Module 02 May 7, 2024May 2, 2024 by Brian Klein /237 0 votes, 0 avg 0 Created on May 02, 2024 By Brian KleinModule 02 Module 02 1 / 237 Category: Module 02 Which can be symptoms of listeriosis? Fever Meningitis (newborns) Miscarriage (pregnant women) Pneumonia (newborns) Premature birth in pregnant women Sepsis (newborns) Sick babies (newborns) Diarrhea Stillbirth in pregnant women All are correct Wrong! Thats right! The nervous system is attacked in people suffering with the illness 2 / 237 Category: Module 02 The onset time for symptoms of Hepatitis A is slow and symptoms may take weeks to appear. Which of these are symptoms of the illness caused by the Hepatitis A virus? Nausea Jaundice Vomiting Diarrhea Fever (mild) Poor appetite Tea coloured urine Abdominal discomfort Fatigue or general weakness All are correct Wrong! Thats right! 3 / 237 Category: Module 02 Which of these symptom can indicate a guest is having an allergic reaction? Abdominal cramps Death Hives Itching in and around the mouth, throat, face, or scalp Loss of consciousness Swelling of face, eyes, hands, and feet Tightness in the throat Vomiting or diarrhea Wheezing, shortness of breath, or difficulty breathing All are correct Wrong! Thats right! 4 / 237 Category: Module 02 Which symptoms can indicate that a guest is having an allergic reaction? Loss of consciousness Death Vomiting or diarrhea Hives Swelling of face, eyes, hands, and feet Itching in and around the mouth, throat, face, or scalp Wheezing, shortness of breath, or difficulty breathing Tightness in the throat Abdominal cramps All are correct Wrong! Thats right! 5 / 237 Category: Module 02 Which of these are symptoms of listeriosis? Fever Meningitis (newborns) Miscarriage (pregnant women) Pneumonia (newborns) Premature birth in pregnant women Sepsis (newborns) Sick babies (newborns) Diarrhea Stillbirth in pregnant women All are correct Wrong! Thats right! The nervous system is attacked in people suffering with the illness 6 / 237 Category: Module 02 There’s over 160 known allergens, but only eight cause 90% of the allergic reactions. Which of these are Big Eight Allergens? Crustacean shellfish (crab, lobster, shrimp) Eggs Fish (bass, flounder, cod) Milk Peanuts Soy Wheat Tree nuts (walnuts, pecans) All are correct Wrong! Thats right! 7 / 237 Category: Module 02 Many contaminants are natural and already exist in the plants and animals that we use of food. Which of these is NOT a natural contaminant? Toxins Bacteria Bones Fruit pits Shells Viruses Parasites Fungi All are correct Wrong! Thats right! Many contaminants are natural and already exist in the plants and animals that we use of food like biological toxins, pathogens, bones, shells, and fruit pits. 8 / 237 Category: Module 02 Which of these dangerous bacteria are NOT Big Six Pathogens? Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfringens Listeria monocytogenes Staphylococcus aureus Vibrio parahaemolyticus Vibrio vulnificus All are correct Wrong! Thats right! 9 / 237 Category: Module 02 Which of these dangerous foodborne bacteria are NOT Big Six Pathogens? Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfringens Listeria monocytogenes Staphylococcus aureus Vibrio parahaemolyticus Vibrio vulnificus All are correct Wrong! Thats right! 10 / 237 Category: Module 02 Which ServSafe guidelines can prevent bacteria from causing foodborne illness? Avoiding bare-hand contact with RTE food Practice good personal hygiene Limiting time food spends in unsafe temperatures Excluding sick staff from the operation Washing hands correctly and often Practice good personal hygiene Preventing cross-contamination Purchasing from approved sources All are correct Wrong! Thats right! 11 / 237 Category: Module 02 Which of these measures can prevent bacteria from causing foodborne illness? Avoiding bare-hand contact with RTE food Cleaning and sanitizing Controlling foods time in unsafe temperatures Exclude sick food handlers from the operation Make sure food handlers wash their hands regularly and correctly Practice good personal hygiene Preventing cross-contamination Purchasing from approved sources All are correct Wrong! Thats right! 12 / 237 Category: Module 02 Which of these are symptoms of Typhoid Fever, the illness caused by the Big Six Pathogen Salmonella Typhi? High fever Weakness Abdominal pain Headache Loss of appetite Rash Diarrhea or constipation All are correct Wrong! Thats right! 13 / 237 Category: Module 02 According to the FDA’s food defense program guidelines, which of these are risky practices for deliberate contamination of food? Giving staff access to all storage areas Buying produce from the local farmers' market Giving tours of the kitchen to the general public Allowing delivery drivers to store products in coolers Allowing suppliers to deliver food in trucks that have NOT been kept locked Purchasing produce from local farmers' markets Installing a screen door at the back of the establishment to allow cool air inside All are correct Wrong! Thats right! 14 / 237 Category: Module 02 Which of these are symptoms of salmonellosis, the illness caused by the Big Six Pathogen Nontyphoidal Salmonella? Abdominal cramps Cramps Diarrhea Fever Headache Vomiting Nausea All are correct Wrong! Thats right! How severe symptoms are depends on that health of the person and the amount of bacteria eaten 15 / 237 Category: Module 02 Which of these are neurological symptoms associated with consuming Biological Toxins? A reversal of hot and cold sensations (hot feels cold, and cold feels hot) Burning in the mouth Difficulty breathing Flushing of the face or neck (turning red) Heart palpitations (hard, fast, or uneven heartbeat) Hives Tingling in the extremities All are correct Wrong! Thats right! 16 / 237 Category: Module 02 Which of these are things that you should do when responding to a possible foodborne illness outbreak? Segregate the suspected product Stop using the suspected product Contact your local regulatory authority Review your food handling procedures Document product information Cooperate with investigating authorities Identify which staff were on duty All are correct Wrong! Thats right! 17 / 237 Category: Module 02 What are some common symptoms of Typhoid Fever, the illness caused by the Salmonella Typhi bacteria? High fever Weakness Abdominal pain Headache Loss of appetite Rash Diarrhea or constipation All are correct Wrong! Thats right! 18 / 237 Category: Module 02 Which statements are true about the parasite cyclosporiasis? Cyclosporiasis can come from marine fish Cyclosporiasis can cause mild fever Cyclosporiasis can cause mild to severe nausea Cyclosporiasis is a parasite Cyclosporiasis can come from raw milk Cyclosporiasis can come from raw produce Cyclosporiasis can come from contaminated water All are correct Wrong! Thats right! The onset of symptoms from cyclosporiasis sudden 19 / 237 Category: Module 02 According to the FDA’s food defense program guidelines what are some risky practices when considering the deliberate contamination of food? Giving staff access to all storage areas Buying produce from the local farmers' market Giving tours of the kitchen to the general public Allowing delivery drivers to store products in coolers Allowing suppliers to deliver food in trucks that have NOT been kept locked Purchasing produce from local farmers' markets Installing a screen door at the back of the establishment to allow cool air inside All are correct Wrong! Thats right! 20 / 237 Category: Module 02 What are some common symptoms of salmonellosis, the illness caused by the Nontyphoidal Salmonella bacteria? Abdominal cramps Cramps Diarrhea Fever Headache Vomiting Nausea All are correct Wrong! Thats right! How severe symptoms are depends on that health of the person and the amount of bacteria eaten 21 / 237 Category: Module 02 What are some common neurological symptoms associated with consuming Biological Toxins? A reversal of hot and cold sensations (hot feels cold, and cold feels hot) Burning in the mouth Difficulty breathing Flushing of the face or neck (turning red) Heart palpitations (hard, fast, or uneven heartbeat) Hives Tingling in the extremities All are correct Wrong! Thats right! 