Foodborne Illnesses: Symptoms, Causes, and Prevention

Question 1

Which symptom is NOT typically associated with foodborne illness?

Accepted Answer

Itching

Answer

Nausea

Answer

Vomiting

Answer

Headache

Question 2

What is the most common cause of foodborne illnesses?

Accepted Answer

Bacteria

Answer

Viruses

Answer

Parasites

Answer

Chemical contamination

Question 3

Which type of bacteria is commonly found in undercooked poultry and can cause foodborne illness?

Accepted Answer

Campylobacter

Answer

Staphylococcus aureus

Answer

Salmonella

Answer

Clostridium botulinum

Question 4

What is the minimum internal temperature to which poultry must be cooked to ensure food safety?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

160°F (71°C)

Answer

180°F (82°C)

Question 5

Which of the following is NOT a personal hygiene practice that can help prevent foodborne illnesses?

Accepted Answer

Smoking while preparing food

Answer

Washing hands frequently

Answer

Wearing clean clothing

Answer

Covering cuts and wounds

Question 6

Which food handling practice poses the greatest risk of causing foodborne illnesses in foodservice operations?

Accepted Answer

Preventing cross-contamination between raw and cooked foods

Answer

Storing food at the appropriate temperature

Answer

Using clean and sanitized equipment

Answer

Washing hands frequently

Question 7

Which government agency is responsible for ensuring food safety in the United States?

Accepted Answer

FDA

Answer

USDA

Answer

CDC

Answer

EPA

Question 8

What type of food is most commonly associated with Salmonella outbreaks?

Accepted Answer

Eggs

Answer

Chicken

Answer

Beef

Answer

Pork

Question 9

True or False: Foodborne illnesses can only be caused by bacteria.

Accepted Answer

False

Answer

True

Question 10

True or False: Foodborne illnesses are always preventable with proper food handling practices.

Accepted Answer

False

Answer

True

Question 11

Which of the following is NOT a common foodborne illness caused by bacteria?

Accepted Answer

Influenza

Answer

Salmonella

Answer

E. coli

Answer

Clostridium botulinum

Question 12

What is the primary symptom of norovirus?

Accepted Answer

Nausea and vomiting

Answer

Fever and chills

Answer

Muscle aches and headaches

Answer

Skin rash

Question 13

What is the target temperature for cooking poultry to ensure its safety?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

180°F (82°C)

Question 14

Which of the following is NOT a potential source of foodborne illnesses?

Accepted Answer

Properly cooked food

Answer

Raw meat

Answer

Contaminated water

Answer

Dirty surfaces

Question 15

Which symptoms are commonly associated with Salmonella food poisoning?

Accepted Answer

Vomiting, diarrhea, fever, and abdominal cramps

Answer

Sneezing, runny nose, and sore throat

Answer

Skin rash, itching, and hives

Answer

Muscle aches, fatigue, and headache

Question 16

Which of the following is NOT a common symptom of foodborne illnesses?

Accepted Answer

Sneezing

Answer

Vomiting

Answer

Fever

Answer

Diarrhea

Question 17

Which foodborne illness is caused by a virus?

Accepted Answer

Norovirus

Answer

E. coli

Answer

Campylobacter

Answer

Salmonella

Question 18

What is the recommended internal temperature for cooking poultry to ensure it is safe to consume?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

212°F (100°C)

Answer

180°F (82°C)

Question 19

Which of the following is NOT a risk factor for foodborne illness outbreaks?

Accepted Answer

Proper food handling techniques

Answer

Lack of personal hygiene

Answer

Unsafe food sources

Answer

Improper storage of food

Question 20

Which symptom of foodborne illness warrants immediate medical attention?

Accepted Answer

Severe dehydration

Answer

Fatigue

Answer

Nausea

Answer

Diarrhea

Question 21

What is the most effective method for cleaning and disinfecting food contact surfaces?

Accepted Answer

Use a sanitizing solution and follow proper cleaning procedures

Answer

Rinse surfaces with hot water

Answer

Wipe surfaces with a damp cloth

Question 22

Which of the following is **not** a common symptom of foodborne illness?

