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Culianry Questions

QuestionAnswer
During handwashing, foodhandlers must vigorously scrub their hands and arms for 10 - 15 seconds
Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever she must be excluded from the restaurant
An employee must be excluded from a food service establishment that serves a high risk populations if they have a sore throat with fever
Harry, a dishwasher, has a cold there are no restrictions
During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is 5 - 10 seconds
The bacteria that is linked to flies which transfer bacteria to food is Shigella spp
A sign of spoilage includes white or pink discoloration or slime: yeast
Which parasite is associated with raw or undercooked fish such as herring and cod? Anisakiasis
Bacteria, viruses, parasites and toxins are considered which type of hazard biological
Which of the following illnesses includes a symptom called jaundice? Hepatitis A
Commonly associated with chicken and poultry, this bacteria causes illness after only consuming a small amount Salmonella spp.
Which of the following DOES NOT require that a food handler be excluded from the workplace? Staphylococcus aureus
The foodborne illness that is particularly dangerous to pregnant women and newborns is Listeriosis
Dishes made with meat and poultry such as stews and gravies are in danger of contamination by Clostridium perfringens
The virus that causes general weakness and a mild fever is Hepatitis A
The category of pathogen that probably spoils food more than it causes illness is fungi
The water activity level that where bacteria grow well is .85 and above
What is the best way that parasites can be prevented? purchasing from approved suppliers
The virus that is extremely contagious causing diarrhea and vomiting is Novovirus
Most bacteria need nutrients such as carbohydates and ______________ to survive proteins
This bacteria can cause weakness, double-vision, and difficulty swallowing Clostridium botulism
The foodborne illness that has been linked to deli meats, soft cheeses and hot dogs is Listeriosis
Day-care and medical communities have had frequent issues with this parasite Cryptosporidiosis
The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is Salmonella typhi
Which of the following illnesses is NOT associated with ready to eat foods? Clostridium perfringens
What is the water activity level for most potentially hazardous foods? .85
In the aconym FATTOM, A stands for • acid • acidity • acidic
In the aconym FATTOM, the M stands for moisture
What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work Salmonella • E. Coli • Shigella
What is another name for potentially hazardous foods? • TCS • Time-temperature control for safety
What is the temperature range for the temperature danger zone? 41 to 135
What is the pH range that is optimal for the growth of bacteria? • 7.5 • 4.6
High risk populations include all of the following EXCEPT: teenagers
TCS foods include all of the following EXCEPT bread
Created by: taaaayluh