Regulatory, HACCP and Foodborne Illness Practice Exam

1.) Bacteria that can cause a foodborne infection are:

a.) Ciguatera

b.) Hepatitis A

c.) Salmonella enteritidis

d.) Clostridium Botulinum

2.) The presence or growth of microorganisms is a type of:

a.) acid hazard

b.) physical hazard

c.) chemical hazard

d.) biological hazard

3.) During a self-inspection, you see the following situation. Which should you correct at

once?

a.) Employees and customers are using the same restroom

b.) The waste basket at the handwashing sink does not have a plastic liner

c.) The handwashing station in the kitchen does not have foot pedals to turn the water

on

d.) A handwashing sink in the kitchen is being used to hold a tray of cookies that are

cooling

4.) A fish market is permitted to maintain an aquarium with live trout for customer

selection, provided food equipment, utensils, and food contact surfaces are not subject to

contamination.

a.) True

b.) False

5.) Corrective action needs to be taken if you see a food handler:

a.) Using hand sanitizer instead of washing hands

b.) Wearing a plain wedding band during food production

c.) Wearing the same apron when changing from raw beef to raw chicken

d.) Using the same paper towels used for hand drying to touch the handles on the sink

to turn off the water

6.) The kitchen or food preparation area of an INSPECTED bed and breakfast must be

separated from living and sleeping areas by means of:

a.) 6 foot hallway

b.) reasonable space

c.) complete portioning and self-closing doors

d.) a warning sign

7.) Reports by the CDC show that in most foodborne illness outbreaks mishandling of the

suspect food occurred within which of the following stages?

a.) Transportation

b.) Retail food establishments (preparation/handling)

c.) Food manufacturing

d.) Food production (farms, ranches, etc)

8.) How does the FDA Food Code affect individual states and jurisdictions?

a.) The Code is a federal law that must be enforced by state agencies

b.) The Code regulates food manufacturing facilities (processors) in state

jurisdictions

c.) The Code provides a model for new laws and rules in state, local, and tribal

jurisdictions.

d.) The Code validates current practices

9.) The HACCP system is used only to monitor food processing in manufacturing plants?

a.) True

b.) False

10.) The person in charge is required to notify the regulatory authority of a food

employee who is diagnosed with an illness due to:

a.) Campylobacter jejuni

b.) Staphylococcus aureus

c.) Shigella dysenteriae

d.) Listeria monocytogens

11.) In a restaurant, the person in charge shall RESTRICT, but not EXCLUDE, a food

employee from working with exposed foods; clean equipment, utensils, and linens; and

unwrapped single service and single use articles, if the food employee is:

a.) suffering from symptoms such as vomiting, diarrhea and/or fever

b.) not washing their hands when switching between working with raw foods and

RTE foods

c.) diagnosed with Hepatitis A and has no jaundice

d.) known to have a bandaged wound on their leg

12.) The permit holder shall insure that a “person in charge” is:

a.) present whenever food is prepared

b.) present when the inspector is present

c.) present during all hours of operation

d.) on call as needed

13.) A local restaurant may receive and utilize deer meat (game animal) as part of their

menu, if the animal was:

a.) found within 8 hrs of being hit by a car

b.) commercially raised, slaughtered and processed under federal, state or local

inspection program approved by the agency that has animal health jurisdiction

c.) free from disease based on a visual inspection

d.) not a doe

14.) To reinstate an EXCLUDED food employee serving a highly susceptible popuation

who was DIAGNOSED with Salmonella Typhi, the person in charge may remove an

exclusion if the excluded person:

a.) no longer shows symptoms of illness

b.) provides written medical documentation from a health practitioner stating that the

person is free of S. Typhi and has approval from the regulatory authority

c.) is negative for S. Typhi based on testing of at least two consecutive stool

specimens at least 24 hours a part

d.) no longer shows jaundice

15,) Noncritical violations must generally be corrected within how many hours?

a.) 10 days

b.) 30 days

c.) 90 days

d.) 120days

16.) Adding a chlorine bleach to water will kill Giardia duodenalis.

a.) True

b.) False

17.) Noting food temperatures in a temperature log is an example of which HACCP

principle?

a.) hazard analysis

b.) record keeping

c.) verification

d.) monitoring

18.) Which is an example of a critical limit?

a.) cook ground beef to 155F for 15 seconds

b.) store ground beef off the floor

c.) keep foods hot in a hot holding case

d.) file temperature logs at the end of each shift

19.) Which of the following foods is most likely to cause a foodborne illness?

a.) tomato juice

b.) stored whole wheat flour

c.) baked potatoes

d.) dry powdered milk

20.) Which of the following statements about foodborne intoxication is true?

a.) the symptoms of foodborne intoxication often appears days after exposure

b.) the medical treatment for intoxication can be painful

c.) foodborne intoxication is always caused by a live germ

d.) the symptoms of intoxication appear quickly, sometimes within a few hours

21.) Which of the following is not associated with Ciguatera poisoning?

a.) barracuda

b.) puffer fish

c.) snapper

d.) grouper

22.) Which of the following is an example of a common critical controls limit?

a.) washing fruits and vegetables

b.) cooking hamburgers

c.) handwashing

d.) inspecting procedures for quality

23.) Bacteria that can cause foodborne illness will only grow on foods that have a pH at

_____ or above and a water activity (Aw) above ______.

a.) 3.2; .85

b.) 4.6; .85

c.) 6.5; .80

d.) 8.0; .70

24.) Which of the following bacteria produce a toxin that is most likely to cause death if

consumed?

a.) Campylobactor jejuni

b.) Clostridium botulinum

c.) Shiga toxin-producing Escherichia coli

d.) Listeria monocytogenes

25.) Which of the following agencies enforce food safety in a restaurant?

a.) FDA

b.) CDC

c.) State or local health department

d.) USDA

Answer Key:

1.) c

2.) d

3.) d

4.) a

5.) a

6.) c

7.) b

8.) c

9.) b

10.) c

11.) c

12.) c

13.) b

14.) b

15.) c

16.) b

17.) d

18.) a

19.) c

20.) d

21.) b

22.) b

23.) b

24.) b

25.) c