TTU Food Sanitation Exam 1 Practice Test

These questions are part of the practice quiz. Start practicing

• Which statement best defines toxin-mediated infection?
• Most bacteria found in foods are of which shapes?
• Which serovar is primarily adapted to the G.I. tract of cattle?
• Habitat of S. Paratyphi?
• Nephrotoxins affect which organ?
• To prevent listeriosis, which precaution is considered critical?
• Physical Hazards (contaminant) which of the following is a physical hazard?
• Which antimicrobial compound is found in egg whites?
• Norovirus prevention includes which action?
• PHFs, or Potentially Hazardous Foods, require time and temperature control to prevent growth of which organisms?
• Which category of foods is most commonly associated with Hepatitis A transmission?
• Which statement about Shigella infections is true regarding infectious dose?
• A sanitizer in food processing is defined as
• What does a microaerophile require to grow?
• During the log (exponential) growth phase, what describes the rate of population increase?
• Psychroduric organisms are best described as those that do what?
• What is the typical onset time for Staphylococcal gastroenteritis?
• Which statement best describes TCS foods?
• Shigellosis is characterized by which symptom?
• Norovirus infection is characterized by which statement?
• What does T-time indicate in relation to foodborne microorganisms?
• Which term is capable of destroying bacteria?
• Shigellosis is commonly transmitted in which setting?
• Which illness is caused by Shiga-toxin producing E. coli and may lead to hemolytic uremic syndrome?
• Which growth phase is associated with rapid, exponential growth of bacteria?
• What temperature range constitutes the Temperature Danger Zone (TDZ)?
• Which bacterium is a psychrophile that grows under refrigeration and is commonly associated with raw meat, unpasteurized dairy, and ready-to-eat foods?
• To prevent C. perfringens in turkey, what is the minimum safe internal cooking temperature for poultry?
• Which term best describes bacteria that thrive at moderate temperatures around 60°F to 110°F?
• Which bacterium causes gastroenteritis with an onset typically 6 to 72 hours after ingestion and is commonly linked to foods of animal origin?
• Which statement best describes what happens to oxygen during cooking?
• Which statement is true about Shigellosis?
• Botulism is most closely associated with which packaging/food scenario?
• A foodborne infection is defined as which of the following?
• FAT TOM describes factors that influence the growth of which organisms in foods?
• Campylobacteriosis is primarily associated with which organism?
• What does the letter O stand for in microbial growth terms?
• Which statement about viruses is true?
• Which foods are commonly implicated in Clostridium perfringens gastroenteritis?
• The diarrheal form of Bacillus cereus is commonly associated with which of the following foods?
• What is the onset time for Bacillus cereus diarrheal form?
• What characterizes opportunistic pathogens?
• Habitat of S. Dublin?
• To prevent Campylobacter cross-contamination from raw poultry, which practice should be followed?
• Listeria monocytogenes is most commonly associated with which foods?
• Which characteristic best describes Bacillus cereus?
• Spores are commonly found in which environment?
• Septicemia is best defined as
• Which term is used for organisms that can grow in the presence of oxygen and also in its absence?
• What is the onset time for botulism symptoms after exposure?
• Which statement about CDC reasons for unsafe foods is NOT correct?
• Non-pathogenic E. coli is typically found in which environment?
• What best defines an endotoxin?
• What statement about spores is true?
• Which E. coli type is associated with traveler's diarrhea?
• Bacteria can protect themselves by forming what structure?
• Which term describes bacteria that occur in grape-like clusters?
• CDC estimates of FBI in the US include approximately how many cases?
• Which term is used for organisms that require oxygen to grow?
• Which antimicrobial compound is found in garlic?
• What is a key prevention step for botulism in food handling?
• Which term describes cold-loving bacteria that grow best at 28°F to 41°F?
• What is the recommended method for cooling or holding leftovers to prevent C. perfringens growth?
• Which serovar has disease described as Salmonellosis and gastroenteritis and habitat in the G.I. tract of humans and animals, unadapted?
• Biological Hazard (contaminant) which of the following describes it?
