Hazards and Contamination May 22, 2024 by Brian Klein /465 0 votes, 0 avg 0 Hazards and Contamination 1 / 465 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! 2 / 465 How can cross-contamination be avoided by creating physical and procedural barriers? Prepare RTE food and raw food at different times Use separate prep tables and equipment for ready-to-eat (RTE) food and raw food When using the same prep table, prepare ready-to-eat food before raw food Buy food items that have already been prepared or don't require much preparing or handling All are correct Wrong! Thats right! 3 / 465 Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented? Physical barriers Adequate distancing Neither Both Wrong! Thats right! 4 / 465 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 5 / 465 What four main practices cause food to become unsafe? Cross-contamination Time-temperature abuse Poor cleaning and sanitizing Poor personal hygiene All are correct Wrong! Thats right! Except for purchasing from unsafe sources, the CDC’s Five Common Risk Factors for foodborne illness are related to these four main practices. 6 / 465 Why are food handlers NOT allowed to wear jewelry when prepping food or in food prep areas? Ornate jewelry can be difficult to clean and may hold pathogens These items can fall into food and become a physical contaminant Neither Both Wrong! Thats right! 7 / 465 Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals? Chemical contamination Toxic metals leaching into food Neither Both Wrong! Thats right! 8 / 465 Why should the inside and outside of garbage containers be cleaned often? To prevent contamination of food and food-contact surfaces To prevent odors and pests Neither Both Wrong! Thats right! 9 / 465 The FDA encourages managers to develop a food defense program. What is a food defense program? A program to deal with the points in your operation where food is vulnerable to deliberate contamination A program developed and implemented by an operation to prevent deliberate contamination of its food Neither Both Wrong! Thats right! ALERT can be used to identify points in the Flow of Food through your operation that are vulnerable to deliberate contamination. 10 / 465 What is cross-contamination? When pathogens are transferred from one surface or food to another When allergens are transferred from one surface or food to another Neither Both Wrong! Thats right! Pathogens are easily transferred among the foods and surfaces in your operation. Cross-contamination is easier to prevent when you understand the different ways that it can happen. 11 / 465 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. 12 / 465 What can produce be washed or treated with to control pathogens? Water containing ozone Sulfites Neither Both Wrong! Thats right! 13 / 465 Why should you be aware of these conditions in your staff? • Fever• Vomiting• Diarrhea• Sneezing• Runny nose• Chills/cold sweats• Frequent bathroom use• Yellowing of the skin or eyes Pathogens can spread in many of these ways They are signs or symptoms of foodborne illness Neither Both Wrong! Thats right! 14 / 465 What part of a glass should be held to avoid touching its food contact areas? By the stem By the middle or bottom Neither Both Wrong! Thats right! 15 / 465 We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth? By NOT giving pathogens enough time to grow to unsafe levels By limiting how long the food remains in the TDZ Neither Both Wrong! Thats right! 16 / 465 You must report to your regulatory authority when a food handler is diagnosed with what kind of illness? Any illness caused by a Big Six Pathogen The name of the illness is the same as the pathogen Neither Both Wrong! Thats right! 17 / 465 What are the storage guidelines to prevent cross-contamination for containers? Containers that are durable, leak-proof, and able to be sealed or covered Never use empty food containers to store chemicals; never put food in empty chemical containers Only use storage bins and containers that are intended and designed for food to store food Store food in containers that have been cleaned, rinsed, and sanitized All are correct Wrong! Thats right! 18 / 465 What is it called when there is something harmful in food? Contamination Anaphylaxis Neither Both Wrong! Thats right! 19 / 465 How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination? By using colored cutting boards By using utensils with colored handles Neither Both Wrong! Thats right! Use different colors of equipment to prevent cross-contamination red for meat yellow for poultry/chicken green for produce and fruits. The color tells food handlers which equipment to use with each type of food 20 / 465 Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered? Must be covered with a lid and straw Must be covered with a sip-top lid Neither Both Wrong! Thats right! Check with your local regulatory authority. 21 / 465 What is the only way to reduce pathogens in food to safe levels? Cooking the food to its required minimum internal temperature Purchasing the food from approved, reputable suppliers Neither Both Wrong! Thats right! 