22 / 237 Category: Module 02 Bacteria need moisture to grow. The amount of moisture available in food for bacteria growth is called water activity (aw). Which of these examples of water activity (aw) levels are true? Pure water is exactly aw 1.00 Bacteria growth requires at least aw 0.85 Most foods are higher than aw 0.95 Fresh bread is around aw 0.85 Dry pasta can be as low as aw 0.35 Fresh raw meat is close to aw 1.00 All are correct Wrong! Thats right! 23 / 237 Category: Module 02 FAT TOM is an acronym that represents the conditions that bacteria need in order to grow. What do the letters in FAT TOM represent? F – stands for Food (bacteria need nutrients to grow) A – stands for Acid (bacteria grow in food with low levels of acid) T – stands for Time (bacteria need time to grow) T – stands for Temperature (bacteria grows between 41°F to 135°F) O – stands for Oxygen (most bacteria need oxygen to grow) M – stands for Moisture (bacteria need moisture to grow) All are correct Wrong! Thats right! 24 / 237 Category: Module 02 Kitchen staff must be aware of cross-contact and the ways that it can happen. Which of these are ways to avoid cross-contact when preparing food for a guest with allergies? Always use a clean prep table and utensils Avoid cooking different types of food and the same fryer oil Wash, rinse, and sanitize cookware utensils and equipment before using them Avoid letting food touch surfaces that may have touched an allergen Use specific equipment designated for guests with allergies Wash your hands and change your gloves before you begin All are correct Wrong! Thats right! 25 / 237 Category: Module 02 Which of these are ways that cross-contact can be avoided? Make sure it doesn't touch anything for guests with food allergies Use a separate prep area for food containing Big Eight Allergens Use a separate set of cooking utensils for Allergen Special Orders Use clean and sanitized utensils and equipment, including food prep surfaces Use separate fryers and cooking oils when frying food for guests with food allergies Wash your hands and change gloves before preparing an allergen special order All are correct Wrong! Thats right! 26 / 237 Category: Module 02 Which of these are ways to prevent the Big Six Pathogen Hepatitis A from making people sick? Washing hands Purchasing shellfish from approved, reputable suppliers Avoiding bare-hand contact with ready-to-eat (RTE) food Excluding food handlers with jaundice for less than a week Excluding food handlers with diarrhea Excluding staff who have been diagnosed with the Hepatitis A virus All are correct Wrong! Thats right! 27 / 237 Category: Module 02 Which of these statements are true about mold? Mold is usually what causes food to spoil Mold sometimes causes illness Some molds produce toxins (aflatoxins) Cooler or freezer temperatures may slow the growth of mold Moldy food should be thrown out unless it's a natural part of the product Mold grows well and acidic food with low water activity (jams, jellies, cured salty meats) All are correct Wrong! Thats right! 28 / 237 Category: Module 02 Which of these are ways that viruses can be transmitted? By having contact with an infected person By touching a contaminated surface and NOT washing your hands In contaminated beverages or water By the fecal-oral route In contaminated food By breathing particles of vomit in the air All are correct Wrong! Thats right! 29 / 237 Category: Module 02 Bacteria need moisture to grow. The amount of moisture available in food for bacteria growth is called water activity (aw). What are some examples of the water activity (aw)? Bacteria growth requires a water activity of at least aw 0.85 Pure water has a water activity of exactly aw 1.00 Most foods have a water activity higher than aw 0.95 Fresh bread's water activity is close to aw 0.85 Dry pasta's water activity can be as low as aw 0.35 Fresh raw meat water activity is close to aw 1.00 All are correct Wrong! Thats right! 30 / 237 Category: Module 02 Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented? Always use a clean prep table and utensils Avoid cooking different types of food and the same fryer oil Clean, rinse, and sanitize cookware, utensils, and equipment Avoid letting food touch surfaces that may have touched an allergen Designate specific equipment for preparing food for guests with allergies Wash your hands and change your gloves All are correct Wrong! Thats right! 31 / 237 Category: Module 02 How can cross-contact be avoided? Make sure it doesn't touch anything for guests with food allergies Use a separate prep area for food containing Big Eight Allergens Use a separate set of cooking utensils for Allergen Special Orders Use clean and sanitized utensils and equipment, including food prep surfaces Use separate fryers and cooking oils when frying food for guests with food allergies Wash your hands and change gloves before preparing an allergen special order All are correct Wrong! Thats right! 32 / 237 Category: Module 02 What are some ways that Hepatitis A can be prevented? Proper handwashing Purchasing shellfish from approved, reputable suppliers Avoiding bare-hand contact with ready-to-eat (RTE) food Excluding food handlers with jaundice Excluding food handlers with diarrhea Excluding staff diagnosed with Hepatitis A All are correct Wrong! Thats right! 33 / 237 Category: Module 02 Which statement is true about mold? Mold spoils food Molds sometimes cause illness Some molds produce toxins (aflatoxins) Cooler or freezer temperatures may slow the growth of mold Throw out all moldy food unless it's a natural part of the product Molds grow well and acidic food with low water activity (jams, jellies, cured salty meat) All are correct Wrong! Thats right! 34 / 237 Category: Module 02 Which of these are ways that viruses be transferred? Having contact with an infected person Touching a contaminated surface and NOT washing your hands Viruses can be transmitted in beverages and contaminated water Viruses are most often transmitted through the fecal-oral route Viruses do NOT grow in food but can be transmitted to people in food Some viruses can be transmitted by breathing particles of vomit in the air All are correct Wrong! Thats right! 35 / 237 Category: Module 02 Have at least one staff member on every shift that has been trained to take allergen special orders from guests with food allergies. What should this staff member be able to do? Answer questions from the guest Deliver the food to a guest with allergies Identify the ingredients in each menu item Mark the allergen special order for the kitchen staff Suggest simple menu items that do NOT contain the identified allergen Describe each dish and how it is prepared (this is important for some allergens like peanuts) All are correct Wrong! Thats right! 36 / 237 Category: Module 02 Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature? Bacillus cereus Campylobacter jejuni Clostridium botulinum Listeria monocytogenes Clostridium perfringens Shiga toxin-producing E. coli All are correct Wrong! Thats right! 37 / 237 Category: Module 02 Which of these are symptoms are possible with illness caused by the Shiga Toxin Producing E. coli bacteria? Abdominal cramps Kidney failure Diarrhea Death Vomiting All are correct Wrong! Thats right! 38 / 237 Category: Module 02 Which statement about Water Activity (aw) is false? Bacteria require a water activity of aw 0.85 or higher to grow Most foods have a water activity of aw 0.95 or higher Pure water has a water activity of exactly aw 1.00 Fresh bread has a water activity close to aw 0.85 Fresh raw meat has a water activity close to aw 1.00 All are correct Wrong! Thats right! 39 / 237 Category: Module 02 Which statements are true about allergic reactions? An allergic reaction should be taken seriously An allergic reaction can happen just after the food is eaten or several hours later A severe allergic reaction is called anaphylaxis or anaphylactic shock and can be fatal The symptoms of an allergic reaction can be mild (itchy skin) or life-threatening (inability to breathe) An allergic reaction is when a person's immune system overreacts to a harmless protein in food All are correct Wrong! Thats right! 