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Quiz about Food Safety  Sanitation I InspectionIllness
Quiz about Food Safety  Sanitation I InspectionIllness

Food Safety & Sanitation I (Inspection/Illness) Quiz


Food Safety and Sanitation is one of the most important issues in the food service and processing industry. The following are some interesting tidbits about the hazards of not properly preparing and serving food in any circumstance.

A multiple-choice quiz by CMJDT. Estimated time: 8 mins.
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Author
CMJDT
Time
8 mins
Type
Multiple Choice
Quiz #
101,389
Updated
Mar 13 22
# Qns
25
Difficulty
Tough
Avg Score
13 / 25
Plays
3503
- -
Question 1 of 25
1. The two main United States governmental bodies that try to ensure food safety and sanitation through inspection of processing plants are: Hint


Question 2 of 25
2. The abbreviation USDA stands for: Hint


Question 3 of 25
3. According to CDC estimates, there are approximately 76 million cases of food poisoning in the US every year.


Question 4 of 25
4. The three hazards which may be introduced to food products during preparation are: Hint


Question 5 of 25
5. HACCP, developed first by NASA, is being used in food processing and serving industries to reduce pathogens and prevent hazards from being introduced into the food. HACCP stands for: Hint


Question 6 of 25
6. Each state in the union has a health department that keeps track of cases of foodborne illness and inspects restaurants/food preparation centers for food safety and sanitation compliance.


Question 7 of 25
7. According to the CDC, the average cost (annually) of foodborne illness in the United States is approximately: Hint


Question 8 of 25
8. Due to a lack of budgeting, the FDA can only inspect a certain percentage out of 4 million shipments of imported foodstuffs each year. This percentage is: Hint


Question 9 of 25
9. According to the CSPI, the top 5 food categories linked to food poisoning (not including multi-ingredient foods) are seafood, eggs, produce, beef, and pork.


Question 10 of 25
10. According to the CSPI, the grand total of outbreaks and cases of food poisoning reported during the years of 1990-2001 for all categories is: Hint


Question 11 of 25
11. According to the CSPI, the total number of outbreaks and cases in the multi-ingredient category equals: Hint


Question 12 of 25
12. Foods inspected by the FDA are this many times more likely than those inspected by the USDA to cause an outbreak.

Answer: (One word (Think golf))
Question 13 of 25
13. On the average, this major type of meat had the most cases per outbreak of foodborne illness. Hint


Question 14 of 25
14. One type of food which is least considered by the public as at risk for carrying foodborne pathogens, but has a record of infection is: Hint


Question 15 of 25
15. One of the most common pathogens found in poultry products is:

Answer: (One word (kinda fishy))
Question 16 of 25
16. According to CDC estimates, Salmonella alone causes about this monetary amount in direct and indirect medical costs every year. Hint


Question 17 of 25
17. The most common pathogens which cause foodborne illness are: Hint


Question 18 of 25
18. There are more than 250 known foodborne diseases.


Question 19 of 25
19. You have these symptoms: double vision, inability to swallow, difficulty with speech, and increasing paralysis of the respiratory system. This occurred within 4-36 hours of ingestion of a certain foodstuff. You should consult a doctor IMMEDIATELY! This has been caused by: Hint


Question 20 of 25
20. All of these would be a reason to see a doctor, but which of these symptom sets is definitely an emergency? Hint


Question 21 of 25
21. Toxoplasma gondii is most prevalent in pork, lamb, and venison products.


Question 22 of 25
22. Malaise, loss of appetite, nausea, vomiting, and fever are all symptoms of this very serious viral infection which can cause jaundice and severe liver damage. Hint


Question 23 of 25
23. Which groups of people are the most susceptible to getting a foodborne illness? Hint


Question 24 of 25
24. A simple but vital step in preventing infection by foodborne pathogens is cooking foods to a safe internal (blank).

Answer: (One word (Feelin' hot, hot, hot!))
Question 25 of 25
25. To prevent cross-contamination of foods, these steps should be followed: Hint



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Quiz Answer Key and Fun Facts
1. The two main United States governmental bodies that try to ensure food safety and sanitation through inspection of processing plants are:

Answer: The USDA and the FDA

The USDA and the FDA are the main inspectors on the taxpayer's payroll. The CDC (Centers for Disease Control) is merely more of an informational-type agency that tries to get the word out about public health hazards. The CSPI (Center for Science in the Public Interest) is an organization much like the CDC, created to research and disperse information about certain public affairs.
2. The abbreviation USDA stands for:

Answer: United States Department of Agriculture

The USDA has a budget of over 19 billion dollars for the 2001 fiscal year. Of that amount, the FSIS (Food Safety and Inspection Service) gets about $597 million for inspecting.
3. According to CDC estimates, there are approximately 76 million cases of food poisoning in the US every year.