• Under optimal conditions, how quickly can bacteria reproduce?
• Which organism is commonly associated with poultry and can cause Campylobacteriosis?
• Potentially hazardous foods have a pH greater than what value?
• In handwritten scientific names, which formatting convention is described for genus and species?
• In newborns, listeriosis can present as which serious conditions?
• The emetic form of Bacillus cereus is commonly associated with which food?
• Chemical Hazards (contaminant) which of the following are chemical hazards?
• Which preventive measure is recommended to reduce the spread of Shiga-toxin producing E. coli in a food establishment?
• Binary fission is best described as which process?
• Which statement about Vibrio vulnificus septicemia is correct?
• Which option is an example of a humectant used to modify water activity?
• Listeria monocytogenes is commonly associated with which foods?
• Which serovars are primarily adapted to the human G.I. tract?
• FAT TOM stands for a set of factors that influence the growth of microorganisms in food. Which list correctly represents FAT TOM?
• An obligate anaerobe is best described as which of the following?
• Between which temperatures do foodborne microorganisms grow well?
• Which packaging method is used for standard airtight packaging that avoids gas exchange?
• Which foods are at risk for spore contamination?
• Which statement about bacteria is true?
• In asymptomatic carriers of gastroenteritis, where are the organisms commonly found?
• Which of the following foods is listed as favoring rapid growth of microorganisms?
• During stationary phase, the typical bacterial count in food is approximately:
• Which statement best describes the Staphylococcus aureus enterotoxins involved in Staphylococcal gastroenteritis?
• Which viruses are major causes of virus-related foodborne illness?
• Water activity (Aw) measures what in foods?
• Prevention of Vibrio vulnificus gastroenteritis includes which measure?
• Which two bacteria are cited as examples of toxin-mediated infection?
• Enterotoxins target which body system?
• The Salmonella outbreak linked to backyard flocks highlighted the preventive value of which action?
• Which food is most associated with Vibrio vulnificus gastroenteritis in otherwise healthy individuals?
• Thermoduric organisms are best described as those that what?
• How are bacteria best described?
• What serious neurological complication is sometimes associated with Campylobacter jejuni infection?
• Which shape describes rod-shaped bacteria?
• What does contamination mean?
• What term describes a person who carries a microorganism in the GI tract but shows no symptoms?
• Which serovar has disease described as Salmonellosis and gastroenteritis and habitat in the G.I. tract of humans and animals, unadapted?
• Which packaging method is CA?
• How often is the Model Food Code updated?
• Habitat of S. Pullorum?
• Spores form when nutrients are not available.
• Which statement accurately describes Clostridium perfringens habitat?
• Which term describes an agent that inhibits bacterial growth?
• Which statement about Vibrio parahaemolyticus is correct?
• Which term describes bacteria that prefer moderate temperatures, typically around 60°F to 110°F?
• For Salmonella Paratyphi, the organism can be isolated from which specimens?
• To reduce Campylobacter in food, what is the minimum internal cooking temperature and time recommended for poultry?
• Which packaging method reduces the oxygen level in the packaging to extend shelf life?
• Which of the following is NOT among The Big Six?
• The period of communicability starts at which point in relation to symptom onset?
• Cross-contamination is defined as?
• S. Paratyphi causes which disease?
• Which definition best describes a foodborne illness?
• Which packaging method maintains high levels of oxygen inside the package?
• What is germination?
• What term describes the period during which an infectious agent may be transferred from an infected person to another person?
• How is the Model Food Code offered to states for adoption?
• Who regulates food services and retail?
• What is a humectant?
• Which antimicrobial compound is found in milk?
• Which serotype is a well-known Shiga toxin–producing E. coli?
• Flagella are hair-like appendages used for movement. Which option best describes flagella?
• Modified Atmosphere Packaging (MAP) is best described as which packaging method?
• Higher Risk Populations which groups are considered higher risk for foodborne illness?
• Which serovar is associated with a cantaloupe outbreak?
• A virus is characterized by which trait?
