Question

1. if a food handler is diagnosed with a foodborne illness, such as norovirus, a manager must:

a exclude the food handler from the operation.
b. restrict the food handler from working with or around food.
c. instruct the food handler to wear gloves while working with food.
d. instruct the food handler to wash his/her hands every fifteen minutes.

1. which practice prevents cross - contamination during food preparation?

a placing cooked steaks back in the same dish with the marinade
b. rinsing a chefs knife after chopping raw chicken and before chopping onions
c. using the reverse side of a cutting board to slice tomatoes after trimming a raw steak
d. washing and sanitizing a cutting board between preparation of raw meats and cooked foods

1. which microorganisms can be found in shellfish from contaminated water?

a e.coli
b. norovirus
c. salmonella typhi
d. nontyphoidal salmonella

1. the type of contaminants that cause the most foodborne illnesses are:

a biological.
b. chemical.
c. environmental.
d. physical.

Explanation:

• Question 23: Food handlers with Norovirus (a highly contagious foodborne illness) must be excluded from the operation to prevent the spread of the virus. Restricting (B) may not be sufficient as they can still contaminate the environment. Wearing gloves (C) or frequent hand - washing (D) won't stop the spread of Norovirus as it can be shed in large amounts and is very resilient.
• Question 24: Washing and sanitizing a cutting board (D) between raw meats and cooked foods prevents cross - contamination. Placing cooked steaks back in the same dish (A) can contaminate the cooked food with raw marinade. Rinsing a knife (B) may not remove all pathogens from raw chicken. Using the reverse side of a cutting board (C) may still have residue from the raw steak.
• Question 25: Norovirus (B) can be found in shellfish from contaminated water. E.coli (A) is more commonly associated with fecal - oral contamination from land sources. Salmonella Typhi (C) causes typhoid fever and is not typically associated with shellfish from contaminated water in the same way. Nontyphoidal Salmonella (D) is more associated with other food sources like poultry.
• Question 26: Biological contaminants (A) such as bacteria, viruses, parasites, and fungi cause the most foodborne illnesses. Chemical (B) contaminants are less common in terms of causing the majority of foodborne illness cases. Environmental (C) is a broad term that is not the main category for the majority of foodborne illness - causing contaminants. Physical (D) contaminants (e.g., glass, metal) are also less common in causing illness compared to biological ones.

Answer:

1. A. exclude the food handler from the operation.
2. D. washing and sanitizing a cutting board between preparation of raw meats and cooked foods.
3. B. Norovirus.
4. A. biological.