40 / 237 Category: Module 02 Which statement is true about parasites? Parasites require a host to live and reproduce Parasites can be found in contaminated water Parasites are commonly associated with seafood Parasites are commonly associated with farm animals Parasites are commonly associated with hunted animals All are correct Wrong! Thats right! 41 / 237 Category: Module 02 Working with a guest to place an allergen special order a staff member must be able to do the following? Identify ingredients (including secret ingredients) Mark the allergen special order for the kitchen staff Describe each item on the menu and how it's prepared Suggest simple menu items that don't contain the allergen Deliver the allergen special order to the guest with allergies All are correct Wrong! Thats right! 42 / 237 Category: Module 02 What is anaphylaxis (anaphylactic shock)? Anaphylaxis is life-threatening Anaphylaxis can cause difficulty breathing Anaphylaxis must be treated immediately, or it can lead to death Anaphylaxis symptoms develop soon after exposure to the allergen Anaphylaxis is the most severe kind of allergic reaction All are correct Wrong! Thats right! Anaphylaxis (anaphylactic shock) is a severe response to an allergen with symptoms developing quickly. Without help the sufferer can die within a few minutes. If a guest is having a severe allergic reaction, call your local emergency services (911). 43 / 237 Category: Module 02 Your operation should always have at least one member of staff available who can describe each menu item to a guest upon request. What kind of information should this staff person be prepared to describe? Identify the dishes on the menu that contain major allergens Mark the allergen special order for the kitchen staff Identify secret ingredients in a house specialty that contains allergens Describe each dish, including how it is prepared Suggest simple menu items that don't contain the allergen All are correct Wrong! Thats right! 44 / 237 Category: Module 02 What are some ways to protect food and food contact surfaces from contamination by chemicals? Chemicals must be stored in their original containers Do NOT keep unnecessary or unapproved chemicals in your operation chemicals must never be stored above food or food contact surfaces Store chemicals away from prep areas, food storage areas, and service areas Chemical storage areas must be separated from food and food contact surfaces with a barrier like a wall or partition All are correct Wrong! Thats right! 45 / 237 Category: Module 02 Some materials can interact with acidic foods (tomatoes, citrus) and create toxic chemicals that can make people sick. What materials should be avoided when choosing kitchenware and equipment for your operation? Zinc Pewter Copper Painted pottery Galvanized metals All are correct Wrong! Thats right! 46 / 237 Category: Module 02 What are some foods commonly associated with parasites? Herring, cod, halibut, mackerel, and pacific salmon Food processed with contaminated water (produce) Wild game Raw and undercooked fish All are correct Seafood Wrong! Thats right! Seafood is the number one source for parasites that cause foodborne illness, especially raw fish. 47 / 237 Category: Module 02 What are some examples of foods with a pH that is ideal for bacterial growth? Milk Bread Cantaloupe Raw chicken Cooked corn All are correct Wrong! Thats right! 48 / 237 Category: Module 02 Which guideline can prevent cross-contact when preparing an allergen special order? Do NOT cook different types of food in the same oil Do NOT allow food to touch surfaces that have touched allergens Use separate equipment and utensils that are designated for allergens Wash your hands and change gloves before preparing an allergen special order Clean and sanitize food prep stations, cookware, equipment, and utensils before use All are correct Wrong! Thats right! 49 / 237 Category: Module 02 Biological toxins cannot be destroyed by freezing or cooking so its best to avoid them by purchasing from approved, reputable suppliers. Which of these seafood toxins does this apply to? Histamine Saxitoxin Brevetoxin Ciguatoxin Domoic acid All are correct Wrong! Thats right! 50 / 237 Category: Module 02 How does bacteria respond to temperature? Grows quickly in warm temperatures Grows slowly in cold temperatures Stops growing in freezing temperatures Grows slowly in hot temperatures Destroyed by cooking temperatures All are correct Wrong! Thats right! 51 / 237 Category: Module 02 What chemicals can contaminate food? Chemicals that are used in the operation Chemicals that are brought into the operation by staff Chemicals that can leach into food from kitchenware and equipment All are chemicals that can contaminate food All are correct Wrong! Thats right! Chemicals used in the operation include cleaners, sanitizers, polishes, machine lubricants, and pesticides.Chemicals brought into the operation by staff like health and beauty products include lotions, hair sprays, and deodorizers. Chemicals from kitchenware and equipment made with certain materials include pewter, copper, zinc, and painted pottery. 52 / 237 Category: Module 02 In what kind of food can bacteria grow to unsafe levels if allowed enough time? Food that is between 41°F and 135°F Food with a high level of moisture Food containing protein and carbohydrates Food containing little or no acid All are correct Wrong! Thats right! 53 / 237 Category: Module 02 Where do Biological Toxins come from? Plants, mushrooms, and seafood can produce toxins naturally Fish can be contaminated with toxins by eating smaller fish that are contaminated Shellfish can be contaminated with toxins if they eat toxic algae Some fish contain bacteria that produce toxins in the TDZ All are correct Wrong! Thats right! 54 / 237 Category: Module 02 Which large fish can become contaminated with biological toxins after they eat smaller fish that have consumed the toxin? Snapper Grouper Barracuda Amberjack All are correct Wrong! Thats right! This is scombroid toxin 55 / 237 Category: Module 02 Which fish may contain bacteria that produce histamine toxins if the fish is time-temperature abused? Tuna Bonito Mackerel Mahi-mahi All are correct Wrong! Thats right! Bacteria that live naturally in healthy fish begin producing toxins if the fish spends too much time in the Temperature Danger Zone (TDZ) after it has been caught. 56 / 237 Category: Module 02 Which are true about bacteria? Spoils food, making it unsafe Destroyed by heat or chemicals Cause many foodborne illnesses Can't be seen, smelled, or tasted All are correct Wrong! Thats right! 57 / 237 Category: Module 02 What is a spore? Dust or dirt can transfer spores to uncovered food Produce can be contaminated during cultivation by spores in the soil Spores can survive freezing and cooking temperatures and change back into a form that grows To keep from dying when they lack nutrients, certain bacteria can transform into a form called a spore All are correct Wrong! Thats right! 58 / 237 Category: Module 02 Which parasites can be prevented from causing foodborne illness by purchasing from approved reputable suppliers? Anisakis simplex Cryptosporidium parvum Giardia duodenalis Cyclospora cayetanensis All are correct Wrong! Thats right! 59 / 237 Category: Module 02 What are some ways that norovirus is transmitted? Particles of vomit in the air Human feces on unwashed hands Shellfish from contaminated water RTE food that has been contaminated All are correct Wrong! Thats right! 60 / 237 Category: Module 02 Which are growth phases for bacteria? Lag phase Log phase Death phase Stationary phase All are correct Wrong! Thats right! 61 / 237 Category: Module 02 The letter L in ALERT stands for look. What should a manager look at when considering the deliberate contamination of food? Store chemicals in a secure location Train staff to spot food defence threats Create a system for handling damaged products Monitor the security of products in the facility All are correct Wrong! Thats right! 