Food Safety Foodborne Illness & Pathogens 2

Question 1

Which food is most commonly associated with Clostridium botulinum toxin?

Accepted Answer

Improperly home-canned or commercially canned foods

Answer

Raw chicken

Answer

Fresh produce

Answer

Pasteurized dairy products

Question 2

What does TCS food mean?

Accepted Answer

Food requiring Time/Temperature Control for Safety to prevent pathogen growth

Answer

Food requiring temperature and chemical sanitizing

Answer

Food that must be stored in a temperature-controlled storage unit only

Answer

Food that always causes foodborne illness if not refrigerated

Question 3

Which pathogen is associated with raw or undercooked shellfish?

Accepted Answer

Vibrio vulnificus

Answer

Salmonella

Answer

Staphylococcus aureus

Answer

Clostridium perfringens

Question 4

What is the primary way foodborne illness is spread in food service operations?

Accepted Answer

Poor personal hygiene practices by food handlers

Answer

Improper equipment maintenance and rust

Answer

Inadequate kitchen ventilation

Answer

Using non-commercial grade equipment

Question 5

Which of the following is NOT included in the FDA's Big 6 pathogens requiring food handler exclusion?

Accepted Answer

Campylobacter jejuni

Answer

Shigella

Answer

E. coli O157:H7

Answer

Salmonella Typhi

Question 6

Norovirus is most commonly spread in food service when:

Accepted Answer

An infected food handler contaminates food through bare-hand contact

Answer

Food is not cooked to the proper minimum internal temperature

Answer

Food is improperly refrigerated overnight

Answer

Insects gain access to the food storage area