Bệnh do Thực phẩmCâu 14 / 320
Shigella is most often transmitted in food establishments through:
a.Undercooked poultry
b.Cross-contact with allergens
c.Flies and food handlers with poor personal hygiene
d.Improper freezing of vegetables
Giải thích
Shigella is spread by the fecal-oral route, often through flies, contaminated water, and food handlers who do not wash hands after using the restroom. It commonly contaminates ready-to-eat foods and salads. Controlling handwashing and excluding ill staff are key, not freezing.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Norovirus outbreaks spread rapidly in restaurants. What is the most effective way for a manager to prevent Norovirus transmission from staff?
- A prep cook slices deli meat and then handles lettuce for salads without washing hands. Nontyphoidal Salmonella is most commonly associated with which foods?
- Salmonella Typhi (which causes typhoid fever) differs from nontyphoidal Salmonella mainly because it:
- Shiga toxin-producing E. coli (STEC), such as E. coli O157:H7, is most strongly associated with which food?
- Which populations are considered highly susceptible (high-risk) to foodborne illness and should be given extra protection?
- A customer becomes flushed, dizzy, and develops a rash within minutes of eating tuna that was stored improperly. This is most likely which type of toxin illness?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra