Hazards and Contamination May 22, 2024 by Brian Klein /465 0 votes, 0 avg 0 Hazards and Contamination 1 / 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! 2 / 465 Why is purchasing plants, mushrooms, and seafood from approved, reputable suppliers critical to preventing illness from biological toxins? Because biological toxins are NOT destroyed by cooking or freezing Because biological toxins can’t be seen, smelled, or tasted Neither Both Wrong! Thats right! It can be difficult to identify food contaminated with biological toxins. And since they can NOT be destroyed by cooking or freezing, you must be sure that these foods are from a safe source. 3 / 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! 4 / 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 5 / 465 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! 6 / 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! 7 / 465 Which of these are situations when food handlers should wash their hands? After handling personal devices like cell phones After changing tasks or before beginning a new task Before and after handling raw meat, poultry, and seafood After eating, drinking, smoking, chewing gum or tobacco After touching anything that may contaminate hands After touching dirty equipment, work surfaces, or wiping cloths After touching anything besides the task All are correct Wrong! Thats right! 8 / 465 What pathogen requires a host to live and reproduce? Viruses Parasites Neither Both Wrong! Thats right! 9 / 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! 10 / 465 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! 11 / 465 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. 12 / 465 Which is true about Hepatitis A? Hepatitis A is a major virus that can be transmitted in food and affects the liver Hepatitis A is the most common type of hepatitis in the USA Neither Both Wrong! Thats right! 13 / 465 Which pathogen needs a host to live and grow? Parasites Viruses Neither Both Wrong! Thats right! 14 / 465 When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, why should you consult with your regulatory authority and the medical practitioner to determine when they can return to the operation or work with food? Someone without symptoms can still be contagious Someone can still be contagious after their symptoms end Neither Both Wrong! Thats right! 15 / 465 Which of these measures can prevent the Big Six Pathogen Shigella spp from making people sick? Wash hands 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! 16 / 465 What food needs careful handling to prevent contamination? Ready-to-eat (RTE) food Finished food that can be eaten Neither Both Wrong! Thats right! The definition of Ready-to-Eat Food (RTE) is food that will be eaten without further preparation washing or cooking. Handle these foods carefully to avoid contamination 17 / 465 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! 18 / 465 What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food? Pathogens Pests Neither Both Wrong! Thats right! 19 / 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! 20 / 465 What containers should never be used to scoop, store, or carry ice? Containers that held raw meat, seafood, or poultry Containers that held chemicals Neither Both Wrong! Thats right! 21 / 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! 22 / 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! 23 / 465 Store dirty clothing like aprons, chef coats, or uniforms away from food and prep areas. What kind of container should they be stored in until they are washed? Nonabsorbent containers Washable laundry bags Neither Both Wrong! Thats right! 24 / 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! 25 / 465 Which is an example of fungi? Mushrooms or mold Yeast Neither Both Wrong! Thats right! 26 / 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! 27 / 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! 28 / 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! 29 / 465 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! 30 / 465 Which bacteria is a risk to food in reduced oxygen packaging (ROP)? Clostridium botulinum Listeria monocytogenes Neither Both Wrong! Thats right! 31 / 465 What do some fungi (mold, mushrooms) naturally produce that can cause foodborne illness? Aflatoxin Biological toxins Neither Both Wrong! Thats right! 32 / 465 Which statements are true about pathogens? Pathogens are the leading cause of foodborne illness Some pathogens produce toxins that make us sick Bacteria, viruses, parasites, and fungi are pathogens All are correct Wrong! Thats right! Not all bacteria, viruses, parasites, and fungi will make us sick. But the ones that do are called pathogens. 33 / 465 To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned? In a utility sink In the dish machine Neither Both Wrong! Thats right! 34 / 465 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! 35 / 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! 36 / 465 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! 37 / 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! 38 / 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! 39 / 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! 40 / 465 What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use? Painted pottery Deli slicer Neither Both Wrong! Thats right! 41 / 465 TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food? Pathogens will grow in TCS food if given enough time in warm temperatures Control the time TCS food remains in temperatures that pathogens can grow Neither Both Wrong! Thats right! 42 / 465 Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria? It’s moist It’s high in protein Its pH is neutral or mildly acidic All are correct Wrong! Thats right! Potentially Hazardous Food (PHF) is also TCS food which means that it requires time and temperature control to prevent the growth of pathogens and the toxins they produce. 43 / 465 Why do salads containing TCS ingredients have a higher risk for foodborne illness? Because these salads are NOT usually cooked after preparation Because pathogens can grow to unsafe levels without cooking Neither Both Wrong! Thats right! 44 / 465 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! 45 / 465 What risks do vending operators need to protect their food from during transport, delivery, and service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 46 / 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 47 / 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! 48 / 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! 49 / 465 What could happen if a physical object falls into food? Pain or mild to fatal injury Physical contamination Neither Both Wrong! Thats right! 50 / 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! 51 / 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. 52 / 465 What should NOT be used to transfer ice from the ice machine? Bare hands A glass Neither Both Wrong! Thats right! 53 / 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! 54 / 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! 55 / 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. 56 / 465 What will happen if produce touches a surface after raw meat, seafood, or poultry? Pathogens transferred to the produce The produce is cross-contaminated Neither Both Wrong! Thats right! 57 / 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! 58 / 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! 59 / 465 What must be done with work surfaces, equipment, and utensils before being used for a different type of food? They should be cleaned and rinsed They should be cleaned and sanitized Neither Both Wrong! Thats right! 60 / 465 What happens if food spends too much time in the Temperature Danger Zone (TDZ)? The food must be thrown out Pathogens grow to unsafe levels Neither Both Wrong! Thats right! 61 / 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. 62 / 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! 