Volume 3

81 Questions

Settings
Please wait...
Disease Quizzes & Trivia

.


Questions and Answers
  • 1. 
    • A. 

      Growth

    • B. 

      Division

    • C. 

      Cellular time

    • D. 

      Generation time

  • 2. 
    • A. 

      Fission

    • B. 

      Serologic

    • C. 

      Exospore

    • D. 

      Sporulation

  • 3. 
    Besides microbial flora and natural inhibitors, which other prominent factor has an impact on microbial activity?
    • A. 

      Protein

    • B. 

      Vitamins

    • C. 

      Nutrients

    • D. 

      Microbes

  • 4. 
    • A. 

      Salt

    • B. 

      Water

    • C. 

      Acetic acid

    • D. 

      Lactic acid

  • 5. 
    • A. 

      Microorganisms that grow only in an oxygen environment

    • B. 

      Yeast, bacteria, and molds that can grow at any temperature

    • C. 

      Yeast, bacteria, and molds that grown only in an anaerobic environment

    • D. 

      Microorganisms that can grow with or without oxygen in the environment

  • 6. 
    • A. 

      Amount of water bound by a food

    • B. 

      Total availability of water in a food product

    • C. 

      Amount of water in a form unusable by microorganisms

    • D. 

      Total availability of water in food for chemical reactions

  • 7. 
    • A. 

      Botulism

    • B. 

      Clostridia enteritis

    • C. 

      Campylobacter enteritis

    • D. 

      Listeria moncytogenes

  • 8. 
    • A. 

      Staphylococcal foodborne intoxication.

    • B. 

      Hepatitis A

    • C. 

      Salmonella

    • D. 

      C. jejuni.

  • 9. 
    Which toxin causes a descending symmetrical flaccid paralysis which may progress until there is complete respiratory paralysis?
    • A. 

      Botulism.

    • B. 

      Salmonella.

    • C. 

      Staphylococcal.

    • D. 

      Listeria monocytogenes.

  • 10. 
    Which agent causes over 68 percent of foodborne illnesses?
    • A. 

      Viral

    • B. 

      Parasite

    • C. 

      Chemical

    • D. 

      Bacterial

  • 11. 
    Which are the two types of samples collected during a foodborne illness outbreak investigation?
    • A. 

      Blood and vomitus

    • B. 

      Food and beverage

    • C. 

      Human and food

    • D. 

      Stool and blood

  • 12. 
    Hydrolysis or oxidation in meats is caused by
    • A. 

      Oxygen reacting with fats

    • B. 

      Mold reacting with lipases

    • C. 

      Yeast reacting with myoglobin

    • D. 

      Bacteria reacting with enzymes

  • 13. 
    Which causes putrefaction spoilage in meats?
    • A. 

      Oxygen reacting with fats

    • B. 

      Molds reacting with lipases

    • C. 

      Yeast reacting with myoglobin

    • D. 

      Bacteria reacting with amino acids

  • 14. 
    Which produces aflatoxins?
    • A. 

      Yeast

    • B. 

      Mold

    • C. 

      Bacteria

    • D. 

      Enzymes

  • 15. 
    The glycogen in fish is broken down to lactic acid causing
    • A. 

      Higher enzymes, preserving the fish.

    • B. 

      Lower pH, limiting bacterial growth.

    • C. 

      Higher pH, limiting bacterial growth.

    • D. 

      Lower glycogen, causing tissue breakdown.

  • 16. 
    Which bacteria is found in the reproduction tract of chickens?
    • A. 

      Staphylococcal.

    • B. 

      Campylobacterjejum.

    • C. 

      Listeria monocytogens.

    • D. 

      Salmonella enteriditis.

  • 17. 
    Which product does not usually have spoilage problems since there is not much time between its pasteurization and freezing?
    • A. 

      Fruity yogurts.

    • B. 

      Soft ice cream.

    • C. 

      Cottage cheese.

    • D. 

      Hardened ice cream.

  • 18. 
    Most vegetable spoilage is caused by
    • A. 

      Fungi.

    • B. 

      Yeasts.

    • C. 

      Bacteria.

    • D. 

      Enzymes.

  • 19. 
    Which is the predominant fruit spoilage organism
    • A. 

      Molds.

    • B. 

      Yeasts.

