1.
To be considered an outbreak, a foodborne illness must
A
include at least six people.
B
involve more than one food.
C
be confirmed by laboratory analysis.
2.
Two guests became ill after eating at a restaurant. They each ate different food items and suffered different
symptoms. Would the incident be considered a foodborne illness outbreak?
A
No, because they ate different foods.
B
No, because they ate different foods and had different symptoms.
C
Yes, because they ate different foods.
3.
What is a foodborne-illness outbreak?
A
When two or more food handlers contaminate multiple food items.
B
When an operation serves contaminated food to two or more people.
C
When two or more people report the same illness from eating the same food.
4.
In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne
illness to be considered an “outbreak”?
A
1
B
2
C
3
5.
Why do pathogens pose an increasing challenge to food safety in an operation?
A
Strains of pathogens are stronger than ever before.
B
They can no longer be eliminated from food products.
C
They are being found on food items once considered safe.
6.
Which is a challenge to food safety in an operation?
A
. The growing elderly population in the U.S.
B
A lack of opportunity to receive food safety training
C
The infrequency of health inspections in an operation
7.
Which are the greatest threat to food safety?
A
Toxins
B
Allergens
C
Pathogens
8.
Which of the following is a physical contaminant?
A
Bone in a filet
B
Virus on a salad
C
Spray bottle of cleaner
9.
How are chemicals most likely to get into food?
A
When they are used incorrectly
B
When they are stored in original containers
C
When they are purchased from unsafe sources
10.
The most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using
contaminated equipment, failing to cook and hold food correctly, and
A
thawing food incorrectly.
B
storing food without labels.
C
purchasing food from unsafe sources.
11.
Food was left out on a prep table to cool for several hours. This is an example of
A
cross-contamination.
B
time-temperature abuse.
C
poor personal hygiene.
12.
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a
foodborne illness?
A
Cross-contamination
B
Poor personal hygiene
C
c. Time-temperature abuse
13.
Which food requires time and temperature control to keep it safe?
A
Uncut melons
B
Whole strawberries
C
Baked potatoes
14.
An example of TCS food is
A
dried parsley.
B
chopped celery.
C
sliced cantaloupe.
15.
Which of the following people are at high risk for getting a foodborne illness?
A
Preschool-age children
B
Women in their twenties and thirties
C
Teenagers who have reached puberty
16.
A group is dining out and includes a couple in their forties, siblings in their mid-teens, and grandparents in
their early seventies. Who is at high risk for foodborne illness?
A
The grandparents in their seventies
B
The siblings in their teens
C
The couple in their forties
17.
Which of the following is a food safety responsibility of a manager?
A
Ensuring that delivery drivers are following food safety practices while in the operation
B
Ensuring that food prepared in a private home for a restaurant is prepared safely
C
Ensuring that separate fryers are available for preparing food for customers with allergies
18.
Which organization makes recommendations for food safety regulation of the foodservice industry?
A
State regulatory authority
B
Food and Drug Administration (FDA)
C
U.S. Department of Agriculture (USDA)
19.
Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
A
Food and Drug Administration (FDA)
B
U.S. Department of Agriculture (USDA)
C
The Centers for Disease Control and Prevention (CDC)
20.
Which type of food best supports the growth of bacteria?
A
Fats
B
Sugars
C
Proteins
21.
Bacteria grows best at which pH level?
A
0
B
7
C
2
22.
Which food has the most available moisture for bacteria to grow?
A
Food with an a w of 0.0
B
Food with an a w of 1.0
C
Food with an a w of 0.5
23.
Is a vacuum-packed food safe from the growth of bacteria?
A
Yes, because the vacuum destroys all bacteria.
B
No, because some bacteria will grow without oxygen.
C
No, because the vacuum increases the food’s water activity.
24.
What are the two conditions for bacterial growth that you can control?
A
Oxygen and Acidity
B
Temperature and Moisture
C
Time and Temperature
25.
What is the temperature range of the temperature danger zone?
A
0°F to 41°F (-18°C to 5°C)
B
41°F to 135°F (5°C to 57°C)
C
60°F to 165°F (16°C to 74°C)
26.
In what temperature range does bacteria grow most rapidly?
A
0°F to 41°F (-18°C to 5°C)
B
41°F to 70°F (5°C to 21°C)
C
70°F to 125°F (21°C to 52°C)
27.
Which food is in the temperature danger zone?
A
Meat received at 40°F (4°C)
B
Chicken stored at 45°F (7°C)
C
Soup held at 135°F (57°C)
28.
Jaundice is a symptom of which foodborne illness?
A
Shigellosis
B
Hepatitis A
C
Hemorrhagic colitis
29.
Which is a “Big Six” pathogen?
A
Salmonella Typhi
B
Campylobacter jejuni
C
Clostridium Botulinum
30.
Where is Shiga toxin-producing Escherichia coli found?
A
Cattle
B
Water
C
Poultry
31.
Bloody diarrhea is a common symptom associated with an illness from this pathogen
A
Shigella spp.
B
Listeria monocytogenes
C
Clostridium botulinum
32.
When cutting away mold from hard cheese, the FDA recommends removing this much from around the
affected area
A
1/2 inch
B
1 inch
C
2 inch
33.
A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which food
was the likely cause of the illness?
A
Shrimp
B
Chicken
C
Rice
34.
A guest became ill with a high fever and a rash after eating at a salad bar. Which pathogen is the likely cause
of the illness?
A
Vibrio vulnificus
B
Anisakis simplex
C
Salmonella Typhi
35.
A guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which pathogen is
the likely cause of the illness?
