Foodborne Disease Control Part 3 (LEHS Review Guide Test 11) (Reference Salvato)

Escherichia coli 0157:H7 can be found thriving in the: a. intestines of man and animals b. water c. soil d. air

a. intestines of man and animals (pg. 949)

Of the shellfish listed below, the ones most likely to cause illness are: a. oysters b. crabs c. shrimp d. lobsters

a. oysters (pg. 966)

Strong emphasis is placed on the control of shellfish because: a. shellfish can transmit a number of infectious diseases such as dysentery, infectious hepatitis, cholera, and typhoid fever b. seafood is in popular demand c. the shellfish population is decreasing due to water pollution d. a great number of shellfish are bought and sold illegally

a. shellfish can transmit a number of infectious diseases such as dysentery, infectious hepatitis, cholera, and typhoid fever (pg. 966)

The major reason for the regulation of food establishments is: a. to prevent foodborne illnesses b. to ensure restaurant safety c. to reduce liability d. to increase consumer confidence

a. to prevent foodborne illnesses (pg. 958)

Escherichia coli 0157:117 has become: a. less of a problem due to antibiotics b. a particular problem for producers and users of ground beef c. a minor threat to children d. not a threat to the elderly

b. a particular problem for producers and users of ground beef (pg. 949)

Inspection report forms are primarily tools used to: a. enforce regulations b. assure complete investigations and compliance with uniform policy c. assure complete compliance d. motivate management supervision

b. assure complete investigations and compliance with uniform policy (pg. 961)

Listeriosis is a: a. skin irritation caused by contact with cold products b. serious infection caused by food contaminated with Listeria monocytogenes c. disease caused by exposure to lysolic agents d. disease that attacks people in the early 20's

b. serious infection caused by food contaminated with Listeria monocytogenes (pg. 950)

Oysters, soft-shell and hard-shell clams, mussels, lobsters, crabs, and shrimp fall under what group? a. molluscan shellfish b. shellfish c. fomites d. crustacea

b. shellfish (pg. 961)

Thermoduric bacteria grow best at a temperature range of: a. 40 to 58 F b. 60 to 72 F c. 70 to 98 F d. 46 to 118 F

c. 70 to 98 F (pg. 952)

Which of the following agencies is responsible for protecting our waterways from contamination? a. OSHA b. FDA c. EPA d. PHS

c. EPA (pg. 969)

People at increased risk for listeriosis are: a. pregnant women b. newborns c. a and b d. none of the above

c. a and b (pg. 951)

Hemolytic Uremic Syndrome is caused by: a. mental stress b. a virus c. by infection with Escherichia coli 0157:H7 d. listeriosis

c. by infection with Escherichia coli 0157:H7 (pg. 952)

A certified industry inspection is an inspection: a. conducted by a certified local governmental unit b. conducted by a certified state official c. conducted by a certified member of the industry d. conducted by a federal agency

c. conducted by a certified member of the industry (pg. 953)

Deaths of newborns caused by milk-induced diarrhea has been mainly attributed to the bacteria: a. shigella b. pseudomonas c. escherichia coli d. enterobacter aerogenes

c. escherichia coli (pg. 956)

Which group of the following bacteria typically contains most of the pathogenic bacteria? a. mesoduric b. thermophilic c. mesophilic d. thermoduric

c. mesophilic (pg. 952)

Outbreaks of _____________ traced to contaminated shellfish between 1900 and 1925 led to the PHS Certification of dealers involved in interstate shipment. a. cholera b. gastroenteritis c. typhoid fever d. dysentery

c. typhoid fever (pg. 967)

Escherichia coli 0157:H7 was first identified as a pathogen during the investigation of two outbreaks in what tow states? a. Washington and Illinois b. Minnesota and Kentucky c. Texas and Iowa d. Oregon and Michigan

d. Oregon and Michigan (pg. 945)

Routine and frequent inspections of food-processing and food-service establishments alone does not ensure that adequate levels of sanitation will be met. Inspections must be supplemented with: a. quality control b. education c. management supervision d. all of the above

d. all of the above (pg. 960)

Mussels from _______________ contain a chemical poison during certain times of the year which is not destroyed during cooking. a. the Pacific coast b. England c. Europe d. all of the above

d. all of the above (pg. 961)

Which of the following food are not high risk for transmitting listeriosis? a. soft cheese b. hot dogs c. raw vegetables d. potato chips

d. potato chips (pg. 951)