Answer: True

It is also estimated that this results in 325,000 hospitalizations and 5,000 deaths yearly.
4. The three hazards which may be introduced to food products during preparation are:

Answer: Chemical, biological, and physical

Chemical hazards are caused by chemicals (often cleaning supplies) finding their way into the food during the process. Biological hazards are the bacteria, fungi, and viruses that might invade before, during, and even after the preparation process. Physical hazards consists of foreign particles such as hair, dirt, glass, metal shavings, etc. that might find their way into foods.
5. HACCP, developed first by NASA, is being used in food processing and serving industries to reduce pathogens and prevent hazards from being introduced into the food. HACCP stands for:

Answer: Hazard Analysis and Critical Control Points

Effective January 26, 1998, about 75% of the nation's raw meat and poultry products came under HACCP inspection. Nearly 50 percent of the nation's processed food products came under HACCP inspection after January 26. All other products are being produced in small plants with between 10 and 500 employees, which came under HACCP in January 1999, and in very small plants with fewer than 10 employees, which came under HACCP in January 2000.
6. Each state in the union has a health department that keeps track of cases of foodborne illness and inspects restaurants/food preparation centers for food safety and sanitation compliance.

Answer: True

The state health departments have specially trained inspectors (who are usually experts in their field) that go around and inspect restaurants and kitchens in facilities yearly. The facilities are required to adhere to guidelines set down by the health department to protect consumers from bad sanitation or food safety.

In many states, the restaurants are required to post their current inspection score where the public can view it.
7. According to the CDC, the average cost (annually) of foodborne illness in the United States is approximately:

Answer: 6.9 billion dollars

This figure is astounding to me. And the real question is, how can one really estimate how much foodborne illness costs annually when not all cases are reported? The real number may be much higher than that, which is why food safety is so important!
8. Due to a lack of budgeting, the FDA can only inspect a certain percentage out of 4 million shipments of imported foodstuffs each year. This percentage is:

Answer: Less than 1 percent

That figures out to only 40,000 shipments every year! That means about 3.96 million shipments go unchecked. This is one very good reason you should always practice caution when purchasing imported foods.
9. According to the CSPI, the top 5 food categories linked to food poisoning (not including multi-ingredient foods) are seafood, eggs, produce, beef, and pork.

Answer: False

The top five are seafood, eggs, produce, beef, and poultry.
10. According to the CSPI, the grand total of outbreaks and cases of food poisoning reported during the years of 1990-2001 for all categories is:

Answer: 1,589 outbreaks with 73,425 cases

According to that estimation, the average is 6,675 cases per year. Your chances of getting a foodborne illness, based on the current U.S. population, is 1 in 43,212. This is in large part because our goverment funds programs to protect us from such food safety issues. However, these numbers are only of cases reported, and we really don't know how many cases go undiagnosed every year.
11. According to the CSPI, the total number of outbreaks and cases in the multi-ingredient category equals:

Answer: 337 outbreaks and 23,142 cases

The average for this category was 69 cases per outbreak. Salads had 93 recorded outbreaks with 12,036 cases. Ethnic foods had 88 outbreaks with 4,817 cases. Meat dishes had 61 outbreaks with 1,978 cases.
12. Foods inspected by the FDA are this many times more likely than those inspected by the USDA to cause an outbreak.

Answer: four

This is in part due to the fact that the FDA has inadequate funding allocated towards inspection. The CDC, the main informatory agency about public health hazards, has a total budget of 4 billion. Only 34 million of that is put towards food safety issues.
13. On the average, this major type of meat had the most cases per outbreak of foodborne illness.

Answer: Pork

Pork had 61 cases per outbreak. Poultry had 54 cases per outbreak. Beef had the least of the major meats with 45 cases per outbreak. And the "other" group had only 23 cases per outbreak.
14. One type of food which is least considered by the public as at risk for carrying foodborne pathogens, but has a record of infection is:

Answer: Breads and other bakery products

Breads and bakery products had an average of 32 cases per outbreak! The incidence of outbreak was far less for these items than other categories, but the risk was still there. Breads had 11 outbreaks with 600 cases. Bakery items had 30 outbreaks with 703 cases.
15. One of the most common pathogens found in poultry products is:

Answer: Salmonella

Salmonella is the second most common pathogen found in, on, or around food products. It is not only found in poultry but in eggs, meat, dairy, seafood, and produce. Symptoms include abdominal pain, diarrhea, nausea, and vomiting. The most common onset of illness is 8-12 hours after ingesting food and it can last for one whole day.
16. According to CDC estimates, Salmonella alone causes about this monetary amount in direct and indirect medical costs every year.