    • C. 

      Bacteria.

    • D. 

      Enzymes.

  • 20. 
    In thermal or heat processing most organisms start to die at which degrees Fahrenheit?
    • A. 

      179

    • B. 

      159

    • C. 

      139

    • D. 

      119

  • 21. 
    Newer cans have which type of seam?
    • A. 

      Side.

    • B. 

      Top.

    • C. 

      Bottom.

    • D. 

      Top and bottom.

  • 22. 
    At which degrees Fahrenheit is milk kept for three seconds making it an ultra-high temperature (UHT) pasteurizing for milk?
    • A. 

      207.

    • B. 

      165.

    • C. 

      145.

    • D. 

      125.

  • 23. 
    Acetic acid usually lowers the potential hydrogen (pH) level in catsup, salad dressings, and pickles to which level or below?
    • A. 

      5.0.

    • B. 

      6.0.

    • C. 

      7.0.

    • D. 

      8.0.

  • 24. 
    Which method is becoming more cost effective to use as a food preservation technique?
    • A. 

      Irradiating.

    • B. 

      Fermenting.

    • C. 

      Refrigeration and freezing

    • D. 

      Thermal or heat processing

  • 25. 
    Which organization accumulates data and tries to find answers to very important questions such as, “Will food irradiation create an environment in which microorganisms can adapt and flourish?”
    • A. 

      Food Safety Program.

    • B. 

      Human Safety Association (HSA)

    • C. 

      Center for Disease Control (CDC)

    • D. 

      Food and Drug Administration (FDA)

  • 26. 
    Nitrates and nitrites are added to foods, such as meats, to
    • A. 

      Fix the color.

    • B. 

      Aid in enzymatic action

    • C. 

      Reduce the water activity

    • D. 

      Assist with starter bacteria in fermentation.

  • 27. 
    Which function or requirement must food containers meet to ensure foods are protected?
    • A. 

      Allow the contents to breath

    • B. 

      Be made from glass or metal

    • C. 

      Allow for five percent content expansion.

    • D. 

      Protect against moisture, gas, odor, and light

  • 28. 
    Most cans are made of
    • A. 

      Steel.

    • B. 

      Paper.

    • C. 

      Plastic.

    • D. 

      Aluminum.

  • 29. 
    Which metal has a lower chance for atmospheric corrosion and is easier to shape into cans?
    • A. 

      Tin.

    • B. 

      Lead.

    • C. 

      Steel.

    • D. 

      Aluminum.

  • 30. 
    Which type of critical defect occurs when both ends of a can are distended at the same time?
    • A. 

      Panel.

    • B. 

      Flipper.

    • C. 

      Sweller.

    • D. 

      Springer.

  • 31. 
    Which is not true of glass used in food packaging?
    • A. 

      Can be transparent if desired.

    • B. 

      Capable of being manufactured into virtually any shape

    • C. 

      One of the strongest materials on earth in its virgin condition

    • D. 

      Must be treated, coated, or laminated to improve its protective qualities

  • 32. 
    Which guide is used for food storage, determining shelf life and humidity requirements of both perishable and semi-perishable foods?
    • A. 

      AFI 48–117, Public Facility Sanitation.

    • B. 

      DeCA Directive 40–2, Food Storage Operations.

    • C. 

      DeCA Directive 40–3, Meat Department Operations.

    • D. 

      DODR 4145.19–R–1, Storage and Materials Handling.

  • 33. 
    The long standing rule for proper food rotation is
    • A. 

      First in, first out.

    • B. 

      Pull the best looking food last.

    • C. 

      Pull the best looking food first.

    • D. 

      Use top shelf first, second shelf next, and so on.

  • 34. 
    Which happens to food when it’s stored in high levels of humidity?
    • A. 

      Shrinks.

    • B. 

      Dries out.

    • C. 

      Gets freezer burn.

    • D. 

      Absorbs the water.

  • 35. 
    Which is an indicator that a freezer has air leaking in or out of a door seal?
    • A. 

      High temperature.

    • B. 

      Poor air circulation

    • C. 

      High humidity level

    • D. 

      Ice around the door.

  • 36. 
    Which is the minimum sanitary compliance rating (Percent) a company must have to be listed in Food and Drug Administration’s (FDA) Interstate Milk Shipper’s List?
    • A. 

