A. five or more people return to an establishment sick.

B. a customer makes a formal foodborne-illness complaint.

C. two employees call in sick.

D. laboratory analysis shows that a specific food is the source of the illness.

A. They have not yet built up adequate immune systems.

B. They eat less nutritious meals than everyone else.

C. Their immune systems have weakened with age.

D. All of the above.

A. Baked potatoes

B. Saltines

C. Bananas

D. Romaine lettuce

A. Dirt on lettuce

B. Ciguatera toxin in red snapper

C. Tomato juice served in a pewter pitcher

D. Metal shavings in a can of peaches

A. Time-temperature abuse

B. Cross-contamination

C. Poor personal hygiene

D. All of the above

A. pathogens, which then produce illness-causing toxins in the intestines.

B. toxins that cause illness.

C. pathogens, which then grow in the intestines and cause illness.

D. toxic metals that have been leached from their storage containers.

A. Salmonella spp.

B. Rotavirus

C. Vibrio vulnificus

D. Giardia duodenalis

A. heat, adequate time, the appropriate level of acidity, dry conditions, and human contact.
B. a warm, dark, and damp environment.

C. food, the appropriate level of acidity, proper temperature, adequate time, the necessary level of oxygen, and ample moisture.

D. sunlight, nitrogen, oxygen, and sulfur.

A. Storing cleaning chemicals near food in the dry-storage area

B. Putting garbage in plastic waste containers

C. Using color-coded cutting boards

D. Washing dirty pans in a three-compartment sink

A. By cooking the swordfish to its required minimum internal temperature

B. By purchasing the swordfish from a reputable supplier who practices strict time-temperature control

C. By freezing the swordfish before cooking it

D. By filleting the swordfish on a stainless steel prep table

A. The employee washes his hands and then dries them using a single-use paper towel.

B. The employee uses a deli tissue to grab a roll from the bin.

C. The employee wipes his fingertips on his apron before taking a slice of deli meat.

D. The employee uses a knife to spread mayonnaise on the roll.

A. cover the cut with a bandage and return to work.

B. wash her hands, cover the cut with a clean bandage, put a single-use glove over it and return to work.

C. put a piece of plastic wrap around her cut finger and continue working.

D. put on a single-use glove and continue working.

A. Five to ten seconds

B. Ten to fifteen seconds

C. Fifteen to twenty seconds

D. Twenty to twenty-five seconds

A. Work as a host

B. Slice Mozzarella

C. Clean pots and pans

D. Wash hands repeatedly while handling food.

A. Chewing tobacco while preparing food

B. Spraying sanitizer on a clean surface

C. Wearing a baseball cap as a hair restraint

D. Placing ready-to-eat food on the top shelf in the walk-in refrigerator

A. Demonstration
B. Jigsaw design
C. Role-Play
D. Games

A. Classroom training
B. Information searches
C. On the job training
D. Guided discussions

Custom calling about a foodborne illness
Infestation of cockroaches or mice
Dry storage are kept at 80 degree F (27 degrees C)
Foodhandlers not wearing hats

A. Allergies
B. Norovirus
C. Botulism
D. Hepatitis A

A. Use only food grade equipment
B. Clean and sanitize utensils before each use
C. Store ready to eat food and raw food separately
D. Purchase food only from approved, reputable suppliers

A. State regulatory authority
B. Food and Drug Administration
C. U.S. Department of Agriculture
D. Center for Disease Control and Prevention

A. 5 to 10 seconds
B. 10 to 15 seconds
C. 15 to 20 seconds
D. 20 to 25 seconds

A. Exclude the foodhandler from the operation
B. Report the illness to the local regulatory authority
C. Talk with the foodhandler’s medical practitioner
D. Restrict the foodhandlers from working with food

A. Bandage the wound and wear a single-use glove
B. Bandage the wound and limit contact with food
C. Wash hands and bandage the wound
D. Apply ointment and a bandage

A. Diamond ring
B. Medical bracelet
C. Plain band ring
D. Leather band watch

A. Taking out garbage
B. Touching clothing or aprons
C. Handling raw meat, poultry, or seafood
D. Using chemicals that might affect food safety

A. After 1 hour, because the gloves may quickly attract a build up of pathogens
B. Every 4 hours during continual use, and more often as needed
C. At the end of the shift, when working on a single task
D. Every 6 hours, to avoid wasting gloves

A. Place a hand on a container to see if it is cool to the touch
B. Hold an in-fared thermometer as close as possible to a container
C. Place the thermometer stem between shipping boxes for a reading
D. Remove the lid of a container and put the thermometer stem into the sour cream

A. Shigella spp.
B. Salmonella spp.
C. Bacillus cereus
D. Vibrio vulnificus

Saltines
Bananas
Spouts
Coffee

Purchasing fish from approved, reputable suppliers
Cooking fish to the right internal temperature
Making sure foodhandlers wash their hands
Preventing cross contamination

Bones in a chicken fillet
Ciguatera toxin in a red snapper
metal shavings in a can of peaches
Tomato juice served in a pewter pitcher

Cryptosporidiosis
Hepatitis A
Hemorrhagic colitis
Norovirus