WorksheetsChapter 3 SS coursebook
Total questions: 36
Worksheet time: 18mins
Which type of food best supports the growth of bacteria?
Fats
Sugars
Starches
Proteins
Which food best supports the growth of bacteria?
Butter
Cooked rice
Loaf of bread
Chocolate cake
Bacteria grows best at which pH level?
0
2
7
12
Which food has the most available moisture for bacteria to grow?
Food with an a_w of 0.0
Food with an a_w of 0.2
Food with an a_w of 0.5
Food with an a_w of 1.0
Is vacuum-packed food safe from the growth of bacteria?
Yes, because the vacuum always destroys bacteria.
Yes, because all bacteria need oxygen to grow.
No, because bacteria can grow without oxygen.
No, because the vacuum increases the food’s water activity.
What are the two conditions for bacterial growth that you can control?
Oxygen and acidity
Acidity and moisture
Temperature and moisture
Time and temperature
What is the temperature range of the temperature danger zone?
0°F to 41°F (-18°C to 5°C)
31°F to 60°F (-1°C to 16°C)
41°F to 135°F (5°C to 57°C)
60°F to 165°F (16°C to 74°C)
In what temperature range does bacteria grow most rapidly?
0°F to 38°F (-18°C to 3°C)
41° to 65°F (5°C to 18°C)
70° to 125°F (21°C to 52°C)
126°F to 165°F (54°C to 74°C)
Which food is in the temperature danger zone?
Meat received at 40°F (4°C)
Chicken stored at 45°F (7°C)
Soup held at 140°F (60°C)
Chili cooked to 165°F (74°C)
Jaundice is a symptom of which foodborne illness?
Shigellosis
Hepatitis A
Hemorrhagic colitis
Norovirus
Which is a “Big Six” pathogen?
Salmonella Typhi
Campylobacter jejuni
Staphylococcus aureus
Clostridium Botulinum
Where is Shiga toxin-producing Escherichia coli found?
Cattle
Water
Poultry
Dirt
Bloody diarrhea is a common symptom associated with which pathogen?
Shigella spp.
Listeria monocytogenes
Clostridium botulinum
Staphylococcus aureus
A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which food was the likely cause of the illness?
Shrimp
Chicken
Rice
Vegetables
A guest became ill with a high fever and a rash after eating at a salad bar. Which pathogen is the likely cause of the illness?
Vibrio vulnificus
Anisakis simplex
Salmonella Typhi
Clostridium perfringens
A guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which pathogen is the likely cause of the illness?
Vibrio vulnificus
Giardia duodenalis
Hepatitis A
Norovirus
Which bacteria is commonly linked to cooked rice dishes?
Shigella spp.
Salmonella
Bacillus cereus
Vibrio vulnificus
Which is a basic characteristic of a virus?
Is destroyed by freezing
Grows in food
Requires a living host to grow
Originates in cattle
What types of food are commonly associated with yeast?
Fatty
Acidic
Alkaline
Proteins
Which pathogen is one of the leading causes of foodborne illness?
Norovirus
Clostridium botulinum
Listeria monocytogenes
Campylobacter jejuni
Which parasite is linked to berries and lettuce?
Anisakis simplex
Giardia duodenalis
Cryptosporidium parvum
Cyclospora cayetanensis
People with this illness may cough up worms.
Anisakiasis
Giardiasis
Cyclosporiasis
Cryptosporidiosis
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
Parasites are commonly linked with
rice.
poultry.
seafood.
canned food.
What is the most important measure to take for preventing shigella spp. from causing a foodborne illness?
Practicing good personal hygiene
Preventing cross-contamination
Preventing time-temperature abuse
Purchasing from approved, reputable suppliers
What is the most important measure to take for preventing Hepatitis A from causing a foodborne illness?
Practicing good personal hygiene
Preventing cross-contamination
Preventing time-temperature abuse
Purchasing from approved, reputable suppliers
What is the most important measure to take for preventing Nontyphoidal Salmonella from causing a foodborne illness?
Practicing good personal hygiene
Preventing cross-contamination
Preventing time-temperature abuse
Purchasing from approved, reputable suppliers
Handwashing is an important measure for preventing which pathogen from causing a foodborne illness?
Campylobacter jejuni
Listeria monocytogenes
Clostridium botulinum
Staphylococcus aureus
When cutting away mold from hard cheese, how much does the FDA recommend removing around the affected area?
½ inch
1 inch
2 inches
3 inches
Which pathogens are linked to Aflatoxins?
Bacteria
Viruses
Parasites
Mold
Which toxin causes an illness with neurological symptoms such as the reversal of hot and cold sensations?
Histamine
Ciguatoxin
Domoic acid
Brevetoxin
A guest experienced a tingling in the mouth and face after eating oysters. What is the likely illness?
Ciguatera fish poisoning
Amnesic shellfish poisoning
Paralytic shellfish poisoning
Neurotoxic shellfish poisoning
Which fish are associated with ciguatoxin?
Tuna
Grouper
Mackerel
Mahi Mahi
What causes most foodborne illnesses associated with wild mushrooms?
Being stored for too long after being harvested
Being mistaken for edible ones when harvested
Not being stored at the correct temperature
Not being cooked at the correct temperature
Which plant food is toxic when undercooked?
Raw kidney beans
Fresh asparagus
Raw edamame
Raw sweetcorn
Scombroid poisoning can be prevented by
purchasing fish from approved, reputable suppliers.
cooking fish to the right internal temperature.
making sure food handlers wash their hands.
preventing cross-contamination.