63 / 465 Food handlers must also tell managers when they have been diagnosed with an illness from one or these pathogens? Norovirus Hepatitis A Shigella Spp E. coli (STEC) Salmonella typhi Nontyphoidal salmonella All are correct Wrong! Thats right! 64 / 465 Which is required if any worker has an illness due to any of the big six pathogens? Exclude the employee from entering the operation The situation must be reported to your local regulatory authority A signed release from a medical practitioner is needed to return to work All are correct Wrong! Thats right! 65 / 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! 66 / 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! 67 / 465 In what situation could an attack of deliberate contamination of food occur? Anywhere Anytime Neither Both Wrong! Thats right! 68 / 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 69 / 465 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! 70 / 465 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! 71 / 465 Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from? Food prep areas Food storage areas Neither Both Wrong! Thats right! 72 / 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. 73 / 465 Where does Nontyphoidal Salmonella come from? Can be transferred from person to person Can be transferred from farm animals to people Just a small amount of the bacteria can make a person sick It can be in a person’s feces for weeks after symptoms have ended Many farm animals carry nontyphoidal Salmonella without getting sick All are correct Wrong! Thats right! 74 / 465 The letters in FAT TOM represent the conditions that bacteria need to grow. They stand for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Which of these conditions can you control? Temperature Time Neither Both Wrong! Thats right! 75 / 465 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! 76 / 465 What is vibrio vulnificus and vibrio parahaemolyticus? Bacteria found in waters where shellfish are harvested Oysters from contaminated water are often linked with the bacteria Vibrio gastroenteritis is the name of the illness caused by the bacteria Purchasing from approved, reputable suppliers is critical for prevention Common symptoms: Diarrhea, abdominal cramps, nausea, vomiting, low grade fever, and chills All are correct Wrong! Thats right! 77 / 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. 78 / 465 What could happen when a food handler in your operation has any of these issues? • They’re sneezing or coughing • They have a foodborne illness • They have an infected cut or burn • They have been in contact with a sick person • They don’t wash their hands after using the bathroom • They have symptoms like diarrhea, vomiting, or jaundice They can cause foodborne illness They can contaminate food Neither Both Wrong! Thats right! 79 / 465 When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination? Wash hands and change gloves before the next task Clean and sanitize equipment and utensils afterwards Neither Both Wrong! Thats right! 80 / 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! 81 / 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 82 / 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. 83 / 465 What foods have been linked with the bacteria nontyphoidal salmonella? Meat Poultry and eggs Milk and dairy products Produce like tomatoes, peppers, and cantaloupes All are correct Wrong! Thats right! 84 / 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! 85 / 465 What can be transferred to someone’s hands while eating, drinking, smoking, or chewing gum and tobacco? Saliva Pathogens Neither Both Wrong! Thats right! 86 / 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. 87 / 465 Exclude the food handler from the operation if they have an illness and symptoms caused by one of these pathogens? Norovirus Hepatitis A Shigella Spp Salmonella typhi Nontyphoidal salmonella Shiga toxin-producing E. coli All are correct Wrong! Thats right! These are all Big Six Pathogens. Staff that have been diagnosed with an illness caused by a Big Six Pathogen cannot work in food service while they are sick. 88 / 465 What is the biggest threat to food that is ready to be served? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 89 / 465 What are some 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! 90 / 465 What do our hands touch every day that we cannot see? Surfaces with pathogens Surfaces with allergens Neither Both Wrong! Thats right! 91 / 465 There are three kinds of contaminants that can get into food and make people sick: • Biological • Chemical • Physical What is it called when someone gets sick after eating contaminated food? An allergic reaction A foodborne illness Neither Both Wrong! Thats right! 92 / 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! 93 / 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! 94 / 465 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! 95 / 465 What must clean and sanitized equipment, tableware, and utensils be protected from during storage? Moisture Dirt Neither Both Wrong! Thats right! 96 / 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! 97 / 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! 98 / 465 Staff must tell you if they live with someone who has been diagnosed with the following illnesses except? Norovirus Hepatitis A Shigella Spp Salmonella typhi Shiga toxin-producing E. coli All are correct Wrong! Thats right! (exception) nontyphoidal salmonella 99 / 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! 100 / 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. 101 / 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! 102 / 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! 103 / 465 How should flatware be held to avoid touching the food contact areas? By their working ends By their handles Neither Both Wrong! Thats right! 104 / 465 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! 105 / 465 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! 106 / 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! 107 / 465 Why does food need to be stored at the correct temperature? To keep it out of the Temperature Danger Zone (TDZ) To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 108 / 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. 109 / 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! 110 / 465 Which is a classification of contaminants? Chemical (pesticides, cleaning chemicals, and kitchenware made with toxic materials) Biological (bacteria, viruses, parasites, and toxins from plants, mushrooms, and seafood) Physical (foreign objects like metal shavings, staples, bandages, glass, dirt, and fishbones) All are correct Wrong! Thats right! Harmful substances that can get into food and cause illness or injury are called contaminants. These contaminants can be classified into three categories: biological, chemical, and physical. Physical contaminants can cause injury, while biological and chemical contaminants can cause illness. 111 / 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! 112 / 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. 113 / 465 TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination? Ready-to-eat (RTE) food Potentially Hazardous Food (PHF) Neither Both Wrong! Thats right! 114 / 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! 115 / 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! 116 / 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! 117 / 465 Which is true about a disgruntled employee? A disgruntled person is unhappy, annoyed, or disappointed about something A disgruntled employee has negative feelings about their employer Neither Both Wrong! Thats right! ServSafe uses the term “disgruntled employee” when discussing who could be motivated to deliberately contaminate food. 118 / 465 Sneeze guards protect food from contamination while it’s displayed in a self-service area. What else can protect food from contamination while displaying it? Display cases Packaging Neither Both Wrong! Thats right! 