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