62 / 237 Category: Module 02 The letter E in ALERT stands for employees. What should a manager consider about the employees in the operation regarding the deliberate contamination of food? Identify all visitors and verify their credentials Know your employees and the people coming in and out of your facility Limit access to the vulnerable areas of your facility by keeping them locked Consider conducting background checks on the staff who have full access to your facility All are correct Wrong! Thats right! 63 / 237 Category: Module 02 The letter A in ALERT stands for assure. What things should a manager ensure regarding the deliberate contamination of food? Supervise product deliveries Use approved suppliers who practice food defense Request that delivery vehicles be locked or sealed Make sure to purchase food and supplies from safe sources All are correct Wrong! Thats right! 64 / 237 Category: Module 02 Sometimes, big fish become contaminated with Ciguatera Toxin after eating smaller fish that have been eating toxic algae. Which fish can become infected this way? Snapper Grouper Barracuda Amberjack All are correct Wrong! Thats right! 65 / 237 Category: Module 02 How can viruses be prevented from causing foodborne illness? Practice good personal hygiene Avoid bare-hand contact with ready-to-eat (RTE) food Exclude food handlers who are vomiting or have diarrhea or jaundice Quickly remove and clean up vomit, diarrhea, or spit if someone gets sick in the operation All are correct Wrong! Thats right! 66 / 237 Category: Module 02 How can the risk of cross-contact with other food delivered to the table be avoided when delivering an allergen special order to a guest with allergies? Confirm the allergen special order with the staff to deliver to the guest Make sure no garnishes or other items containing the allergen touch the plate An allergen special order should be hand-delivered to a guest with a food allergy Delivering food separately from other food delivered to a table will help prevent contact with food allergens All are correct Wrong! Thats right! 67 / 237 Category: Module 02 What are some foods commonly linked with Hepatitis A? Salads Ready-to-eat (RTE) food Fruit and fruit juices Shellfish from contaminated water All are correct Wrong! Thats right! 68 / 237 Category: Module 02 What is Histamine Toxin? Histamine is the seafood toxin that causes scombroid poisoning Histamine cannot be destroyed by freezing, cooking, smoking, or curing Some fish commonly linked with Histamine are tuna, bonito, mackerel, mahi-mahi The most important preventative measure for Histamine is purchasing from approved and reputable suppliers All are correct Wrong! Thats right! 69 / 237 Category: Module 02 What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism? Improperly canned food Reduced-oxygen packaging (ROP) Food with a low acidity level All are correct Wrong! Thats right! Low-acid vegetables that have been time-temperature abused, untreated garlic and oil mixtures, and baked potatoes have also been linked. 70 / 237 Category: Module 02 Clostridium perfringens bacteria are one of the most common causes of foodborne illness. Which are true about the bacteria? Forms spores to survive in difficult conditions until they improve Grows fast in warm temperature but NOT cold temperatures It can be found in dirt and the intestines of animals and humans All are correct Wrong! Thats right! 71 / 237 Category: Module 02 If you suspect a food item may have been the source of a foodborne illness, what should you do with it? Label the food "Do NOT use/Do NOT discard" Record information about the suspected food Store the food separately from other food All are correct Wrong! Thats right! When recording information about the suspected product, include a description, the date, lot number, sell by date, and pack size. 72 / 237 Category: Module 02 Which statement is true about the illness caused by Shiga Toxin-Producing E. coli bacteria? The bacteria cause the illness called Hemorrhagic Colitis The bacteria produce toxins as they grow in the intestines The symptoms of illness are caused by high levels of toxins All are correct Wrong! Thats right! Once the bacteria get inside a person’s body, they will multiply. The bacteria begin to grow rapidly when they are in an infected persons intestines. 73 / 237 Category: Module 02 What medical conditions can be caused by aflatoxins produced by some molds? Allergic reactions Kidney and liver damage Nervous system disorders All are correct Wrong! Thats right! 74 / 237 Category: Module 02 Which statement is true about the growth of bacteria? Bacterial growth has four phases: the lag phase, log phase, stationary phase, and death phase Bacteria can double in numbers, every twenty minutes, in FAT TOM conditions Bacteria grow by splitting in half: one becomes two, two becomes four, four becomes eight, etc All are correct Wrong! Thats right! 75 / 237 Category: Module 02 The letter T in the ALERT acronym stands for Threat. In a food defense program, how should the manager be prepared for a threat or suspicious activity? Keep an emergency contact list Have a plan for how to respond Neither Both Wrong! Thats right! If you suspect food has been deliberately contaminated, segregate the product and contact the authorities right away. 76 / 237 Category: Module 02 The letter R in the ALERT acronym stands for Report. What kind of reports should you maintain for your food defense program? Reports related to the security of the food products that you control Any information (reports, files, documents, logs) related to food defense Program assessments after conducting random self-inspections All are correct Wrong! Thats right! 77 / 237 Category: Module 02 What is fungi? Fungi (mold) cause food to spoil Yeasts, molds, and mushrooms are fungi Some molds and mushrooms produce toxins All are correct Wrong! Thats right! 78 / 237 Category: Module 02 Which statements are true about fungi? Fungi spoils food and can make people sick Yeasts, molds, and mushrooms are fungi Molds and mushrooms can produce harmful toxins All are correct Wrong! Thats right! 79 / 237 Category: Module 02 What do Norovirus and Hepatitis A have in common? Both viruses are highly contagious and can cause severe illness Food handlers with a diagnosis must be excluded from the operation They are the only two viruses on the FDA's list of Big Six pathogens All are correct Wrong! Thats right! 80 / 237 Category: Module 02 What should the three points of focus be when developing a food defense program? The building's exterior (outside of the building) The building's interior (inside of the building) Human elements All are correct Wrong! Thats right! 81 / 237 Category: Module 02 Which is true about viruses? Viruses can be transmitted by feces or vomit Viruses can survive freezing and cooking Viruses are the smallest foodborne pathogen All are correct Wrong! Thats right! 82 / 237 Category: Module 02 Which is a ServSafe guideline for using and storing chemicals? Follow the manufacturer's recommendations and your local regulations when disposing chemicals Follow OSHA's requirements to keep chemical Safety Data Sheet (SDS) available for employees to review Keep chemicals in their original container with the manufacturer's label intact and readable All are correct Wrong! Thats right! 83 / 237 Category: Module 02 What is a sign that a food or beverage is spoiled by yeast? It smells or tastes like alcohol Its color turns white or pink It becomes slimy All are correct Wrong! Thats right! 84 / 237 Category: Module 02 What are some foods commonly linked with Shigella spp? Produce that has had contact with contaminated water Food that is easily contaminated by unwashed hands Salads made with leftover potatoes, tuna, shrimp, pasta, or chicken All are correct Wrong! Thats right! 85 / 237 Category: Module 02 What are some examples of the kind of conditions in that bacteria do NOT grow well in? Dry food Highly acidic food Cold temperatures All are correct Wrong! Thats right! 86 / 237 Category: Module 02 Which is an examples of fungi? Molds Mushrooms Yeasts All are correct Wrong! Thats right! 87 / 237 Category: Module 02 Where does bacteria come from? Bacteria can be found everywhere that fat tom conditions are available Bacteria are almost anywhere Bacteria live in and on our bodies All are correct Wrong! Thats right! 