119 / 465 How can cross-contamination be avoided when prepping food? After each task, clean and sanitize all work surfaces, equipment, and utensils Keep RTE food separate from raw meat, poultry, seafood, and unwashed produce Buy prepared food that doesn’t require handling, like precooked chicken breasts or chopped lettuce If you’re NOT able to use separate tables to prep different types of food, then prep them at different times Prepare RTE food and raw food at different times and clean and sanitize equipment and surfaces in between All are correct Wrong! Thats right! 120 / 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! 121 / 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! 122 / 465 Why is it unsafe to scoop ice with a glass? It could cause physical contamination The glass could break or chip Neither Both Wrong! Thats right! 123 / 465 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! 124 / 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! 125 / 465 What biological contaminant cannot be destroyed by cooking or freezing? Viruses Biological toxins Neither Both Wrong! Thats right! 126 / 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! 127 / 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! 128 / 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! 129 / 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! 130 / 465 Which food items can be displayed in a self-service area without packaging, sneeze guards, or a display case to protect them from contamination? Foods that require hulling before eating, like nuts in a shell Foods that require peeling, like whole raw fruits and vegetables Neither Both Wrong! Thats right! 131 / 465 Where can the parasite cryptosporidium parvum be found? Contaminated water and produce Daycare and medical facilities Neither Both Wrong! Thats right! 132 / 465 What are the best ways to prevent the spread of viruses in your operation? Require frequent handwashing with monitoring to ensure it’s done correctly Exclude food handlers who are vomiting, have diarrhea, or jaundice Neither Both Wrong! Thats right! 133 / 465 Which guidelines should service staff follow to avoid contaminating tableware with their hands? Carry glasses on a rack or on a tray to avoid touching them Do NOT stack glasses when carrying them Do NOT touch the food contact areas of dishes or glassware Hold dishes by the bottom or edge Hold flatware by their handles, NOT their food contact surfaces Hold glasses by the middle bottom or stem Store flatware so that servers grasp handles, NOT food contact surfaces Use ice scoops or tongs to handle ice, NOT bare hands or a glass All are correct Wrong! Thats right! 134 / 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! 135 / 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. 136 / 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! 137 / 465 Food handlers can cause foodborne illnesses if they do any of the following: Working while sick Cough or sneeze on food Touch or scratch wounds and then touch food Incorrect handwashing after using the restroom All are correct Wrong! Thats right! 138 / 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 139 / 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! 140 / 465 What happens if NOT enough sanitizer is used and the concentration of a sanitizer solution is too low? It won’t be strong enough to kill pathogens It will be weak and useless Neither Both Wrong! Thats right! 141 / 465 What can produce be washed or treated with to control pathogens? Water containing ozone Sulfites Neither Both Wrong! Thats right! 142 / 465 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! 143 / 465 Biological contamination is more common than chemical or physical contamination. What are some examples of biological contaminants? Harmful toxins in seafood, fungus, and other natural sources Pathogens like viruses, parasites, bacteria, and fungi Neither Both Wrong! Thats right! 144 / 465 Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth? First Stage: Cool from 135°F to 70°F in two hours Second Stage: Cool from 70°F to 41°F in four hours Neither Both Wrong! Thats right! 145 / 465 What should you do if a food handler is vomiting, has diarrhea, or has been diagnosed with an illness caused by a Big Six Pathogen? Report the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 146 / 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! 147 / 465 When using the same prep table to prepare raw food and ready-to-eat (RTE) food, which should be prepped first to reduce the risk of cross-contamination? RTE food Raw food Neither Both Wrong! Thats right! 148 / 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! 149 / 465 Which statements are true about infrared (laser) thermometers? Suitable for grill tops They cannot measure air temperatures or the internal temperature of food These thermometers minimize the risk of cross-contamination and food damage Measures the temperature of a surface without touching it, reducing the risk of cross-contamination All are correct Wrong! Thats right! 150 / 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! 151 / 465 What level of acidity does bacteria grow in? Neutral Slightly acidic Neither Both Wrong! Thats right! Bacteria grow in food with little or no acid, and a pH between 4.6 and 7.0. Most food is within this range. 152 / 465 Why do guests need a clean plate and utensils each time they refill in a self-service area? Pathogens are easily transferred in self-service areas Refilling with dirty plates and utensils can spread Norovirus Neither Both Wrong! Thats right! 153 / 465 In what way should chemicals be used by the operation? For their intended purpose Only when necessary Neither Both Wrong! Thats right! 154 / 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! 155 / 465 What range of temperatures is known as the Temperature Danger Zone (TDZ), where pathogens can grow rapidly? Between 41°F and 135°F, where bacteria can grow rapidly Between 70°F and 125°F, where bacteria grow the fastest Neither Both Wrong! Thats right! Temperatures between 41°F and 135°F are known as the Temperature Danger Zone (TDZ) and temperatures between 70°F and 125°F are known as the ‘Extreme’ Temperature Danger Zone. 156 / 465 How can contamination be prevented in storage areas? Clean up spills and leaks immediately Keep all storage areas clean and dry Store food in containers that have been cleaned, rinsed, and sanitized Store each type of item in its designated storage area All are correct Wrong! Thats right! 157 / 465 Where can clostridium perfringens be found? Does NOT grow at refrigeration temperatures Found in dirt, where it forms spores that allow it to survive Commercially prepared food is NOT often involved in outbreaks Is carried and the intestines of both animals and humans Grow rapidly in food within the TDZ All are correct Wrong! Thats right! 158 / 465 How can cross-contamination be avoided when handling produce? Don’t serve raw seed sprouts Wash thoroughly under cool running water Hold or store fresh-cut produce at 41°F or lower To prevent cross-contamination, don’t allow produce to touch surfaces exposed to raw meat, seafood, or poultry When soaking or storing produce in water, don’t mix different kinds of produce or multiple batches of the same produce All are correct Wrong! Thats right! 159 / 465 Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized? Any surface that touches food must be cleaned, rinsed, and sanitized to kill pathogens Surfaces that do NOT touch food only need to be cleaned and rinsed to prevent the accumulation of dirt Neither Both Wrong! Thats right! 160 / 465 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! 161 / 465 How should the food-contact surfaces of stationary equipment be kept when they are NOT being used? Covered In a sanitizer solution Neither Both Wrong! Thats right! 162 / 465 What must always be followed when using chemicals? The manufacturers’ directions Laws and regulations Neither Both Wrong! Thats right! 163 / 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! 164 / 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! 165 / 465 Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer? There is no risk of cross-contamination There is no risk of damaging the food Neither Both Wrong! Thats right! 