A
Vibrio vulnificus
B
Norovirus
C
Hepatitis A
36.
Which bacteria is commonly linked with cooked rice dishes?
A
Shigella spp.
B
Salmonella
C
Bacillus cereus
37.
What is a basic characteristic of a virus?
A
Destroyed by freezing
B
Grows in food
C
Requires a living host to grow
38.
What types of food are commonly associated with yeast?
A
Fatty
B
Acidic
C
Alkaline
39.
Which pathogen is one of the leading causes of foodborne illness?
A
Norovirus
B
Clostridium botulinum
C
Listeria monocytogenes
40.
People with this illness may cough up worms
A
Anisakiasis
B
Cyclosporiasis
C
Giardiasis
41.
What are the most common symptoms of a foodborne illness?
A
Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
C
Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
42.
Parasites are commonly linked with what type of food?
A
Rice
B
Poultry
C
Seafood
43.
What is the most important measure for preventing shigella spp. from causing a foodborne illness?
A
Preventing cross-contamination
B
Preventing time-temperature abuse
C
Practicing good personal hygiene
44.
Handwashing is an important measure for preventing this pathogen from causing a foodborne illness.
A
Listeria monocytogenes
B
Staphylococcus aureus
C
Clostridium botulinum
45.
Aflatoxins are linked to this pathogen
A
Molds
B
Bacteria
C
Parasites
46.
A guest in a New England restaurant experienced a tingling in the mouth and face after eating oysters. What
is the likely illness?
A
Paralytic shellfish poisoning
B
Neurotoxic shellfish poisoning
C
Ciguatera fish poisoning
47.
Which fish are associated with ciguatoxin?
A
Bass
B
Snapper
C
Grouper
48.
What causes most foodborne illnesses associated with wild mushrooms?
A
Being mistaken for edible ones when harvested
B
Not being stored at the correct temperature
C
Not being cooked to the correct temperature
49.
This plant food is toxic when undercooked
A
Fresh asparagus
B
Raw sweetcorn
C
Raw kidney beans
50.
Scombroid poisoning can be prevented by
A
cooking fish to the right internal temperature.
B
making sure food handlers wash their hands.
C
purchasing fish from approved, reputable suppliers.
51.
How should chemicals be stored to prevent chemical contamination?
A
Away from prep areas
B
On the work surface of prep tables
C
With food supplies below prep tables
52.
Which is a chemical contaminant?
A
Tomato juice served in a pewter pitcher
B
Bones in a chicken filet
C
Norovirus in shellfish
53.
Which is an example of physical contamination?
A
Sneezing on food
B
Bones in fish
C
Touching dirty food-contact surfaces
54.
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the
likely cause?
A
Chemical
B
Viral
C
Biological
55.
Chemicals must be stored
A
separate from food.
B
over food.
C
in their original containers.
56.
A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the
operation. Why can’t it be stored there?
A
It is highly toxic and corrosive to metals.
B
It is more likely to leak.
C
It is not necessary for the maintenance of the facility.
57.
A dishwasher ran out of sanitizer for the three-compartment sink and used sanitizer from the dish machine
instead. Why was this a mistake?
A
The sanitizer is too expensive to use this way.
B
It is too difficult to measure the sanitizer correctly.
C
The sanitizer was not used the way it was intended.
58.
To prevent the deliberate contamination of food, a manager should know
A
when to register with the EPA.
B
where to find Safety Data Sheets in the operation.
C
whom to contact about suspicious activity.
59.
When implementing a food defense program, what is the best way to make sure food has been received
from a safe source?
A
Purchase food only from a large distributor
B
Request delivery vehicles be locked and sealed
C
Purchase products directly from the source
60.
Which symptom could mean a customer is having an allergic reaction to food?
A
Coughing
B
Swollen lips
C
Dehydration
61.
Which is a Big Eight food allergen?
A
Broccoli
B
Wheat
C
Grapes
62.
Peanuts and soy products are two possible food items that can be dangerous for people with
A
FAT TOM.
B
food allergies.
C
chemical sensitivity.
63.
Which item contains a common allergen?
A
Peanut butter
B
Filet mignon
C
Chicken wings
64.
The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called
A
biological contamination.
B
cross-contamination.
C
cross-contact.
65.
What is the main reason for food handlers to avoid scratching their scalps?
A
Transferring a food allergen
B
Spreading pathogens to the food
C
Getting food in their hair
66.
Which disease is transmitted through food?
A
Typhoid fever
B
Tuberculosis
C
Human immunodeficiency virus (HIV)
67.
What is jaundice?
A
Reddening of the face
B
Swelling of the lips
C
Yellowing of the skin
68.
When washing hands, what is the minimum time that food handlers should scrub hands and arms with
soap?
A
5 seconds
B
10 seconds
C
18 seconds
69.
What should the temperature of the water be when washing hands?
A
Hot
B
Warm
C
Lukewarm
70.
Approximately how long should the whole handwashing process take?
A
20 secconds
B
15 seconds
C
30 seconds
71.
Where should food handlers wash their hands?
A
Prep Sink
B
designated sink for handwashing
C
Utility Sink
72.
When should food handlers wash their hands?
A
After applying hand antiseptics
B
After handling ready-to-eat food
C
After drinking
73.
What is the purpose of a hand antiseptic?
A
To reduce pathogens to safe levels
B
To sterilize skin surfaces
C
To kill all pathogens on the hands
74.
How should food handlers keep their fingernails?
A
Short and unpolished
B
Long and unpolished
C
Long and painted with nail polish
75.
If a food handler has a wound on the arm they must
