Become a Member of NEHA Today!

Custom Search
 

HOME > Continuing Education > Quiz #1

JEH Quiz #1 (July/August 2013)

Featured Article:
“Baseline Knowledge Survey of Restaurant Food Handlers in Suburban Chicago: Do Restaurant Food Handlers Know What They Need to Know to Keep Consumers Safe?”



Available to NEHA members only, the JEH Quiz, offered six times per calendar year through the Journal of Environmental Health, is a convenient tool for self-assessment and an easily accessible means to accumulate continuing-education (CE) credits toward maintaining your NEHA credentials.

It's a simple process...

  1. Read the featured article in the Journal.

  2. Select the correct answer to each JEH Quiz question and click on the
    Submit
    button at the bottom of the page.

  3. One CE credit will be applied to your account with an effective date of
    July 1, 2013 (first day of issue).

Quiz deadline: October 1, 2013 (Completed)


JEH Quiz #1 Answers - July/August 2013:

1. c
2. b
3. d
4. b
5. b
6. b
7. a
8. c
9. a
10. c
11. a
12. b



1.


According to the Centers for Disease Control and Prevention, a reduction of foodborne illness by only 10% would keep __ million Americans from getting sick each year.

a.

one

b.

two

c.

five

d.

seven


2.


It is estimated that __ million illnesses and __ deaths can be attributed to the consumption of food.

a.

48; 868

b.

48; 3,000

c.

52; 868

d.

52; 3,000


3.


According to the Food and Drug Administration, the most common food handler behaviors contributing to foodborne outbreaks include

a.

poor hand hygiene.

b.

cross contamination.

c.

improper temperatures for cooking and holding food.

d.

all of the above.

e.

a and c.


4.


In a recent study, approximately __ of food handlers did not change gloves between touching raw meat and ready-to-eat food.

a.

one-fourth

b.

one-third

c.

one-half

d.

two-thirds


5.


Of the food handlers surveyed in this article, the overall mean knowledge score was __.

a.

65%

b.

72%

c.

75%

d.

79%


6.


In looking at the different classifications of food handlers surveyed, noncertified food handlers scored __ compared to __ scored by certified food managers.

a.

65%; 75%

b.

65%; 79%

c.

75%; 65%

d.

75%; 79%


7.


Certified food managers in Illinois are required to renew their certification after five years.

a.

True.

b.

False.


8.


Fewer than __ of certified food managers were able to correctly answer questions about internal cooking temperatures for hamburger/chicken and the range of the temperature danger zone at which pathogens proliferate.

a.

two-thirds

b.

one-half

c.

one-third

d.

one-fourth


9.


The survey question that was answered correctly by the lowest number of overall food handlers pertained to the

a.

pathogen growth temperature danger zone.

b.

acceptable minimum hamburger cooking temperature.

c.

proper thawing procedure for chicken.

d.

storage of food products with expiration dates.


10.


Food handlers with English as their primary language scored __ those with Spanish as their primary language or other languages.

a.

lower than

b.

the same as

c.

higher than


11.


Which age group of food handlers scored the lowest on the survey?

a.

18–29 years.

b.

30–39 years.

c.

40–49 years.

d.

≥50 years.


12.


__ percent of food handlers surveyed indicated that they would come to work with diarrhea.

a.

Ten

b.

Seventeen

c.

Twenty-Four

d.

Thirty-Two

 



Home | Journal of Environmental Health | Research & Development Programs
Bookstore | Credentials | Continuing Education | Online Education
Position Papers | Job Center | Conferences | Events | Affiliated Organizations | EH Links


National Environmental Health Association, 720 S. Colorado Blvd., Suite 1000-N, Denver, CO 80246-1926
Phone: 303.756.9090, Fax: 303.691.9490, Email: staff@neha.org
Copyright NEHA 2000-2014 | Terms of Use | Privacy Policy