RD CDR (Nutrition) SUMMARIZED
STUDY NOTES TO PASS YOUR EXAMS
LATEST UPDATED.
1.List the 3 types of foodborne hazards with examples of the hazards and how
they can be prevented
The 3 types of hazards that make food unsafe include biological, physical and
chemical hazards. Biological hazards include bacteria, viruses, parasites and fungi.
Proper handwashing, controlling time and temperature, preventing cross-
contamination, proper cleaning and sanitizing, and purchasing foods from approved
and reputable suppliers are important prevention steps for preventing foodborne
illness outbreaks. Physical hazards include bones, fruit pits and items that can fall
into food like jewelry, glass, nail polish, fake nails and bandages. Examples of
preventive measures include workplace protocols that prohibit jewelry, nail polish
and fake nails; brightly colored bandages that can be seen if they fall into food;
lightbulb covers and shatterproof lightbulbs in foodservice areas. Chemical hazards
include cleaners, sanitizers and pesticides. If cleaners or sanitizers are not applied or
rinsed properly, residue can remain on food handling utensils. Proper washing of
produce is important to reduce contamination from pesticides, as well as pathogens
2.What factors contribute to the economic burden of a foodborne illness? What
were the top 5 costly pathogens in 2015? The costliest virus? The costliest
parasite?
Economic burden, or overall cost, is a function of how common the illness is and
how serious it is. Costs associated with severity include costs related to death,
medical costs and productivity loss. The top 5 costly pathogens in 2015 were
Salmonella, Toxoplasma gondii, Listeria, Norovirus and Campylobacter. The costliest
virus was Norovirus, and the costliest parasite was Toxoplasma gondii
,3.What are the 5 toxins associated with seafood? What illness do they cause and
what are the symptoms?
4.What are the 6 things that bacteria need to grow?
5.What items are required at a handwashing station?
Handwashing sinks should have hot andcold running water, liquid soap, single-use
paper towels or hand dryers, a garbage container and a sign indicating that all
employees must washtheir hands
6.What are the Big Eight allergens? Which foods are the leading cause of allergic
reactions in the US each year?
The Big Eight allergens are eggs, fish, milk, peanuts, shellfish, soy, tree nuts and
wheat. Peanuts and tree nuts are responsible for over 80% of all food-allergy related
deaths in the US and most of the non-fatal allergic reactions
7.An employee with what symptoms should be excluded from food handling?
•Diarrhea
•Vomiting
•Jaundice
•Sore throat with fever
8.List the 8 aspects of Standard Precautions.
1.Thermometers used in receiving should be accurate to ____.
a.± 1-degreeF
b.± 2 degrees F
c.± 3 degrees F
d.± 4 degrees F
Answer: B. Thermometers used to check food temperatures should be accurate to ±
2 degrees F. Air temperature thermometers in walk-in coolers and hot-hold areas
should be accurate to ± 3 degrees F
2.The five major risk factors for foodborne illness include improper holding
temperatures, poor personal hygiene, food from unsafe sources, inadequate
,cooking and:
a.excessive cooking
b.improper storage
c.bioterrorism
d.contaminated equipment
Answer: D.Per the 2017 Food Code, the 5 major risk factors for foodborne illness
include improper holding temperatures, poor personal hygiene, food from unsafe
sources, inadequate cooking and contaminated equipment.
3.When making peanut butter and jelly sandwiches for a school class, a teacher
notes that two of the students have peanut allergies and should only receive jelly
sandwiches. However, the teacher uses the same utensil for the peanut butter jar
and the jelly jar. This is an example of:
a.cross-contamination
b.hypersensitivity
c.cross-contact
d.All of the above
Answer: C.The peanut allergen coming into contact with the jelly is cross-contact.
Cross-contamination is the transfer of pathogens from one food to another.
Hypersensitivity can occur when foods are contaminated with biological or chemical
hazards. Remember that not all biological hazards are pathogens.
4.A foodborne illness outbreak can have negative effects on a business,
including:
a.loss of reputation, lawsuits, staff retraining
b.loss of sales, increased productivity, increased insurance premiums
c.higher staff morale, lost productivity, legal fees
d.staff retraining, positive media exposure, lost productivity
Answer: A.The costs of a foodborne illness include loss of reputation, legal fees and
lawsuits and staff retraining. Other costs include loss of customers and sales,
negative media exposure, poor staff morale, lost productivity and increased
insurance premiums.
, 5.When preparing and cooking, fish should reach an internal temperature of:
a.135°F for 15 seconds.
b.145°F for 15 seconds.
c.155°F for 17 seconds.
d.165°F for <1 second
Answer: B. Fish, shellfish and crustaceansshould be cooked to a minimum internal
temperature of 145 degrees F for 15 seconds
6.When cooking a roast, it should reach a minimum internal temperature of:
a.135°F for 15 seconds.
b.140°F for 15 seconds.
c.145°F for 4 minutes.
d.165°F for <1 second
Answer: C. A roast should reach 145 degrees and rest for 3 minutes, then register
145 degrees (or reach 145 degrees for 4 minutes)
7.Ham packed in a USDA-inspected facility should be cooked to an internal
minimum temperature of:
a.140°F for 4 minutes
b.145°F for 4 minutes
c.155°F for 17 seconds.
d.165°F for <1 second
Answer: A. Ham packed in an USDA-inspected facility can be cooked to 140 degrees
F. Ham from other sources should be cooked to 145 degrees for 4 minutes.
8.Thermometers used in a foodservice operation should register temperatures
below ____ degrees F and above ____ degrees F.
a.0, 200
b.32, 200
c.32, 212
d.41, 135
Answer: C.Thermometers should register below 32 degrees F for incoming frozen
foods and above 212 degrees for hot-held foods
STUDY NOTES TO PASS YOUR EXAMS
LATEST UPDATED.
