Food Borne Illness Standard FCS-fs 12 Unit Test

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Food Borne Illness Standard FCS-fs 12 Unit Test - Quiz


FCS-FS-12. Students will discuss the principles of food safety and identify intervention procedures to maintain safe food. A. Name and describe the properties of the microorganisms that cause food spoilage. B. List specific organisms that can cause food-borne illness. C. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection. D. Discuss sanitation and food handling and processing practices that may prevent food-borne illness and differentiate between cleaning and sanitizing. E. Identify government agencies in the United States that regulate the safety of the food supply. ACADEMIC STANDARDS: SCSh3. Students will identify and investigate problems scientifically. SCSh4. Read moreStudents will use tools and instruments for observing, measuring and manipulating scientific equipment and materials. SB3. Student will derive the relationship between single-celled and multi-celled organisms and the increasing complexity of systems. NFCS9.5. 7. Conduct testing for safety of food products, utilizing available technology.


Questions and Answers
  • 1. 

    1. The most visible source of foodborne illness

    • A.

      Virus

    • B.

      Pathogen

    • C.

      Parasite

    • D.

      Mold

    Correct Answer
    D. Mold
    Explanation
    Mold is a type of fungus that can grow on various types of food, such as bread, fruits, and vegetables. When consumed, certain molds can produce toxins that can cause foodborne illness. These toxins can lead to symptoms such as nausea, vomiting, and diarrhea. Mold can be easily visible on food, appearing as fuzzy patches or discoloration. Therefore, it is considered the most visible source of foodborne illness compared to viruses, pathogens, and parasites, which are typically invisible to the naked eye.

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  • 2. 

    An anaerobic microorganism that thrives in a moist, high-protein setting.

    • A.

      E.coli

    • B.

      Clostridium perfringens

    • C.

      Clostridium botulinum

    • D.

      Listeria monocytogens

    Correct Answer
    C. Clostridium botulinum
    Explanation
    Clostridium botulinum is the correct answer because it is an anaerobic microorganism that thrives in a moist, high-protein setting. It is commonly found in improperly canned or preserved foods and produces a potent neurotoxin that can cause botulism, a serious illness.

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  • 3. 

    The most common cause of foodborne illness

    • A.

      Bacteria

    • B.

      Molds

    • C.

      Virus

    • D.

      Yeast

    Correct Answer
    A. Bacteria
    Explanation
    Bacteria are the most common cause of foodborne illness because they can multiply rapidly in food and produce toxins that can make people sick. Bacteria can contaminate food at any point during production, processing, or preparation. Consuming food contaminated with bacteria can lead to symptoms such as diarrhea, vomiting, abdominal pain, and fever. Some common bacteria that cause foodborne illnesses include Salmonella, E. coli, and Campylobacter. Proper food handling, storage, and cooking techniques are important in preventing bacterial contamination and reducing the risk of foodborne illnesses.

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  • 4. 

    A pathogenic microorganism that is transferred from the intestine of cattle to raw ground beef.

    • A.

      Bacteria

    • B.

      E.coli

    • C.

      Salmonella enteritidis

    • D.

      Staphlococcus aureus

    Correct Answer
    B. E.coli
    Explanation
    E.coli is a pathogenic microorganism commonly found in the intestines of cattle. It can be transferred to raw ground beef during the butchering process, leading to contamination. Consumption of raw or undercooked ground beef contaminated with E.coli can cause food poisoning and various gastrointestinal symptoms. Therefore, E.coli is the correct answer in this scenario.

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  • 5. 

    A microorganism that is exhaled from the nasal passages and thrives in meats and starches.

    • A.

      Parasite

    • B.

      Mold

    • C.

      Yeast

    • D.

      Staphylococcus aureus

    Correct Answer
    D. Staphylococcus aureus
    Explanation
    Staphylococcus aureus is a bacterium that can be found in the nasal passages of humans and animals. It is known to thrive in meats and starches, making it a possible cause of foodborne illnesses. Staphylococcus aureus can produce toxins that can cause symptoms such as nausea, vomiting, and diarrhea when ingested. It is important to practice proper hygiene and food handling techniques to prevent the growth and spread of Staphylococcus aureus in food.