88 / 237 Category: Module 02 Which statements are true about yeast? Spoils food fast (signs of spoilage include the smell or taste of alcohol) Grows well and acidic food with little moisture (jams, jellies, syrup, fruit, fruit juice) Throw out food spoiled by yeast quickly before it spreads to more food All are correct Wrong! Thats right! 89 / 237 Category: Module 02 What should a manager do with a food product if they suspect that it could be the source of a foodborne illness outbreak? Label the food, "Do NOT use/Do NOT discard" Record information about the suspected food Store it in a secure location separate from other food All are correct Wrong! Thats right! Include a description, date, lot number, sell by date, and pack size. 90 / 237 Category: Module 02 How can listeriosis be prevented? Cook meat to its required minimum internal temperature Prevent cross-contamination between raw food and RTE food Throw out products when they pass their expiration dates All are correct Wrong! Thats right! 91 / 237 Category: Module 02 How can mold be prevented from spoiling food or causing illness? Store food cold to slow the growth of mold Purchase food from approved, reputable suppliers Throw out moldy food unless it's part of the food All are correct Wrong! Thats right! It’s NOT recommended to recondition food by removing its moldy parts. A small amount of remaining mold can spread quickly and spoil all of your food. It’s best to throw it out. Mold is a natural part of some food and doesn’t need to be thrown out, like dry-aged beef, cured meats, and cheeses. 92 / 237 Category: Module 02 Which statements describe a toxin mediated infection? When illness results from eating food containing pathogens that produce toxins When pathogens in the stomach or intestine produce toxins as they live and grow When illness symptoms are caused by toxins produced by pathogens in the body All are correct Wrong! Thats right! 93 / 237 Category: Module 02 Which is true about where Biological Toxins like Seafood Toxins come from? They can be made by pathogens on fish when it is time-temperature abused They are naturally occurring poisons in plants, mushrooms, and seafood Toxins are a natural part of some fish. Fish can also become contaminated with toxins like histamine and ciguatera All are correct Wrong! Thats right! 94 / 237 Category: Module 02 Ciguatera Toxin is a seafood toxin linked to barracuda, snapper, grouper, and amberjack fish. Which of these statement are true about Ciguatera Toxin? It occurs in fish when they eat smaller fish that ate the toxin It occurs in shellfish when they feed on toxic algae It causes ciguatera fish poisoning when consumed by people All are correct Wrong! Thats right! 95 / 237 Category: Module 02 Which of these is an example of cross-contact? Using the same fryer oil to cook both shrimp and french fries Handling chocolate chip and peanut butter cookies with the same utensils Not cleaning and sanitizing surfaces before preparing an Allergen Special Order All are correct Wrong! Thats right! Cooking different types of food in the same fryer oil; NOT using separate equipment and utensils for food containing allergens; and failing to clean and sanitize surfaces before preparing food for a guest with allergies, can all cause cross-contact. 96 / 237 Category: Module 02 Which statements are true about the bacteria clostridium botulinum? It's a risk to ROP food because it needs little oxygen It can cause the rare but deadly illness botulism It produces toxins that attack the nervous system All are correct Wrong! Thats right! 97 / 237 Category: Module 02 Which of these measures can prevent the growth of bacteria? Controlling time and temperature Practice good personal hygiene Purchasing food from approved, reputable suppliers All are correct Wrong! Thats right! 98 / 237 Category: Module 02 Which of these measures can prevent injury from physical contamination? Closely inspect the food you receive Purchasing food from approved, reputable suppliers Practice good personal hygiene All are correct Wrong! Thats right! Take steps to ensure that no physical contaminants can get into food at any point during its flow through your operation. 99 / 237 Category: Module 02 Which foods have been linked to Shiga Toxin Producing E. coli? Raw milk Raw or undercooked ground beef Produce that has had contact with contaminated water All are correct Wrong! Thats right! Raw or undercooked ground beef is most commonly linked with the bacteria. 100 / 237 Category: Module 02 Norovirus and Hepatitis A are the only two viruses on the FDA’s list of Big Six Pathogens. How can Norovirus be transmitted differently than Hepatitis A? Airborne vomit particles. The fecal-oral route Neither Both Wrong! Thats right! Infectious airborne vomit particles are just one of several characteristics that make norovirus the most contagious foodborne pathogen. 101 / 237 Category: Module 02 Which virus is included in the FDA’s list of Big Six Pathogens? Hepatitis A Norovirus Neither Both Wrong! Thats right! These are the only two Big Six Pathogens that are viruses, the other four are bacteria. Both viruses are commonly spread by feces on unwashed hands, but Norovirus can also be spread by particles of vomit in the air. 102 / 237 Category: Module 02 Norovirus is responsible for 58% of all reported foodborne illness cases and is the most contagious foodborne pathogen. How is Norovirus transmitted from person to person? Norovirus is usually transmitted by the fecal-oral route Norovirus can be transmitted by airborne vomit particles Neither Both Wrong! Thats right! 103 / 237 Category: Module 02 How is Shigella spp transferred? Flies can transfer bacteria from feces to food When people eat or drink contaminated food or water Neither Both Wrong! Thats right! A person only needs to eat small amount of bacteria to make them sick. 104 / 237 Category: Module 02 Where does Salmonella Typhi come from? Salmonella Typhi is in a person's feces for weeks after symptoms have ended Only humans get typhoid fever, the illness caused by the bacteria Salmonella Typhi Neither Both Wrong! Thats right! 105 / 237 Category: Module 02 Which bacteria is a risk to food in reduced oxygen packaging (ROP)? Clostridium botulinum Listeria monocytogenes Neither Both Wrong! Thats right! 106 / 237 Category: Module 02 Which are symptoms of rotavirus gastroenteritis? Watery diarrhea Fever Vomiting All are correct Wrong! Thats right! Rotavirus gastroenteritis is a fecal oral cycle pathogen that is a common causative agent of viral diarrhea which can be severe especially in infants. 107 / 237 Category: Module 02 These are some common symptoms of illness caused by the Big Six Pathogen Hepatitis A: • Nausea• Jaundice• Vomiting• Diarrhea• Fever (mild)• Poor appetite• Tea coloured urine• Abdominal discomfort• Fatigue or general weakness What is the onset time for Hepatitis A? The onset time is how long it takes for symptoms to begin The onset time for Hepatitis A can take several weeks Neither Both Wrong! Thats right! 108 / 237 Category: Module 02 Which statement is true about the symptoms caused by consuming chemicals? Death is possible in extreme cases Vomiting and diarrhea are common Neither Both Wrong! Thats right! 109 / 237 Category: Module 02 What’s the difference between Contact Time and Onset Time? Contact Time is how long it takes a sanitizer to kill pathogens Onset Time is how long it takes for symptoms of an illness to begin Neither Both Wrong! Thats right! 110 / 237 Category: Module 02 Which is a prevention measure for viruses? Purchasing food from approved, reputable suppliers Practice good personal hygiene Neither Both Wrong! Thats right! The most important prevention measure for viruses is practicing good personal hygiene 111 / 237 Category: Module 02 How can physical contamination of food happen? When foreign objects fall into food, like glass, hair accessories, false fingernails, or jewelry When natural objects are left in food and NOT expected by a guest, like bones or fruit pits Neither Both Wrong! Thats right! 