Food Borne Illness Standard FCS-fs 12 Unit Test

36 Questions | Total Attempts: 277

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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. Students will use tools and instruments for observing


Questions and Answers
  • 1. 
    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.
  • 2. 
    Complete each sentence or statement. The word bank is on the board.
  • 3. 
    1. The most visible source of foodborne illness
    • A. 

      Virus

    • B. 

      Pathogen

    • C. 

      Parasite

    • D. 

      Mold

  • 4. 
    An anaerobic microorganism that thrives in a moist, high-protein setting.
    • A. 

      E.coli

    • B. 

      Clostridium perfringens

    • C. 

      Clostridium botulinum

    • D. 

      Listeria monocytogens

  • 5. 
    The most common cause of foodborne illness
    • A. 

      Bacteria

    • B. 

      Molds

    • C. 

      Virus

    • D. 

      Yeast

  • 6. 
    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

  • 7. 
    A microorganism that is exhaled from the nasal passages and thrives in meats and starches.
    • A. 

      Parasite

    • B. 

      Mold

    • C. 

      Yeast

    • D. 

      Staphylococcus aureus

  • 8. 
    A microorganism  that is usually linked to raw eggs, poultry, and shellfish.
    • A. 

      Bovine spongiform encepalapathy

    • B. 

      Salmonella enteritidis

    • C. 

      E.coli

    • D. 

      Yeast

  • 9. 
    A possible but unlikely source of foodborne illness
    • A. 

      Bacteria

    • B. 

      Mold

    • C. 

      Pathogen

    • D. 

      Yeast

  • 10. 
    A soil-based microorganism that favors processed meats and soft cheeses
    • A. 

      E.coli

    • B. 

      Clostridium perfringens

    • C. 

      Clostridium botulinum

    • D. 

      Listeria monocytogens

  • 11. 
    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.

  • 12. 
    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

  • 13. 
    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

  • 14. 
    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.

  • 15. 
    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.

  • 16. 
    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.

  • 17. 
    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.

  • 18. 
    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.

  • 19. 
    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.

  • 20. 
    Mrs. Moroney rinses her hands with hot water before starting.
    • A. 

      Safe

    • B. 

      Unsafe

  • 21. 
    She takes a few potatoes from a hanging basket near the range.
    • A. 

      Safe

    • B. 

      Unsafe

  • 22. 
    Mrs. Moroney scrubs but doesn't peel the potatoes.
    • A. 

      Safe

    • B. 

      Unsafe

  • 23. 
    Mrs. Moroney takes a package of raw ground beef from the bottom shelf of the refrigerator.
    • A. 

      Safe

    • B. 

      Unsafe

  • 24. 
    She removes the meat package from the white store wrap that it was purchased in.
    • A. 

      Safe

    • B. 

      Unsafe

  • 25. 
    Mrs. Moroney sets the shaped hamburger patties on the cutting board with the sliced potatoes.
    • A. 

      Safe

    • B. 

      Unsafe

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