22 / 465 How can colored cutting boards and utensil handles help prevent cross-contamination? By indicating the type of food the equipment is used for By helping to keep different types of food separate Neither Both Wrong! Thats right! 23 / 465 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! 24 / 465 What do our hands touch every day that we cannot see? Surfaces with pathogens Surfaces with allergens Neither Both Wrong! Thats right! 25 / 465 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. 26 / 465 How can food become contaminated by bare-hand contact? When hands have NOT been washed correctly When hands have infected cuts or burns Neither Both Wrong! Thats right! 27 / 465 What’s the difference between cleaning and sanitizing? Cleaning removes food and other dirt from the surface Sanitizing reduces pathogens on a surface to safe levels Neither Both Wrong! Thats right! 28 / 465 Why is it unsafe to thaw frozen food at room temperature? Frozen food may contain live pathogens because freezing does NOT kill them The outer parts of the food will be in the TDZ, and pathogens will begin growing Neither Both Wrong! Thats right! 29 / 465 Which is true about the differences between a cross-connection, cross-contamination, and cross-contact? Cross-contact is the transfer of allergens Cross-contamination is the transfer of pathogens A cross-connection can allow clean water and unsafe water to mix All are correct Wrong! Thats right! Cross-contamination, cross-contact, and cross-connection are ways food can become contaminated. Each one refers to a different kind of contamination. Cross-contamination occurs when biological, chemical, or physical contaminants are transferred from one food or surface to another. Cross-contact happens when allergens are transferred to a food that shouldn’t contain them and then is served to a guest with allergies. A cross-connection is a situation that can occur in a building’s plumbing system, creating the potential for wastewater to mix with drinking water. 30 / 465 Which are true about the bacteria clostridium perfringens? The bacteria is found in dirt Causes the illness clostridium perfringens gastroenteritis Often linked to meat and poultry dishes like gravies and stews Symptoms linked with bacteria diarrhea, severe abdominal pain The most important preventative measure is time-temperature control All are correct Wrong! Thats right! 31 / 465 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! 32 / 465 Which is true about ready-to-eat (RTE) food? RTE food needs careful handling to avoid contamination RTE food can be eaten without further preparation, washing, or cooking Neither Both Wrong! Thats right! 33 / 465 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! 34 / 465 What must a food handler do if diagnosed with an illness caused by one of these pathogens? • Norovirus• Hepatitis A• Shigella spp.• Salmonella Typhi• Nontyphoidal Salmonella• Shiga-toxin producing E. coli (STEC) Report it to you Do NOT go to work Neither Both Wrong! Thats right! 35 / 465 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! 36 / 465 How can Shiga Toxin Producing E. coli be prevented from causing illness? Control time and temperature (especially ground beef) Exclude food handlers who have been diagnosed with hemorrhagic colitis Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw food and RTE food Cook food to the required minimum internal temperatures (especially ground beef) Exclude food handlers with diarrhea All are correct Wrong! Thats right! 37 / 465 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! 38 / 465 What is the onset time for an illness caused by consuming chemicals? Symptoms occur quickly Symptoms onset within minutes Neither Both Wrong! Thats right! 39 / 465 Why is the range of temperatures between 41°F and 135°F called the Temperature Danger Zone (TDZ)? Pathogens can grow to unsafe levels in these temperatures Time-temperature abuse occurs in these temperatures Neither Both Wrong! Thats right! 40 / 465 What color does ServSafe designate for cutting boards and utensils that will be used for raw chicken? Yellow Red Neither Both Wrong! Thats right! 41 / 465 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! 42 / 465 How can you prevent pathogens from growing and spreading in your operation? By working with your Pest Control Operator (PCO) By making good decisions during food prep Neither Both Wrong! Thats right! 43 / 465 How should flatware be stored so people grab them by their handles and NOT their food-contact areas? With their handles extending out of the container With their handles up and working ends down Neither Both Wrong! Thats right! 44 / 465 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! 45 / 465 How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens? Having procedures that prevent bare-hand contact with RTE food Having procedures that limit the time food spends in unsafe temperatures Neither Both Wrong! Thats right! 46 / 465 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! 47 / 465 Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from? Food, utensils, and equipment Linens and single-use items Neither Both Wrong! Thats right! 48 / 465 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! 49 / 465 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! 