166 / 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! 167 / 465 Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food: • RTE food touches a contaminated surface • Contaminated wiping cloths are used on food-contact surfaces • Contaminated food touches or drips onto RTE food • Staff touch contaminated food and then touch RTE food • Contaminated food is combined with another food and NOT cooked What risk factor is demonstrated by these examples? Cross-contamination Cross-contact Neither Both Wrong! Thats right! 168 / 465 When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 169 / 465 When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination? Before use After use Neither Both Wrong! Thats right! 170 / 465 These are examples of common objects that can cause physical contamination if they get into food: • Broken light bulbs • Jewelry • Fake fingernails • Hair accessories • False eyelashes • Broken glass thermometers What is an example of a natural object that can be a physical contaminant when left in food? Bones Fruit pits Shells All are correct Wrong! Thats right! 171 / 465 Which of these foods do pathogens grow well in? Raw meat, poultry, and seafood Eggs and egg mixtures Sprouts and sprout seeds Shellfish and crustaceans Untreated garlic oil Cooked or cut produce All are correct Wrong! Thats right! 172 / 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! 173 / 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! 174 / 465 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. 175 / 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! 176 / 465 How can food and non-food items be protected from contamination during storage? Storing items away from the walls so they are NOT exposed to dirt, moisture, and pests Keeping items at least six inches off the floor so they are NOT exposed to dirt, moisture, and pests Neither Both Wrong! Thats right! 177 / 465 Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens? In clean, nonabsorbent containers In washable laundry bags Neither Both Wrong! Thats right! 178 / 465 Which of these foods do pathogens grow well in? Raw seafood Raw poultry Raw meat Unpasteurized egg products Sprouts and sprout seeds Shellfish and crustaceans Untreated garlic oil Cooked or cut food from plants All are correct Wrong! Thats right! 179 / 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! 180 / 465 Why do food handlers wearing false fingernails need to also wear gloves? False fingernails can be hard to keep clean and hold pathogens False fingernails can fall into food and become a physical contaminant Neither Both Wrong! Thats right! False fingernails are NOT allowed in some jurisdictions. Check with your local regulatory authority or health department. 181 / 465 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! 182 / 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. 183 / 465 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! 184 / 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! 185 / 465 What foods have been linked to Salmonella Typhi? Unpasteurized egg products Raw or undercooked beef Unpasteurized dairy products Raw or undercooked poultry RTE foods and beverages All are correct Wrong! Thats right! 186 / 465 What is Nontyphoidal Salmonella? Many farm animals carry Nontyphoidal Salmonella Nontyphoidal Salmonella is commonly associated with poultry and eggs Nontyphoidal Salmonella is a major bacteria that is one of the big six pathogens Nontyphoidal Salmonella is spread by cross-contamination and improper cooking of food All are correct Wrong! Thats right! 187 / 465 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! 188 / 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! 189 / 465 Why is it unsafe to thaw food at room temperature? Because pathogens grow at room temperature Because room temperature is in the TDZ Neither Both Wrong! Thats right! 190 / 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. 191 / 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! 192 / 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 193 / 465 What can happen if food is time-temperature abused? Pathogens grow to unsafe levels A foodborne illness outbreak Neither Both Wrong! Thats right! 194 / 465 Which can be considered a pathogen? Viruses Bacteria Parasites Fungi (mold, yeast) All are correct Wrong! Thats right! 195 / 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! 196 / 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. 197 / 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! 198 / 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! 199 / 465 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. 200 / 465 What is it called when there is something harmful in food? Contamination Anaphylaxis Neither Both Wrong! Thats right! 201 / 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. 202 / 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! 203 / 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! 204 / 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 205 / 465 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! 206 / 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 207 / 465 What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination? Food containing allergens Each type of food Neither Both Wrong! Thats right! Cross-contamination can be prevented by using separate equipment and utensils for each type of food. Cross-contact can be prevented by using separate equipment and utensils for food containing allergens. 208 / 465 Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food? In containers that are approved for food storage In covered containers that are durable and leakproof Neither Both Wrong! Thats right! 209 / 465 What are the Big Six Pathogens? The six most contagious foodborne microorganisms Microorganisms that can cause severe illness Neither Both Wrong! Thats right! 210 / 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! 211 / 465 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. 212 / 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! 213 / 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! 214 / 465 What is the most important thing to consider when storing cleaning tools? Keeping them available for staff to use often Protecting food and food-contact surfaces from contamination Neither Both Wrong! Thats right! 215 / 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! 216 / 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! 217 / 465 What color does ServSafe designate for cutting boards and utensils that will be used for raw meat? Red Green Neither Both Wrong! Thats right! 218 / 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! 219 / 465 Why is a smooth, plain band the only ring that can be worn when working with or near food? Ornate jewelry can be difficult to clean Ornate jewelry can hold pathogens Neither Both Wrong! Thats right! 220 / 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! 221 / 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! 222 / 465 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! 223 / 465 Dirty clothing can carry pathogens that cause foodborne illnesses. How can these pathogens be transferred to food? From the clothing to the hands From the hands to the food Neither Both Wrong! Thats right! 224 / 465 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! 225 / 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! 226 / 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! 227 / 465 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! 228 / 465 Why do operations need to have procedures for cleaning up vomit and diarrhea? To ensure it’s done safely and effectively It contains highly contagious pathogens Neither Both Wrong! Thats right! Vomit may contain norovirus which is the most highly contagious foodborne pathogen. Several highly contagious pathogens, including Big Six Pathogens, can be transmitted by feces. It’s important that these substances are properly removed and surfaces cleaned and sanitized correctly. 