Answer: 1 billion dollars

That is an average of 20 million dollars per state every year. It is one of the many reasons it is essential that you cook poultry products thoroughly before serving.
17. The most common pathogens which cause foodborne illness are:

Answer: Campylobacter, Salmonella, E coli, Calcivirus (Norwalk)

All of the above answers are common pathogens which cause food poisoning. Campylobacter jejuni has a 2-5 day onset with diarrhea, cramps, fever, and bloody stool that can last from 7-20 days. E coli causes nausea, cramps, watery diarrhea, vomiting, and tiredness for 8 days with a 2-5 day onset. It is most commonly found in meat, produce, and milk.
18. There are more than 250 known foodborne diseases.

Answer: True

These include bacteria, viruses, and parasites.
19. You have these symptoms: double vision, inability to swallow, difficulty with speech, and increasing paralysis of the respiratory system. This occurred within 4-36 hours of ingestion of a certain foodstuff. You should consult a doctor IMMEDIATELY! This has been caused by:

Answer: Clostridium botulinum

Clostridium botulinum (the pathogen which causes Botulism) can cause paralysis and death if left untreated. It is found in canned foods (mostly at home) and herbal oils. Listeria monocytogenes has a 7-30 day onset and has symptoms of vomiting, nausea, fever, and headache.

It is most commonly found in dairy, meat, poultry, seafood, and produce. Staphylococcus aureus (Staph) causes diarrhea, vomiting, nausea, abdominal pain, cramps, and prostration 30 minutes to 8 hours from ingestion. It can last from one to two days. Staph occurs most commonly in cooked foods with high protein such as ham, dairy, and bakery products. Giardiasis has a 1-3 day onset with explosive watery stools, cramps, anorexia, nausea, and vomiting.

This is most commonly caught from drinking untreated water when travelling or ingesting food products with tainted water in it.
20. All of these would be a reason to see a doctor, but which of these symptom sets is definitely an emergency?

Answer: Diarrhea, 101.5 temp or more, blood in stool, vomiting, dehydration, dizziness, and dry mouth

Any one of these symptoms could be caused by a foodborne illness. Only through a test of your blood or stool by a qualified medical professional can one tell what you have.
21. Toxoplasma gondii is most prevalent in pork, lamb, and venison products.

Answer: True

The CDC estimates that about 60 million people in the US have this parasite, but very few have symptoms because the immune system automatically keeps it in check. People with toxoplasmosis often have flu-like symptoms, swollen lymph glands, or muscle pains/aches that can last from a few days to several weeks.
22. Malaise, loss of appetite, nausea, vomiting, and fever are all symptoms of this very serious viral infection which can cause jaundice and severe liver damage.

Answer: Hepatitis A

The onset of Hepatitis A is from 3-10 days. The sooner medical attention is received, the more likely that severe liver damage will be averted. Hepatitis A is most common in mollusks and shellfish and is spread mostly through feces.
23. Which groups of people are the most susceptible to getting a foodborne illness?

Answer: The very young, the immuno-compromised, and the elderly

The young and the elderly often do not have the efficient immune systems that the common adult has. Young children have not had the chance to acquire antibodies to a wide variety of pathogens, therefore they are less equipped to fight off anything. The elderly just don't function as efficiently. Immuno-compromised people, such as people with AIDS, have an impaired immune system that cannot fight off infection.
24. A simple but vital step in preventing infection by foodborne pathogens is cooking foods to a safe internal (blank).

Answer: temperature

The most universally safe internal temperature for raw meats to reach during cooking is 180 degrees.
25. To prevent cross-contamination of foods, these steps should be followed:

Answer: All of these

Wash all surfaces with hot water (180 degrees and above) and with a disinfecting agent. Cutting boards should ideally be color-coded to ensure pathogens do not exchange from one type of food item to another. Utensils used to cut raw meats and mix products with raw eggs and the like need to be properly disinfected.
Source: Author CMJDT

This quiz was reviewed by FunTrivia editor LadyCaitriona before going online.
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