AFS 2.2 (part 1)

What are the 6 FAT TOMS that pathogenic bacteria need to survive?

• Food, Acidity, Time, Temperature, Oxygen, Mold

• Fat, Acidity, Time, Temperature, Oxygen, Moisture

• Fat, Acidity, Time, Temperature, Oxygen, Mold

• Food, Acidity, Time, Temperature, Oxygen, Moisture

According to the FDA, how many different types of bacteria, viruses, parasites, and molds can cause a foodborne illness?

• Less than 20

• 30

• Over 40

• Over 100

Which of the following is not one of the Big 6 Pathogens?

• Salmonella Typhi

• Listeria

• Hepatitis A

• Shigella spp.

What is the infective dose of Salmonella bacteria per ounce of food?

• 200,000+

• 1,000,000+

• 2,000,000+

• 100,000+

What is the main source of Typhoid bacteria?

• Chemicals used in farming

• Poultry diet

• Contaminated water and sewage

• Birds

What is the onset time for Shigella spp. infection?

• 12 - 72 hours

• 7 - 21 days

• 1 - 7 days

• 1 - 2 days

What is the main control for Shiga toxin-producing E. coli (STEC) bacteria?

• Thorough cooking and temperature control

• Rapidly cooling foods

• Eliminating flies from the establishment

• Proper hand washing techniques

What is the most common type of viral gastroenteritis in the US?

• Hepatitis A

• Norovirus

• Salmonella Typhi

• Shigella spp.

What is the incubation period for Norovirus infection?

• 10 - 50 days

• 1 - 2 days

• 7 - 21 days

• 12 - 24 hours

What is the main source of Hepatitis A virus?

• Infected food handlers

• Contaminated water and sewage

• Raw shellfish from contaminated water

• All of the above