Class Questions (LE 3)

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Created by
Faith Bamba

Cards (40)

  • Which of the following does not belong to STEC serogroups? +
    a. O26
    b. O45
    c. O46
    d. O103
    Answer: C
  • 2. Write (a) if both statements are correct, (b) if both statements are wrong, (c) if statement one is correct but statement two is wrong, (d) if statement one is wrong but statement two is correct:
    Statement 1: if an agent is present in a food at high, unacceptable level, its reduction to an unacceptable level should be assured.
    Statement 2: if an agent is present in a food at low, unacceptable level, its increase to an acceptable level should be assured.
    Answer: D
  • Which of the following is NOT a mechanism by which probiotics can help combat Helicobacter pylori (Hp) infections?
    A)Producing antimicrobial substances such as bacteriocins synthesized by the ribosome.
    B. Surviving in the gastric environment by inducing lactic acid and volatile acids.
    C. Inhibiting the secretion of cytokines that help in reducing gastric inflammation.
    D. Adhering to gastric and duodenal cells to perform a competitive action against pathogens.
    Answer: C
  • Which of the following cases best demonstrates the application of the CARVER+Shock methodology, where a high Recuperability score results in deprioritizing a food processing plant as a target, despite a high Shock score?
    Answer: A) regional vegetable processing plant that is highly accessible, easily recognizable, and critical to local food supply, but has extensive backup systems that allow operations to resume within a week.
  • On a Sunday afternoon, a pregnant Lazy Susan went to the emergency room as she was complaining about her loose bowel movement and headaches. She recently came back from Siargao after a summer getaway where she tried seafood. What is the most likely foodborne pathogen Miss Lazy Susan ingested, and would her baby die?
    A) Salmonella Enteritidis; yes
    B) Salmonella Enteritidis; no
    C) Hepatitis A virus; yes
    D) Hepatitis A virus; no

    Answer: D
  • A system that involves washing and can be influenced by factors such as stress from high heat and infection from bacteria. 
    A)Ante-mortem management
    B) At harvest bacteria controls
    C) Ante-morgen bacterial controls 
    D) None of the above
    Answer: C
  • Which of the following flow patterns can be applied in a long production line and zigzagging on the production floor is required?
    A)S-flow
    B) O-flow
    C) U-flow
    D) L-flow
    Answer: A
  • The critical limit separates the acceptability from unacceptability of a food product. All of the following are critical limits, EXCEPT:
    A)Water activity
    B) Limits in microbiological criteria
    C) Levels of antimicrobial agents
    D) Time
    Answer: C
    ANSWERED ALREADY
  • A newly established food corporation, The Gourmet Gateway, aims to develop a management system for its food operations and manufacturing. To determine the ability to control food safety hazards and ensure that the food is safe for human consumption, which of the following must the organization utilize?
    A)HACCP
    B) TACCP
    C) ISO 22000
    D) GxP
    Answer: C
  • All levels of all agents are harmful to all individuals under all conditions.
    A)Sometimes true
    B) Never true
    C) Always true 
    D) None of the above
    Answer: B
  • What is the proper order of steps in handwashing according to the US FDA?
    A)Wet hands with cold water → apply soap → rub hands vigorously for 20s → Dry hands
    B) Wet hands with warm water → apply soap → rub hands vigorously for 15s → Dry hands
    C) Wet hands with cold water → apply soap → rub hands vigorously for 15s → Dry hands
    D) Wet hands with warm water → apply soap → rub hands vigorously for 20s → Dry hands
    Answer: D
  • The Food Safety Act of 2013, otherwise known as Republic Act 10611, encompasses which of the following?
    A)Protection of the general public from sanitary foods
    B) Setting of Food Safety Standards
    C) Both a and b
    D) Your honor, hindi ko po maalala.
    Answer: B
    ANSWERED ALREADY
  • This refers to a pathogen’s ability to infect its host.
    A)Viral infection
    B) Virus transfer
    C) Virulence factor
    D) Viral influence
    Answer: C
    ANSWERED ALREADY
  • Which of the following pathogenic microorganisms are likely to proliferate inside a lechon baboy?
    A)Clostridium botulinum and Staphylococcus aureus
    B) Bacillus cereus and Clostridium botulinum
    C) Vibrio parahaemolyticus and Staphylococcus aureus
    D) None of the pairs mentioned are likely to grow simultaneously inside a roasted pig.+
    Answer: A
  • What is the general term for an infection caused by salmonella?
    A)Salmonellytic
    B) Salmonellosis
    C) Salmonellysis
    D) Salmonellasis
    Answer: B
  • Mang Ben’s manufacturing factory processes canned coconut milk. A batch of coconut milk, after being delivered to grocery stores, was found to be contaminated with Escherichia coli. The products were then asked to be returned to the factory for further investigation. What element of a sanitation program is involved in the given situation?
    1. Raw material receiving
    2. Hygiene and personnel practices
    3. Recall program
    4. Storage and returned food
    5. Answer: C
  • Marc had egg for breakfast, and was feeling fine the whole day. The day after, he felt difficulty in breathing and he was also feeling stomach cramps. He went to the hospital to get checked, and you, as the physician has formed a hypothesis about the possible suspect microbes. Marc has undergone testing as well, and the results show that blood clots have formed. What are these possible microbes?

