MULTIPLE-CHOICE STUDY QUESTIONS. 1. You have ordered frozen tuna steaks for your restaurant

1. You have ordered frozen tuna steaks for your restaurant. When the delivery arrives, you notice there is excessive frost and ice in the package, which indicates they have been time-temperature abused. You refuse the delivery. Why?

A. You suspect the steaks may have been contaminated with a cleaning compound.

B. You suspect the steaks may contain ciguatera toxins.

C. You suspect the steaks may cause scombroid poisoning if you serve them.

D. You believe the supply company may have treated the steaks with an unauthorized preservative.

2. A customer becomes ill after eating grouper. It is discovered that the shipment of grouper contained the ciguatera toxin. This is an example of

A. chemical contamination

B. physical contamination

C. biological contamination

3. Which of the following is not a common food allergen?

A. Eggs B. Dairy products

C. Peanuts D. Beef

4. You find a piece of glass at the bottom of your ice storage bin. This is an example of

A. chemical contamination

B. physical contamination

C. biological contamination

5. An establishment should do all of the following to guard against a seafood-specific foodborne illness except

A. thaw fish at temperatures higher than 4l °F (5 °C)

B. purchase seafood from suppliers who practice time-temperature control

C. refuse fish that has been thawed and refrozen

D. accept fish that has been received at 4l °F (5 °C) or lower

6. Which of the following fish is associated with ciguatera?

A. Mahi-mahi B. Pufferfish

C. Snapper D. Fresh water minnows

7. An establishment should do all of the following to prevent contamination except

A. store food away from chemicals.

B. keep high-acid food separate from other types of food.

C. purchase food products from approved suppliers.

D. use food-grade storage containers.

8. Which of the following is an example of a physical contaminant?

A. A virus present in shellfish

B. Dirt on a head of lettuce

C. Sanitizer residue left on a cutting board

D. Parasites present in a raw fish fillet

9. All of the following can lead to the chemical contamination of food except

A. cooking tomato sauce in a copper pot.

B. storing orange juice in a pewter pitcher.

C. using a backflow-prevention device on a carbonated beverage dispenser.

D. serving fruit punch in a galvanized tub.

10. Which of the following statements is true about fish containing ciguatera or scombroid (histamine) toxins?

A. Freezing will destroy these toxins.

B. Cooking will not destroy these toxins.

C. You can see and smell these toxins.

D. Cooking will destroy these toxins.

Unit 4

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