229 / 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! 230 / 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! 231 / 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! 232 / 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! 233 / 465 What must be followed when disposing of chemicals? The manufacturer’s directions Local regulatory requirements Neither Both Wrong! Thats right! 234 / 465 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 235 / 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! 236 / 465 What areas of the operation should have restricted access for unauthorized people? Storage areas Food prep areas Neither Both Wrong! Thats right! 237 / 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! 238 / 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! 239 / 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 240 / 465 What should be done with all work surfaces, equipment, and utensils before and after each task? Scraped, rinsed, or soaked Cleaned and sanitized Neither Both Wrong! Thats right! 241 / 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. 242 / 465 What are some ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don’t wash their hands after using the toilet When they have a foodborne illness When they have an infected cut or burn that is NOT covered When they sneeze or cough around food or food contact surfaces When they touch contaminated surfaces, and then they don’t wash their hands All are correct Wrong! Thats right! 243 / 465 How do single-use gloves prevent food contamination? Making a barrier between hands and food As an alternative to handwashing Neither Both Wrong! Thats right! Single-use gloves act as a barrier between hands and food, helping to keep food safe when used correctly. 244 / 465 To avoid contamination, what should NOT be stored in these areas? • Bathrooms • Locker rooms • Garbage rooms • Dressing rooms • Under stairwells • Mechanical rooms • Under leaking water lines • Under unprotected sewer lines Cleaning tools Food products Neither Both Wrong! Thats right! 245 / 465 What should you do if staff are using or storing chemicals or cleaning tools incorrectly? Show them the proper way Take corrective action immediately Neither Both Wrong! Thats right! Take corrective action by cleaning and sanitizing surfaces and throwing out food that may have been contaminated. Then coach or retrain staff on the proper way the chemicals or cleaning tools should be used or stored. 246 / 465 These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness: • Equipment and utensils NOT washed, rinsed, and sanitized • Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized • Wiping cloths are NOT stored in a sanitizer solution between uses • Sanitizing solutions are NOT at the required levels to sanitize objects What risk factor is demonstrated by these examples? Poor cleaning and sanitizing Time-temperature abuse Neither Both Wrong! Thats right! 247 / 465 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! 248 / 465 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! 249 / 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. 250 / 465 What are some examples of prepared foods your operation could purchase to help prevent cross-contamination? Chopped lettuce Diced onions Pre-cut vegetables Precooked chicken breasts Ready packed salads All are correct Wrong! Thats right! You can avoid cross-contamination by purchasing prepared food that does NOT need too much handling 251 / 465 Which of these are ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don’t wash their hands after using the toilet When they have a foodborne illness When they touch contaminated surfaces and don’t wash their hands When they sneeze or cough around food or food contact surfaces When they have an infected cut or burn that is NOT covered All are correct Wrong! Thats right! 252 / 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. 253 / 465 When do food handlers need to wash their hands if they work with raw meat, poultry, or seafood? Before handling the raw meat, poultry, or seafood After handling raw meat, seafood, or poultry Neither Both Wrong! Thats right! Food handlers must wash their hands before and after handling raw meat poultry or seafood 254 / 465 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. 255 / 465 What are some common symptoms of Norovirus? Fever Nausea Vomiting Watery diarrhea Abdominal cramps All are correct Wrong! Thats right! 256 / 465 What type of food needs time and temperature control to limit pathogen growth? Potentially Hazardous Food (PHF) Time-temperature controlled (TCS) Neither Both Wrong! Thats right! TCS Food and Potentially Hazardous Food (PHF) are generally the same thing: food that can support the growth of pathogens. ServSafe uses both terms but usually calls it TCS Food. 257 / 465 What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed? Pathogens will grow in that part Time-temperature abuse Neither Both Wrong! Thats right! 258 / 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! 259 / 465 What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens? • Hepatitis A • Salmonella Typhi Exclude the food handler from the operation Report the situation to your regulatory authority Neither Both Wrong! Thats right! 260 / 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. 261 / 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! 262 / 465 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! 263 / 465 What can saliva contain that causes foodborne illnesses? Pathogens Biological toxins Neither Both Wrong! Thats right! 264 / 465 Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed? Label food so handlers do NOT use the product Store food away from other food and equipment Neither Both Wrong! Thats right! 265 / 465 Where does listeria monocytogenes come from? Found naturally in plants Found in contaminated soil Found in contaminated water Found in the intestines of people Unlike other bacteria, it grows and cool, moist environments All are correct Wrong! Thats right! 266 / 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! 267 / 465 If raw meat, fish, and poultry will be prepped on the same table as ready-to-eat food, how should it be done? Prep the ready-to-eat food before the raw food Prep raw and RTE food at different times Neither Both Wrong! Thats right! 268 / 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! 269 / 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! 270 / 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! 271 / 465 What are some ways that food could become contaminated? Having contact with a sick person NOT washing hands after using the restroom Sneezing or vomiting around food or food contact surfaces Touching contaminated surfaces before touching food or food contact surfaces All are correct Wrong! Thats right! 272 / 465 Which seafood toxin is produced by pathogens in the fish during time-temperature abuse? Ciguatera toxin Histamine Neither Both Wrong! Thats right! 273 / 465 Why should chemicals be stored in their original containers? So they’re NOT mistaken for food To prevent chemical contamination Neither Both Wrong! Thats right! 274 / 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! 275 / 465 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! 276 / 465 Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented? A pest infestation The growth of pathogens Neither Both Wrong! Thats right! 277 / 465 Cleaners, sanitizers, polishes, machine lubricants, and pesticides are examples of what kind of contaminant? Chemical Biological Neither Both Wrong! Thats right! 278 / 465 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! 279 / 465 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! 280 / 465 When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table? When closed between uses When protected from contamination Neither Both Wrong! Thats right! 281 / 465 Which can spread contaminants in your operation? Sneezing or coughing on food or food contact surfaces Touching dirty surfaces or equipment and then touching food Not cleaning up vomit or diarrhea correctly if someone gets sick in the operation All are correct Wrong! Thats right! 