Accepted Answer

Runny nose

Answer

Nausea

Answer

Vomiting

Answer

Diarrhea

Question 23

Which of the following is the leading cause of foodborne illness in the United States?

Accepted Answer

Bacteria

Answer

Chemicals

Answer

Parasites

Answer

Viruses

Question 24

Which of the following foods is a common source of **Salmonella**?

Accepted Answer

Eggs

Answer

Beef

Answer

Milk

Answer

Fish

Question 25

What is the most important preventive measure for foodborne illness?

Accepted Answer

Proper handwashing

Answer

Using antibacterial soap

Answer

Sanitizing surfaces

Answer

Wearing gloves

Question 26

Which of the following is a symptom of **norovirus**?

Accepted Answer

Vomiting

Answer

Skin rash

Answer

Sneezing

Question 27

Which of the following foodborne illnesses can be fatal?

Accepted Answer

Botulism

Answer

Norovirus

Answer

E. coli

Answer

Campylobacteriosis

Question 28

What is a key indicator of a foodborne illness outbreak?

Accepted Answer

Multiple people with similar symptoms after eating the same food

Answer

A food recall

Answer

One person with severe symptoms

Question 29

What is the appropriate action to take if you suspect a foodborne illness?

Accepted Answer

Contact the local health department

Answer

Wait for symptoms to improve

Answer

Call the restaurant where the food was consumed

Answer

Post a complaint on social media

Question 30

Which of the following is the most common initial symptom of a foodborne illness?

Accepted Answer

Nausea and vomiting

Answer

Muscle cramps

Answer

Skin rash

Answer

Headache

Question 31

What is the leading cause of foodborne illnesses in professional kitchens?

Accepted Answer

Cross-contamination

Answer

Improper cooking temperatures

Answer

Inadequate storage

Answer

Poor personal hygiene

Question 32

What is the name of the bacterium that causes salmonellosis?

Accepted Answer

Salmonella enterica

Answer

Staphylococcus aureus

Answer

Escherichia coli

Answer

Listeria monocytogenes

Question 33

Which of the following foods is most commonly linked to outbreaks of norovirus infections?

Accepted Answer

Oysters

Answer

Chicken

Answer

Milk

Answer

Spinach

Question 34

Which of the following is a hallmark symptom of an E. coli infection?

Accepted Answer

Bloody diarrhea

Answer

Fever

Answer

Rash

Answer

Nausea

Question 35

Which government agency is primarily responsible for ensuring food safety in the United States?

Accepted Answer

Food and Drug Administration (FDA)

Answer

Environmental Protection Agency (EPA)

Answer

Centers for Disease Control and Prevention (CDC)

Question 36

Which of the following personal hygiene practices is crucial for preventing the spread of foodborne illnesses?

Accepted Answer

Washing hands thoroughly with soap and water

Answer

Wearing gloves while handling food

Answer

Using a thermometer to check food temperatures

Answer

Covering coughs and sneezes

Question 37

What term describes the condition where bacteria produce toxins that can cause food poisoning, even after the bacteria themselves have been eliminated by cooking?

Accepted Answer

Preformed toxins

Answer

Staphylococcal food poisoning

Answer

Botulism

Answer

Salmonella fever

Question 38

A common symptom experienced in individuals with foodborne illnesses is:

Accepted Answer

Nausea and vomiting

Answer

Dry skin

Answer

Muscle pain

Question 39

The primary cause of foodborne illnesses is:

Accepted Answer

Consuming contaminated food or beverages

Answer

Lack of adequate sleep

Answer

Exposure to extreme heat

Answer

Exposure to harmful chemicals

Question 40

A key preventive measure to minimize the risk of foodborne illnesses is:

Accepted Answer

Proper handwashing before and after handling food

Answer

Consuming raw or undercooked meat

Answer

Consuming food past its expiration date

Question 41

Which of the following is NOT considered a type of foodborne illness?