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  • 6. 

    A microorganism  that is usually linked to raw eggs, poultry, and shellfish.

    • A.

      Bovine spongiform encepalapathy

    • B.

      Salmonella enteritidis

    • C.

      E.coli

    • D.

      Yeast

    Correct Answer
    B. Salmonella enteritidis
    Explanation
    Salmonella enteritidis is a microorganism that is commonly associated with raw eggs, poultry, and shellfish. It is a type of bacteria that can cause food poisoning in humans if consumed. This bacterium is often found in the intestines of animals, including chickens, and can contaminate their eggs. It can also be present in shellfish that are harvested from polluted waters. Therefore, salmonella enteritidis is the correct answer as it is directly linked to the mentioned food sources.

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  • 7. 

    A possible but unlikely source of foodborne illness

    • A.

      Bacteria

    • B.

      Mold

    • C.

      Pathogen

    • D.

      Yeast

    Correct Answer
    D. Yeast
    Explanation
    Yeast is a possible but unlikely source of foodborne illness. While yeast is commonly used in baking and fermentation processes, it is not typically associated with causing foodborne illnesses. Yeast is a type of fungus that is generally safe for consumption and does not produce toxins or harmful substances that can cause illness. However, in rare cases, certain strains of yeast can cause infections in individuals with weakened immune systems. Overall, yeast is not a common cause of foodborne illness compared to bacteria, mold, and pathogens.

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  • 8. 

    A soil-based microorganism that favors processed meats and soft cheeses

    • A.

      E.coli

    • B.

      Clostridium perfringens

    • C.

      Clostridium botulinum

    • D.

      Listeria monocytogens

    Correct Answer
    D. Listeria monocytogens
    Explanation
    Listeria monocytogens is a soil-based microorganism that is known to thrive in processed meats and soft cheeses. It is a bacterium that can cause foodborne illness, particularly in individuals with weakened immune systems, pregnant women, and the elderly. Listeria monocytogens can contaminate these food products during production or processing and can cause symptoms such as fever, muscle aches, nausea, and diarrhea. It is important to handle and store these food items properly to prevent the growth and spread of Listeria monocytogens.

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  • 9. 

    Which of the following statements is NOT true of Clostridium botulinum bacteria?

    • A.

      They can cause fatal illness.

    • B.

      They may be present in food before you open the container.

    • C.

      They are called "the buffet germ" because they grow well in warm meats and starches.

    • D.

      They are a special threat to infants.

    Correct Answer
    C. They are called "the buffet germ" because they grow well in warm meats and starches.
    Explanation
    Clostridium botulinum bacteria are known for causing fatal illness and are a special threat to infants. They can be present in food even before the container is opened. However, they are not referred to as "the buffet germ" because they grow well in warm meats and starches.

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  • 10. 

    Why are bacteria so effective at causing foodborne illness?

    • A.

      They are found everywhere.

    • B.

      They can live in tightly sealed jars and cans.

    • C.

      They thrive in conditions provided by warming and cooling foods.

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    Bacteria are highly effective at causing foodborne illness because they are found everywhere, including in our environment, on surfaces, and in the air. They can also survive in tightly sealed jars and cans, making it difficult to eliminate them from food storage. Additionally, bacteria thrive in conditions provided by warming and cooling foods, allowing them to multiply rapidly and contaminate food. Therefore, all of the above reasons contribute to the effectiveness of bacteria in causing foodborne illness.

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  • 11. 

    What is the cause of e.coli 0157:H7?

    • A.

      Improperly slaughtered beef contaminated with feces.

    • B.

      Ingesting raw chicken.

    • C.

      Foods contaminated with cattle feces.

    • D.

      A and C

    Correct Answer
    D. A and C
    Explanation
    The cause of e.coli 0157:H7 is improperly slaughtered beef contaminated with feces and foods contaminated with cattle feces. This strain of E.coli is commonly found in the intestines of cattle and can contaminate meat during the slaughtering process. Consuming undercooked or raw beef, as well as consuming foods that have come into contact with cattle feces, can lead to E.coli infection. Therefore, options A and C both contribute to the cause of this bacterial infection.

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  • 12. 

    Which of the following actions is LEAST typical of the Food and Drug Administration's responsibilities?

