Chapter 2 Quiz

What are the most common symptoms of a foodborne illness?

• Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness.

• Diarrhea, vomiting, fever, nausea, abdominal cramps and headache.

• Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice.

• Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness.

What is the most important way to prevent a foodborne illness from bacteria?

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice correct cleaning and senitizing

Enterohemorrhagic and shiga toxin producing E. coli are commonly linked with what type of food?

• Potato salad

• Thick stews

• Dairy products

• Raw ground beef

What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice correct cleaning

A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

• Norovirus

• Shigella spp.

• Salmonella Typhi

• Enterohemorrhagic and shiga toxin-producing E. coli

Parasites are commonly found in which foods?

• Rice

• Poultry

• Seafood

• Canned food

A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

• Toxin

• Virus

• Bacteria

• Parasite

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

• Histamine, mold, fungi, ciguatoxin, and domoic acid

• Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp, and enterohemorrhagic and shiga toxin-producing E-Coli

• Anisakis simplex, Cryptospordium parvum, Giardia duodenalis, Vibrio vulnificus, and Clotridium botulinum

• Bacillus cereus, Literia monocytogenes, Clostridium perfringens, saxitoxin, and brevitoxin.

Which FATTOM condition will a foodservice operation be most able to control?

• Acidity

• Time

• Oxygen

• Moisture

Which pathogen can be controlled by washing hands and controlling flies inside and outside the restaurant?

• Hepatitis A

• Shigella spp

• Clostridium botulinum

• Vibrio parahaemolyticus