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87 True/False questions

  1. For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food?Two

          

  2. Biological contaminantsWhen objects get in food. Examples are, metal shavings from cas, staples fom cartons, glass from broken lightbulbs or dishes, blades from plastic or rubber spatulas, bristles from pastry brushes, fingernails, hair, bandages, dirt, bones, jewelry, fruit pits, twist ties, etc.

          

  3. Personal Hygienemicroorganisms that cause illness

          

  4. Please list the components of a good personal hygiene program.1) Following hygienic hand practices. 2) Maintaining personal cleanliness. 3) Wearing clean and appropriate uniforms and following dress codes. 4) Avoiding certain habits and actions. 5) Maintaining good health. 6) Reporting illnesses.

          

  5. True or False. With some illnesses, a person may infect others before showing any symptoms.False. The food handler can work with or around food when he or she has a written release from a medical practitioner.

          

  6. Leading cause of foodborne illness isViruses

          

  7. Physical contaminantsForeign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.

          

  8. What three points should a food defense program focus on to prevent possible threats to food?1) Sore throat w/ fever; 2) Vomiting, diarrhea or jaundice; 3) Foodborne illness by one of these pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus

          

  9. TDZ (temperature danger zone)Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.

          

  10. Biological, Chemical and Physical HazardsIllness-causing microorganisms. Examples are plant, mushroom or seafood toxins.

          

  11. True or False. Foodhandlers must wash their hands after smoking.True.

          

  12. Foodborne IllnessAn incident in which two or more people experience the same illness after eating the same food.

          

  13. True or False. Food handlers who have had jaundice for less than seven days must be excluded from the operation.True.

          

  14. Microorganisimsmicroorganisms that cause illness

          

  15. True or False. Milk is a common food allergen.Dairy, Egg, Fish and shellfish, Wheat, Soy, and Peanuts and tree nuts.

          

  16. What measures can be taken to help ensure the safety of customers with food allergies?1) Describe menu items 2) Identify ingredients 3) Suggest simple items 4) wash, rinse, and sanitize cookware before preparing food 5) Wash hands and change gloves before preparing food. 6) Assign specific equipment for preparing food for customers with allergens.

          

  17. What should foodhandlers do after prepping food and before usingthe restroom?Take off their aprons.

          

  18. True or False. Simple acts such as rubbing an ear or scratching the scalp can contaminate food.False. The food handler can work with or around food when he or she has a written release from a medical practitioner.

          

  19. MoldForm that some bacteria can take to protect themselves when nutrients are not available.

          

  20. If an employee has a health problem that poses a possible threat to food safety, what are the appropriate actions to be taken?1) Sore throat w/ fever; 2) Vomiting, diarrhea or jaundice; 3) Foodborne illness by one of these pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus

          

  21. What two FAT TOM conditions are easiest for an establishment to control?Use only approved vendors. Cook and hold coorectly.

          

  22. Acording to the CDC, the most common risk factors that cause foodborne illnesses are:1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.

          

  23. What must foodhandlers do after touching their hair, face or body?Wash their hands.

          

  24. Toxinsmicroorganisms that cause illness

          

  25. Foodhandlers should keep their fingernails...Controlling time & temp, Practicing good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly.

          

  26. PathogensForm that some bacteria can take to protect themselves when nutrients are not available.

          

  27. True or False. A foodborne-illness can occur if food is not cooled properly.False. Gloves must never be used in place of handwashing.

          

  28. What are the most common risk factors that cause foodborne illness?1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.

          

  29. FAT TOM stands for Food, Acidity,Time Temperature, Oxygen and...Moisture

          

  30. Foodborne Illness OutbreakIllness carried or transmitted to people by food.

          

  31. Finger cotProtective covering used to cover a properly bandaged cut or wound on the finger.

          

  32. What are the keys to food safety?From person to person, people to food, and from people to food-contact surfaces.

          

  33. True or False. If a food handler had a sore throat with a fever, he or she is restricted from working with food for 12 hours.False. The food handler can work with or around food when he or she has a written release from a medical practitioner.

          

  34. Itching and tightening of the throat are symptoms of what?Food allergy.

          

  35. When should hand antiseptics be used?After washing hands.

          

  36. True or False. Hand antiseptics should only be used before handwashing.False. Gloves must never be used in place of handwashing.

          

  37. True or False. Gloves can be used in place of handwashing.False. Gloves must never be used in place of handwashing.

          

  38. Chemical contaminantsResponsible for many cases of foodborne illness. Can come from a variety of substances normally found in the establishment.

          

  39. What measures should be taken to prevent a seafood-specific foodborne illness?Their immune systems are weekened with age.

          

  40. How can plant toxinsbe prevented from getting into food?From person to person, people to food, and from people to food-contact surfaces.

          

  41. True or False. If you transfer a chemical to a new container, you must label it with the name of the chemical.True.

          

  42. What are the three categories of food safety hazards?Controlling time & temp, Practicing good hygiene, Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly.

