Foodborne IllnessCâu 9 / 240
Several guests at a Manhattan catering hall report sudden vomiting and diarrhea about 24 to 36 hours after a banquet. The most common cause of such outbreaks, often spread by an ill server handling ready-to-eat food, is:
a.Norovirus
b.Trichinella
c.Clostridium perfringens
d.Ciguatoxin
Giải thích
Norovirus is the leading cause of foodborne illness outbreaks and spreads easily from an infected worker to ready-to-eat foods; it causes sudden vomiting and diarrhea 12 to 48 hours after exposure and is highly contagious. Workers with vomiting or diarrhea must be excluded. Perfringens is tied to time-abused stews, Trichinella to undercooked pork or game, and ciguatoxin to certain reef fish.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A cook at a Queens diner prepares undercooked eggs and cross-contaminates a salad with the same utensil. A customer later suffers diarrhea, fever, and abdominal cramps 12 to 72 hours afterward. Which pathogen is the most likely cause?
- A Bronx burger spot serves a ground-beef patty cooked to only 120°F. A child develops bloody diarrhea and later hemolytic uremic syndrome. Which pathogen is most likely responsible?
- Hepatitis A is of special concern in food service because it spreads mainly by the fecal-oral route from infected workers. Which control is most effective against it?
- Shigella, one of the Big 6 pathogens, is commonly transmitted by which route?
- A deli in Brooklyn stores ready-to-eat cold cuts for weeks in the walk-in at 40°F. Which pathogen is uniquely dangerous here because it can still grow at refrigeration temperatures and threatens pregnant women?
- A sushi chef in NYC prepares raw fish dishes. Which parasite is a specific concern in raw or undercooked marine fish, and what control addresses it?
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