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Flashcards in Foodborne Illness & Pathogens Deck (12)
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Which of the following is an example of a man-made chemical contamination?
A. Artificial fingernails
B. Clostridium botulinum
C. Food additives (sulfites, MSG)
D. A paper clip

C. Food additives (sulfites, MSG)

1

What should you do with a swollen can of food?
A. Open the can and discard if it smells bad
B. Heat the content to 165F for 15 sec
C. Discard the can without opening it
D. Keep the can refrigerated at 41F or below

C. Discard the can without opening it

2

Which of the following is NOT an example of biological hazard?
A. Contamination caused by cockroaches
B. Dirty ice in a glass of water
C. Preparing cooked and uncooked food on the same cutting board without cleaning and sanitizing in between
D. A piece of metal falls into the salad.

D. A piece of metal falls into the salad

3

The MOST common cause of food contamination is:
A. Poor personal hygiene
B. poor refrigeration
C. Contaminated cutting boards
D. Dented can

A. Poor personal hygiene

4

Which of the following is most likely to cause foodborne illness?
A. Chicken samples got held at 135F for 5 hrs
B. Macaroni salad help at 41F for 5 hrs
C. Cleaned cutting board that is unsanitized
D. A worker who did not wash his hands after using the toilet

D. A worker who did not wash this hands

5

Which of the following is NOT true about molds?
A. Molds are sometimes colored
B. some mold can produce toxins
C. Mold are not fungi
D. Mold do not grow below 41F

D mold do not grow below 41F

6

Cross-contamination is the:
A. Main cleaning method for all good contact surfaces that have been contaminated
B. Transfer of harmful substances or micro organisms to food
C. Removal of certain bacteria from food to certain bacteria from food by cooking it thoroughly
D. Prevention of food borne illness

B. Transfer of harmful substances of micro organisms to food

7

Which is NOT true about Salmonella?
A. Associated with poultry and eggs
B. Proper cooking will kill bacteria
C. Transmitted to food by unwashed bacteria.

C. Transmitted to food by unwashed hands

8

Staphylococcus bacteria is commonly found:
A. In shellfish, such as shrimp and lobster
B. In unpasteurized dairy products
C. On skin, nose, mouth and throat of people
D. In raw or undercooked poultry

C. On the skin, nose, mouth and throat of people

9

An infection is caused by eating food that contains:
A. Disease- causing micro organisms
B. A chemical or toxin
C. Living microorganisms that produce toxins inside the body

A. Disease-causing microorganisms

10

All of the following are true about E. Coli 0157:H8 EXCEPT:
A. It is prevented by thorough cooking
B. It is associated with temp abuse
C. It can lead to death
D. It is associated with ground beef

B. It is associated with temperature abuse

11

How can pathogenic bacteria be killed in ground beef?
A. Freeze to -2F for two days
B. Refrigerate at 41F or below
C. Heat to 155F for 15 seconds
D. Wash hands thoroughly and use gloves when handling raw product

C. Heat to 155F for 15 seconds