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CPFS- 1.
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Exam of 10 pages for the course Hip Anatomy - at Hip Anatomy - (CPFS- 1.)
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CPFS- 1A fish toxin originating from histamine-producing bacteria is - Scombrotoxin
A foodborne illness is classified as intoxication when ______. - A toxin is
produced by bacteria on or in the food prior to ingesting it
A chemical is present in the food or drink prior to consumption
Aerobic bacteria are organisms that can survive and grow in an oxygenated
environment, and anaerobic bacteria
are organisms that do not require oxygen for growth. - True
A toxin found in seafood that originated from toxic algae and is not destroyed by
cooking is - Ciguatoxin
Which curvy, microaerophlic, Gram-negative, rod-shaped bacteria are known to
cause watery diarrhea, which may
be bloody - fever, and is most commonly associated with raw chicken? -
Campylobacter jejuni
Which parasite associated with raw or undercooked seafood can cause
symptoms of coughing and/or vomiting
within 1 hour to 2 weeks? - Anisakis spp
Which spore-forming, anaerobic bacteria most often cause a bacterial
toxin-mediated infection, produce an
enterotoxin, and do NOT usually result in death? - Clostridium perfringens
In terms of food safety, what does TCS stand for? - Time/temperature control for
safety
Shigella is a virulent pathogen often passed by food handlers' ineffective hand
washing —allowing their
contaminated feces to be passed on to food with the infective dose, needing as
few as 10-200 bacterium to cause illness. - True
, Viruses are the smallest living organisms. They are 1/10 - 1/100 the size of
bacteria and do not have a cell wall, cell
membrane, or nucleus, and require living cells to reproduce - True
Which of the following is not considered one of the major food allergens of
concern? - Rice
Which of the following is the proper way to cool TCS foods as described by the
FDA Food Code? - A cooked food must be cooled down to 70°F within 2 hours
and down to 41°F within a total of 6 hours
Smoking by food handlers is prohibited in food storage and preparation areas
because smoking can contaminate
food primarily by - Carrying saliva from mouth to the hands
Which of the following would probably not be considered a TCS food? - A food
with a pH less than or equal to 4.6
Which of the following is not a suggested cooling method for a TCS food? -
Place food near a window
A critical control point is a point or procedure in a specific food system where loss
of control may result in an
unacceptable health risk. - True
One way a PIC can demonstrate knowledge of foodborne disease prevention is
by communicating the relationship
between personal hygiene and bare hand contact of ready-to-eat foods. - True
Because adults approach learning with their own life experiences and a concept
of self, they learn differently than
children. - True
What are factors that affect adult learning?
a. Seeing and hearing the presentation simultaneously
b. Relationship to practical experience
c. Physical environment
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