282 / 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! 283 / 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. 284 / 465 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! 285 / 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 286 / 465 What can happen during a power failure or a refrigeration problem? Unable to control the temperature of food Pathogens will begin growing Neither Both Wrong! Thats right! 287 / 465 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! 288 / 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! 289 / 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. 290 / 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! 291 / 465 According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 292 / 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! 293 / 465 Can healthy people spread pathogens? No Yes Neither Both Wrong! Thats right! 294 / 465 These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels: • NOT cooling hot food properly before storage • Holding or storing food at the wrong temperature • NOT cooking or reheating food to a high enough internal temperature What risk factor is demonstrated by these examples? Purchasing food from unsafe sources Time-temperature abuse Neither Both Wrong! Thats right! 295 / 465 How should chemicals be thrown out? According to the manufacturer’s directions According to your local regulatory requirements Neither Both Wrong! Thats right! 296 / 465 Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level? Because cooking does NOT destroy the spores in food Because it does NOT destroy toxins produced by pathogens Neither Both Wrong! Thats right! 297 / 465 Which is an example of how a “carrier” can appear healthy but spread illness to others without knowing? Someone with Hepatitis A can spread the illness before showing symptoms Someone with Norovirus can spread the illness after their symptoms are gone Neither Both Wrong! Thats right! Some people (carriers) can carry pathogens and spread them to others without getting sick themselves or after they have recovered. 298 / 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! 299 / 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 300 / 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! 301 / 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. 302 / 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! 303 / 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! 304 / 465 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! 305 / 465 Unauthorized people inside your operation are a risk to food safety. When is this especially true? If they can weaken the facility’s security They can access food storage and processing areas Neither Both Wrong! Thats right! 306 / 465 Nonfood-contact surfaces should be cleaned regularly, but food-contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing that makes this important? Cleaning removes the dirt that you can see Sanitizing kills pathogens that you cannot see Neither Both Wrong! Thats right! 307 / 465 Which kind of food can easily become unsafe if not handled carefully? TCS food RTE food Neither Both Wrong! Thats right! RTE food (ready-to-eat) must be protected from contamination and TCS food (time-temperature controlled for safety) must be protected from time-temperature abuse. 308 / 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! 309 / 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! 310 / 465 Which describes cross-contamination? Pathogens transferred from a contaminated surface to food Pathogens transferred from one type of food to another Neither Both Wrong! Thats right! 311 / 465 Which is an examples of fungi? Molds Mushrooms Yeasts All are correct Wrong! Thats right! 312 / 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! 313 / 465 Which of these 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 314 / 465 How can food be protected from contamination in self-service areas? Install sneeze guards Use food covers Neither Both Wrong! Thats right! Food can also be protected from contamination with packaging or by placing it in display case. 315 / 465 What are some common symptoms of botulism? Nausea Vomiting Weakness Double vision Difficulty speaking Difficulty swallowing All are correct Wrong! Thats right! 316 / 465 What kind of food does NOT need to be protected from contamination in a self-service area as other foods do? Whole, raw, fruits and vegetables that the guest peels Shelled nuts that will be hulled by the guest Neither Both Wrong! Thats right! 317 / 465 What type of food do pathogens grow well in? Potentially Hazardous Food (PHF) Time-temperature controlled (TCS) Neither Both Wrong! Thats right! 318 / 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! 319 / 465 What does dirty clothing carry that can cause foodborne illness? Pathogens Foul odors Neither Both Wrong! Thats right! 320 / 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! 321 / 465 How can fungi cause foodborne illness? Some mushrooms produce toxins that make you sick Some molds can produce aflatoxins that make you sick Neither Both Wrong! Thats right! 322 / 465 How can chemical contamination happen in a food service operation? When chemicals are used or stored in your operation the wrong way When kitchenware or equipment is made with unsafe materials Neither Both Wrong! Thats right! 323 / 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! 324 / 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. 325 / 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! 326 / 465 The F in FAT TOM stands for Food. What kind of food does bacteria need to live and grow? Carbohydrates Proteins Neither Both Wrong! Thats right! Most bacteria need nutrients like carbohydrates or protein to survive and grow. TCS food has more of the nutrients that bacteria need than other types of food 327 / 465 What is a person called who carries pathogens and infects others but never gets sick themselves? A cross-connection A carrier Neither Both Wrong! Thats right! 328 / 465 What food safety risk is increased during off-site service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! Delays from the point of preparation to the point of service increase the risk that food will be exposed to contamination or time temperature abuse. 329 / 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! 330 / 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! 331 / 465 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. 332 / 465 Which are growth phases for bacteria? Lag phase Log phase Death phase Stationary phase All are correct Wrong! Thats right! 333 / 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! 334 / 465 Which is an example of a food that has been time-temperature abused? When TCS food has spent too much time in temperatures that pathogens can grow in When TCS food has been in the TDZ for more than four hours Neither Both Wrong! Thats right! 335 / 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! 336 / 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! 337 / 465 What are some ways to prevent cross-contamination when prepping food? Buy prepared food Clean and sanitize before and after tasks Prep raw and RTE food at different times Use separate equipment for raw food and ready-to-eat (RTE) food All are correct Wrong! Thats right! 338 / 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! 339 / 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! 340 / 465 Why should food covers be used in self-service areas? To help maintain the food’s internal temperature To protect the food from contamination Neither Both Wrong! Thats right! Use food covers and sneeze guards to protect food from contaminants in self-service areas. Food covers provide the additional benefit of helping to maintain the food’s internal temperature. 341 / 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! 342 / 465 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. 