      80

    • B. 

      85

    • C. 

      90

    • D. 

      95

  • 37. 
    Which approved publication is published by the United States Department of Agriculture (USDA)?
    • A. 

      Interstate Milk Shippers List

    • B. 

      Meat and Poultry Inspection Directory

    • C. 

      Interstate Certified Shellfish Shippers List

    • D. 

      Directory of the Sanitarily Approved Food Establishments for Armed Forces Procurement

  • 38. 
    Section 2 of the Dairy Plants Surveyed and Approved for United States Department of Agriculture Grading Service may have products produced from dairy ingredients that didn’t originate from which type of approved plant?
    • A. 

      Food and Drug Administration (FDA).

    • B. 

      Interstate Milk Shipper’s List (IMSL).

    • C. 

      United States Department of Commerce (USDC).

    • D. 

      United States Department of Agriculture (USDA).

  • 39. 
    Which organization certifies establishments as being sanitary and capable of producing safe, wholesome products?
    • A. 

      Food and Drug Administration (FDA).

    • B. 

      Intrastate Department of Agriculture (IDA).

    • C. 

      United States Department of Commerce (USDC).

    • D. 

      United States Department of Agriculture (USDA).

  • 40. 
    The round US Department of Agriculture (USDA) wholesomeness stamp indicates products that
    • A. 

      Meet contract requirements.

    • B. 

      Are from an approved source

    • C. 

      Meet Army food inspection requirements.

    • D. 

      Meet Air Force and Army commissary food requirements.

  • 41. 
    A yield grade is
    • A. 

      A guide to the eating quality of meat.

    • B. 

      An estimate of the maturity of an animal at slaughter.

    • C. 

      An estimate of the amount of lean meat to fat and bone

    • D. 

      An indication that meats were processed in a sanitary manner.

  • 42. 
    In reference to poultry products, the term “style” means
    • A. 

      Type of cut.

    • B. 

      Age and sex.

    • C. 

      Quality grades.

    • D. 

      Type of preservation.

  • 43. 
    When a product receives the US Department of Agriculture inspectors stamp it means the product meets the
    • A. 

      Purchaser’s requirements.

    • B. 

      Minimum safety standards.

    • C. 

      Meat standards for grade, style, and yield.

    • D. 

      Meat standards for grade, style, and yield.

  • 44. 
    Which is the main reason Prime Vendor contracts were developed?
    • A. 

      Reduce the number of inspections.

    • B. 

      Increase the number of inspections

    • C. 

      Reduce costs and improve food quality

    • D. 

      Increase the amount of food in storage in case of deployments

  • 45. 
    If Class 4 foods are found to be unwholesome, they are
    • A. 

      Rejected.

    • B. 

      Destroyed.

    • C. 

      Placed on medical hold.

    • D. 

      Scheduled for lab analysis.

  • 46. 
    Who determines to accept or reject items based on a food receipt inspection? 
    • A. 

      Military treatment facility commander.

    • B. 

      Public health officer.

    • C. 

      Accountable officer.

    • D. 

      The food inspector.

  • 47. 
    Which military standard is used whenever any pest infestation or contamination is detected?
    • A. 

      105

    • B. 

      409.

    • C. 

      501.

    • D. 

      904.

  • 48. 
    The number of primary containers, shipping containers, and pallets that should be sampled during an initial inspection is determined in accordance with
    • A. 

      Joint Receipt Food Inspection Manual.

    • B. 

      Defense Logistics Agency’s, Troop Support Manual.

    • C. 

      United States Department of Commerce regulations.

    • D. 

      Food and Drug Administration’s, Food Receipt Manual.

  • 49. 
    Which type of food inspection is performed when storage conditions have been less than ideal?
    • A. 

      Biased sampling.

    • B. 

      Special inspection.

    • C. 

      Warranty inspection

    • D. 

      100 percent inspection

  • 50. 
    A food warranty inspection is usually initiated
    • A. 

      Within three months of receipt.

    • B. 

      Within six months of receipt

    • C. 

      By finding excessive defects

    • D. 

      When requested by the accountable officer.

  • 51. 
    Where does the original copy of DD Form 1714 go
    • A. 

      Public Health

    • B. 

      Major command

    • C. 