    • A.

      Tracking a case of food contamination to its source.

    • B.

      Developing a safer way to spray pesticides.

    • C.

      Deciding how much of a foreign substance a food may safely contain.

    • D.

      Ordering a food plant to suspend processing when harmful chemicals turn up in some of its products.

    Correct Answer
    B. Developing a safer way to spray pesticides.
    Explanation
    The Food and Drug Administration (FDA) is primarily responsible for ensuring the safety and efficacy of food and drugs in the United States. This involves various tasks such as tracking food contamination, determining safe levels of foreign substances in food, and taking action against harmful chemicals in food products. However, developing a safer way to spray pesticides is not directly related to the FDA's responsibilities. Pesticide regulation and safety fall under the jurisdiction of the Environmental Protection Agency (EPA). Therefore, this action is least typical of the FDA's responsibilities.

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  • 13. 

    Which of the following issues are the Food and Agricultural Organization MOST concerned with?

    • A.

      A merger between two international food companies.

    • B.

      Fruit growers in one country protesting the importing of importing of cheaper produce from another country.

    • C.

      Improving a region's sewage system to supply farmers with clean water for irrigation.

    • D.

      An adertising campaign by dairy farmers designed to boost sales of milk products.

    Correct Answer
    C. Improving a region's sewage system to supply farmers with clean water for irrigation.
    Explanation
    The Food and Agricultural Organization is most concerned with improving a region's sewage system to supply farmers with clean water for irrigation. This issue aligns with the organization's mission to promote sustainable agriculture and ensure food security. By improving the sewage system, farmers will have access to clean water for irrigation, which is crucial for the growth and productivity of crops. This initiative can help enhance agricultural practices, increase crop yields, and ultimately contribute to food production and security in the region.

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  • 14. 

    What situation presents a special challenge to preventing foodborne illness?

    • A.

      Contaminated foods may seem safe to eat.

    • B.

      Since microorganisms are everywhere, illness is almost impossible to prevent.

    • C.

      Many foods are not safely processed before reaching the supermarket.

    • D.

      None of the above.

    Correct Answer
    A. Contaminated foods may seem safe to eat.
    Explanation
    Contaminated foods that appear safe to eat present a special challenge to preventing foodborne illness because individuals may not be aware that the food is contaminated and can become ill after consuming it. This situation can occur when harmful microorganisms are present in the food but do not cause any visible changes in color, taste, or smell. As a result, people may mistakenly believe that the food is safe to consume, leading to a higher risk of foodborne illness if proper precautions are not taken.

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  • 15. 

    How does food infection differ from food intoxication?

    • A.

      Food infection is caused by bacteria; intoxication, by a virus.

    • B.

      Food intoxication is a more serious stage of food infection

    • C.

      Food intoxication is cured by time; food infection requires antibiotics.

    • D.

      Food infection is caused by bacteria; intoxication, by bacterial poisons.

    Correct Answer
    D. Food infection is caused by bacteria; intoxication, by bacterial poisons.
    Explanation
    Food infection and food intoxication are both types of foodborne illnesses, but they differ in their causes. Food infection occurs when a person consumes food that is contaminated with live bacteria, which then multiply and cause illness in the body. On the other hand, food intoxication occurs when a person consumes food that contains toxins produced by bacteria. These toxins can cause illness even if the bacteria themselves are no longer present in the food. Therefore, the correct answer is that food infection is caused by bacteria, while food intoxication is caused by bacterial poisons.

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  • 16. 

    Which of the following phrases best summarizes the aim of the HACCP system?

    • A.

      To identify potential problems and take corrective measures.

    • B.

      To prepare for problems and react as quickly as possible

    • C.

      To simplify food safety regulations and educate processors about them.

    • D.

      To investigate food safety violations and hold food processors accountable.

    Correct Answer
    A. To identify potential problems and take corrective measures.
    Explanation
    The aim of the HACCP system is to identify potential problems and take corrective measures. This means that the system is designed to proactively identify any potential hazards or risks in food production processes and implement measures to prevent or mitigate them. This approach focuses on prevention rather than reaction, ensuring that food safety is prioritized throughout the entire production process.

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  • 17. 