50 / 465 What information is included on a chemicals Safety Data Sheet (SDS)? The identity of ingredients Safe use and handling instructions A list of necessary precautions The manufacturer's name and address All are correct Wrong! Thats right! 51 / 465 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! 52 / 465 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! 53 / 465 What does dirty clothing carry that can cause foodborne illness? Pathogens Foul odors Neither Both Wrong! Thats right! 54 / 465 What is food at risk for during preparation? Cross-contamination Time-temperature abuse Neither Both Wrong! Thats right! 55 / 465 These are examples of chemicals used in food service that can become chemical contaminants: • Cleaners• Sanitizers• Polishes How can these chemicals get into food and cause chemical contamination? Storing them incorrectly Using them incorrectly Neither Both Wrong! Thats right! 56 / 465 How can cross-contamination be avoided during cold storage? Wrap or cover food to protect it from contamination Keep raw meat, poultry, and seafood below RTE food Keep raw meat, poultry, and seafood separate from RTE food All are correct Wrong! Thats right! 57 / 465 Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils? To prevent the spread of Norovirus To avoid contaminating them Neither Both Wrong! Thats right! 58 / 465 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 59 / 465 How is cross-contact different from cross-contamination? Cross-contact is the transfer of allergens Cross-contamination is the transfer of pathogens Neither Both Wrong! Thats right! 60 / 465 Dirty clothing may carry pathogens that can cause foodborne illnesses. How can a food handler wearing dirty clothes contaminate food? Pathogens can be transferred from the clothing to the hands Pathogens can be transferred from the hands to the food Neither Both Wrong! Thats right! 61 / 465 How can chemical contamination occur? Foodservice chemicals can get into food when used or stored incorrectly Cookware and equipment made with unsafe materials can leach toxic metals into food Neither Both Wrong! Thats right! 62 / 465 How does time affect a chemical sanitizers effectiveness? Surface must have contact with the sanitizing solution long enough for it to kill the pathogens The amount of time required is different for every kind of sanitizer and is called the contact time Neither Both Wrong! Thats right! Check the manufacturers label on the chemical sanitizer for the recommended contact time or ask your supplier 63 / 465 When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 64 / 465 Which bacteria is a risk to food in reduced oxygen packaging (ROP)? Clostridium botulinum Listeria monocytogenes Neither Both Wrong! Thats right! 65 / 465 Which is true about an attack of deliberate contamination of food? An attack could occur anywhere in the food supply Attacks usually focus on a specific food item, process, or business Neither Both Wrong! Thats right! 66 / 465 Which is true about mechanically tenderized meat? Meat softened by a machine puncturing its surface with needles or blades to make it more chewable Meat that must be cooked to a higher internal temperature due to an increased risk of contamination Neither Both Wrong! Thats right! When a machine softens meat by puncturing its surface with needles or blades making it easier to chew. 67 / 465 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 68 / 465 A food handler with an illness caused by what pathogen requires that you exclude them from the operation? Hepatitis A Salmonella Typhi Neither Both Wrong! Thats right! You must report these cases to your regulatory authority. 69 / 465 After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops? Dripping on equipment or supplies Soiling or damaging the walls Neither Both Wrong! Thats right! 70 / 465 Which is an example of time-temperature abuse? When food stays for too long in temperatures that pathogens grow When food is NOT cooked or reheated hot enough to kill pathogens Neither Both Wrong! Thats right! Pathogens will grow in temperatures between 41°F and 135°F and grow the fastest between 70°F and 125°F. These temperatures are in the Temperature Danger Zone (TDZ). 71 / 465 Which corrective action should be taken if a food handler did NOT follow proper handwashing procedures? Throw out potentially contaminated food Clean and sanitize potentially contaminated surfaces Coach or retrain them on how to wash their hands All are correct Wrong! Thats right! 72 / 465 What kind of biological contaminant can come from one of these foods? • Plants• Mushrooms• Seafood Biological toxins Seafood toxins Neither Both Wrong! Thats right! 73 / 465 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! 74 / 465 What type of food must be stored separately from raw meat, poultry, and seafood? Ready-to-eat (RTE) food TCS food Neither Both Wrong! Thats right! 75 / 465 What kind of food has a higher risk for contamination than other food? Food served off-site Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 76 / 465 What biological contaminant cannot be destroyed by cooking or freezing? Viruses Biological toxins Neither Both Wrong! Thats right! 