Allergens Practice Test 5

Question 1

What pathogen is the greatest risk found in raw chicken?

Accepted Answer

Salmonella

Answer

E. coli

Answer

Hepatitis A

Answer

Norwalk Virus or NoroVirus

Question 2

The “Danger Zone” for biological growth in food is defined as:

Accepted Answer

41°F to 135°F

Answer

32°F to 160°F

Answer

36°F to 140°F

Answer

32°F to 140°F

Question 3

The three categories of food contaminants are best described as:

Accepted Answer

Chemical, Biological, and Physical Hazards

Answer

Human, Microbial, and Viral Hazards

Answer

External, Internal, and Customer Hazards

Answer

Chemical, Customer, and Staff Hazards

Question 4

Foods that have a water activity of 0.85 or above are considered:

Accepted Answer

Potentially hazardous foods

Answer

Hazardous Foods

Answer

Spoiled foods

Answer

Do not need to be refrigerated

Question 5

The presence of microorganisms is a form of:

Accepted Answer

Biological Hazard

Answer

Chemical Hazard

Answer

Physical Hazard

Answer

Potentially Hazardous Food

Question 6

Bacteria, viruses, parasites, and mold are all causes of foodborne illnesses. What is the other cause of foodborne illnesses?

Accepted Answer

Toxic contamination

Answer

Inherently poisonous foods

Answer

Foods with common allergens

Answer

All of the above

Question 7

The pathogen most associated with undercooked beef, especially hamburger, is:

Accepted Answer

E.Coli

Answer

Norovirus

Answer

Salmonella

Answer

Hepatitis A

Question 8

Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?

Accepted Answer

Clostridium perfringens

Answer

E. coli

Answer

Salmonella

Answer

Norovirus

Question 9

The two categories of microbial induced food borne illness can be described through the following two terms:

Accepted Answer

Infection and Intoxication

Answer

Intoxication and Contaminant

Answer

Contaminant and Expulsion

Answer

Expulsion and Intoxication

Question 10

Foods that have a pH of 4.6 or above are considered:

Accepted Answer

Potentially Hazardous Foods

Answer

Acidic Foods

Answer

Pickled Foods

Answer

All of the above