    According to Mrs. Moroney, what is the way to be the safest in preventing foodborne illness?

    • A.

      Treat ALL food as if it is infected.

    • B.

      Cook meat to an internal temperature of 165. Cook poultry to an internal temperature of 180.

    • C.

      Clean work surfaces thoroughly.

    • D.

      Wash your hands obsessively.

    • E.

      All of the above.

    Correct Answer
    E. All of the above.
    Explanation
    The correct answer is "All of the above." Mrs. Moroney suggests that the safest way to prevent foodborne illness is to treat all food as if it is infected, cook meat to an internal temperature of 165, cook poultry to an internal temperature of 180, clean work surfaces thoroughly, and wash your hands obsessively. By following all of these practices, one can minimize the risk of foodborne illness and ensure the safety of the food they consume.

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  • 18. 

    Indicate whether the following statements are "safe" or "unsafe." Mrs. Moroney is hurrying to fix her family's dinner before leaving for a night class. The steps below detail her preparations.  Read each statement carefully to determine if Mrs. Moroney's actions demonstrate safe or unsafe food handling.

  • 19. 

    Mrs. Moroney rinses her hands with hot water before starting.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    B. Unsafe
    Explanation
    She doesn't know to use soap? What an idiot!

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  • 20. 

    She takes a few potatoes from a hanging basket near the range.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    B. Unsafe
    Explanation
    Doesn't the woman know that potatoes should be stored in a cool, dry place? She seems a little dim-witted to me, I'm just saying!

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  • 21. 

    Mrs. Moroney scrubs but doesn't peel the potatoes.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    A. Safe
    Explanation
    Good Job! When you are using potatoes, you want to clean the outside.

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  • 22. 

    Mrs. Moroney takes a package of raw ground beef from the bottom shelf of the refrigerator.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    A. Safe
    Explanation
    Good Girl! It isn't going to possibly drip down all over her food!

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  • 23. 

    She removes the meat package from the white store wrap that it was purchased in.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    A. Safe
    Explanation
    The less transference of meat, the better!

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  • 24. 

    Mrs. Moroney sets the shaped hamburger patties on the cutting board with the sliced potatoes.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    B. Unsafe
    Explanation
    Has this idiot never HEARD of cross-contamination?

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  • 25. 

    Mrs. Moroney cooks the hamburgers until they are medium-rare.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    B. Unsafe
    Explanation
    Has this woman never heard of e-coli? What planet has she come from?

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  • 26. 

    She wraps the burgers in aluminum foil and gives the potatoes another 5 minutes to finish cooking.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    A. Safe
    Explanation
    Good Girl! Keep the heat up on the burgers by wrapping in the heat!

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  • 27. 

    Her BFF, Ms. Bouie comes over to join her for dinner. As she is such a good friend, she knows where everything is kept. She looks around and decides to wash the counters down with a bleach-and-water-solution.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    A. Safe
    Explanation
    That Ms. Bouie! She is a Cleanliness Goddess who is always looking for ways to improve her friend's life!

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  • 28. 

    Mrs Moroney is so excited by her friend's wisdom! For convenience, she transfers the bleach solution to a used, one-liter plastic bottle.

    • A.

      Safe

    • B.

      Unsafe

    Correct Answer
    B. Unsafe
    Explanation
    Really? You didn't know that ammonia and bleach are a poison? You didn't know that all cleansers should be store in the containers from whilst they came?

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  • 29. 

    Complete each sentence or statement. The word bank is on the board.

  • 30. 

    Raw hamburger is most often named as the source of the  _____________________________ bacteria which attacks the kidneys and circulatory system.

    Correct Answer
    E.coli
    Explanation
    Raw hamburger is commonly associated with E.coli bacteria, which can cause severe illness by attacking the kidneys and circulatory system. E.coli is a type of bacteria that is commonly found in the intestines of animals and humans. When raw hamburger is contaminated with E.coli, it can lead to foodborne illnesses if not cooked properly. Therefore, it is important to handle and cook raw hamburger safely to prevent the spread of E.coli bacteria and avoid potential health risks.

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  • 31. 

    The porous surface of __________ _______________ , which are handy for slicing meat, veggies and chicken require thorough washing and drying.