77 / 465 Food handlers must tell managers when they have been diagnosed with an illness caused by which of these pathogens? Norovirus Hepatitis a Shigella Spp E. coli (STEC) Salmonella typhi Nontyphoidal salmonella All are correct Wrong! Thats right! 78 / 465 Which statement is true about how the growth of bacteria is affected temperature? Bacteria grow slowly below 41°F and above 135°F Bacteria grow fast between 41°F and 135°F Bacteria grow the fastest between 70°F and 125°F All are correct Wrong! Thats right! 79 / 465 Which of these are examples of where contaminants can come from? Dirt The air Dirty surfaces Contaminated water The animals we use for food Chemicals used in the operation People (deliberately or accidentally) All are correct Wrong! Thats right! 80 / 465 Can healthy people spread pathogens? No Yes Neither Both Wrong! Thats right! 81 / 465 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! 82 / 465 What are some common symptoms of campylobacteriosis? Fever Diarrhea Headache Muscle pain Watery or bloody diarrhea All are correct Wrong! Thats right! 83 / 465 Where does shigella spp come from? Found in the feces of infected people Flies can transfer bacteria from feces to food Eating a small amount of the bacteria can make people sick High levels of bacteria in feces or weeks after symptoms end Most occur when people eat or drink contaminated food or water All are correct Wrong! Thats right! 84 / 465 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! 85 / 465 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. 86 / 465 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. 87 / 465 What is contact time? How long it takes for a sanitizer solution to kill the pathogens on a surface The specific amount of time that a sanitizer solution must make contact with a surface to be effective Neither Both Wrong! Thats right! The contact time for a chlorine sanitizer is 7 seconds and the contact time for iodine or quats sanitizer is 30 seconds. 88 / 465 What are some situations that can cause a food handler to contaminate food? When they sneeze or cough Having a foodborne illness Having contact with a person who is sick Having wounds or boils that contain a pathogen NOT washing hands after using the restroom Having symptoms like diarrhea, vomiting, or jaundice All are correct Wrong! Thats right! 89 / 465 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 90 / 465 Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using? Yellow for raw poultry Red for raw meat Green for produce All are correct Wrong! Thats right! Using utensils with colored handles and colored cutting boards can help keep equipment separate to avoid cross-contamination. The color tells food handlers which equipment to use with each type of food 91 / 465 Which of these are symptoms of rotavirus gastroenteritis? Diarrhea Fever Food, water, and ice Fruit Vomiting Watery diarrhea 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. 92 / 465 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! 93 / 465 To prevent the contamination of food, why is personal cleanliness essential for food handlers? Pathogens in hair and on skin can be transferred to food and surfaces NOT showering before work allows more pathogens on the hair and skin Neither Both Wrong! Thats right! 94 / 465 How can Salmonella Typhi be prevented? Handwashing Preventing cross-contamination Cook food to its required minimum internal temperature Exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi All are correct Wrong! Thats right! 95 / 465 Cleaners, sanitizers, polishes, machine lubricants, and pesticides are examples of what kind of contaminant? Chemical Biological Neither Both Wrong! Thats right! 96 / 465 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! 97 / 465 Which pathogen needs a host to live and grow? Parasites Viruses Neither Both Wrong! Thats right! 98 / 465 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! 99 / 465 How do we use temperature control to prevent the growth of pathogens? Holding cold food at 41°F or lower prevents pathogens from growing to unsafe levels Holding hot food at 135°F or higher prevents pathogens from growing to unsafe levels Neither Both Wrong! Thats right! 100 / 465 Which is a guideline for using glass thermometers? Never use glass thermometers to measure food temperatures Glass thermometers must be enclosed in a shatterproof casing Neither Both Wrong! Thats right! 101 / 465 How does storing items at least six inches above the floor and away from the walls help prevent contamination? To discourage pests from climbing and nesting It protects the items from dirt and moisture Neither Both Wrong! Thats right! 102 / 465 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! 103 / 465 Why should chemicals never be stored above food, linens, utensils, and equipment? Because they should be stored in a separate area To prevent contamination caused by dripping or leaking Neither Both Wrong! Thats right! 104 / 465 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! 105 / 465 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! 106 / 465 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! 107 / 465 What should you do if a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen? Exclude the food handler from the operation Consult the regulatory authority and medical practitioner when they can return Neither Both Wrong! Thats right! 