Several people got sick from improperly canned garlic-in-oil that was made at someone's home and eaten in a restaurant. Which organism might you suspect to be the cause?
Clostridium botulinum Bacillus Cereus Salmonella
Listeria monocytogenes
QUIZ 2
1 / 1 pts
Chicken was undercooked and still...
Several people got sick from improperly canned garlic-in-oil that was made at
someone's home and eaten in a restaurant. Which organism might you suspect to be
the cause?
Clostridium botulinum
Bacillus Cereus
Salmonella
Listeria monocytogenes
QUIZ 2
pts
Chicken was undercooked and still pink inside. What organism might you expect to
cause food borne illness?
Norovirus
Bacillus Cereus
Campylobacter
Clostridium botulinum
QUIZ 3
pts
A rice and vegetable casserole was baked and then sat on the counter unopened for six
hours. Which organism might you suspect could grow and cause illness?
Norovirus
Bacillus Cereus
Spores survived the baking heat and grew when left at room temperature.
Salmonella
Listeria monocytogenes.
QUIZ 4
pts
Unpasteurized cheese was kept in a refrigerator for 20 days. What organism might you
expect to have caused food borne illness?
Norovirus
Hepatitis A
Listeria monocytogenes
grows slowly at room temperatures.
E. coli O157 :H7
QUIZ 5
pts
Which organism(s) is most likely to cause food borne illness from an employee's
unwashed hands?
, Clostridium botulinum and C. perfringes
Staphylococcus aureus
staphylococcus aureus is found on and in 30% of humans naturally
Listeria monocytogenes
E. coli O157 :H7
QUIZ 6
pts
An employee was ill with yellow skin. He came to work anyway. What organism might
you expect to cause the food borne illness?
Norovirus
Hepatitis A
jaundice(yellow skin) is the key symptom.
Clostridium botulinum
E. coli O157 :H7
QUIZ 7
pts
Which organisms are NOT major causes of food borne illness?
Salmonella, Shigella and Campylobacter
Yeast and Molds
Yeast does not cause food borne illness.And, only one or two rare molds produce toxins
in foods.So neither are major cause of food borne illness.
Clostridium and Bacillus
Hepatitis A and Norovirus
E. coli O157 :H7 Staphylococcus aureus, and Listeria monocytogenes
QUIZ 8
pts
Ground beef was undercooked and still pink inside. What organism might you expect to
have caused food borne illness?
Norovirus
Bacillus Cereus
Clostridium botulinum
E. coli O157 :H7
ground beef is a natural reservoir for this pathogen.
QUIZ 1
pts
Which answer is NOT a source of food borne illness?
Biological
, Mosquitoes
Microbiological
Chemical
Physical
QUIZ 2
pts
To minimize chemical hazards from cleaners, sanitizers, and pesticides,
Store these chemicals inside Cabinets.
Store these chemicals below food.
Store these chemicals away from foods in their own dedicated storage area
Use these chemicals only according to manufacturer directions
Both C and D
QUIZ 3
pts
Which answer is NOT one of the Big 8 food allergens?
Shellfish
Seafood
Wheat
Tree fruits
QUIZ 4
pts
Maintenance will help minimize which physical hazard?
Glass
Dirt
Buttons or jewelry
Equipment parts
routine maintenance on machine parts will help prevent them from chipping metal into
foods
QUIZ 5
pts
Best practices in minimizing hazards due to food allergens include all EXCEPT
Understand food allergies and educate staff
Know and reveal ingredients to both staff and customers
Call 911 if a customer is having an allergic reaction
Do not make ANY foods with allergens in them
Do not cross-contaminate foods
, QUIZ 6
pts
Using non-food grade equipment or utensils might expose customers to what chemical
hazard?
Lead, copper, or other toxic metals
Dangerous bacteria
Viruses
Allergens
QUIZ 7
pts
Which answer is NOT one of the Big 8 food allergens?
Sulfites
Sulfite is restricted in use, but is not an allergen.
Peanuts
Soybeans
Milk
Sulfite is restricted in use, but is not an allergen.
If you cut or burn your hand while on the job, how should you treat your wound
before returning to work?
Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a
single use glove
What is the reason for sanitizing dishes, utensils, and food preparation surfaces?
To kill germs on the item or surface
Proper food storage requires:
First In, First Out: Using older products first, as long as they are safe to use.
Washing dishes by hand requires:
A three compartment sink to wash, rinse and sanitize.
Which is an example of a chemical hazard?
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