Q's & A's
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| A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT | botulism
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| Hand antiseptics that are used in the kitchen | should never be used in place of handwashing
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| After handwashing, when drying your hands, which of the following should NOT be done | use a clean cloth hand towel
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| Harry, a dishwasher, has a cold | there are no restrictions
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| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | he must be restricted from working with or around food
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| Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed | Listeriosis
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| Day-care and medical communities have had frequent issues with this parasite | Cryptosporidiosis
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| Canned foods and untreated garlic and oil mixtures are foods commonly linked to | Clostridium botulism
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| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | toxins
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| The foodborne illness that can be a problem for Asian restaurants because of the significant amount of rice prepared and served daily is | Bacillus cereus
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| The water activity level that where bacteria grow well is | .85 and above
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| Most bacteria need nutrients such as carbohydates and ______________ to survive | proteins
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| The illness that is very contagious and has been associated with cruise ships | Novovirus
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| The pH level is is best for bacteria to grow is | 4.6 to 7.5
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| TCS foods include all of the following EXCEPT | bread
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| Dishes made with meat and poultry such as stews and gravies are in danger of contamination by | Clostridium perfringens
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| The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is | Staphylococcus aureus
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| Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of | foodborne illness outbreak
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| Which of the following illnesses is NOT associated with ready to eat foods? | Clostridium perfringens
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| The bacteria that is linked to flies which transfer bacteria to food is | Shigella spp.
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| Commonly associated with oysters, this illness could cause death if the customer has a liver disease | Vibrio vulnificus/vibrio parahaemolyticus
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| Symptoms include headache, high fever, rash, and abdominal pain | Salmonella typhi
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| Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water | Campylobacteriosis
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| Which of the following illnesses includes a symptom called jaundice? | Hepatitis A
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| This bacteria can cause weakness, double-vision, and difficulty swallowing | Clostridium botulism
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| Baked potatoes that have been time and temperature abused can be a source of | Clostridium botulism
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| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | mold
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| The term cross contact specifically relates to | cleaning equipment that has come in contact with food allergens
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| This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness | Brevetoxin
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| Numbness and dizziness as well as tingling in the mouth, face, arms and legs are symptoms of | Saxitoxin
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| The toxin that includes scallops that can eventually lead to confusion, memory loss and death is | Domoic Acid
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| Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but instead includes headache and sweating | Histamine
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| Predatory reef fish from the Pacific such as grouper and snapper are associated with which toxin | Ciguatoxin
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| Plant toxins have been typically been associated with all of the following EXCEPT | herbs grown on location at a restaurant
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| Copper and pewter cookware and serveware can become issues in the kitchen when they are used with what types of foods | acidic foods
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