108 / 465 What is usually the cause of unsafe food and foodborne illnesses? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 109 / 465 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! 110 / 465 Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness? Throw the food out Recondition the food Neither Both Wrong! Thats right! 111 / 465 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. 112 / 465 How should chemicals be separated from food and food-contact surfaces in storage? With sufficient spacing With partitioning Neither Both Wrong! Thats right! 113 / 465 When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 114 / 465 How can buying food that does NOT require much prepping or handling keep food safe? To reduce the chance of mistakes To reduce the chance of cross-contamination Neither Both Wrong! Thats right! 115 / 465 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! 116 / 465 Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped? A floor drain A utility sink Neither Both Wrong! Thats right! 117 / 465 What should NOT be used to transfer ice from the ice machine? Bare hands A glass Neither Both Wrong! Thats right! 118 / 465 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! 119 / 465 What can happen if garbage is NOT handled correctly in your operation? It can attract pests It can contaminate food and food-contact surfaces Neither Both Wrong! Thats right! 120 / 465 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! 121 / 465 What does ideal mean? Suitable A perfect match Neither Both Wrong! Thats right! ServSafe uses the word "ideal" when discussing spores, bacteria, and FAT TOM conditions. The FAT TOM conditions are ideal for the growth of bacteria. 122 / 465 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 123 / 465 What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses? Biological toxins Pathogens Neither Both Wrong! Thats right! Biological toxins are NOT destroyed by heat or chemical sanitizing but pathogens are. 124 / 465 How can staff avoid contaminating food during service? Practice good personal hygiene Store serving utensils properly Use clean and sanitized utensils for serving Avoid bare-hand contact with ready-to-eat (RTE) food All are correct Wrong! Thats right! 125 / 465 Store chemicals in a designated area that is seperate from the items listed here: • Food• Equipment• Utensils• Linens If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items? With adequate spacing A physical barrier like partitioning Neither Both Wrong! Thats right! 126 / 465 Why is it important to train your service staff to avoid cross-contamination? Because service staff are responsible for controlling risk factors Because service staff touch food contact surfaces often Neither Both Wrong! Thats right! 127 / 465 Which is a part of the fecal-oral route of contamination? Transferring pathogens from feces to food Foodborne illness is caused by unwashed hands Neither Both Wrong! Thats right! 128 / 465 What can happen if food is time-temperature abused? Pathogens grow to unsafe levels A foodborne illness outbreak Neither Both Wrong! Thats right! 129 / 465 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! 130 / 465 How can a paper towel be used to avoid contaminating your hands after washing them in the restroom? Use it to turn off the faucet Use it to open the door Neither Both Wrong! Thats right! 131 / 465 What’s the difference between cleaning and sanitizing surfaces? Sanitizing reduces pathogens on a surface to safe levels Cleaning removes dirt and food from a surface Neither Both Wrong! Thats right! 132 / 465 How can multiple glasses be carried without touching their food contact areas? In a rack On a tray Neither Both Wrong! Thats right! 133 / 465 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! 134 / 465 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. 135 / 465 What can saliva contain that causes foodborne illnesses? Pathogens Biological toxins Neither Both Wrong! Thats right! 136 / 465 What happens when produce touches a surface that raw meat, seafood, or poultry has touched? It must be thrown out Cross-contamination Neither Both Wrong! Thats right! 137 / 465 How can a food handler who appears to be healthy spread foodborne pathogens? Infected people can be contagious before their symptoms begin Infected people can be contagious after their symptoms have ended Neither Both Wrong! Thats right! 138 / 465 Which of these situations can cause a food handler to contaminate food and cause illness? When they sneeze or cough When they have a foodborne illness When they have had contact with a person who is sick When they have wounds or boils that contain a pathogen When they use the restroom and do NOT wash their hands When they have symptoms of diarrhea, vomiting, or jaundice All are correct Wrong! Thats right! 139 / 465 Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used? A chemical sanitizing solution Approved for food-contact surfaces Neither Both Wrong! Thats right! 