RDN Food Safety 5

Question 1

Enterohaemorrhagic E. coli (EHEC), such as O157:H7, causes illness primarily through which mechanism?

Accepted Answer

Production of Shiga toxin that damages intestinal cells and can cause hemolytic uremic syndrome

Answer

Invasive penetration of the intestinal mucosa causing bloody dysentery

Answer

Secretion of a heat-labile enterotoxin causing secretory diarrhea

Answer

Preformed toxin ingested with contaminated food causing rapid-onset vomiting

Question 2

A foodservice manager wants to verify that a dishwasher is sanitizing effectively. For a high-temperature machine, what minimum final rinse temperature must be reached on dish surfaces?

Accepted Answer

160°F (71°C)

Answer

140°F (60°C)

Answer

180°F (82°C)

Answer

165°F (74°C)

Question 3

Which of the following is an intrinsic factor that affects microbial growth in food?

Accepted Answer

pH of the food

Answer

Storage temperature

Answer

Relative humidity of the environment

Answer

Packaging material used

Question 4

A dietitian reviewing a long-term care facility's food safety program finds that hot foods are being held at 130°F in a steam table. What corrective action should be recommended?

Accepted Answer

Increase steam table temperature to maintain foods at 135°F or above

Answer

The temperature is acceptable because it exceeds 125°F

Answer

Reduce holding time to 2 hours maximum at that temperature

Answer

Reheat all foods to 165°F and then return to steam table at 130°F

Question 5

Cyclospora cayetanensis is a parasitic protozoan that has been linked to multiple foodborne illness outbreaks in the US. What food vehicle is most commonly implicated?

Accepted Answer

Fresh imported produce such as raspberries, basil, and cilantro

Answer

Undercooked pork

Answer

Raw oysters and clams

Answer

Unpasteurized apple cider

Question 6

The FDA's FSMA (Food Safety Modernization Act) represents a major shift in food safety regulation primarily because it:

Accepted Answer

Focuses on preventing contamination rather than responding to it after illness occurs

Answer

Increased criminal penalties for food safety violations by manufacturers

Answer

Required all food facilities to obtain a new federal license to operate

Answer

Transferred oversight of produce safety from USDA to FDA exclusively

Question 7

A dietitian conducting a food safety audit notices that a kitchen employee is wearing gloves but touches their face repeatedly while preparing salads. What is the primary food safety concern?

Accepted Answer

Gloves do not prevent contamination if changed improperly or if the employee touches contaminating surfaces

Answer

Gloves are not required for salad preparation under FDA rules

Answer

The concern is minimal because gloves provide complete protection from hand-to-food contamination

Answer

Only latex-free gloves are required for safe food handling