Quiz-summary
0 of 10 questions completed
Questions:
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
Information
practice question
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading...
You must sign in or sign up to start the quiz.
You have to finish following quiz, to start this quiz:
Results
0 of 10 questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 points, (0)
Categories
- Not categorized 0%
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- Answered
- Review
-
Question 1 of 10
1. Question
What is an effective measure for foodborne preventing disease?
Correct
Time and temperature regulation is an important measure of foodborne disease prevention.
Incorrect
Time and temperature regulation is an important measure of foodborne disease prevention.
-
Question 2 of 10
2. Question
At room temperature on a prep table, crude chicken breasts are left out. What is the risk that a foodborne illness can cause?
Correct
There are crude chicken breasts left out at room temperature on a prep table. The danger that a foodborne illness can pose is time-temperature violence.
Incorrect
There are crude chicken breasts left out at room temperature on a prep table. The danger that a foodborne illness can pose is time-temperature violence.
-
Question 3 of 10
3. Question
A server uses a cleaning cloth to clean a dining table and then places the cloth in an apron pocket. What is the risk that a foodborne illness may cause?
Correct
A server uses a cleaning cloth to clean a dining table and then places the cloth in an apron pocket. The danger that may cause a foodborne illness is inadequate cleaning and sanitization.
Incorrect
A server uses a cleaning cloth to clean a dining table and then places the cloth in an apron pocket. The danger that may cause a foodborne illness is inadequate cleaning and sanitization.
-
Question 4 of 10
4. Question
What are the most prominent symptoms of a foodborne disease?
Correct
The most common symptoms of a foodborne illness include diarrhoea, vomiting, fever, nausea, abdominal cramps and jaundice.
Incorrect
The most common symptoms of a foodborne illness include diarrhoea, vomiting, fever, nausea, abdominal cramps and jaundice.
-
Question 5 of 10
5. Question
What is the most significant way for bacteria to prevent a foodborne disease?
Correct
The most important way of avoiding a foodborne disease from bacteria is to regulate time and temperature.
Incorrect
The most important way of avoiding a foodborne disease from bacteria is to regulate time and temperature.
-
Question 6 of 10
6. Question
Toxin-producing E.coli Enterohemorrhagic and Shiga What kind of food are normally associated?
Correct
Enterohemorrhagic and Shiga toxin-producing E.coli are typically associated with food type Raw Ground Beef
Incorrect
Enterohemorrhagic and Shiga toxin-producing E.coli are typically associated with food type Raw Ground Beef
-
Question 7 of 10
7. Question
What is the most effective way of stopping viruses from becoming a foodborne disease?
Correct
The most significant way to avoid a foodborne disease from viruses is to practice proper personal hygiene.
Incorrect
The most significant way to avoid a foodborne disease from viruses is to practice proper personal hygiene.
-
Question 8 of 10
8. Question
A guest called a restaurant and told the manager, after eating there, about getting sick. A few hours after consuming the raw oysters, the guest complained of vomiting and diarrhoea. What pathogen did the disease possibly cause?
Correct
A guest called a restaurant and told the manager, after eating there, about getting sick. A few hours after consuming the raw oysters, the guest complained of vomiting and diarrhoea. The disease was likely caused by the norovirus pathogen
Incorrect
A guest called a restaurant and told the manager, after eating there, about getting sick. A few hours after consuming the raw oysters, the guest complained of vomiting and diarrhoea. The disease was likely caused by the norovirus pathogen
-
Question 9 of 10
9. Question
Are parasites usually related to what kind of food?
Correct
Seafood parasites are commonly associated with
Incorrect
Seafood parasites are commonly associated with
-
Question 10 of 10
10. Question
A guest after eating seafood had a reversal of hot and cold sensations. What possibly affected the disease the most?
Correct
A guest had a reversal of hot and cold sensations after eating seafood. The virus may have affected the disease
Incorrect
A guest had a reversal of hot and cold sensations after eating seafood. The virus may have affected the disease