140 / 465 How can food handlers prevent cross-contamination and time-temperature abuse when preparing food? Make sure workstation cutting boards and utensils are clean and sanitized Only remove as much food from the cooler that can be prepped quickly Return prepared food to the cooler or cook it as soon as possible All are correct Wrong! Thats right! 141 / 465 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! 142 / 465 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 143 / 465 What program does your operation need to keep food handlers from contaminating food? Active Managerial Control (AMC) A personal hygiene program Neither Both Wrong! Thats right! 144 / 465 A food handler diagnosed with most of the big six pathogens does NOT need to be excluded unless they are vomiting or have diarrhea. Which Big Six Pathogen diagnosis requires excluding, even without symptoms? A food handler with Salmonella Typhi must be excluded, even if they don't have symptoms A food handler with Hepatitis A must be excluded, even if they don't have symptoms Neither Both Wrong! Thats right! A person could appear healthy yet still be infected and contagious the infection can spread for several weeks before the onset of symptoms begins 145 / 465 Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this? Require guests to use clean plates and utensils in self-service areas Post signs to remind guests NOT to reuse dirty plates and utensils to refill Have a staff member monitor guests in the self-service area All are correct Wrong! Thats right! 146 / 465 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 147 / 465 Why must infected cuts and burns be covered if they are open or draining? Infected cuts and burns contain pathogens To avoid contaminating food and surfaces Neither Both Wrong! Thats right! 148 / 465 What must be followed when disposing of chemicals? The manufacturer's directions Local regulatory requirements Neither Both Wrong! Thats right! 149 / 465 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. 150 / 465 Food should be in a clean dry location away from dust and other contaminants. Which of these are places where food should NOT be stored? Dressing rooms Garbage rooms Locker rooms Mechanical rooms Restrooms Under leaking water lines Under stairwells Under unshielded sewer lines All are correct Wrong! Thats right! Food should be in a clean dry location away from dust and other contaminants. 151 / 465 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! 152 / 465 How can cross-contamination be avoided in self-service areas? Don't serve used ice Make sure food is labeled Provide separate serving utensils for each dish Don't let customers refill dirty plates or use dirty utensils All are correct Wrong! Thats right! 153 / 465 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! 154 / 465 Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler? Vomiting Diarrhea Neither Both Wrong! Thats right! 155 / 465 Which surfaces should food handlers avoid touching to prevent contaminating their hands with pathogens? Dirty clothes Pimples Cuts or burns Their mouth Their nose Their ears Their face Their hair All are correct Wrong! Thats right! 156 / 465 What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands? Throw the food out Clean and sanitize surfaces Neither Both Wrong! Thats right! 157 / 465 Staff must report to you if they’re sickened by a Big Six Pathogen. And you must report it to your regulatory authority. • Norovirus• Hepatitis A• Shigella spp.• Salmonella Typhi• Nontyphoidal Salmonella• Shiga-toxin producing E. coli (STEC) Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened? All of them except for nontyphoidal salmonella Nontyphoidal salmonella Neither Both Wrong! Thats right! 158 / 465 Where does Shiga Toxin Producing E. coli come from? E. coli bacteria can be found in contaminated water E. coli bacteria occur naturally in the intestines of healthy cattle E. coli bacteria can contaminate meat during slaughtering (especially ground beef) E. coli bacteria produce toxins in the intestines of an infected person (these toxins causes the illness) E. coli bacteria remain in the feces of an infected person (and is still contagious) for weeks after symptoms have ended All are correct Wrong! Thats right! 159 / 465 Which is an example of fungi? Mushrooms or mold Yeast Neither Both Wrong! Thats right! 160 / 465 If you need to use poisonous or toxic pest-control materials in your operation, who should apply them? A certified applicator A Pest Control Operator (PCO) Neither Both Wrong! Thats right! 161 / 465 Which foods can bacteria can grow in? Raw or undercooked eggs (unpasteurized) Unpasteurized (raw) milk Raw or undercooked shellfish Raw or undercooked meat, poultry, or seafood Fruits and vegetables that have been cut or cooked All are correct Wrong! Thats right! 162 / 465 What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature? Thermocouples and Thermistors An Infrared (Laser) Thermometer Neither Both Wrong! Thats right! 163 / 465 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! 164 / 465 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! 165 / 465 Which guidelines can prevent cross contamination for during storage? Wrap or cover all food during storage Separate raw TCS food and RTE food Thaw frozen food below RTE food Store RTE food above raw TCS food Shelf food in order of cooking temperatures All are correct Wrong! Thats right! You can store raw meat, poultry, and seafood with or above ready-to-eat food if they’re all commercially processed and packaged. 