343 / 465 What can keep food safe by creating a barrier between hands and food? Single-use gloves Hand sanitizers or antiseptics Neither Both Wrong! Thats right! 344 / 465 Which of these poor personal hygiene practices by food handlers can lead to the contamination of food? Coughing or sneezing into their hands Not washing their hands properly Scratching their scalp Spitting near food or food contact surfaces Wearing a dirty uniform or apron All are correct Wrong! Thats right! 345 / 465 Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label? The instructions for its use The name of the chemical Neither Both Wrong! Thats right! If a portion of a chemical is transferred to a different container to be used for a task, label the new container with the name of the chemical. 346 / 465 How can you use a paper towel to avoid re-contaminating your hands after you finish washing them? Use it to turn off the faucet Use it to open the restroom door Neither Both Wrong! Thats right! 347 / 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! 348 / 465 What symptom in a food handler requires you to exclude them from the operation when diagnosed with an illness caused by one of these pathogens? • Norovirus • Shigella spp. • Nontyphoidal Salmonella • Shiga toxin-producing E. coli (STEC) Diarrhea Vomiting Neither Both Wrong! Thats right! 349 / 465 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! 350 / 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! 351 / 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! 352 / 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. 353 / 465 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! 354 / 465 When serving multiple food items, what should each food item have of its own? Sneeze guards Separate utensils Neither Both Wrong! Thats right! 355 / 465 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. 356 / 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! 357 / 465 Which of these mistakes can result in food becoming contaminated? Storing food incorrectly Washing produce incorrectly Ignoring signs of a pest infestation All are correct Wrong! Thats right! 358 / 465 How can illness from Biological Toxins be prevented? Control time and temperature when handling raw fish Get plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 359 / 465 What color does ServSafe designate for cutting boards and utensils that will be used for produce? Yellow Green Neither Both Wrong! Thats right! 360 / 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! 361 / 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. 362 / 465 What could happen if cleaners are NOT used correctly? They may NOT work They could be dangerous Neither Both Wrong! Thats right! 363 / 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! 364 / 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! 365 / 465 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! 366 / 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) 367 / 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! 368 / 465 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! 369 / 465 What are OSHA’s regulations regarding Safety Data Sheets (SDS)? OSHA regulations require that you keep and consult a Safety Data Sheet (SDS) for each chemical used in your operation OSHA regulations give staff the right to review Safety Data Sheets (SDS), and employers must keep the sheets accessible Neither Both Wrong! Thats right! 370 / 465 What can contaminate food when used or stored incorrectly? Chemicals Single-use items Neither Both Wrong! Thats right! 371 / 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! 372 / 465 Which is true about Infrared (laser) Thermometers? Do NOT need to touch surfaces, so there’s less chance for cross-contamination Do NOT take readings through glass or metal like stainless steel or aluminum Measures surface temperatures but can NOT measure internal temperatures Must be held as close to the food or equipment as possible to measure temperature All are correct Wrong! Thats right! 373 / 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! 374 / 465 What do condiments need to be protected from? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 375 / 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. 376 / 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! 377 / 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. 378 / 465 After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it? Pathogens spreading by cross-contamination Pathogens growing to unsafe levels Neither Both Wrong! Thats right! 379 / 465 How should chemicals be separated from food and food-contact surfaces in storage? With sufficient spacing With partitioning Neither Both Wrong! Thats right! 380 / 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! 381 / 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. 382 / 465 What are some common symptoms of the illness caused by the Shigella spp bacteria? Fever Cramps Chills Fatigue Abdominal pain Bloody diarrhea All are correct Wrong! Thats right! 383 / 465 Why is controlling time and temperature and avoiding cross-contamination critical when handling food? To prevent the growth of pathogens To prevent the transfer of pathogens Neither Both Wrong! Thats right! 384 / 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! 385 / 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. 386 / 465 Why should raw meat, seafood, and poultry be prepared at a different time than ready-to-eat (RTE)? To keep these foods separate To avoid cross-contamination Neither Both Wrong! Thats right! In every situation, raw meat, seafood, and poultry should always be kept separate from ready-to-eat (RTE) to avoid contaminating the RTE food. 387 / 465 What is food at risk for during preparation? Cross-contamination Time-temperature abuse Neither Both Wrong! Thats right! 388 / 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! 389 / 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. 390 / 465 Pathogens can grow in the Temperature Danger Zone (TDZ). What range of temperatures do most pathogens grow the fastest? Between 70°F and 125°F Between 41°F and 135°F Neither Both Wrong! Thats right! 391 / 465 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! 392 / 465 What must you do if a food handler is 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 the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 393 / 465 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! 394 / 465 Different kinds of food must reach different minimum internal temperatures for a specific amount of time to reduce pathogens to a safe level. What should be done if guests ask for their food to be cooked to a lower temperature? Remind them of the increased risk of foodborne illness when eating raw or undercooked food Refuse the request and cook all food to its required minimum internal temperature Neither Both Wrong! Thats right! 395 / 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! 396 / 465 A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works? Train staff to follow the dress code Monitor staff to ensure it is followed Neither Both Wrong! Thats right! 397 / 465 What illnesses must an employee report they have been diagnosed with? Norovirus Hepatitis A Shigella Spp Salmonella typhi Nontyphoidal salmonella Shiga toxin-producing E. coli All are correct Wrong! Thats right! These are all Big Six Pathogens. Staff must report to you when they have been diagnosed with an illness caused by a Big Six Pathogen. 398 / 465 What happens if a food handler’s fingernail chips or breaks off into food? It becomes a physical contaminant It becomes a biological contaminant Neither Both Wrong! Thats right! The fingernail would be a physical contaminant. If the fingernail contains pathogens, the pathogens would be a biological contaminant. 399 / 465 Where do contaminants 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! 400 / 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! 401 / 465 What is food at risk for when it’s being held for service? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 402 / 465 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! 