1.List the 3 types of foodborne hazards with examples of the hazards and how
they can be prevented
The 3 types of hazards that make food unsafe include biological, physical and
chemical hazards. Biological hazards include bacteria, viruses, parasites and fungi.
Proper handwashing, controlling time and temperature, preventing cross-
contamination, proper cleaning and sanitizing, and purchasing foods from approved
and reputable suppliers are important prevention steps for preventing foodborne
illness outbreaks. Physical hazards include bones, fruit pits and items that can fall
into food like jewelry, glass, nail polish, fake nails and bandages. Examples of
preventive measures include workplace protocols that prohibit jewelry, nail polish
and fake nails; brightly colored bandages that can be seen if they fall into food;
lightbulb covers and shatterproof lightbulbs in foodservice areas. Chemical hazards
include cleaners, sanitizers and pesticides. If cleaners or sanitizers are not applied or
rinsed properly, residue can remain on food handling utensils. Proper washing of
produce is important to reduce contamination from pesticides, as well as pathogens
2.What factors contribute to the economic burden of a foodborne illness? What
were the top 5 costly pathogens in 2015? The costliest virus? The costliest
parasite?
Economic burden, or overall cost, is a function of how common the illness is and
how serious it is. Costs associated with severity include costs related to death,
medical costs and productivity loss. The top 5 costly pathogens in 2015 were
Salmonella, Toxoplasma gondii, Listeria, Norovirus and Campylobacter. The costliest
virus was Norovirus, and the costliest parasite was Toxoplasma gondii
,3.What are the 5 toxins associated with seafood? What illness do they cause and
what are the symptoms?
4.What are the 6 things that bacteria need to grow?
5.What items are required at a handwashing station?
Handwashing sinks should have hot andcold running water, liquid soap, single-use
paper towels or hand dryers, a garbage container and a sign indicating that all
employees must washtheir hands
6.What are the Big Eight allergens? Which foods are the leading cause of allergic
reactions in the US each year?
The Big Eight allergens are eggs, fish, milk, peanuts, shellfish, soy, tree nuts and
wheat. Peanuts and tree nuts are responsible for over 80% of all food-allergy related
deaths in the US and most of the non-fatal allergic reactions
7.An employee with what symptoms should be excluded from food handling?
•Diarrhea
•Vomiting
•Jaundice
•Sore throat with fever
8.List the 8 aspects of Standard Precautions.
1.Thermometers used in receiving should be accurate to ____.
a.± 1-degreeF
b.± 2 degrees F
c.± 3 degrees F
d.± 4 degrees F
Answer: B. Thermometers used to check food temperatures should be accurate to ±
2 degrees F. Air temperature thermometers in walk-in coolers and hot-hold areas
should be accurate to ± 3 degrees F
2.The five major risk factors for foodborne illness include improper holding
temperatures, poor personal hygiene, food from unsafe sources, inadequate
,cooking and:
a.excessive cooking
b.improper storage
c.bioterrorism
d.contaminated equipment
Answer: D.Per the 2017 Food Code, the 5 major risk factors for foodborne illness
include improper holding temperatures, poor personal hygiene, food from unsafe
sources, inadequate cooking and contaminated equipment.
3.When making peanut butter and jelly sandwiches for a school class, a teacher
notes that two of the students have peanut allergies and should only receive jelly
sandwiches. However, the teacher uses the same utensil for the peanut butter jar
and the jelly jar. This is an example of:
a.cross-contamination
b.hypersensitivity
c.cross-contact
d.All of the above
Answer: C.The peanut allergen coming into contact with the jelly is cross-contact.
Cross-contamination is the transfer of pathogens from one food to another.
Hypersensitivity can occur when foods are contaminated with biological or chemical
hazards. Remember that not all biological hazards are pathogens.
4.A foodborne illness outbreak can have negative effects on a business,
including:
a.loss of reputation, lawsuits, staff retraining
b.loss of sales, increased productivity, increased insurance premiums
c.higher staff morale, lost productivity, legal fees
d.staff retraining, positive media exposure, lost productivity
Answer: A.The costs of a foodborne illness include loss of reputation, legal fees and
lawsuits and staff retraining. Other costs include loss of customers and sales,
negative media exposure, poor staff morale, lost productivity and increased
insurance premiums.
, 5.When preparing and cooking, fish should reach an internal temperature of:
a.135°F for 15 seconds.
b.145°F for 15 seconds.
c.155°F for 17 seconds.
d.165°F for <1 second
Answer: B. Fish, shellfish and crustaceansshould be cooked to a minimum internal
temperature of 145 degrees F for 15 seconds
6.When cooking a roast, it should reach a minimum internal temperature of:
a.135°F for 15 seconds.
b.140°F for 15 seconds.
c.145°F for 4 minutes.
d.165°F for <1 second
Answer: C. A roast should reach 145 degrees and rest for 3 minutes, then register
145 degrees (or reach 145 degrees for 4 minutes)
7.Ham packed in a USDA-inspected facility should be cooked to an internal
minimum temperature of:
a.140°F for 4 minutes
b.145°F for 4 minutes
c.155°F for 17 seconds.
d.165°F for <1 second
Answer: A. Ham packed in an USDA-inspected facility can be cooked to 140 degrees
F. Ham from other sources should be cooked to 145 degrees for 4 minutes.
8.Thermometers used in a foodservice operation should register temperatures
below ____ degrees F and above ____ degrees F.
a.0, 200
b.32, 200
c.32, 212
d.41, 135
Answer: C.Thermometers should register below 32 degrees F for incoming frozen
foods and above 212 degrees for hot-held foods
