and-oil dressing.

c. cranberry juice.

Food with mold that is not a natural part of the food should be a. frozen. b. irradiated. c. discarded. d. used immediately.

c. discarded.

To prevent food contamination, you should never store food with high acidity, such as tomato juice, in a. china containers. b. plastic containers. c. galvanized containers. d. glass containers.

c. galvanized containers.

Yellowed skin and eyes could indicate that a person has a. a cold. b. AIDS. c. hepatitis A. d. tuberculosis.

c. hepatitis A.

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.

Pathogens are a. a thick-walled form of bacteria. b. microorganisms that cause food to spoil. c. microorganisms that cause disease. d. a type of fungus.

c. microorganisms that cause disease.

Management can play a key role in promoting proper personal hygiene by a. providing hand lotion in handwashing stations. b. providing reusable gloves for foodhandlers. c. modeling proper behavior at all times. d. permitting smoking in food-preparation areas.

c. modeling proper behavior at all times.

The acidity or alkalinity of food is measured by its a. water activity. b. level of aerobic microorganisms. c. pH level. d. temperature.

c. pH level.

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.

The "flow of food" refers to the a. amount of time food is left in storage. b. proper food-storage methods. c. path that food travels through an establishment. d. amount of time it takes to prepare a dish.

c. path that food travels through an establishment.

All of the following items should be removed by foodhandlers prior to work, except a. nose rings. b. earrings. c. plain band rings. d. necklaces.

c. plain band rings.

A different form of bacterial cells that can survive some cooking and freezing temperatures are called a. pathogens. b. viruses. c. spores. d. parasites.

c. spores.

Foodhandlers must wash their hands after which of the following activities? 1.Sneezing, 2. Using a tissue, 3. Touching clothing a. 1 only b. 1 and 2 c. 2 and 3 d. 1, 2, and 3

d. 1, 2, and 3

Which of the following activities by foodhandlers can contaminate food? 1. Running fingers through hair, 2. Nose picking, 3. Touching jewelry a. 2 only b. 1 and 2 c. 2 and 3 d. 1, 2, and 3

d. 1, 2, and 3

An employee reports to work with a large cut on his hand. What should he do before working with food? a. Wear disposable gloves b. Bandage the cut c. Properly wash hands d. All of the above

d. All of the above

Foodhandlers should wash their hands after which of the following activities? a. Clearing tables b. Taking out trash c. Handling chemicals used for cleaning d. All of the above

d. All of the above

In which of the following circumstances should foodhandlers wash their hands? a. Before handling raw food b. After handling raw food c. After handling unsanitized wash cloths d. All of the above

d. All of the above

Which one of the following is true of bacteria? a. Bacteria always live in oxygen-poor environments. b. Bacteria cannot survive in low temperatures. c. Bacteria thrive in highly acidic food. d. Bacteria are the microorganisms that pose the greatest threat to food safety.

d. Bacteria are the microorganisms that pose the greatest threat to food safety.

Which of the following is not considered a potentially hazardous food? a. Sliced watermelon b. Alfalfa sprouts c. Baked pears d. Chopped celery

d. Chopped celery

Which of the following statements about wild mushrooms is correct? a. Freezing wild mushrooms before cooking them will destroy any toxins. b. Cooking wild mushrooms to a temperature of 165ºF (74ºC) for 15 seconds will destroy any toxins. c. Using a microwave to cook mushrooms will destroy any toxins. d. Cooking wild mushrooms will not destroy any toxins.

d. Cooking wild mushrooms will not destroy any toxins.

Which of the following is not considered a potentially hazardous food? a. A soy burger b. Swiss cheese c. Cooked beans d. Dried parsley

d. Dried parsley

Which of the following is not a step in proper handwashing? a. Wetting hands with hot water and applying soap b. Vigorously scrubbing hands and arms for 20 seconds c. Rinsing hands thoroughly under running water d. Drying hands and arms on a common cloth towel

d. Drying hands and arms on a common cloth towel

Which of the following types of food most favors the growth of foodborne microorganisms? a. Food that is highly acidic b. Food that is highly alkaline c. Food that is dry d. Food that contains protein

d. Food that contains protein

Which of the following statements is incorrect? a. Foodhandlers should not eat in food-preparation areas. b. Foodhandlers should never spit in the establishment. c. Foodhandlers must not eat or drink in areas where utensils or equipment are cleaned. d. Foodhandlers must not bring food from home into the establishment.

d. Foodhandlers must not bring food from home into the establishment.

A foodhandler should be excluded from a foodservice establishment if he or she has been diagnosed with which of the following? a. Hepatitis B b. Tuberculosis c. Cancer d. Staphylococcal gastroenteritis

d. Staphylococcal gastroenteritis

Which of the following is an example of an action that could reduce the risk of physical contamination? a. Practicing proper hygiene b. Using galvanized containers to store lemonade c. Keeping food tightly covered during pesticide applications d. Storing toothpicks away from food-preparation areas

d. Storing toothpicks away from food-preparation areas

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-celled organisms. d. They always need oxygen to grow.

d. They always need oxygen to grow.

Which of the following statements is true of viruses? a. They live only at room temperatures b. They exist only in potentially hazardous food c. They can reproduce in food d. They usually contaminate food through a foodhandler's poor personal hygiene

d. They usually contaminate food through a foodhandler's poor personal hygiene

Which of the following is the proper method to dry hands and arms after washing them? a. Air-dry them. b. Wipe hands on a clean apron. c. Dry hands with a sanitized wiping cloth. d. Use a single-use paper towel or warm-air hand dryer.

d. Use a single-use paper towel or warm-air hand dryer.

To survive, parasites require a. sweet, acidic food with low water activity. b. freezing temperatures. c. an oxygen-rich environment. d. a host.

d. a host.

All of the following may cause chemical contamination of food, 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.

If histamine is produced in fish that has been time-temperature abused prior to being received at a foodservice establishment, the toxins a. are easy to detect by smell or taste. b. can be destroyed by proper cooking. c. can be destroyed by freezing. d. cannot be destroyed by cooking or freezing.

d. cannot be destroyed by cooking or freezing.

If fish, such as tuna, has been time-temperature abused, it a. must be cooked to a higher temperature than usual. b. should be served immediately. c. needs to be frozen. d. may cause scombroid poisoning.

d. may cause scombroid poisoning.

Molds prefer to grow a. only on high-protein food. b. in acidic food with low water activity. c. only on highly acidic food. d. on almost any food at any temperature.

d. on almost any food at any temperature.