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DHN 241 Exam with correct answers 2024
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Definition of foodborne illness correct answers disease transmitted to people through food When is an illness considered an outbreak? correct answers 1. 2+ people have the same symptoms after eating the same food 2. An investigation is conducted by state and local regulatory authorities 3....

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  • August 24, 2024
  • 32
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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DHN 241 Exam

Definition of foodborne illness correct answers disease transmitted to people through
food

When is an illness considered an outbreak? correct answers 1. 2+ people have the
same symptoms after eating the same food
2. An investigation is conducted by state and local regulatory authorities
3. The outbreak is confirmed by laboratory analysis

What are the 7 challenges to food safety? correct answers 1. Time
2. Language and culture
3. Literacy and education
4. Pathogens
5. Unapproved suppliers
6. High-risk customers
7. Staff turnover

What are 8 costs of foodborne illness? correct answers 1. Loss of customers and sales
2. Loss of reputation
3. Negative media exposure
4. Lowered staff morale
5. Staff missing work
6. Increased insurance
7. Staff retraining premiums

What are the 3 types of contaminants that cause foodborne illness? correct answers 1.
Biological
2. Chemical
3. Physical

What are the 4 ways food becomes unsafe? correct answers 1. Time-temperature
abuse
2. Cross-contamination
3. Poor personal hygiene
4. Poor cleaning and sanitizing

What is the temperature danger zone? correct answers 41-135°F

What is time-temperature abose? correct answers When food has stayed too long at
temperatures good for pathogen growth

,What is cross-contamination? correct answers when pathogens are transferred from
one surface or food to another

What percentage of women do not wash their hands? correct answers 35%

What percentage of men do not wash their hands? correct answers 65%

What foods are most likely to become unsafe? correct answers TCS food and ready-to-
eat food

What does TCS stand for? correct answers Time and Temperature Control for Safety

What are some common TCS foods? correct answers 1. Dairy products
2. Tofu and soy protein
3. Meat and poultry
4. Fish and shellfish
5. Heat-treated plant food
6. Sliced melons, tomatoes, and leafy greens
7. Sprouts
8. Untreated garlic and oil mixtures

What are ready-to-eat foods? correct answers Food that can be eaten without further
preparation, washing, and cooking

What are some examples of ready-to-eat foods? correct answers 1. Cooked food
2. Washed fruit and vegetables
3. Deli meat
4. Bakery items
5. Sugar, spices, and seasoning

What 3 populations are high risk for foodborne illness? correct answers 1. Preschool
age children
2. Elderly individuals
3. Individuals with compromised immune systems

Definition of a microorganism correct answers Small, living organism that can be seen
only with a microscope

Definition of pathogens correct answers Harmful microorganisms that make people sick
when eaten or produces toxins that cause illness

What are the 4 types of pathogens? correct answers 1. Bacteria
2. Viruses
3. Parasites
4. Fungi

,Definition of a toxin correct answers A poison produced by pathogenic bacteria when
can cause illness

What are the 2 routes of food handler contamination? correct answers 1. Fecal-oral
route
2. Person-to-person route

What is the fecal-oral route? correct answers When food handlers don't wash their
hands after using the restroom

What are common symptoms of foodborne illnesses? correct answers 1. Diarrhea
2. Vomiting
3. Fever
4. Nausea
5. Abdominal cramps
6. Jaundice

Definition of jaundice correct answers A yellowing of the skin and eyes

What is the range of illness onset times? correct answers 30 minutes to 6 weeks

What are the six big pathogens? correct answers 1. Salmonella Typhi
2. Shigella spp.
3. Nontyphoidal Salmonella
4. Shiga toxin-producing E. coli
5. Hepatitis A
6. Norovirus

What are shared characteristics of bacteria? correct answers 1. Found almost
everywhere
2. Cannot be seen, smelled, or tasted
3. Grow rapidly if conditions are correct
4. Can produce toxins as they grow and die

What is the main way to prevent bacteria from causing a foodborne illness? correct
answers Control time and temperature

What are the 6 conditions bacteria needs to grow? correct answers 1. Food
2. Acidity
3. Temperature
4. Time
5. Oxygen
6. Moisture

What pH does bacteria grow best in? correct answers 7.5 to 4.6

, What are examples of food with an ideal pH? correct answers 1. Bread
2. Cantaloupe
3. Cooked corn
4. Raw chicken
5. Milk

Between what temperatures do bacteria grow even more rapidly? correct answers 70-
125°F

What levels of moisture do bacteria grow best in? correct answers High levels

Definition of water acidity correct answers The amount of moisture available in food for
bacterial growth

What does the water activity scale range from? correct answers 0.0 to 1.0

What is the water activity of water? correct answers 1.0

What types of food absorb moisture, preventing bacterial growth? correct answers
Foods high in sugar (jellies)

What are the 4 stages of bacterial growth? correct answers 1. Lag phase
2. Log phase
3. Stationary phase
4. Death phase

What are spores? correct answers 1. Often found in dirt
2. Can survive cooking temperatures
3. Can change back to a form that grows
4. Keeps bacteria from freezing

What are some major foodborne bacteria? correct answers 1. Bacillus cereus
2. Listeria monocytogenes
3. Shiga toxin-producing E. coli
4. Campylobacter jejuni
5. Clostridium perfringens
6. Clostridium botulinum
7. Nontyphoidal Salmonella
8. Salmonella Typhi
9. Shigella spp.
10. Staphylococcus aureus
11. Vibrio vulnificus
12. Vibrio parahaemolyticus

What bacteria can be prevented by controlling time and temperature? correct answers
1. Bacillus cereus

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