RDN Food Safety 2

Question 1

Which pathogen is most commonly associated with undercooked poultry and is the leading cause of bacterial foodborne illness in the US?

Accepted Answer

Salmonella

Answer

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?

Accepted Answer

After being symptom-free for at least 48 hours

Answer

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?

Accepted Answer

40°F–140°F (4°C–60°C)

Answer

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?

Accepted Answer

Cold deli meats served without reheating

Answer

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:

Accepted Answer

Ensure older products are used before newer ones to reduce spoilage

Answer

FIFO ensures older inventory is used first, minimizing the risk of expired or spoiled food being served.

(RDN) Registered Dietitian Nutritionist Practice Test

(RDN) Registered Dietitian Nutritionist Practice Test

RDN Food Safety 2