Food Safety Curriculum test

Cornell University’s GAPS Training Pre/Post Test Questions for FSI Curriculum Q: List the three categories of food safety hazards. A. Physical, mental, and psychological B. Bacteria, viruses, and parasites C. Physical, biological, and chemical D. Glass, rocks, and rodent feces Q: Identify five types of microorganisms. A. Rats, mice, voles, moles, and groundhogs B. Bacteria, viruses, parasites, yeasts, and molds. C. Algae, daphnia, chlamydomonous, xylella, and trichoderma D. Cockroaches, ants, wasps, honeybees, and ladybugs Q: Identify common microorganisms that cause foodborne illness. A. Cockroaches, rats, and mice B. Yeasts, molds, and fungi C. Black rot, root rot, and leaf spot D. Bacteria, viruses, and parasites Q: Name three populations that are especially susceptible to experiencing a foodborne illness. A. Athletes, young students, social workers B. Elderly, infants, and pregnant women C. Beach volleyball players, scuba divers, and marathon runners D. People with HIV, emergency room doctors, and people with organ transplants Q: Microorganisms __________. A. Are harmful. B. Are beneficial. C. May be both harmful and beneficial, depending on the microorganism. D. May be either harmful or beneficial, depending on the phase of the moon. Q: What are three foods that require microorganisms in production? A. Hamburger, some sausages, and yogurt. B. Lemon lime soda, chips, and French fries C. Lemon lime soda, cheese, and some sausages D. Yogurt, milk, and cheese Q: Many factors affect microbial survival and growth. Some scientist will refer to these in the acronym FATTOM. What factors create this acronym? A. food, acid, time, temperature, oxygen, moisture B. factors affecting the thermostability of microbes C. food, air, time, temperature, opportunity, medium D. food, air, turbidity, temperature, osmotic pressure, mobility Cornell University’sGAP Training, http://www.gaps.cornell.edu/FSIprepost.html Page1

Q: List at least three human pathogens. A. E. coli O157:H7, Hepatitis A, Cryptosporidium parvum B. Chlamydomonas reinhardii, Cyclospora, Saccharomyces cerevisiae C. Hepatitis A, Brettomyces, Lactobacillus casei D. E.coli O157:H7, Salmonella enteriditis, Saccharomyces cerevisiae Q: What is traceback? A. A tracking system that identifies chemicals applied to fresh fruits and vegetables. B. A tracking system that tells a grower how many pounds of product the retail store has sold. C. A tracking system that identifies the products that consumers buy as well as their brand preferences. D. A tracking system that allows a food item to be followed from the consumer back the the point where it was produced/grown. Q: Define the acronym GAPs. A. General Applied Production Strategies B. General Agricultural Practices C. Good Agricultural Practices D. Generic Agricultural Practices Q: On the farm, name three areas that need to be controlled to reduce microbial risks. A: Hands, soil, and surfaces B. Water, manure, and weather C. Weather, wild animals, and soil D. Wind, hands, and manure Q: Explain the four steps in proper handwashing. A. Apply soap, wet hands, wash for 30 seconds, rinse and dry B. Wet hands, apply soap, wash for 30 seconds, rinse and dry C. Wet hands, apply soap, wash for 20 seconds, rinse and dry D. Apply soap, wet hands, wash for 20 seconds, rinse and dry Q: As part of the FDA FightBac Program, what are the 4 C’s to remember in order to keep food safe from bacteria? A. Cost, Contamination, Cook, and Control B. Check, Control, Cook, and Chill C. Check, Clean, Chill, and Control D. Clean, combat Cross-contamination, Cook, Chill Q: Which of the following best defines cross-contamination? A. Spread of microorganismsfrom one item to the other, for example between raw and cooked food if using the same cutting boards. B. Movement of manure from the barn to the fields when it is applied as a fertilizer. C. Movement of germs from a sick person’s hand to the food they are handling. D. Another name for pollination, for example when bees inoculate flowers in the spring. Cornell University’sGAP Training, http://www.gaps.cornell.edu/FSIprepost.html Page2

Q: To what temperature should you heat foods to kill most bacteria? A. 155° F B. 160° F C. 165° F D. 180° F Q: Suppose that you are working in your field with your produce. You are harvesting vegetables to sell to the World PEAS CSA or at a farmers’ market and in doing so, you pull a thistle and prick your finger. Your finger bleeds just a bit onto a cabbage leaf. As a customer pulls up to the farm and asks to purchase products from you, what should you do? A. Wipe your finger on your jeans and sell produce. B. Throw the cabbage that is contaminated with blood away, wash your hands with soap and water, bandage the finger, and then sell produce. C. Call 911. D. Ask the customer to pick their own cabbage while you wash the bloody cabbage and prepare it for sale. Cornell University’sGAP Training, http://www.gaps.cornell.edu/FSIprepost.html Page3

Food Safety Curriculum test

by Community Food Security Coalition on Nov 09, 2010

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Food Safety Curriculum test — Document Transcript