          

  43. Why are elderly people at a higher risk for fodborne illness?Viruses

          

  44. ContaminationOccurs when microorganisms are transferred from one food or surface to another.

          

  45. Eggs and peanuts are dangerous for people with which condition?Food allergies.

          

  46. To prevent food allergens from being transferred to food, ...between 41 F and 135 F.

          

  47. Cross-contactAllergens are transferred from food containing an allergen to the food served to the customer.

          

  48. Time-Temperature AbuseRange where pathogens grow well in food (between 41 deg and 135 deg)

          

  49. Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?False. Gloves must never be used in place of handwashing.

          

  50. What are the potential costs associated with foodborne illness outbreaks?Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered employee morale, Employee absenteeism, Staff retraining.

          

  51. YeastRanging in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and mushrooms are examples.

          

  52. True or False. If a food handler has a sore throat with a fever, he or she must be restricted from working with or around food.True.

          

  53. Toxic-metal poisoningPresence of harmful substances in food.

          

  54. What procedures must foodhandlers follow when using gloves?1) Wiping or touching the nose. 2) Rubbing an ear 3) Scratching the scalp 4) Touching a pimple or an infected wound 4) Running fingers through the hair.

          

  55. Four types of pathogens are:Illness caused when toxic metals are leached from utensils or equipment containing them.

          

  56. What is the proper procedure for handling employee wounds on hands or arms?1) Wear a clean hat or hair restraint, 2) Wear clean clothing daily. 4) Remove aprons when leaving food prep areas. 5) Remove jewelry from hands and arms prior to preparing food and working in food prep areas.

          

  57. True or False. Delivery peopleand service contractors are possible food defense risks.True.

          

  58. What employee health problems pose a possible threat to food safety?1) Sore throat w/ fever; 2) Vomiting, diarrhea or jaundice; 3) Foodborne illness by one of these pathogens: Salmonella Typhi, Shigella spp, Shiga toxin-producing E. coli, Hep A, or Norovirus

          

  59. Bacteriasingle celled, living microorganisms that can spoil food and cause illness.

          

  60. ParasiteType of fungus that causes food spoilage.

          

  61. Physical HazardsForeign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.

          

  62. Cross-ContaminationPresence of harmful substances in food.

          

  63. Hair restraintOrganism that needs to live in a host organism to survive.

          

  64. Five steps for proper handwashing:1) Wet hands and arms with running water as hot as you can stand 2) Apply soap 3) Scrub hands and arms vigorously for ten to fifteen seconds 4) Rinse hands and arms thoroughly under running water 5) Dry hands and arms with a single-use paper towel or warm-air hand dryer.

          

  65. True or False. During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds.False. Scrub hands and arms vigorously for ten to fifteen seconds.

          

  66. What personal behaviors can contaminate food?1) Wiping or touching the nose. 2) Rubbing an ear 3) Scratching the scalp 4) Touching a pimple or an infected wound 4) Running fingers through the hair.

          

  67. True or False. Wounds on hands should be covered with a clean bandage and a glove or finger cot.True.

          

  68. SporeForm that some bacteria can take to protect themselves when nutrients are not available.

          

  69. Foodborne pathogens grow well at temperatures...An incident in which two or more people experience the same illness after eating the same food.

          

  70. FAT TOMFood, Acidity, Temperature - Time, Oxygen, Moisture

          

  71. Immune SystemThe body's defense against illness.

          

  72. Please list 6 common food allergensTrue.

          

  73. True or False. People on chemo have a higher risk of contracting a foodborne illness.True.

          

  74. What are some ways to keep chemicals from contaminating food?1) Store chemicals away from food, utensils,and equip. 2) Follow mfgr directions when using chemicals. 3) Be careful when using chemicals while food is being prepared. 4) Label chemical containers when transferring a chemical to a new container. 5) Only use lubricants that are made for food equipment.

          

  75. Cooking tomato sauce in a copper pot can cause which foodborne illness?Purchasing from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, Poor personal hygiene.

          

  76. True or False. A Foodborne-illness outbreak has occured when two or more people get the same illness after eating the same food.True.

          

  77. True or False. Gloves should be changed before beginning a different task.False. Antiseptics, if used, should only be used after proper handwashing - never in place of it.

          

  78. What are some basic work-attire requirements for employees?1) Wiping or touching the nose. 2) Rubbing an ear 3) Scratching the scalp 4) Touching a pimple or an infected wound 4) Running fingers through the hair.

          

  79. FungiRanging in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and mushrooms are examples.

          

  80. True or False. A foodborne-illness outbreak can raise an establishment's insurance premium.True.

          

  81. Most important measure to prevent foodborne illness caused by viruses is:Viruses

          

  82. Which piece of jewelry can be worn by a foodhandler?Plain band ring.

          

  83. Biological HazardsForeign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.

          

  84. How are viruses transmitted?The body's defense against illness.

          

  85. What food items are better able to support the growth of pathogens?Dairy, Eggs, Meat, Pultry, Fish and shellfish, baked bpotates, heat-treated plant food such as rice or beans, tofu, sprouts, melons and tomatoes, untreated garlic mixtures.

          

  86. Ture or False. Adults are more likely than pre-school age children to become ill from contaminated food.False.

          

  87. Chemical HazardsExamples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.