TFHC Foodborne Illness and Pathogens

Question 1

Which bacteria is most commonly associated with undercooked poultry and eggs in the United States?

Accepted Answer

Salmonella

Answer

E. coli O157:H7

Answer

Listeria monocytogenes

Answer

Clostridium botulinum

Question 2

What are the most common symptoms of foodborne illness?

Accepted Answer

Nausea, vomiting, diarrhea, and stomach cramps

Answer

Fever, rash, joint pain, and headache

Answer

Chest pain, numbness, and shortness of breath

Answer

Coughing, sneezing, sore throat, and runny nose

Question 3

Which pathogen is known as the 'Big Six' highly contagious illness that food workers must report to their manager in Texas?

Accepted Answer

Norovirus, Hepatitis A, Salmonella Typhi, E. coli O157:H7, Shigella, and Nontyphoidal Salmonella

Answer

Listeria, Campylobacter, Staphylococcus, Botulism, Cryptosporidium, and Giardia

Answer

HIV, Hepatitis B, Hepatitis C, influenza, tuberculosis, and MRSA

Answer

Rotavirus, Adenovirus, Astrovirus, Sapovirus, Yersinia, and Vibrio

Question 4

What is the most common cause of foodborne illness outbreaks in restaurants in the United States?

Accepted Answer

Norovirus

Answer

Salmonella

Answer

E. coli

Answer

Listeria

Question 5

Which food is most commonly associated with Listeria monocytogenes contamination?

Accepted Answer

Ready-to-eat deli meats and soft cheeses

Answer

Raw poultry and eggs

Answer

Undercooked ground beef

Answer

Raw shellfish and oysters

Question 6

What does TCS food stand for in Texas food handler training?

Accepted Answer

Time/Temperature Control for Safety food

Answer

Total Contamination Standard food

Answer

Toxic Chemical Sensitive food

Answer

Temperature-Critical Storage food