      Accountable officer.

    • D. 

      Defense Logistics Agency.

  • 52. 
    Which type of food lot consists of two or more lots of like quality grouped together to decrease the cost of surveillance inspections by reducing the number of samples?
    • A. 

      Contract’s.

    • B. 

      Uniform.

    • C. 

      Isolated.

    • D. 

      Grand.

  • 53. 
    Under which situation can an inspection frequency be adjusted on a semi-annual semiperishable subsistence inspection?
    • A. 

      Loss of personnel.

    • B. 

      Evidence of infestation

    • C. 

      Directed by the accountable officer

    • D. 

      When no record of inspection exists

  • 54. 
    When using the serviceability quality level (SQL), which do you base acceptance and rejection of food subsistence on?
    • A. 

      Numbers.

    • B. 

      Storage history.

    • C. 

      Class of defect.

    • D. 

      Degree of defect.

  • 55. 
    Perishable food class 9 inspections are conducted
    • A. 

      Every 30 days.

    • B. 

      Every 60 days.

    • C. 

      Every 90 days.

    • D. 

      Only if requested.

  • 56. 
    Which takes place, if during the warranty period for rations, an inspection is performed and the results show excessive deterioration?
    • A. 

      Stock is returned.

    • B. 

      Stock gets put on medical hold

    • C. 

      Stock is placed on Condition Code H.

    • D. 

      Another inspection is conducted using end-item criteria

  • 57. 
    Which appendix of Defense Logistics Agency (DLA) Troop Support Handbook 4155.2, Inspection of Operational Rations, is referenced for meal, ready-to-eat (MRE) rations?
    • A. 

      A.

    • B. 

      B.

    • C. 

      C.

    • D. 

      D.

  • 58. 
    Which term is used to define how often food is inspected?
    • A. 

      Cycle.

    • B. 

      Rotation.

    • C. 

      Frequency

    • D. 

      First in, first out.

  • 59. 
    Which is the next step once a recalled product is found in a base facility?
    • A. 

      Discard it.

    • B. 

      Notify a supervisor

    • C. 

      Place it on medical hold.

    • D. 

      Notify the accountable officer.

  • 60. 
    Who is responsible for ensuring the food facility operations comply with the foodborne disease outbreak preventive measures listed in the Tri-Service Food Code?
    • A. 

      Person in charge.

    • B. 

      Dining hall manager.

    • C. 

      Food preparations officer.

    • D. 

      Facility operations manager.

  • 61. 
    Adding raw ingredients to foods already cooked is an example of which contributing factor to foodborne disease outbreaks?
    • A. 

      Failure to keep potentially hazardous foods at proper temperatures.

    • B. 

      Failure to clean and sanitize food contact surfaces properly.

    • C. 

      Failure to cook foods thoroughly.

    • D. 

      Cross contamination of foods.

  • 62. 
    What organization establishes the criteria for the type and frequency of medical examinations that are required for food service employees?
    • A. 

      Aerospace Medicine Council.

    • B. 

      Food and Drug Administration.

    • C. 

      Center for Disease Control and Prevention

    • D. 

      Foodborne Illness and Disease Administration.

  • 63. 
    Which statement best describes hand-washing procedures that food employees should follow to prevent the spread of disease?
    • A. 

      Wash hands with soap and water for at least 10 seconds

    • B. 

      Vigorously rub hands and arms with soap and water for 20 seconds

    • C. 

      Wash hands twice after handling potentially contaminated beef or poultry

    • D. 

      Wash and sanitize hands and arms after using the restroom or touching one’s nose.

  • 64. 
    Which method of thawing potentially hazardous food prior to cooking is the least preferred?
    • A. 

      In a refrigerator

    • B. 

      Under running water

    • C. 

      In a microwave oven.

    • D. 

      In a rapid thaw cabinet.

  • 65. 
    At least how many inches above the floor should foods be stored to provide for easier cleaning?
    • A. 

      4.

    • B. 

      6.

    • C. 

      8.

    • D. 

      10.

  • 66. 
    The purpose of a cleaning agent is to
    • A. 

      Sanitize the surface being cleaned

    • B. 

      Dissolve the soil from the surface being cleaned.

    • C. 

      Lift soil from the surface being cleaned and keep it suspended.

    • D. 

