CN Safety & Infection Control 3 — Questions and Answers
Question 1: At what temperature should a refrigerator be kept to slow bacterial growth?
- 50°F (10°C) or below
- 40°F (4°C) or below (Correct answer)
- 60°F (16°C) or below
- 45°F (7°C) or below
Correct answer: 40°F (4°C) or below
Refrigerators should be kept at 40°F (4°C) or below to slow the growth of most bacteria.
Question 2: Which population is at highest risk for severe complications from Listeria infection?
- Healthy young adults
- Pregnant women (Correct answer)
- Teenage athletes
- Middle-aged men
Correct answer: Pregnant women
Pregnant women are at high risk from Listeria, which can cause miscarriage and stillbirth.
Question 3: What does the acronym FIFO stand for in food storage?
- Fast In, Fast Out
- First In, First Out (Correct answer)
- Freeze In, Freeze Out
- Fresh In, Fresh Out
Correct answer: First In, First Out
FIFO means 'First In, First Out,' ensuring older stock is used before newer stock.
Question 4: Which of the following is a symptom of Clostridium botulinum poisoning?
- Blurred vision and muscle paralysis (Correct answer)
- Itchy skin rash
- Excessive thirst
- Joint stiffness
Correct answer: Blurred vision and muscle paralysis
Botulism causes blurred vision, muscle weakness, and paralysis due to its potent neurotoxin.
Question 5: Improperly canned low-acid foods are most associated with which pathogen?
- Salmonella
- Clostridium botulinum (Correct answer)
- Norovirus
- Campylobacter
Correct answer: Clostridium botulinum
Improperly canned low-acid foods can harbor Clostridium botulinum, which produces a deadly toxin.
Question 6: What is the best way to prevent the spread of Norovirus in a food service setting?
- Cooking food to higher temperatures
- Excluding sick workers and proper handwashing (Correct answer)
- Using more salt in recipes
- Refrigerating food faster
Correct answer: Excluding sick workers and proper handwashing
Excluding ill food handlers and thorough handwashing are key to preventing Norovirus transmission.
Question 7: Which cleaning step must come before sanitizing a food-contact surface?
- Sanitizing again
- Cleaning to remove visible debris (Correct answer)
- Air drying
- Applying oil
Correct answer: Cleaning to remove visible debris
Surfaces must be cleaned to remove debris before sanitizing, as dirt reduces sanitizer effectiveness.
CN Safety & Infection Control 3
At what temperature should a refrigerator be kept to slow bacterial growth?