Texas Food Managers Certification Practice Exam

Which of the following is the most likely source of Norovirus?

1. Fresh vegetables from a salad bar

2. Cooked, cooled vegetables from the refrigerator

3. Cooked vegetable casserole

4. Reheated vegetable soup

The correct answer is: Fresh vegetables from a salad bar

Fresh vegetables from a salad bar are often a significant source of Norovirus because this virus is primarily transmitted through contaminated food, particularly raw or undercooked foods. Salad bars can expose fresh produce to various handling practices, where multiple users may contaminate the food through improper hygiene. Additionally, fresh vegetables can be contaminated at the source, such as during farming, washing, or preparation stages, especially if they are irrigated with contaminated water or handled by an infected food handler. In contrast, cooked foods, such as those found in the other choices, generally have a lower risk of Norovirus transmission unless they are mishandled after cooking or are contaminated during serving. For instance, cooked and cooled vegetables, casseroles, or reheated soups are less likely to harbor Norovirus if they have been properly prepared and cooked at safe temperatures to kill pathogens. The nature of the food preparation and handling in these cases tends to reduce the risk of Norovirus contamination compared to fresh items that are commonly served raw and can be exposed to multiple points of contamination.