RDN Food Safety 2 — Questions and Answers
Question 1: Which pathogen is most commonly associated with undercooked poultry and is the leading cause of bacterial foodborne illness in the US?
- Salmonella (Correct answer)
- Listeria monocytogenes
- Clostridium perfringens
- Yersinia enterocolitica
Correct answer: Salmonella
Salmonella is the most common bacterial cause of foodborne illness in the US and is frequently linked to undercooked poultry and eggs.
Question 2: A food handler returns to work after recovering from a confirmed Norovirus illness. When is it safe to resume food handling duties?
- After being symptom-free for at least 48 hours (Correct answer)
- 24 hours after last vomiting episode
- As soon as a doctor clears them
- After completing a full course of antibiotics
Correct answer: After being symptom-free for at least 48 hours
FDA Food Code requires food handlers to be symptom-free for at least 48 hours after the last episode of vomiting or diarrhea before returning to work.
Question 3: Which temperature range defines the 'danger zone' for bacterial growth in foods?
- 40°F–140°F (4°C–60°C) (Correct answer)
- 32°F–120°F (0°C–49°C)
- 50°F–165°F (10°C–74°C)
- 35°F–150°F (2°C–66°C)
Correct answer: 40°F–140°F (4°C–60°C)
The USDA and FDA define the temperature danger zone as 40°F to 140°F, where most pathogenic bacteria multiply rapidly.
Question 4: A hospital dietitian is planning menus for immunocompromised patients. Which food should be EXCLUDED due to Listeria risk?
- Cold deli meats served without reheating (Correct answer)
- Canned vegetables heated to 165°F
- Hard-boiled eggs kept refrigerated
- Pasteurized cheese slices
Correct answer: Cold deli meats served without reheating
Listeria monocytogenes can grow at refrigerator temperatures, making ready-to-eat deli meats a high risk for immunocompromised individuals unless reheated to 165°F.
Question 5: The FIFO (First In, First Out) inventory method is used in food storage primarily to:
- Ensure older products are used before newer ones to reduce spoilage (Correct answer)
- Maximize storage space efficiency
- Reduce the need for date labeling
- Prioritize expensive ingredients for use first
Correct answer: Ensure older products are used before newer ones to reduce spoilage
FIFO ensures older inventory is used first, minimizing the risk of expired or spoiled food being served.
Question 6: Cross-contamination in a food preparation setting is BEST prevented by:
- Using separate cutting boards for raw meats and ready-to-eat foods (Correct answer)
- Washing all produce with soap before use
- Storing cooked foods on shelves below raw meats
- Using the same knife for all foods after visual inspection
Correct answer: Using separate cutting boards for raw meats and ready-to-eat foods
Dedicated cutting boards for raw meats and ready-to-eat foods is the primary physical barrier against cross-contamination.
Question 7: Which mycotoxin, produced by Aspergillus molds, is a potent hepatocarcinogen and a significant food safety concern in corn and peanuts?
- Aflatoxin (Correct answer)
- Ochratoxin A
- Deoxynivalenol
- Fumonisins
Correct answer: Aflatoxin
Aflatoxins, particularly aflatoxin B1, are produced by Aspergillus flavus and A. parasiticus and are among the most potent naturally occurring carcinogens known.
RDN Food Safety 2
Which pathogen is most commonly associated with undercooked poultry and is the leading cause of bacterial foodborne illness in the US?