Name: Score:
66 Multiple choice questions
Term 1 of 66
TCS Foods must be held under mechanical refrigeration at or below what temperature?
70 F
32 F
41 F
165 F
Term 2 of 66
Intoxication
Results when the food containing bacterial toxins are consumed
Occurs when food is cooked at high temperatures
Happens when food is left out in the open air
Is caused by the consumption of expired food products
Term 3 of 66
Top 5 Risk Factors for Food Borne Illness
storing food in glass containers, using microwave ovens, and serving food at room
temperature
using only fresh produce, cooking with low-fat methods, and avoiding dairy products
improper holding temperatures, inadequate cooking, contaminated equipment, food from
unsafe sources, poor personal hygiene
excessive seasoning, overcooking, using organic ingredients, and serving food cold
,Definition 4 of 66
produced by bacteria when foods are not held at the proper temperature; do not cause any
noticeable colors, odors, or tastes in the foods they are produced in
Infection
Viruses
Bacteria
Toxins
Term 5 of 66
Thermophilic Bacteria
moderate temperature loving; grows between 50 f and 70 f (bacillus, e. coli)
room temperature loving; grows between 68 F and 77 F (salmonella, staphylococcus)
high temperature loving; grows between 122 F and 176 F (Clostridium perfringens)
low temperature loving; grows below 32 f (psychrobacter, pseudomonas)
Term 6 of 66
Bacterial Growth Factor: Moisture
Most bacteria grow best in distilled water only
Most bacteria require a water activity value below 0.5
Most bacteria grow when the water activity value is above 0.85
Most bacteria thrive in completely dry environments
, Definition 7 of 66
Frequent, thorough hand washing and the use of the barrier system are the most effective
methods of preventing illness
Food safety management system
Hepatitis A symptoms
Hepatitis A prevention
Hepatitis a post exposure prophylaxis
Term 8 of 66
How is norovirus spread and what are the symptoms?
Norovirus is spread by the hands of infected persons who do not wash them properly after
using the toilet; symptoms usually occur 24-48 hours after ingestion; symptoms may
include nausea, vomiting, diarrhea, stomach cramping, low-grade fever, chills, headache,
muscle aches, and a general sense of fatigue
provide sneeze guards; provide proper serving utensils; make clean plates readily
available for customers; label all foods on display; monitor foods at all times; replace old
product with new product in a new container
clean (wipe off food particles), sanitize (wipe thermometer stem with an alcohol wipe or
insert stem into an approved sanitizing solution), air dry
All foods of animal origin (raw or heat-treated), A food of plant origin that is heat treated;
cooked starchy foods (cooked rice, cooked pasta, cooked potatoes, rehydrated beans,
rehydrated broth mixes, etc); cut melons; sliced tomatoes; cut leafy greens; raw sprouts;
garlic and oil mixtures that are not modified
66 Multiple choice questions
Term 1 of 66
TCS Foods must be held under mechanical refrigeration at or below what temperature?
70 F
32 F
41 F
165 F
Term 2 of 66
Intoxication
Results when the food containing bacterial toxins are consumed
Occurs when food is cooked at high temperatures
Happens when food is left out in the open air
Is caused by the consumption of expired food products
Term 3 of 66
Top 5 Risk Factors for Food Borne Illness
storing food in glass containers, using microwave ovens, and serving food at room
temperature
using only fresh produce, cooking with low-fat methods, and avoiding dairy products
improper holding temperatures, inadequate cooking, contaminated equipment, food from
unsafe sources, poor personal hygiene
excessive seasoning, overcooking, using organic ingredients, and serving food cold
,Definition 4 of 66
produced by bacteria when foods are not held at the proper temperature; do not cause any
noticeable colors, odors, or tastes in the foods they are produced in
Infection
Viruses
Bacteria
Toxins
Term 5 of 66
Thermophilic Bacteria
moderate temperature loving; grows between 50 f and 70 f (bacillus, e. coli)
room temperature loving; grows between 68 F and 77 F (salmonella, staphylococcus)
high temperature loving; grows between 122 F and 176 F (Clostridium perfringens)
low temperature loving; grows below 32 f (psychrobacter, pseudomonas)
Term 6 of 66
Bacterial Growth Factor: Moisture
Most bacteria grow best in distilled water only
Most bacteria require a water activity value below 0.5
Most bacteria grow when the water activity value is above 0.85
Most bacteria thrive in completely dry environments
, Definition 7 of 66
Frequent, thorough hand washing and the use of the barrier system are the most effective
methods of preventing illness
Food safety management system
Hepatitis A symptoms
Hepatitis A prevention
Hepatitis a post exposure prophylaxis
Term 8 of 66
How is norovirus spread and what are the symptoms?
Norovirus is spread by the hands of infected persons who do not wash them properly after
using the toilet; symptoms usually occur 24-48 hours after ingestion; symptoms may
include nausea, vomiting, diarrhea, stomach cramping, low-grade fever, chills, headache,
muscle aches, and a general sense of fatigue
provide sneeze guards; provide proper serving utensils; make clean plates readily
available for customers; label all foods on display; monitor foods at all times; replace old
product with new product in a new container
clean (wipe off food particles), sanitize (wipe thermometer stem with an alcohol wipe or
insert stem into an approved sanitizing solution), air dry
All foods of animal origin (raw or heat-treated), A food of plant origin that is heat treated;
cooked starchy foods (cooked rice, cooked pasta, cooked potatoes, rehydrated beans,
rehydrated broth mixes, etc); cut melons; sliced tomatoes; cut leafy greens; raw sprouts;
garlic and oil mixtures that are not modified