166 / 465 Which is a possible threat to your operations drinkable water supply? A water treatment facility breakdown A broken water main Neither Both Wrong! Thats right! The FDA suggests that deliberate contamination of the water supply by terrorists could also be a threat. 167 / 465 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. 168 / 465 Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the buildup of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized? To prevent cross-contamination To reduce the pathogens to a safe level Neither Both Wrong! Thats right! 169 / 465 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. 170 / 465 The FDA suggests storing chemicals securely and restricting access to food prep and storage areas. How can you do this? Keeping storage areas locked Limiting access to food prep areas Neither Both Wrong! Thats right! The FDA suggests that you train staff to spot food defense threats and create a system of handling damaged products. 171 / 465 Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation? To protect the food from contamination So it doesn't make more people sick Neither Both Wrong! Thats right! 172 / 465 What should you do if you suspect that someone may have consumed chemicals? Call your local emergency services (911) Consult the chemicals Safety Data Sheet (SDS) Neither Both Wrong! Thats right! You should also call the poison control center. 173 / 465 What should be avoided when checking the temperature of packaged food items? Do NOT puncture the package with the stem or probe Do NOT touch any part of the package with the stem or probe Neither Both Wrong! Thats right! 174 / 465 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! 175 / 465 At what temperatures do bacteria grow? Bacteria grow fastest between 70°F and 125°F Bacteria grow between 41°F and 135°F Neither Both Wrong! Thats right! The temperatures between 41°F and 135°F is kown as the Temperature Danger Zone (TDZ) temperatures. becteria grow fastest between 70°F and 125°F (Extreme Temperature Danger Zone) 176 / 465 When should food handlers change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 177 / 465 How should garbage be handled in food prep areas to prevent odors, pests, and contamination? Removed as quickly as possible With single-use gloves Neither Both Wrong! Thats right! 178 / 465 How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens? Making a dress code for staff Enforcing your dress code Neither Both Wrong! Thats right! 179 / 465 Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored? In a designated storage area Away from food and food-contact surfaces Neither Both Wrong! Thats right! 180 / 465 Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher? The dishwasher should be in a convenient location The dishwasher should be accessible and easy to reach Neither Both Wrong! Thats right! 181 / 465 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! 182 / 465 What are some characteristics of bacteria? Bacteria grow quickly when food is between 41°F and 135°F Some bacteria help us, and some make us sick Bacteria grows to dangerous levels when food is cooked, held, stored, or reheated the wrong way Some bacteria can change into spores and survive without FAT TOM conditions All are correct Wrong! Thats right! 183 / 465 Which is true about backflow? Backflow can happen when pressure pushes contaminants into a drinkable water source Backflow is a reverse flow of contaminants through a cross-connection into the drinkable water source Backflow can occur when pressure in the drinkable source drops below pressure in the contaminated source All are correct Wrong! Thats right! 184 / 465 Which of these are ways that a food handler with poor personal hygiene can cause a foodborne illness? When they are sneezing or coughing When they have a foodborne illness When they have had contact with a person who is sick When they have symptoms of diarrhea, vomiting, or jaundice When they have an infected cut or burn that is NOT covered When they touch anything that may contaminate their hands When they use the restroom and do NOT wash their hands All are correct Wrong! Thats right! 185 / 465 Here are some ways that a food handler can make people sick: • NOT washing hands after using the bathroom• Coughing or sneezing near food• Touching a cut or burn and then touching food• Working while sick What risk factor is demonstrated by these examples? Poor personal hygiene Poor cleaning and sanitizing Neither Both Wrong! Thats right! 186 / 465 What is listeria or listeriosis? A foodborne illness that is a high risk to pregnant women A foodborne illness caused by the bacteria Listeria monocytogenes Neither Both Wrong! Thats right! 187 / 465 Which can be considered a pathogen? Viruses Bacteria Parasites Fungi (mold, yeast) All are correct Wrong! Thats right! 188 / 465 Which are examples of 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. 