Test — Test Answers

People with celiac disease _____.

The two most common viruses to cause food-borne illness are _____.

The most serious allergic reactions, which can be fatal, are called _____.

The ingredient most likely to cause illness in raw oatmeal cookie dough that has reached room temperature is _____.

Food-related illness can be caused by all of the following except _____.

Salmonella poisoning is _____.

People with compromised immune systems (i.e., pregnant women, the elderly, or people with cancer or HIV/AIDS) are the least susceptible to food poisoning.

Who is least susceptible to food-borne illness?

Spillage of cleaning fluid on a food-preparation area is an example of physical contamination.

Which of the following does not present a food safety hazard?

Gloves should be used when handling food when _________ are present.

Jaundice (yellowing of the skin and the whites of the eyes) may be indicative of the virus hepatitis A.

According to the National Restaurant Association, a food-borne illness outbreak will cost a restaurant an average of $75,000.

The three types of food contamination are _____.

Some bacteria may create structures to survive unfavorable conditions. These structures, often difficult to destroy, are called _____.

Which of the following are not potential "chemical hazards"?

Giardia duodenalis may result in diarrhea, abdominal cramps, gas, and nausea; chronic infection might lead to dehydration and severe weight loss.

Bacteria prefer a dry environment to a damp or moist environment.

Bacteria grow most effectively in extreme high-alkaline environments.

Which of the following is acceptable in a food-preparation area?