112 / 237 Category: Module 02 Which is true about physical contamination? Natural parts of food, like bones, shells, or fruit pits, can be a risk for injury Objects in food that aren't supposed to be there can be a risk for injury Neither Both Wrong! Thats right! 113 / 237 Category: Module 02 How does physical contamination happen? When natural parts like bones, shells, or fruit pits are left in food When objects like jewelry, fingernails, or hair accessories get into food Neither Both Wrong! Thats right! 114 / 237 Category: Module 02 What kinds of foods are parasites commonly associated with? Seafood, wild game animals, farm animals Food processed with contaminated water Neither Both Wrong! Thats right! 115 / 237 Category: Module 02 How can parasites be prevented from causing foodborne illness? Cooking food to its required minimum internal temperature Purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! The most important measure to prevent parasites is purchasing food from approved reputable suppliers. 116 / 237 Category: Module 02 Where can the parasite cryptosporidium parvum be found? Contaminated water and produce Daycare and medical facilities Neither Both Wrong! Thats right! 117 / 237 Category: Module 02 Which is true about partial cooking or par-cooking? The food is partially cooked during prep The food is served immediatly after cooking Neither Both Wrong! Thats right! Follow the correct steps when partially cooking meat, seafood, poultry, and eggs, or the dishes that contain these items. 118 / 237 Category: Module 02 What should be identified on the label of food packaged on-site for retail sale? Big Eight Food Allergens Any additional labeling requirements Neither Both Wrong! Thats right! 119 / 237 Category: Module 02 To avoid cross-contact, what should be done with food packaged on-site for retail sale? Identify Big Eight Allergens Label it properly Neither Both Wrong! Thats right! 120 / 237 Category: Module 02 When should separate fryers and cooking oils be used to fry food? When frying food that contains an allergen When frying raw meat, poultry, or seafood Neither Both Wrong! Thats right! 121 / 237 Category: Module 02 To avoid cross-contact, when should you wash your hands and change gloves? Before preparing an Allergen Special Order When using a hand sanitizer Neither Both Wrong! Thats right! 122 / 237 Category: Module 02 What can NOT touch the food and beverages for a guest with food allergies or the utensils, equipment, and gloves used to prepare their order? The identified allergen Raw meat, poultry, or seafood Neither Both Wrong! Thats right! 123 / 237 Category: Module 02 What do some operations use a separate set of cooking utensils for? Raw meat, poultry, or seafood Allergen special orders Neither Both Wrong! Thats right! 124 / 237 Category: Module 02 When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact? Before preparing an Allergen Special Order After preparing an Allergen Special Order Neither Both Wrong! Thats right! 125 / 237 Category: Module 02 To avoid cross-contact, what should recipes and ingredient labels be checked for? The Big Eight Food Allergens Manufacturer's recommendations Neither Both Wrong! Thats right! 126 / 237 Category: Module 02 What will happen if chocolate chip cookies are put on the same parchment paper used for peanut butter cookies? Cross-contact Cross-contamination Neither Both Wrong! Thats right! 127 / 237 Category: Module 02 Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what? Cross-contact A cross-connection Neither Both Wrong! Thats right! 128 / 237 Category: Module 02 Why shouldn’t different types of food be cooked in the same fryer oil? Cross-contamination Cross-contact Neither Both Wrong! Thats right! 129 / 237 Category: Module 02 What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food served to a guest with allergies? Cross-contact A cross-connection Neither Both Wrong! Thats right! Cross-contact is transferring allergens and cross-contamination is transferring pathogens. A cross-connection refers a possible backflow of unsafe water in your plumbing system. 130 / 237 Category: Module 02 What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy? Harmful pathogens The identified allergen Neither Both Wrong! Thats right! 131 / 237 Category: Module 02 Why should an Allergen Special Order be hand-delivered separately from the other food at the table? To reduce the chance of cross-contact the other orders Because the other orders may contain the allergen Neither Both Wrong! Thats right! 132 / 237 Category: Module 02 What should service staff make sure doesn’t touch the plate of a guest with allergies? Food that contains the identified allergen Surfaces having contact with the allergen Neither Both Wrong! Thats right! 133 / 237 Category: Module 02 What should service staff do when picking up an Allergen Special Order from the kitchen? Hand deliver the allergen special order separately from the other food Confirm with the kitchen staff which order is the allergen special order Neither Both Wrong! Thats right! 134 / 237 Category: Module 02 Why should the order for a guest with allergies be clearly marked by service staff to indicate the identified food allergen? To notify kitchen staff of the Allergen Special Order So kitchen staff know which allergen to avoid cross-contact Neither Both Wrong! Thats right! 135 / 237 Category: Module 02 What menu items should service staff suggest to a guest with food allergies? Menu items without the allergen Simple menu items with few ingredients Neither Both Wrong! Thats right! 136 / 237 Category: Module 02 Are service staff required to tell a guest with allergies what the secret ingredient is in a house specialty? Yes, if it contains an allergen No, even if it contains an allergen Neither Both Wrong! Thats right! 137 / 237 Category: Module 02 Make specific members of your service staff responsible for answering questions about the menu for a guest with food allergies. • Describe Dishes• Identify Ingredients• Suggest Items How many employees trained for this should be available on each shift? Two or more per shift At least one per shift Neither Both Wrong! Thats right! 138 / 237 Category: Module 02 Make specific members of your service staff responsible for accommodating a guest with an allergy in these ways: • Taking an Allergen Special Order• Identifying the Allergen Special Order• Avoiding cross-contact• Delivering food separately How many employees should be trained and available for this? All employees At least one per shift Neither Both Wrong! Thats right! 139 / 237 Category: Module 02 What should service staff be able to tell guests about the menu items? If a secret ingredient contains allergens Which menu items contain allergens Neither Both Wrong! Thats right! 140 / 237 Category: Module 02 When the name of a food product doesn’t include an allergen that it contains, the allergen must be clearly identified on the label. How can this be done? The allergen may be shown in parentheses after the ingredient The allergen may be shown in a "contains" statement Neither Both Wrong! Thats right! A product named "Creamy Peanut Butter" would NOT need to identify that it contains peanuts because the allergen is already included in its name. 141 / 237 Category: Module 02 What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label? Federal law Local regulatory authorities Neither Both Wrong! Thats right! 142 / 237 Category: Module 02 What is an essential tool that can be used to identify allergens in the products that you purchase? Food labels Shellstock ID Tags Neither Both Wrong! Thats right! 143 / 237 Category: Module 02 What is another food sensitivity that a customer could mention that requires the same precautions as food allergies? Seafood toxins Gluten intolerance Neither Both Wrong! Thats right! 144 / 237 Category: Module 02 Who must know how to avoid serving food containing allergens to people with food allergies? Service staff (front-house) Kitchen staff (back-house) Neither Both Wrong! Thats right! 145 / 237 Category: Module 02 Of the fifteen million Americans who have a food allergy, how many emergency room visits due to allergic reactions are there every year? At least 200,000 At least 300,000 Neither Both Wrong! Thats right! 