FSHN 112 Midterm Exam – Food Science and Human Nutrition – Review Notes
and Practice Material
In addition to other criteria, how many people must have the same symptoms in order for a
foodborne illness to be considered an outbreak? - ✔✔At least 2
One outcome of a documented foodborne illness from a local foodservice location could lead to
an increase in revenue with more customers hearing about the location. - ✔✔False
To prevent the deliberate contamination of food, a manager should know whom to contact
about suspicious activity, monitor the security of products, keep information related to food
security on file, and know who's in the facility. - ✔✔True
What is one of the common characteristics seen with a virus? - ✔✔Requires a living host to
grow
Tomato juice served in a pewter pitcher is considered a chemical contaminant. - ✔✔True
An example of a biological contaminant in shellfish is: - ✔✔Norovirus
The 6 conditions that bacteria need to grow are: food, acidity, temperature, time, oxygen, and
_________________________________. - ✔✔moisture
An example of one physical contaminate is sneezing on a plate of food. - ✔✔False
Symptom of swollen lips could mean a customer is having an allergic reaction to food. -
✔✔True
, A disease that is not transmitted by food is: - ✔✔HIV or AIDS
To prevent cross contamination of a special order being prepared for an individual with a soy
allergy, all of the utensils should be clean and sanitized before preparation of the special order. -
✔✔True
Which is one of the Big Eight food allergens? - ✔✔Wheat
Food handlers should wash their hands in a sink designed for ______________ only. -
✔✔Hand washing
A chemical contaminant could be lotion on an employees hands. - ✔✔True
Which of the following physical contaminants could be found naturally in a tray of frozen fish. -
✔✔Bones
Food handlers should use a hand antiseptic in place of handwashing after touching their body or
clothing. - ✔✔False
Correct hand washing procedures indicate the amount of time food handlers need to spend
scrubbing hands and arms with soap is 5 seconds. - ✔✔False
After which activity must food handlers wash their hands? - ✔✔Clearing tables
The main reason for food handlers to avoid scratching their scalps is prevent the spreading of
pathogens to the food. - ✔✔True
When may food handlers wear plain-band rings? - ✔✔At any time
and Practice Material
In addition to other criteria, how many people must have the same symptoms in order for a
foodborne illness to be considered an outbreak? - ✔✔At least 2
One outcome of a documented foodborne illness from a local foodservice location could lead to
an increase in revenue with more customers hearing about the location. - ✔✔False
To prevent the deliberate contamination of food, a manager should know whom to contact
about suspicious activity, monitor the security of products, keep information related to food
security on file, and know who's in the facility. - ✔✔True
What is one of the common characteristics seen with a virus? - ✔✔Requires a living host to
grow
Tomato juice served in a pewter pitcher is considered a chemical contaminant. - ✔✔True
An example of a biological contaminant in shellfish is: - ✔✔Norovirus
The 6 conditions that bacteria need to grow are: food, acidity, temperature, time, oxygen, and
_________________________________. - ✔✔moisture
An example of one physical contaminate is sneezing on a plate of food. - ✔✔False
Symptom of swollen lips could mean a customer is having an allergic reaction to food. -
✔✔True
, A disease that is not transmitted by food is: - ✔✔HIV or AIDS
To prevent cross contamination of a special order being prepared for an individual with a soy
allergy, all of the utensils should be clean and sanitized before preparation of the special order. -
✔✔True
Which is one of the Big Eight food allergens? - ✔✔Wheat
Food handlers should wash their hands in a sink designed for ______________ only. -
✔✔Hand washing
A chemical contaminant could be lotion on an employees hands. - ✔✔True
Which of the following physical contaminants could be found naturally in a tray of frozen fish. -
✔✔Bones
Food handlers should use a hand antiseptic in place of handwashing after touching their body or
clothing. - ✔✔False
Correct hand washing procedures indicate the amount of time food handlers need to spend
scrubbing hands and arms with soap is 5 seconds. - ✔✔False
After which activity must food handlers wash their hands? - ✔✔Clearing tables
The main reason for food handlers to avoid scratching their scalps is prevent the spreading of
pathogens to the food. - ✔✔True
When may food handlers wear plain-band rings? - ✔✔At any time