    Correct Answer
    cutting boards
    Explanation
    The correct answer is cutting boards. The question is asking for the porous surface of a specific item that is useful for slicing meat, veggies, and chicken. Cutting boards fit this description because they have a porous surface that can absorb juices and bacteria from raw meat, which is why they require thorough washing and drying to prevent contamination.

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  • 32. 

    A green (sometimes hairy looking) or cream-colored coating on foods is a telltale sign of contamination by _________________.

    Correct Answer
    mold
    Explanation
    A green or cream-colored coating on foods is a telltale sign of contamination by mold. Mold is a type of fungus that grows on organic matter, such as food, under certain conditions. It often appears as a fuzzy or hairy layer on the surface of the food. Mold can produce toxins that are harmful if consumed, so it is important to discard any food with visible mold growth to avoid potential health risks.

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  • 33. 

    Any bacteria on a potato would be killed if the potato were _____________________ in water.

    Correct Answer
    boiled
    Explanation
    Boiling water is known to kill bacteria due to the high temperature. Therefore, if the potato were boiled in water, any bacteria present on it would be killed.

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  • 34. 

    Taking 20 seconds to ________ _____________ ____________ as needed while fixing a meal can keep harmful bacteria out of the food that you prepare.

    Correct Answer
    wash your hands
    Explanation
    Taking 20 seconds to wash your hands as needed while fixing a meal can keep harmful bacteria out of the food that you prepare. By washing your hands, you remove dirt, germs, and bacteria that may be present on your hands. This is important because when you handle food, these contaminants can transfer onto the food, leading to foodborne illnesses. Proper handwashing is a simple yet effective way to prevent the spread of bacteria and maintain food safety.

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  • 35. 

    You want to avoid bulging, dented or discolored cans because they might not only give you your veggies but also a nasty killer bacteria called ______________ ________________.

    Correct Answer
    Clostridium botulinum
    Explanation
    Bulging, dented, or discolored cans should be avoided because they may contain Clostridium botulinum, a harmful bacteria. This bacteria produces a toxin called botulinum toxin, which can cause a serious illness called botulism. Botulism can lead to symptoms such as muscle weakness, paralysis, and even death. Therefore, it is important to discard any cans that show signs of damage or abnormality to prevent the risk of contamination with Clostridium botulinum.

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  • 36. 

    Clean food on a dirty counter can be made unsafe to eat through _________________ by neighboring microorganisms.

    Correct Answer
    cross-contamination
    Explanation
    Cross-contamination refers to the transfer of harmful microorganisms from one surface or food to another. In this scenario, if clean food is placed on a dirty counter, any nearby microorganisms present on the counter can contaminate the food. These microorganisms can include bacteria, viruses, or other pathogens that can cause foodborne illnesses. Therefore, cross-contamination can make the clean food unsafe to eat as it introduces potentially harmful microorganisms onto the food surface.

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  • 37. 

    Keep it hot! (Above 140 Degrees) Keep it cold! ( Below 40) Or don't keep it!

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement suggests that it is important to either keep something hot (above 140 degrees) or cold (below 40 degrees), otherwise it should not be kept at all. The correct answer "True" implies that this statement is accurate and that there is a specific temperature range within which something should be kept to maintain its quality and safety.

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  • 38. 

    Imagine that you are making and omelet with smoked sausage and cheese. Name the potential risks for food contamination associated with preparing this meal.

    • A.

      E.coli

    • B.

      Salmonella

    • C.

      Campylobacter Jejuni

    • D.

      Listeria Monocytogenes

    Correct Answer(s)
    B. Salmonella
    D. Listeria Monocytogenes
    Explanation
    The potential risks for food contamination associated with preparing this meal are Salmonella and Listeria Monocytogenes. These are both bacteria that can cause foodborne illnesses if the ingredients used in the omelet are contaminated. Salmonella is commonly found in raw eggs and can cause symptoms such as diarrhea, fever, and abdominal cramps. Listeria Monocytogenes can be found in smoked sausages and can cause a severe infection called listeriosis, which can be particularly dangerous for pregnant women, newborns, and individuals with weakened immune systems. It is important to handle and cook the ingredients properly to minimize the risk of contamination.

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