146 / 237 Category: Module 02 What is responsible for 90% of all allergic reactions in the United States? The Big Six Pathogens The Big Eight Food Allergens Neither Both Wrong! Thats right! 147 / 237 Category: Module 02 How many different allergens are responsible for 90% of all allergic reactions in the United States? 160 Eight Neither Both Wrong! Thats right! 148 / 237 Category: Module 02 There are more than 160 food allergens, but just eight of them are responsible for 90 percent of all allergic reactions in the United States. • Soy• Fish• Eggs• Wheat• Peanuts• Tree nuts• Shellfish• Cow’s milk What are these eight allergens called? The Big Eight Food Allergens Major Allergens Neither Both Wrong! Thats right! 149 / 237 Category: Module 02 How many kinds of food are known to cause allergic reactions? The Big Eight Food Allergens At least 160 Neither Both Wrong! Thats right! 150 / 237 Category: Module 02 What do you need to make sure your staff knows about food allergens? What the Big Eight Allergens are Which menu item contains allergens Neither Both Wrong! Thats right! 151 / 237 Category: Module 02 What should you do if a customer has a severe allergic reaction to food? Refer to the Safety Data Sheet (SDS) Call your local emergency services (911) Neither Both Wrong! Thats right! A Safety Data Sheet (SDS) is for chemicals, NOT allergens. 152 / 237 Category: Module 02 What is Anaphylaxis? A severe allergic reaction A life-threatening emergency Neither Both Wrong! Thats right! 153 / 237 Category: Module 02 These are some common symptoms of an allergic reaction: • Nausea• Vomiting• Diarrhea• Itchy throat• Abdominal pain• Hives or itchy rashes• Wheezing or shortness of breath• Swelling of the throat, face, eyes, hands, or feet How long does it take for the symptoms to begin after the allergen has been eaten? Immediately after eating the allergen Several hours after eating the allergen Neither Both Wrong! Thats right! 154 / 237 Category: Module 02 What is it called when someone’s immune system considers a harmless protein a threat and attacks it? A foodborne illness An allergic reaction Neither Both Wrong! Thats right! 155 / 237 Category: Module 02 What can happen when a person with allergies consumes the allergen that they are allergic to? Anaphylaxis Allergic reaction Neither Both Wrong! Thats right! 156 / 237 Category: Module 02 How do allergens get into food? Allergens are proteins that occur naturally in certain food Cross-contact with a food or surface containing the allergen Neither Both Wrong! Thats right! 157 / 237 Category: Module 02 What is it called when someone is sensitive to a harmless protein that occurs naturally in certain foods? Gluten intolerance A food allergy Neither Both Wrong! Thats right! 158 / 237 Category: Module 02 What tool did the FDA create to help you identify the points where food is at risk for deliberate contamination in your operation? The ALERT acronym The Model Food Code Neither Both Wrong! Thats right! 159 / 237 Category: Module 02 Which government agency created the acronym ALERT as a tool for operations to use when developing a food defense program? The Centers for Disease Control and Prevention (CDC) The Food and Drug Administration (FDA) Neither Both Wrong! Thats right! 160 / 237 Category: Module 02 What should a food defense program focus on? Making it difficult to access the food The points in your operation vulnerable to attack Neither Both Wrong! Thats right! There are several points in the process that food goes through before it’s finally served to a guest. A food defense program will focus on the points where the food is vulnerable to an attack. 161 / 237 Category: Module 02 Deliberate contamination of food is usually focused on targets like these: • A specific business• A certain industry• A processing method• A specific kind of food What else is true about deliberate contamination of food? Attacks can occur anywhere Attacks can occur at any time Neither Both Wrong! Thats right! 162 / 237 Category: Module 02 In what situation could an attack of deliberate contamination of food occur? Anywhere Anytime Neither Both Wrong! Thats right! 163 / 237 Category: Module 02 Food could be contaminated on purpose by an attacker using any of these contaminants: • Radioactive• Chemical• Physical• Biological How can a food defense program prevent the deliberate contamination of food? Addressing the points in your operation where food is vulnerable to attack By making it difficult for an attacker to access the food Neither Both Wrong! Thats right! 164 / 237 Category: Module 02 What kind of contamination can cause mild to fatal injuries? Physical contamination Chemical contamination Neither Both Wrong! Thats right! 165 / 237 Category: Module 02 Metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, and dirt are examples ServSafe gives for what kind of objects? Items in your Master Cleaning Schedule Possible physical contaminants Neither Both Wrong! Thats right! 166 / 237 Category: Module 02 What can happen when natural objects, like bones in a fish fillet, are left in food? Physical contamination Pain or mild to fatal injury Neither Both Wrong! Thats right! 167 / 237 Category: Module 02 What could happen if a physical object falls into food? Pain or mild to fatal injury Physical contamination Neither Both Wrong! Thats right! 168 / 237 Category: Module 02 How should chemicals be thrown out? According to the manufacturer's directions According to your local regulatory requirements Neither Both Wrong! Thats right! 169 / 237 Category: Module 02 In what condition should the manufacturer’s label be on chemical containers? The label must be intact The label must be readable Neither Both Wrong! Thats right! 170 / 237 Category: Module 02 What is required for equipment and utensils that are used to handle food? They must be cleaned and sanitized between uses They must be approved for use in food service Neither Both Wrong! Thats right! 171 / 237 Category: Module 02 In what way should chemicals be used by the operation? For their intended purpose Only when necessary Neither Both Wrong! Thats right! 172 / 237 Category: Module 02 Why should chemicals never be stored above food or food-contact surfaces? To avoid contamination from leaks or drips Because they should be stored in a separate area Neither Both Wrong! Thats right! Its best to store chemicals in a designated area away from food and food-contact surfaces. When that is NOT possible they should be separated by partitioning or kept far enough away to avoid contamination. 173 / 237 Category: Module 02 Why should chemicals stay in original containers with the manufacturer’s label? So the chemical will be used for its intended purpose So the manufacturer's directions can be followed Neither Both Wrong! Thats right! The manufacturer’s label should be intact and readable. The original containers help staff recognize each chemical. 174 / 237 Category: Module 02 To prevent contamination, chemicals should be stored in their own designated location away from these areas: • Food prep areas• Food-storage areas• Service areas How can chemicals be kept separate from food and food-contact surfaces during storage? By storing chemicals far away from food and food-contact surfaces By installing a physical barrier (partitioning) between chemicals and food Neither Both Wrong! Thats right! 175 / 237 Category: Module 02 What are the requirement for the chemicals you use and store in your operation They must be necessary for the operation They must be approved for use in food service They must be purchased from approved suppliers All are correct Wrong! Thats right! 176 / 237 Category: Module 02 What should you do if you suspect someone has consumed a chemical contaminant? Call 911 or the Poison Control Center immediately Consult with the chemicals Safety Data Sheet (SDS) Neither Both Wrong! Thats right! 177 / 237 Category: Module 02 What is the onset time for symptoms if someone has consumed a chemical contaminant? Symptoms usually develop quickly Symptoms often appear within minutes Neither Both Wrong! Thats right! 