    I. Salmonella Enteritidis
    II. Salmonella Dublin
    III. Entamoeba histolytica
    IV. Cryptosporidium parvum

    A)I only
    B) III only
    C) I and II only
    D) I, III, and IV only
    Answer: C
    ANSWERED ALREADY
  • Campylobacter jejuni can cause a disease called Campylobacteriosis. Which of the following does not match with the effects of Campylobacteriosis?
    A)Clostridium botulinum
    B) Salmonella Enteritidis
    C) Vibrio parahaemolyticus
    D) Clostridium perfringens
    Answer: A
  • Pasteurization is considered as a critical control point in the production of milk. For heat labile solutions, what may be considered as a critical control point?
    A)Sterilization 
    B) Filtration 
    C) Auto-clave
    D) Dry Heat
    Answer: B
    ANSWERED ALREADY
  • Bacteremia, associated with blood poisoning or infection of blood, organs, and joints is caused by what enteric bacteria?
    A)Salmonella Typhimurium 
    B) Salmonella Enteritidis
    C) Salmonella enterica
    D) Salmonella Dublin
    Answer: D
  • Type of flow that is very popular as a combination of receiving and dispatch
    a.) I-Flow
    b.) L-Flow
    c.) U-Flow
    d.) O-Flow
    Answer: C
    ANSWERED ALREADY
  • Which of the following is not a basic element of a sanitation program?
    a.) Temperature control
    b.) Raw material receiving
    c.) Equipment control
    d.) General cleanliness and housekeeping
    e.) None of the above
    Answer: C
    ANSWERED ALREADY
  • This pathogen causes fever, bleeding within the skin, and even ulcers requiring surgical removal. This can also be fatal to people with liver disease or weakened immune systems.
    a.) Vibrio cholerae
    b.) Vibrio parahaemolyticus
    c.) Vibrio vulnificus
    d.) Salmonella
    Answer: C
  • Which of the following does NOT describe Clostridium Botulinum?
    a.) It is an anaerobic bacteria.
    b.) It is non-spore forming.
    c.) It produces neurotoxin.
    d.) It can be found in soil, sediments of lakes, ponds, and decaying vegetation.
    Answer: B
  • In the Vulnerability Assessment, which factor refers to the ability of the system to recover?
    a.) Recuperability
    b.) Shock
    c.) Vulnerability
    d.) Accessibility
    Answer: A
    ANSWERED ALREADY
  • Which of the following is incorrectly matched:
    a.Clostridium perfringens : enterotoxin
    b. Bacillus cereus : heat and acid labile toxin
    c. Escherichia coli : endotoxin
    d. Salmonella enteritidis : endotoxin+
    Answer: B
  • All statements about foodborne diseases caused by viruses are true, except:
    A.Viruses can be transmitted from a food handler to food and water.
    B. Potentially hazardous food is needed to support the survival of viruses.
    C. Viruses do not multiply in food.
    D. Viruses can only multiply inside a living host.
    Answer: B +
    ANSWERED ALREADY
  • Shiga toxin-producing Escherichia coli (STEC) have toxins closely identical to the toxins produced by _________
    A.Shigella boydii
    B. Shigella flexneri
    C. Shigella dysenteriae
    D. Shigella sonnei
    Answer: C
  • What is the mechanism of the toxins produced by C. botulinum?
    a.It binds to muscle terminals attached to the nerves and causes muscle weakness and paralysis.
    b. It binds to its receptor which is at the tight junctions between stomach walls and forms pores in its cell membrane.
    c. It binds to its receptor which is at the tight junctions between intestinal walls and forms pores in its cell membrane.
    d. It binds to nerve terminals attached to the muscles and causes muscle weakness and paralysis.
    Answer: D
  • Which of the following is INCORRECT regarding VACCP?
    a.It is based on HACCP.
    b. It outlines a method to protect food and beverage products from fraud and potential adulteration
    c. It also protects food from intentional adulteration.
    d. All of the above are correct
    Answer: C
  • Korique or Ligwaque
    Despite having a low infective dose, viruses can still start an outbreak due to high shedding of the /contaminated food/.
    Answer: Ligwaque, food handler
  • What is the name of the International Standard that outlines the necessary steps an organization must take to demonstrate its ability to control food safety hazards and ensure that food is safe for human consumption?
    a.ISO 20000
    b. ISO 22200
    c. ISO 22000
    d. ISO 22220
    Answer: C
  • Which of the following is not part of the big four phyla of gut microbiota?
    A.Firmicute
    B. Bacteroidetes
    C. Acidobacteria
    D. Proteobacteria
    Answer: C
  • Which of the following organizations is/are under the Department of Agriculture?
    I. BAI
    II. BFAR
    III. BPI
    IV. BOQ
    a.I
    b. I, II
    c. I, II, III
    d. I, II, III, IV
    Answer: C
    ANSWERED ALREADY
  • The following are parasites that can cause pathogenic infections EXCEPT?
    A.Taenia saginata
    B. Vibrio parahaemolyticus
    C. Entamoeba histolytica
    D. Cryptosporidium parvum
    Answer: B
  • Which does not belong to the 7 HACCP principles?
    A.Verification
    B. Record Keeping
    C. Operational Sanitation
    D. None of the Above
    Answer: C
  • HUS and TTP are symptoms of enterohemorrhagic disease that is caused by what foodborne pathogen?
    A.Listeria monocytogenes
    B. Salmonella Typhi
    C. Vibrio vulnificus
    D. Escherichia coli 0157:H7
    Answer: D
  •  In the CARVER + Shock method, which of the following refers to the ability of a system to recover?
    A.Recoverability
    B. Recuperability
    C. Resilience
    D. Restorability
    Answer: B
  • What is NOT a main major related risk factor of areas like South and East Europe, South America, and Asia that is associated with H. pylori infection?
    A.Low Socioeconomic Status
    B. Bad Level of Education
    C. Lack of Food Facilities
    D. Poor Hygiene Sanitations
    Answer: C
  • Korique or Ligwaque: VACCP helps in the identification of weak points in the supply chain and processing activities that may be vulnerable to fraud.
    Answer: Ligwaque (TACCP)