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REHS_2
Quiz questions
| Question | Answer |
|---|---|
| The correct scientific classification sequence | Kingdom, Phylum, Class, Order, Family, Genus, Species |
| Pure sodium and potassium are | Moisture can make it ignite |
| The definition of siderosis is? | An inhalation disease of iron or metal particles, specifically Pneumoconiosis |
| Pica is: | Leaded paint chips |
| Correct sanitiziing requires: | Hot water (180 degrees F steam) |
| PERC Test requires | An auger to dig the hole, needs to be 2 to 3 feet deep, and pre-soak the hole for 24 hours. |
| Clarified waste water froma septic tank is seperated by a: | Distribution box? |
| Lagoonization requires: | Shallow depths, land, and sunlight |
| Sludge digestion requires: | Gas producing anaerobes |
| Radon is dangerous? | It is a poisonous gas |
| An inversion is defined as: | Cold air over warm air |
| Manual/hand dish washing chemical disinfection is a minimum of 50 ppm. T/F | False, must be 100 ppm for hand washing, and 50 for dishwashing |
| Reservoir is? | Where an organism can live and multiply |
| The wood tick, Dermacentor sp. is responsible for: | Colorado tick fever and Rocky mountain spotted fever |
| Inoculation of a killed agend is a form of: | Acquired -active immunity |
| Toxins which undergo dimerization: | Are deactivated by heat |
| Drinking mountain water may cause: | Giardiasis infection |
| 30 minutes later, illness strikes after consuming soda beverage. May be: | Possible chemical food poisoning |
| Carbon monoxide has an affinity for the hemoglobin | 200 |
| An exotoxin: | Is produced when organism is alive |
| Black flies prefer to breed in: | swift moving waters |
| Transfusion associated hepatitis is known as: | Hepatitis C |
| Negri bodies are: | Rabies identification |
| Hanta virus major mode of transmission is: | Breathing infected virus |
| To disinfect anthrax spores, you must: | Use 10% formalin solution @ 110 degrees for 4 hours, incinerate |
| Deer flies are commonly implicated | Tularemia |
| Heat stable toxins: | Not affected by high temperatures |
| Botulism from canned salmon can be attributed to: | Butulism E |
| The floppy baby syndrome is associated with: | Infant botulism |
| Clostridium perfringens produces | Enterotoxins |
| A bacterial organism that affects ailing liver: | Vibrio vulnificus |
| Plasmodium falciparum is known as | A deadly malaria organism |
| Jail house fever vector is a | Louse |
| Aniskiasis can be attributed to: | Eating raw fish |
| Active immunity is best described as | Formed after infection, formed by the body |
| Bubonic plague vector is | X. cheopis |
| Deerflies prefer to breed in | Calm waters |
| Octave wave band analyzers test: | Different frequencies of sound |
| The vector for yellow fever is: | Aedes mosquito |
| What is the formula for the surface area of a circle? | pi r^2 |
| What is the formula for a rectangle | Length X Width |
| Occupancy load for a pool | Pool surface divided by 20 |
| After breakpoint chlorination is achieved: | Residual chlorine is produced |
| At 10 feet from a single noise source of 100 dB | The decibel reading is 100 dB |
| T.L.V's are | Published by NIOSH |
| A respirator only and boots is what level PPE? | Level D PPE which is the lowest protection |
| The D.O.T regulates facility posting? T/F | True, transportation |
| Lagoonization effectiness increases with depth. T/F | False, needs to be shallow 3-5 feet |
| The slope of a landfill is 2:1 T/F | True, 2:1 is the IDEAL slope, but final closing slope is 3:1 |
| Landfill and sewage sludge digestion produce: | Methane and Carbon dioxide |
| Food-borne illness occurs when you combine what three factors? | Time-temperature abuse, cross-contamination, and unacceptable personal hygiene. |
| For foodborne illnes to be considered an "outbreak", how many people must experience illness after eating the same food? | 2 |
| An effective food-safety system such as HACCP does what? | Prevents food-safety hazards before they occur |
| The largest threat to food safety comes from which of the following contaminats? | Microorganisms |
| To prevent cross-contamination, foodhandlers should not: | Touch raw meat and then touch cooked or ready-to-eat food |
| Foodhandlers must practice all of the following hygienic practices: | Proper handwashing, daily bathing, wearing clean clothing to work |
| Why do peole who live with chronic illnesses have a higher risk of contracting a foodborne illness? | Their internal disease-fighting systems are likely to be weaker than normal. |
| Which type of food would be the most likely to cause a foodborne illness? Tomato juice, Baked potatoes, Stored whole wheat flour, or dry powdered milk? | Baked potatoes |
| Your restaurant is closed Sunday and Monday. Tuesday morning you open the restaurant and notice that the refrigerator is not running. When you check the internal thermometer, it reads 50 degrees F (10 degrees C). What do you do with the fresh ground beef? | Discard it |
| Which of the following is not a common characteristic of potentially hazardous foods? a) they are moist b) they are dry c) they are neutral/slightly acidic d) they're high in protein | b) they are dry |
| Foodborne intoxication symptoms: | Appear quickly, within a few hours |
| Which of the following microorganisms is most likely to cause a foodborne infection? a)Listeria monocytogenes b) Bacillus cereus c) E. coli O157:H7 d) Clostridium botulinum | a) Listeria monocytogenes |
| Which of the following microorganisms is most likely to cause a foodborne intoxication? a) Staphylococcus aureas b) Shigella c) Campylobacter jejuni d) Salmonella | a) Staphylococcus aureus |
| Which of the following foods is commonly associated with an outbreak of Bacillus cereus? | Cooked rice |
| Which of the following foods is commonly associated with an outbreak of Vibrio? | Raw oysters |
| To what does the acronym FAT-TOMB refer? | The conditions that support the growth of microorganisms |
| All the following are conditions that support the growth of microorganisms except: a) moisture b) a protein or carbohydrate food source c) high acidity d) temperatures between 41 and 140 degrees F | c) high acidity |
| A person who has a foodborne infection has most likely eaten a food containing a) ciguatoxin b) plant toxin c) histamine d) a live microorganism | d) a live microorganism |
| Which food is more likely to transmit parasites to humans? a) improperly cooked eggs b) improperly frozen sushi c) improperly refrigerated milk d) unpasteurized apple juice | b) improperly frozen sushi |
| Ciguatera toxin definition and source | Ciguatera toxin tends to accumulate in predator fish, such as the barracuda and other carnivorous reef fish, because they eat other fish that consume toxin-producing algae (dinoflagellates) that live in coral reef waters |
| Purchasing food products from approved suppliers does what? | Prevents the contamination of food |
| Which of the following items is an example of a physical food contaminant? a) a wild mushroom b) dirt on a head of lettuce c) temperature-abused tuna steak d) sulfites used to preserve a package of dried apricots | Dirt on a head of lettuce |
| All of the following can lead to the contamination of food EXCEPT a) cooking tomato sauce in a copper pot b) storing orange juice in a pewter pitcher c) using a backflow prevention device on a carbonated beverage dispenser d) fruit punch galvanized tub | c)using a backflow prevention device on a carbonated beverage dispenser |
| Which statement is true about fish containing ciguatera or scromboid (histamine) toxins? a) freezing will destroy these toxins b) cooking will not destroy these toxins c) proper receiving prevents toxins from making a person sick d)cooking destroys toxin | b) cooking will not destroy these toxins |
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