189 / 465 What is required if pest prevention materials are kept at the facility? Check your local regulatory authorities' requirements for disposing of pesticides Stored them separately from food, food contact surfaces, and equipment Keep them in their original container with the original manufacturer's label All are correct Wrong! Thats right! Your PCO should be responsible for storing and discarding most materials used. 190 / 465 Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved? Heat-sanitize items by immersing them in hot water (171°F or higher) for at least 30 seconds Many operations heat-sanitize items in a high-temperature dish machine designed for this purpose Neither Both Wrong! Thats right! 191 / 465 Why must staff remove jewelry from their hands and arms before prepping food or when working in food prep areas? They can carry pathogens They can be physical contaminants Neither Both Wrong! Thats right! 192 / 465 Why does food need to be rotated when it’s in storage? To limit the growth of pathogens To help ensure it's quality Neither Both Wrong! Thats right! 193 / 465 Why should food handlers keep their fingernails clean? So they will NOT tear their gloves Dirty fingernails contain pathogens Neither Both Wrong! Thats right! 194 / 465 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! 195 / 465 What are some common symptoms of botulism? Nausea Vomiting Weakness Double vision Difficulty speaking Difficulty swallowing All are correct Wrong! Thats right! 196 / 465 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! 197 / 465 As the manager, what should you be concerned about to keep food safe as it flows through your operation? Preventing cross-contamination Preventing time-temperature abuse Neither Both Wrong! Thats right! 198 / 465 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. 199 / 465 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. 200 / 465 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! 201 / 465 Which of these situations can lead to contaminating food? Sneezing or coughing Working with a foodborne illness Having contact with a sick person Not covering infected cuts or burns Working with diarrhea, jaundice, or vomiting Not washing hands after touching contaminated surfaces All are correct Wrong! Thats right! 202 / 465 Why should these actions be avoided? • Scratching the scalp• Running fingers through the hair• Wiping or touching the nose• Rubbing an ear• Touching a pimple or an infected wound/boil• Wearing and touching a dirty uniform• Coughing or sneezing into the hand• Spitting in the operation They can cause foodborne illness They can contaminate food Neither Both Wrong! Thats right! 203 / 465 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! 204 / 465 What point in the Flow of Food has a risk for cross-contamination? There is a risk at every point in the Flow of Food The points where food is vulnerable to attack Neither Both Wrong! Thats right! 205 / 465 Which guideline can prevent cross-contamination during storage? Store thawing food below ready-to-eat (RTE) food Food is protected from pathogens and chemicals with leak-proof packaging Shelf food in an order based on the minimum internal cooking temperature of each food All are correct Wrong! Thats right! 206 / 465 What are some examples of accidental contamination? Food handlers who don't wash their hands after using the restroom Food handlers who may pass contaminants through illness Neither Both Wrong! Thats right! Food handlers who are sick and don’t wash their hands after using the restroom may contaminate surfaces and food by touching them with feces on their fingers. 207 / 465 Which of these measures can prevent the Shigella spp bacteria from causing illness? Handwashing Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 208 / 465 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! 209 / 465 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! 210 / 465 What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”? Requiring food handlers to check the temperature of hot-held food every two hours Requiring food handlers to check the concentration of sanitizer solutions Neither Both Wrong! Thats right! 211 / 465 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. 212 / 465 Keeping raw food and ready-to-eat food away from each other is the most basic way to prevent what? Cross-contact Cross-contamination Neither Both Wrong! Thats right! 213 / 465 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! 214 / 465 What are some common symptoms of vibrio gastroenteritis and vibrio parahaemolyticus? Nausea Chills Diarrhea Vomiting Low-grade fever Abdominal cramps All are correct Wrong! Thats right! 215 / 465 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! 216 / 465 What part of a dish should be held to avoid touching its food contact areas? By the bottom By the edge Neither Both Wrong! Thats right! 217 / 465 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! 218 / 465 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! 219 / 465 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. 220 / 465 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! 221 / 465 When cleaning and sanitizing food contact surfaces, the fifth and final step is to dry the surface. What method should be used for drying? Towel dry Air-dry Neither Both Wrong! Thats right!
