cy) , gt) HRT 341 20, eZ Fall 2009 Exam 1 NAME Yo heron Wade (60) 1. Circle the best response Ju For a foodbome illness to be considered an “outbreak” a must experience the same illness after eating the same food? 2 <) 10 d) 20 imum of how many people According to the Centers for Disease Control and Prevention, the five most common tisk factors that cause foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and a) reheating leftover food. b) serving ready-to-eat food ©), using single-use, disposable gloves. @ purchasing food from unsafe sources. Which practice can reduce Salmonella spp. in poultry to safe levels? a) Storing food at 55°F (13°C) or higher Inspecting canned food for damage entry food to the right temperature <) Purchasing oysters from approved, reputable suppliers. a) ) Staphylococcus aureus Norovirus ©) Vibrio vulnificus d) Salmonella spp. “BN can help prevent the spread of which pathogen? Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to _ a). use pasteurized egas, (b)) wash their hands. determine the correct moisture level. 4)_ purchase beef from approved, reputable suppliers. ‘A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause? (anes shellfish poisoning b) Paralytic shellfish poisoning ‘c) Neurotoxic shellfish poisoning 4) Hemorrhagic shellfish poisoning