Accepted Answer

Common cold

Answer

Staphylococcus aureus

Answer

E. coli

Answer

Salmonella

Question 42

Food handlers play a crucial role in preventing foodborne illnesses primarily through:

Accepted Answer

Maintaining proper hygiene and adhering to food safety practices

Answer

Educating customers about food safety

Answer

Diagnosing and treating individuals with foodborne illnesses

Question 43

Refrigeration is a vital food safety measure because it:

Accepted Answer

Slows down the growth and multiplication of bacteria

Answer

Enhances the flavor and aroma of food

Answer

Eliminates all bacteria present in food

Answer

Preserves the nutritional value of food indefinitely

Question 44

Cross-contamination is a potential source of food contamination that occurs when:

Accepted Answer

Harmful bacteria are transferred from one food item to another

Answer

Food is stored in a refrigerator

Answer

Food is handled with clean utensils

Answer

Food is cooked thoroughly

Question 45

The primary purpose of using a food thermometer in food safety is to:

Accepted Answer

Accurately measure the internal temperature of cooked food to ensure it has reached a safe temperature to eliminate harmful bacteria

Answer

Determine the optimal cooking time for different foods

Answer

Check the freshness of food products

Question 46

When a foodborne illness outbreak is suspected, the initial step that should be taken is to:

Accepted Answer

Contact the local health department immediately

Answer

Clean and disinfect the affected area thoroughly

Answer

Provide medical attention to affected individuals

Answer

Discard all potentially contaminated food items

Question 47

Foodborne illnesses can have long-term consequences, including:

Accepted Answer

Potential kidney damage

Answer

Temporary nausea

Answer

Skin rash

Answer

Mild abdominal cramps

Question 48

Which of the following is NOT a typical symptom of foodborne illness?

Accepted Answer

Increased energy levels

Answer

Nausea

Answer

Diarrhea

Answer

Vomiting

Question 49

Which bacteria, commonly found in raw poultry, can cause food poisoning?

Accepted Answer

Salmonella

Answer

Staphylococcus aureus

Answer

Listeria

Answer

E. coli

Question 50

What is the temperature danger zone where bacteria multiply rapidly in food?

Accepted Answer

40°F to 140°F (4°C to 60°C)

Answer

140°F to 165°F (60°C to 74°C)

Answer

Above 165°F (74°C)

Answer

32°F to 40°F (0°C to 4°C)

Question 51

Which practice is most effective in preventing cross-contamination in the kitchen?

Accepted Answer

Using separate cutting boards for raw meat and produce

Answer

Washing hands only after handling raw meat

Answer

Storing raw meat on top of ready-to-eat foods in the refrigerator

Question 52

What is the safest way to thaw frozen meat?

Accepted Answer

In the refrigerator

Answer

At room temperature

Answer

In a sink filled with warm water

Question 53

Why is it crucial to cook meat to the recommended internal temperature?

Accepted Answer

To kill harmful bacteria that might be present

Answer

To ensure the meat is cooked evenly

Answer

To prevent the meat from becoming dry

Answer

To enhance the flavor of the meat

Question 54

Which of the following foodborne illnesses is caused by a virus?

Accepted Answer

Hepatitis A

Answer

Salmonella

Answer

E. coli

Question 55

What is the best way to ensure fresh produce is safe to eat?

Accepted Answer

Wash it thoroughly under running water

Answer

Use a commercial produce wash

Answer

Soak it in a bleach solution

Answer

Wipe it with a damp cloth

Question 56

What is the primary responsibility of a food handler in preventing foodborne illnesses?

Accepted Answer

To follow proper food safety and sanitation procedures

Answer

To ensure the quality of ingredients

Answer

To prepare aesthetically pleasing dishes

Question 57

You are working in a restaurant and notice a coworker has been sick with vomiting and diarrhea. What should you do?

Accepted Answer

Report the illness to your supervisor and ensure the coworker doesn't work with food

Answer

Ignore it, as it's not your concern

Answer

Ask the coworker to take a few days off and come back when they feel better