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Question 1 of 10
1. Question
What can food handlers do in order to prevent the transfer of food allergens to food?
Correct
After usage, food handlers can clean and sanitize utensils to prevent food allergens from being passed to food.
Incorrect
After usage, food handlers can clean and sanitize utensils to prevent food allergens from being passed to food.
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Question 2 of 10
2. Question
It is most likely that Clostridium botulinum toxin will form in
Correct
Clostridium botulinum toxin is most likely to be produced in low-acid canned foods that are inadequately processed or heated.
Incorrect
Clostridium botulinum toxin is most likely to be produced in low-acid canned foods that are inadequately processed or heated.
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Question 3 of 10
3. Question
Which statement holds true for Viruses.
Correct
Viruses are the form of reproductive spores. viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.
Incorrect
Viruses are the form of reproductive spores. viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.
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Question 4 of 10
4. Question
Of the following micro-organisms, which are mostly associated with cereal products, Custards, tomatoes, puddings, and boiled or fried rice?
Correct
Of the following microorganisms, Bacillus cereus is frequently associated with cereal products, Puddings, fruits, custards, and boiled or fried rice.
Incorrect
Of the following microorganisms, Bacillus cereus is frequently associated with cereal products, Puddings, fruits, custards, and boiled or fried rice.
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Question 5 of 10
5. Question
Which statement holds true for Contamination
Correct
Contamination is the accidental presence of micro-organisms or harmful substances
Incorrect
Contamination is the accidental presence of micro-organisms or harmful substances
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Question 6 of 10
6. Question
The most responsible for causing food-borne illness is one of the following risk groups
Correct
The most responsible for causing foodborne illness is People.
Incorrect
The most responsible for causing foodborne illness is People.
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Question 7 of 10
7. Question
Parasites are listed following, except for
Correct
the parasites are Excluding Listeriosis. A parasite is an organism that resides on or in a host organism and receives its food from or at its host’s cost. There are three major groups of human disease-causing parasites: protozoa, helminths, and ectoparasites. In order to view this parasite, a microscope is required.
Incorrect
the parasites are Excluding Listeriosis. A parasite is an organism that resides on or in a host organism and receives its food from or at its host’s cost. There are three major groups of human disease-causing parasites: protozoa, helminths, and ectoparasites. In order to view this parasite, a microscope is required.
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Question 8 of 10
8. Question
Often known as Histamine poisoning, Scombroid poisoning is found in
Correct
Often known as Histamine poisoning, Scombroid poisoning is found in Fish: Tuna, Bonito, Mackerel, Mahi-mahi
Incorrect
Often known as Histamine poisoning, Scombroid poisoning is found in Fish: Tuna, Bonito, Mackerel, Mahi-mahi
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Question 9 of 10
9. Question
What of the best guards against cross-contamination are the following?
Correct
Best guards against cross-contamination for separate cutting boards for cooked and raw foods
Incorrect
Best guards against cross-contamination for separate cutting boards for cooked and raw foods
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Question 10 of 10
10. Question
You find that the contents are foamy and bad-smelling when you open a can of green beans. What do you do?
Correct
You find that the contents are foamy and foul-smelling upon opening a can of green beans. I will discard the entire can of beans without tasting any of the contents,
Incorrect
You find that the contents are foamy and foul-smelling upon opening a can of green beans. I will discard the entire can of beans without tasting any of the contents,