DHN 241- certification UPDATED Actual
Questions and CORRECT Answers
(1) What is a foodborne illness - CORRECT ANSWER✔✔- disease transmitted to people
through food
(1) What makes a disease an outbreak - CORRECT ANSWER✔✔- 1. 2+ people have the
same symptoms
2. local health department investigates (conducted by state/local regulatory authorities)
3. confirmed by lab analysis
(1) Who are high risk populations - CORRECT ANSWER✔✔- -elderly
-preschool age
-people w compromised immune systems
(1) Risk factors - CORRECT ANSWER✔✔- -purchasing food from unsafe sources
-failing to cook food correctly
-holding food at incorrect temperatures
-using contaminated equipment
-practicing poor personal hygiene
(1) What is time-temperature abuse - CORRECT ANSWER✔✔- when food has stayed too
long at temperatures that promote pathogen growth
(1) What is the temperature danger zone? Extreme? - CORRECT ANSWER✔✔- 41 - 135
70 - 125
(1) What is cross contamination - CORRECT ANSWER✔✔- when pathogens are transferred
from one food or surface to another
,(1) What is a TCS food - CORRECT ANSWER✔✔- food requiring time and temperature
control for safety
(ex: milk/dairy, eggs, poultry/meat, fish, shellfish, baked potatoes, plant foods-rice/beans, soy
products, melons, untreated oils)
(2) What are pathogens - CORRECT ANSWER✔✔- organisms that cause illness
(viruses, bacteria, parasites, fungi)
(2) What is onset time - CORRECT ANSWER✔✔- how quickly foodborne illness symptoms
appear in a person
(30 min - 6 weeks)
(2) Name the Big Six - CORRECT ANSWER✔✔- 1. shigella spp.
2. salmonella typhi
3. nontyphoidal salmonella (NTS)
4. shiga toxin-producing escherichia coli (STEC)
5. hepatitis A
6. norovirus
(2) Shigella spp. - CORRECT ANSWER✔✔- -source: humans
-linked to food easily contaminated by hands & food that has made contact with
contaminated water
(ex: salads containing TCS food, potatoes, tuna, shrimp, macaroni, chicken)
-prevention: exclude diarrhea, wash hands, control flies
(2) Salmonella Typhi - CORRECT ANSWER✔✔- -source: humans
-linked to ready-to-eat food & beverages
-prevention: exclude food handlers, wash hands, cook to minimum internal temps
(2) Nontyphoidal Salmonella (NTS) - CORRECT ANSWER✔✔- -source: farm animals
, -linked to poultry, eggs, meat, milk/dairy products, produce (tomatoes, peppers, cantaloupe)
-prevention: exclude vomiting/diarrhea, cook poultry/eggs to minimum internal temps,
prevent cross-contamination b/w poultry and ready-to-eat food
(2) Shiga toxin-producing Escherichia coli (STEC) - CORRECT ANSWER✔✔- -source:
intestines of cattle, infected people
-linked to raw/undercooked ground beef & contaminated produce
-prevention: exclude diarrhea, cook food (beef) to minimum internal temps, purchase produce
from approved suppliers, prevent cross-contamination
(2) Hepatitis A - CORRECT ANSWER✔✔- -source: infected people
-linked to ready-to-eat food & shellfish from contaminated water
-prevention: exclude jaundice (7+ days), wash hands, avoid bare-hand contact w ready-to-eat
food, purchase shellfish from approved suppliers
(2) Norovirus - CORRECT ANSWER✔✔- -source: infected people
-linked to ready-to-eat food & shellfish from contaminated water
-prevention: exclude vomiting/diarrhea, wash hands, avoid bare-hand contact w ready-to-eat
food, purchase shellfish from approved suppliers
(2) FATTOM conditions - CORRECT ANSWER✔✔- Food, Acidity, Temperature, Time,
Oxygen, Moisture
(2) What are biological toxins - CORRECT ANSWER✔✔- naturally occur in certiain plants,
mushrooms, and seafood
(2) What are seafood toxins - CORRECT ANSWER✔✔- produced by pathogens found on
certain fish
(ex: tuna, bonito, mahimahi)
-produce extra histamine that makes you sick
(3) What is a food defense program- ALERT - CORRECT ANSWER✔✔- Assure- make sure
the products used are from safe sources