403 / 465 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! 404 / 465 What chemicals should NOT be used or stored in a food service operation? Chemicals that are unnecessary to perform or maintain the operation Chemicals that are NOT approved for use in food service Neither Both Wrong! Thats right! 405 / 465 Which of the Big Six Pathogens are bacteria? Nontyphoidal Salmonella Salmonella typhi Shiga toxin-producing E. coli Shigella Spp All are correct Wrong! Thats right! 406 / 465 What are some common actions that can contaminate food and cause illness? Working when you’re sick Smoking, eating, or drinking Having contact with a sick person Wearing and touching a dirty uniform or apron Having a cut or burn that is NOT covered properly All are correct Wrong! Thats right! 407 / 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! 408 / 465 What kind of location should food be stored in? Away from dust and other contaminants In a clean and dry location Neither Both Wrong! Thats right! 409 / 465 Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones? In a designated area like a locker room or breakroom Where they will NOT contaminate food, equipment, and linens Neither Both Wrong! Thats right! 410 / 465 What kind of contamination can cause mild to fatal injuries? Physical contamination Chemical contamination Neither Both Wrong! Thats right! 411 / 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! 412 / 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! 413 / 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! 414 / 465 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! 415 / 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! 416 / 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! 417 / 465 Why do the foods on this list require special care during handling and preparation? • Ice • Eggs • Produce • Salads containing TCS ingredients Some have additional safety requirements Some have a higher risk for foodborne illness Neither Both Wrong! Thats right! 418 / 465 What foods have been linked to Listeria monocytogenes (illness listeriosis)? Processed foods like soft cheeses and unpasteurized dairy products can be contaminated after processing Ready-to-eat (RTE) foods like hot dogs, lunch meats, cold cuts, dry sausages deli-style meats, and poultry Neither Both Wrong! Thats right! 419 / 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. 420 / 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! 421 / 465 What is the greatest threat to food safety? Foodborne pathogens Biological Contamination Neither Both Wrong! Thats right! 422 / 465 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. 423 / 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! 424 / 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. 425 / 465 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. 426 / 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! 427 / 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! 428 / 465 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! 429 / 465 When do thermometers need to be cleaned and sanitized? Before each use After each use Neither Both Wrong! Thats right! Clean, rinse, sanitize, and air dry thermometers before and after each use. The cleaner and sanitizer should be approved for use in food service and the thermometers should be stored in a clean storage case. 430 / 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! 431 / 465 Staff drinking from beverage containers must be careful to avoid contaminating: • Their hands • The beverage container • Food, utensils, and equipment What does the lid for the beverage container need to include? A straw A sip-hole Neither Both Wrong! Thats right! 432 / 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! 433 / 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! 434 / 465 Which of these are situations when food handlers should 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! 435 / 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! 436 / 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! 437 / 465 Which foods have a level of acidity that is ideal for the growth of bacteria? Bread (5.5 to 6.5) Raw chicken (5.3 to 6.5) Cantaloupe (6.0 to 6.5) Milk (6.7 to 6.9) Cooked corn (5.9 to 7.0) All are correct Wrong! Thats right! 438 / 465 What do hand sanitizers and antiseptics do? Reduces pathogens to a safe level Kills pathogens on the skin Neither Both Wrong! Thats right! 439 / 465 Which of these are situations when food handlers should wash their hands? After cleaning or handling chemicals After touching the hair, face, or body After an interruption like a phone call After sneezing, coughing, or using a tissue After leaving a food prep area and returning After bussing tables or clearing dirty dishes After handling or taking out the garbage All are correct Wrong! Thats right! 440 / 465 How can you make sure that condiments are kept safe from contamination? Offer individual condiment packets Serve individual portions of condiments Neither Both Wrong! Thats right! 441 / 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! 442 / 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! 443 / 465 These living microorganisms cause biological contamination when they get into food and can make people sick. • Viruses • Parasites • Fungi • Bacteria What specific kind of biological contaminants are they? Allergens Pathogens Neither Both Wrong! Thats right! 444 / 465 Why do older adults have a higher risk for foodborne illness? Their immune system is weaker, making them more vulnerable to illness Their digestive system is slower, giving pathogens more time to produce toxins Neither Both Wrong! Thats right! 445 / 465 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! 446 / 465 When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination? After each task Before each task Neither Both Wrong! Thats right! 447 / 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! 448 / 465 Which are true about how an infrared (laser) thermometer measures temperature? Cannot measure air temperature or the internal temperature of food Use laser technology to measure temperature from a distance It is used to measure the temperature of food and equipment surfaces Reduces the risk of cross-contamination and damage to food All are correct Wrong! Thats right! 449 / 465 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! 450 / 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! 451 / 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! 452 / 465 What are some common symptoms of campylobacteriosis? Fever Diarrhea Headache Muscle pain Watery or bloody diarrhea All are correct Wrong! Thats right! 453 / 465 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! 454 / 465 What should be used for each type of food to prevent cross-contamination? Separate equipment and utensils Cleaned and sanitized equipment and utensils Neither Both Wrong! Thats right! 455 / 465 How can multiple glasses be carried without touching their food contact areas? In a rack On a tray Neither Both Wrong! Thats right! 456 / 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! 457 / 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! 458 / 465 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! 459 / 465 How can you prevent contamination of food and food-contact surfaces when using chemicals? Cover them or store them in another place Clean and sanitize surfaces afterward Neither Both Wrong! Thats right! 460 / 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). 461 / 465 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! 462 / 465 What is usually the cause of unsafe food and foodborne illnesses? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 463 / 465 What chemicals are sometimes used to treat produce? Ozone to control pathogens Sulfites as a preservative Neither Both Wrong! Thats right! 464 / 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! 465 / 465 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! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