• Which phase is characterized by a relatively stable population size due to balanced growth and death rates?
• What is an example of a natural microbial barrier?
• Which food item is listed as a food that favors rapid growth of microorganisms?
• The Shigella illness has a particular relation to vomiting. Which statement is accurate?
• What is the process called spore formation?
• An aerobe is defined as an organism that requires oxygen to grow.
• Which option best describes routes of transmission by food handlers, including contact, droplets, and surface contact?
• Which bacteria occur in chains?
• Which term refers to heat-loving bacteria that thrive at higher temperatures, roughly 110°F to 130°F?
• Spoilage refers to what change in food?
• What best defines an exotoxin?
• S. Typhi causes which disease?
• Which organism is associated with foodborne intoxication?
• Hepatitis A infection is characterized by an onset of
• Controlled Atmosphere Packaging (CA) involves regulating what?
• Facultative anaerobes are organisms that grow with or without oxygen.
• Staphylococcal gastroenteritis is commonly linked to which category of foods?
• Hepatotoxins affect which organ?
• What does 'small infective dose' refer to?
• Controlled Atmosphere (CA) packaging is primarily used for what?
• Which part of the binomial name Clostridium perfringens is capitalized?
• What percentage of patients infected with gastroenteritis-causing organisms become asymptomatic carriers?
• Most foodborne microorganisms grow best at what pH range?
• Which pathogen is known to grow at Aw below 0.85?
• Which illness is characterized by bloody diarrhea and abdominal cramps and has a low infectious dose (as few as 100 cells) and is transmitted in crowded, unsanitary conditions?
• Neurotoxins primarily affect which system?
• NOT listed as a characteristic of Time-Temperature Control for Safety Foods (TCS) or Potentially Hazardous Foods (PHFs)?
• In binomial nomenclature, what is the standard order for naming bacteria?
• What is the typical onset window for Hepatitis A after exposure?
• Time-Temperature Control for Safety Foods are also known as what?
• Which serovar is associated with typhoid fever and is adapted to humans?
• Spores can contaminate which foods?
• Which statement about Vibrio vulnificus gastroenteritis is correct?
• Which statement about Typhoid fever treatment is true?
• Which term best describes bacteria that survive cold conditions but do not necessarily grow?
• Which serovars are un-adapted, with no host predilection?
• Which phase follows stationary phase when nutrients are exhausted and waste accumulates?
• Which statement best describes a foodborne illness outbreak?
• What is the practical maximum time TCS foods should spend in the TDZ?
• Which pathogen is a halophilic organism most often linked to oysters and seafood, and can cause primary septicemia in susceptible individuals?
• Reduced Oxygen Packaging (ROP) is defined as what?
• Approximately how many deaths are estimated annually due to FBI in the United States?
• Habitat of S. Typhi?
• Which preservation method reduces pH by adding acids such as vinegar?
• Which statement about bacteria is true?
• Which route describes transmission of GI pathogens from feces to the mouth?
• Which of the following is NOT a TDZ rule of thumb?
• Which temperature is listed by ServSafe as a prevention temperature for Shiga-toxin producing E. coli in foods?
• Typhoid fever is caused by which organism?
• Which sequel is associated with Campylobacter infection?
• The Model Food Code is compiled by which agency?
• Which pathogen grows below a pH of 4.6?
• Which term best describes bacteria that can grow with or without oxygen?
• Approximately how many hospitalizations are estimated annually due to FBI in the United States?
• Which illness has onset of 6 to 72 hours and a mortality around 4.1%?
• Which packaging method uses a modified atmosphere to extend shelf life?
• What describes the fecal-oral route of transmission?
• In Clostridium perfringens gastroenteritis, which symptom is notably absent?
• Which of the following is NOT part of The Big Six pathogens in food safety?
• Exposure of pathogens to TDZ conditions can lead to what risk?
• The death phase of the bacterial growth curve occurs primarily because:
• Which antimicrobial compound is found in cloves?
• What term describes the amount of moisture available for microbial growth in foods?
• Which serovar is primarily adapted to the G.I. tract of poultry?