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Culianry Questions
| Question | Answer |
|---|---|
| During handwashing, foodhandlers must vigorously scrub their hands and arms for | 10 - 15 seconds |
| Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever | she must be excluded from the restaurant |
| An employee must be excluded from a food service establishment that serves a high risk populations if they have | a sore throat with fever |
| Harry, a dishwasher, has a cold | there are no restrictions |
| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | 5 - 10 seconds |
| The bacteria that is linked to flies which transfer bacteria to food is | Shigella spp |
| A sign of spoilage includes white or pink discoloration or slime: | yeast |
| Which parasite is associated with raw or undercooked fish such as herring and cod? | Anisakiasis |
| Bacteria, viruses, parasites and toxins are considered which type of hazard | biological |
| Which of the following illnesses includes a symptom called jaundice? | Hepatitis A |
| Commonly associated with chicken and poultry, this bacteria causes illness after only consuming a small amount | Salmonella spp. |
| Which of the following DOES NOT require that a food handler be excluded from the workplace? | Staphylococcus aureus |
| The foodborne illness that is particularly dangerous to pregnant women and newborns is | Listeriosis |
| Dishes made with meat and poultry such as stews and gravies are in danger of contamination by | Clostridium perfringens |
| The virus that causes general weakness and a mild fever is | Hepatitis A |
| The category of pathogen that probably spoils food more than it causes illness is | fungi |
| The water activity level that where bacteria grow well is | .85 and above |
| What is the best way that parasites can be prevented? | purchasing from approved suppliers |
| The virus that is extremely contagious causing diarrhea and vomiting is | Novovirus |
| Most bacteria need nutrients such as carbohydates and ______________ to survive | proteins |
| This bacteria can cause weakness, double-vision, and difficulty swallowing | Clostridium botulism |
| The foodborne illness that has been linked to deli meats, soft cheeses and hot dogs is | Listeriosis |
| Day-care and medical communities have had frequent issues with this parasite | Cryptosporidiosis |
| The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is | Salmonella typhi |
| Which of the following illnesses is NOT associated with ready to eat foods? | Clostridium perfringens |
| What is the water activity level for most potentially hazardous foods? | .85 |
| In the aconym FATTOM, A stands for | • acid • acidity • acidic |
| In the aconym FATTOM, the M stands for | moisture |
| What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work | Salmonella • E. Coli • Shigella |
| What is another name for potentially hazardous foods? | • TCS • Time-temperature control for safety |
| What is the temperature range for the temperature danger zone? | 41 to 135 |
| What is the pH range that is optimal for the growth of bacteria? | • 7.5 • 4.6 |
| High risk populations include all of the following EXCEPT: | teenagers |
| TCS foods include all of the following EXCEPT | bread |
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taaaayluh
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