      Loosen the soil where the surface can then be scrubbed to remove all the soil

  • 67. 
    There are three main types of cleaning agents: alkaline, acid, and
    • A. 

      Bleach

    • B. 

      Abrasive

    • C. 

      Ammonia.

    • D. 

      Disinfectant.

  • 68. 
    Which defines the term sanitized?
    • A. 

      Removal of visible soils from a surface or area

    • B. 

      Removal of the microbial contamination of an object or surface

    • C. 

      Reduction of visible soils on a surface or area

    • D. 

      Reduction of the microbial contamination of an object or surface.

  • 69. 
    Why is the design of the outside back dock area important in a facility where food is being prepared?
    • A. 

      Allow management to monitor the dock entrance for security

    • B. 

      First line of defense against insects and rodents

    • C. 

      Give the workers a designated smoke area.

    • D. 

      Allow the delivery truck easy access.

  • 70. 
    When, if ever, may normal metal utensils be used for preparing foods and serving them to patrons of a mobile food facility?
    • A. 

      When they can be washed and sanitized properly

    • B. 

      When running water is available in the mobile facility.

    • C. 

      Never, they are not authorized on mobile facilities

    • D. 

      Never; only single-use items are permitted.

  • 71. 
    Which statement meets the requirements for dairy products in an approved vending machine?
    • A. 

      Keep refrigerated below 41°F, and pull after seven days

    • B. 

      Keep refrigerated below 30°F, and pull after seven days

    • C. 

      Coded, and removed by the manufacturer’s expiration date.

    • D. 

      Coded, and removed one day before the manufacturer’s expiration date.

  • 72. 
    Which statement meets the requirements for dairy products in an approved vending machine?
    • A. 

      Base Vending Machine Advisory Council

    • B. 

      Aerospace Medical Council.

    • C. 

      Center for Disease Control

    • D. 

      Public health flight.

  • 73. 
    Which is the primary reason why hospital kitchens differ from other food facilities?
    • A. 

      Hospital kitchens have a unique mission

    • B. 

      All hospital patients have special dietary requirements

    • C. 

      Hospital kitchens need to be larger and more specialized.

    • D. 

      Hospital patients are more susceptible to a foodborne disease outbreak.

  • 74. 
    Which is the shelf life for frozen meals when they are to be used in-flight?
    • A. 

      Three months.

    • B. 

      Six months

    • C. 

      Nine months.

    • D. 

      One year

  • 75. 
    Who is responsible for sampling the water aboard commercial aircraft that are under contract with the Air Force?
    • A. 

      Bioenvironmental engineering section.

    • B. 

      Base civil engineering squadron

    • C. 

      Director, Base Medical Services

    • D. 

      Chief, Environmental Health

  • 76. 
    After an establishment gains approval to sell its product to a base, it must continue to be inspected at a frequency established by the Aerospace Medicine Council. What are these inspections called?
    • A. 

      Follow-up.

    • B. 

      Routine

    • C. 

      Special.

    • D. 

      Update.

  • 77. 
    When is the most appropriate time to have a child development facility sprayed with insecticides or pesticides to control insects and rodents?
    • A. 

      During the time the children are outside playing

    • B. 

      Early in the morning prior to opening

    • C. 

      Immediately after closing for the day

    • D. 

      Only during holidays or weekends

  • 78. 
    At a minimum, how often should base public facilities be evaluated?
    • A. 

      Bimonthly.

    • B. 

      Monthly.

    • C. 

      Semiannually.

    • D. 

      Annually.

  • 79. 
    Which Defense Commissary Agency (DeCA) directive covers the prohibition of tobacco use by employees and the requirements for a self-inspection program?
    • A. 

      40–3, Meat Department Operations

    • B. 

      40–4, Produce Department Operations

    • C. 

      40–5, Grocery Department Operations

    • D. 

      40–6, Customer Service Department

  • 80. 
    Changing the behavior of food facility workers begins with
    • A. 

      The workers.

    • B. 

      Management

    • C. 

      Food producers

    • D. 

      Policies and procedures

  • 81. 
    Which sanitary inspection is announced, is formal, and limited in focus?
    • A. 

      Follow-up

    • B. 

      Compliant.

    • C. 

      Walk through

    • D. 

      Preoperational.