DHN 241- certification exam 2023 all questions and
answers already graded A+
(1) What is a foodborne illness
disease transmitted to people through food
(1) What makes a disease an outbreak
1. 2+ people have the same symptoms
2. local health department investigates (conducted by state/local regulatory
authorities)
3. confirmed by lab analysis
(1) Who are high risk populations
-elderly
-preschool age
-people w compromised immune systems
(1) Risk factors
-purchasing food from unsafe sources
-failing to cook food correctly
-holding food at incorrect temperatures
-using contaminated equipment
-practicing poor personal hygiene
(1) What is time-temperature abuse
when food has stayed too long at temperatures that promote pathogen growth
(1) What is the temperature danger zone? Extreme?
41 - 135
70 - 125
(1) What is cross contamination
when pathogens are transferred from one food or surface to another
(1) What is a TCS food
food requiring time and temperature control for safety
(ex: milk/dairy, eggs, poultry/meat, fish, shellfish, baked potatoes, plant
foods-rice/beans, soy products, melons, untreated oils)
(2) What are pathogens
organisms that cause illness
(viruses, bacteria, parasites, fungi)
(2) What is onset time
how quickly foodborne illness symptoms appear in a person
(30 min - 6 weeks)
(2) Name the Big Six
1. shigella spp.
2. salmonella typhi
3. nontyphoidal salmonella (NTS)
4. shiga toxin-producing escherichia coli (STEC)
5. hepatitis A
6. norovirus
(2) Shigella spp.
-source: humans
-linked to food easily contaminated by hands & food that has made contact with
contaminated water
, (ex: salads containing TCS food, potatoes, tuna, shrimp, macaroni, chicken)
-prevention: exclude diarrhea, wash hands, control flies
(2) Salmonella Typhi
-source: humans
-linked to ready-to-eat food & beverages
-prevention: exclude food handlers, wash hands, cook to minimum internal temps
(2) Nontyphoidal Salmonella (NTS)
-source: farm animals
-linked to poultry, eggs, meat, milk/dairy products, produce (tomatoes, peppers,
cantaloupe)
-prevention: exclude vomiting/diarrhea, cook poultry/eggs to minimum internal
temps, prevent cross-contamination b/w poultry and ready-to-eat food
(2) Shiga toxin-producing Escherichia coli (STEC)
-source: intestines of cattle, infected people
-linked to raw/undercooked ground beef & contaminated produce
-prevention: exclude diarrhea, cook food (beef) to minimum internal temps, purchase
produce from approved suppliers, prevent cross-contamination
(2) Hepatitis A
-source: infected people
-linked to ready-to-eat food & shellfish from contaminated water
-prevention: exclude jaundice (7+ days), wash hands, avoid bare-hand contact w
ready-to-eat food, purchase shellfish from approved suppliers
(2) Norovirus
-source: infected people
-linked to ready-to-eat food & shellfish from contaminated water
-prevention: exclude vomiting/diarrhea, wash hands, avoid bare-hand contact w
ready-to-eat food, purchase shellfish from approved suppliers
(2) FATTOM conditions
Food, Acidity, Temperature, Time, Oxygen, Moisture
(2) What are biological toxins
naturally occur in certiain plants, mushrooms, and seafood
(2) What are seafood toxins
produced by pathogens found on certain fish
(ex: tuna, bonito, mahimahi)
-produce extra histamine that makes you sick
(3) What is a food defense program- ALERT
Assure- make sure the products used are from safe sources
Look- monitor security of products in the facility
Employees- limit access to prep/storage areas
Reports- keep info related to food defense accessible
Threat- identify a plan if there is any suspicious activity
(3) The Big Eight allergies
1. milk
2. soy
3. eggs
4. wheat
5. fish (bass, flounder, cod)
6. crustacean shellfish (crab, lobster, shrimp)
7. peanuts
8. tree nuts
answers already graded A+
(1) What is a foodborne illness
disease transmitted to people through food
(1) What makes a disease an outbreak
1. 2+ people have the same symptoms
2. local health department investigates (conducted by state/local regulatory
authorities)
3. confirmed by lab analysis
(1) Who are high risk populations
-elderly
-preschool age
-people w compromised immune systems
(1) Risk factors
-purchasing food from unsafe sources
-failing to cook food correctly
-holding food at incorrect temperatures
-using contaminated equipment
-practicing poor personal hygiene
(1) What is time-temperature abuse
when food has stayed too long at temperatures that promote pathogen growth
(1) What is the temperature danger zone? Extreme?
41 - 135
70 - 125
(1) What is cross contamination
when pathogens are transferred from one food or surface to another
(1) What is a TCS food
food requiring time and temperature control for safety
(ex: milk/dairy, eggs, poultry/meat, fish, shellfish, baked potatoes, plant
foods-rice/beans, soy products, melons, untreated oils)
(2) What are pathogens
organisms that cause illness
(viruses, bacteria, parasites, fungi)
(2) What is onset time
how quickly foodborne illness symptoms appear in a person
(30 min - 6 weeks)
(2) Name the Big Six
1. shigella spp.
2. salmonella typhi
3. nontyphoidal salmonella (NTS)
4. shiga toxin-producing escherichia coli (STEC)
5. hepatitis A
6. norovirus
(2) Shigella spp.
-source: humans
-linked to food easily contaminated by hands & food that has made contact with
contaminated water
, (ex: salads containing TCS food, potatoes, tuna, shrimp, macaroni, chicken)
-prevention: exclude diarrhea, wash hands, control flies
(2) Salmonella Typhi
-source: humans
-linked to ready-to-eat food & beverages
-prevention: exclude food handlers, wash hands, cook to minimum internal temps
(2) Nontyphoidal Salmonella (NTS)
-source: farm animals
-linked to poultry, eggs, meat, milk/dairy products, produce (tomatoes, peppers,
cantaloupe)
-prevention: exclude vomiting/diarrhea, cook poultry/eggs to minimum internal
temps, prevent cross-contamination b/w poultry and ready-to-eat food
(2) Shiga toxin-producing Escherichia coli (STEC)
-source: intestines of cattle, infected people
-linked to raw/undercooked ground beef & contaminated produce
-prevention: exclude diarrhea, cook food (beef) to minimum internal temps, purchase
produce from approved suppliers, prevent cross-contamination
(2) Hepatitis A
-source: infected people
-linked to ready-to-eat food & shellfish from contaminated water
-prevention: exclude jaundice (7+ days), wash hands, avoid bare-hand contact w
ready-to-eat food, purchase shellfish from approved suppliers
(2) Norovirus
-source: infected people
-linked to ready-to-eat food & shellfish from contaminated water
-prevention: exclude vomiting/diarrhea, wash hands, avoid bare-hand contact w
ready-to-eat food, purchase shellfish from approved suppliers
(2) FATTOM conditions
Food, Acidity, Temperature, Time, Oxygen, Moisture
(2) What are biological toxins
naturally occur in certiain plants, mushrooms, and seafood
(2) What are seafood toxins
produced by pathogens found on certain fish
(ex: tuna, bonito, mahimahi)
-produce extra histamine that makes you sick
(3) What is a food defense program- ALERT
Assure- make sure the products used are from safe sources
Look- monitor security of products in the facility
Employees- limit access to prep/storage areas
Reports- keep info related to food defense accessible
Threat- identify a plan if there is any suspicious activity
(3) The Big Eight allergies
1. milk
2. soy
3. eggs
4. wheat
5. fish (bass, flounder, cod)
6. crustacean shellfish (crab, lobster, shrimp)
7. peanuts
8. tree nuts
