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

EHEC O157:H7 produces Shiga toxin, which can cause hemorrhagic colitis and, in severe cases, hemolytic uremic syndrome (HUS), particularly in children.

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

The FDA Food Code requires high-temperature dish machines to achieve a surface temperature of at least 160°F on food contact surfaces for effective sanitization.

Question 3

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

Accepted Answer

pH of the food

Answer

Intrinsic factors are inherent properties of the food itself, including pH, water activity, nutrient content, and natural antimicrobial compounds; temperature and humidity are extrinsic factors.

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

FDA Food Code requires hot foods to be held at a minimum of 135°F; 130°F falls within the danger zone and is not compliant.

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

Cyclospora outbreaks in the US have most frequently been linked to fresh imported produce, particularly raspberries from Guatemala, basil, and cilantro.

(RDN) Registered Dietitian Nutritionist Practice Test

(RDN) Registered Dietitian Nutritionist Practice Test

RDN Food Safety 5