Norwalk Study guides, Class notes & Summaries

Many outbreaks of this pathogen involve improperly cooked hamburger correct answers Escherichia coli This material is produced by bacteria and causes slime on foods stored in the refrigerator correct answers capsule This microorganism does not grow in food. correct answers Norwalk virus This individual is credited with the discovery of the microscope. correct answers Anton Leeuvenhoek This individual demonstrated that oxygen alone does not cause food spoilage and the changes are the ...

Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. foodborne intoxication an illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances -most common are staph and clostridium three main areas of food safety and sanitation -time and temp -heat and cold -handwashing/ware-washing(plates and etc) poultry cooked to and internal temp of 165 for 15 seconds ground...

Which of the following factors contribute to an increase in bacterial growth? A) High salt B) High sugar C) High acidity D) All of the above E) none of the above Correct Answer-E) None of the above You just made chocolate chip cookies with your friend but couldn't resist eating some of the raw cookie dough. About 24 hours later, you develop diarrhea. Which food borne illness were you most likely exposed to? A) E. Coli B) Salmonella C) Campylobacter D) Norwalk virus Correct Answe...

FOEM CBR22 Infectious Disease Test with Complete Solutions Dx and Tx: Fish tank granuloma - Answer-Mycobacterium marinum, Tx: Clarithromycin + Ethambutol OR Rifampin Dx: Rose thorn injury and rash - Answer-Sporothrix schenckii. Tx: Itraconazole (amphotericin B if systemic) Dx and Tx: Dog and cat bite with rapid infection - Answer-Pasteurella multocida. Tx: Amoxicillin-Clavulanate (augmentin —> "dog-mentin") Dx: Reptile bites and infection - Answer-Salmonella Dx: Sickle cel...

Food Safety Manager Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A Q: It is most important for an employee to use proper handwashing techniques after they a) talk on the phone b) use a restroom c) take an order d) drink from a closed container Answer: b) use a restroom Q: An inspection can occur only a) when the Person in Charge is present b) when the inspector notifies the facility 24 hours in advance c) when the facility is open or dur...

According to 2010 revised estimates by the CDC, the number of deaths annually related to foodborne illnesses, is estimated to be: correct answer: 5,000 Although the Norwalk-like virus is considered an extremely common cause of foodborne illness, it is rarely diagnosed. According to Marriott, approximately 66% of all foodborne illnesses in the US are caused by: correct answer: bacteria When discussing infective dose, exposure to 2 or more substances can cause this effect correct answer: ...

Food Safety Manager Certification Exam (2024) || All Questions & Answers (100% Verified – Rated A+) Food Safety Manager Certification Exam (2024) || All Questions & Answers (100% Verified – Rated A+) In the food prep area, the only jewelry allowed on an employee's hands or arms is a) a medical bracelet b) a diamond engagement ring c) a charm bracelet d) a plain wedding band - ANSWER - d) a plain wedding band The chef is allowed to taste test a food only if they a) use a smal...

What is one false statements about food establishment inspections? correct answer: In most jurisdictions, regulatory personnel inspect food establishments two to four times per year From a sanitation standpoint, which of the following criteria should be least important when selecting materials for walls, floors and ceilings? correct answer: Cost Which of the following statement about proper hand washing techniques is false? correct answer: Plastic gloves eliminate the need for constant ...

Certified Professional Food Safety (CP-FS) Exam 2024 Review Qs&As Four phases of bacterial presence in food - ANS-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - ANS-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - ANS-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - ANS-Rarely a pathogen associated with shellfish He...

VirologyViral Transport Media (VTM) - correct answer (a) buffered saline, protein stabalizers, antimicrobials (b) Keep at RT until complete (c) store at minus 70 URT viruses (5) - correct answer (a) rhinovirus (b) influenza (c) parainfluenza (d) RSV (e) adenovirus Croup and bronchitis viruses (4) - correct answer (a) influenze (b) parainfluenza (c) RSV (d) adenovirus Childhood pneumonia viruses (4) - correct answer (a) RSV (b) parainfluenza (c) adenovirus (d) VZV Adult pneumonia viru...