178 / 237 Category: Module 02 What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery? Chemical contamination Physical contamination Neither Both Wrong! Thats right! When exposed to acidic foods like citrus, dairy, or tomato, these materials can create a chemical reaction. This reaction can cause toxic metals to leach into the food, resulting in chemical contamination. 179 / 237 Category: Module 02 How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination? • Zinc• Pewter• Copper• Painted pottery By using them to cook food By using them to store food Neither Both Wrong! Thats right! Using these materials when cooking or storing acidic foods like tomatoes or citrus has a high risk for chemical contamination. 180 / 237 Category: Module 02 What can be caused by deodorizers, first-aid products, and health and beauty products, like hand lotions and hairsprays? Chemical contamination Good Personal Hygiene Neither Both Wrong! Thats right! 181 / 237 Category: Module 02 Cleaners, sanitizers, polishes, machine lubricants, and pesticides are examples of what kind of contaminant? Chemical Biological Neither Both Wrong! Thats right! 182 / 237 Category: Module 02 What can contaminate food when used or stored incorrectly? Chemicals Single-use items Neither Both Wrong! Thats right! 183 / 237 Category: Module 02 What is a critical way to prevent foodborne illness from biological toxins? Control time and temperature when handling raw fish Purchase plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 184 / 237 Category: Module 02 What biological contaminant cannot be destroyed by cooking or freezing? Viruses Biological toxins Neither Both Wrong! Thats right! 185 / 237 Category: Module 02 A person with a foodborne illness caused by seafood toxins may experience any of these symptoms: • Hives• Diarrhea• Vomiting• Heart palpitations• Difficulty breathing• Flushing of the face• Burning in the mouth• Neurological symptoms When does a person begin experiencing symptoms (onset-time) after consuming a seafood toxin? Symptoms usually begin within hours Symptoms usually begin within minutes Neither Both Wrong! Thats right! 186 / 237 Category: Module 02 What neurological symptom may be experienced by someone with a foodborne illness caused by seafood toxins? Tingling in the extremities Reversed sensations of hot and cold Neither Both Wrong! Thats right! 187 / 237 Category: Module 02 When can shellfish become contaminated with biological toxins? When the shellfish are time-temperature abused When the shellfish eat marine algae that contain toxins Neither Both Wrong! Thats right! 188 / 237 Category: Module 02 Which seafood toxin can fish become contaminated with by eating smaller fish that have eaten the toxin? Histamine Ciguatera toxin Neither Both Wrong! Thats right! 189 / 237 Category: Module 02 Fish do NOT produce Histamine, but these fish could be contaminated with pathogens that do: • Tuna• Bonito• Mackerel• Mahi Mahi If a fish is contaminated with pathogens that produce Histamine, when will they produce it? When the fish remains in the TDZ for too long When the fish is time-temperature abused Neither Both Wrong! Thats right! 190 / 237 Category: Module 02 Which seafood toxin is produced by pathogens in the fish during time-temperature abuse? Ciguatera toxin Histamine Neither Both Wrong! Thats right! 191 / 237 Category: Module 02 What kind of biological contaminant is a natural poison produced by some plants, mushrooms, and seafood? Biological toxins Seafood toxins Neither Both Wrong! Thats right! 192 / 237 Category: Module 02 The onset-time is how long it takes for the symptoms of an illness to begin. Many people start experiencing these symptoms within minutes of consuming seafood toxins: • Vomiting• Diarrhea• Flushing of the face• Difficulty breathing• Burning in the mouth• Heart palpitations• Hives• Neurological symptoms What neurological symptoms may occur after eating fish contaminated with seafood toxins? Tingling in the extremities A reversal of hot and cold sensations (hot feels cold, and cold feels hot) Neither Both Wrong! Thats right! 193 / 237 Category: Module 02 What form of biological contamination causes the most foodborne illnesses? Bacteria specifically Pathogens in general Neither Both Wrong! Thats right! Bacteria is a pathogen. Viruses, parasites, and fungi are also pathogens. All of these can cause illness with bacteria being the most common. 194 / 237 Category: Module 02 Why do mushrooms need to be purchased from approved, reputable suppliers? Biological toxins are NOT destroyed by cooking or freezing Dangerous mushrooms are difficult to identify Neither Both Wrong! Thats right! Because biological toxins cannot be destroyed by cooking or freezing, its important to purchase food with this risk from approved, reputable suppliers. 195 / 237 Category: Module 02 What should be done with moldy food unless the mold is a natural part of the food? Recondition the food Throw it out Neither Both Wrong! Thats right! Some kinds of deli meats and cheeses are supposed to be moldy as part of their flavoring, but any other kind of moldy food should be thrown out. It is NOT a good practice to recondition the food by removing the mold. Even a small amount of remaining mold can quickly spread and spoil all of the food. 196 / 237 Category: Module 02 What do some fungi (mold, mushrooms) naturally produce that can cause foodborne illness? Aflatoxin Biological toxins Neither Both Wrong! Thats right! 197 / 237 Category: Module 02 Which is an example of fungi? Mushrooms or mold Yeast Neither Both Wrong! Thats right! 198 / 237 Category: Module 02 How can an operation prevent parasites from causing foodborne illness when serving raw or undercooked fish? Ensuring the fish was correctly frozen by the manufacturer Purchasing the fish from aproved Neither Both Wrong! Thats right! 199 / 237 Category: Module 02 Parasites can get into fruits and vegetables irrigated or washed with contaminated water. What other kind of food is at risk for parasites? Seafood Game animals Neither Both Wrong! Thats right! 200 / 237 Category: Module 02 How can you prevent parasites from causing foodborne illnesses? By cooking food to its required minimum internal temperature By purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! 201 / 237 Category: Module 02 Parasites are often linked with these foods: • Seafood• Wild game• Contaminated Produce How can produce (fruits, vegetables) get contaminated with parasites? Washing fruits and vegetables with unsafe water Irrigating (watering) fruit and vegetable plants with unsafe water Neither Both Wrong! Thats right! 202 / 237 Category: Module 02 What pathogen requires a host to live and reproduce? Viruses Parasites Neither Both Wrong! Thats right! 203 / 237 Category: Module 02 Why should spoiled food be thrown out quickly? Food contaminated with yeast or mold will spoil faster To prevent the yeast and mold contamination from spreading Neither Both Wrong! Thats right! Food contaminated with yeast or mold will spoil faster. Throw out spoiled food quickly to prevent the contamination from spreading to more food. 204 / 237 Category: Module 02 Molds can grow in food that other pathogens can NOT grow in. Which is an example of this? Mold can grow well in acidic food Mold can grow in food with little moisture Neither Both Wrong! Thats right! Molds grow well in cured salty meats like ham, bacon, and salami and acidic foods like jams, jellies, and preserves 205 / 237 Category: Module 02 First, notify your local regulatory authority if your operation has been involved in a foodborne illness outbreak. If any of the suspected products remain, how should they be segregated until they are collected by investigators for testing? Set the suspected product aside, keeping it separate from other food Label it "do NOT use/do NOT discard," and instruct staff to leave it alone Neither Both Wrong! Thats right! 206 / 237 Category: Module 02 When “Identifying Staff” in response to a foodborne illness outbreak, what should you do with the staff who were scheduled at the time of the incident? Make a list of who they are and save it for the regulatory authorities Take notes when questioning each one about their current health Neither Both Wrong! Thats right! These staff members may be subject to an interview and sampling by investigators
