1-20. Which of the following carriers of bacteria  is/are  most  likely  to transmit  disease  to  food? 1. Flies 2. Rodents 3. Soil 4. Foodservice  personnel 1-21. You must first receive a personal medical  examination  and  sanitation training  before  you  are  permitted to work in food preparation areas. 1. True 2. False 1–22. In addition to the required physical  examination,  all  personnel must be tested for which of the following   diseases? 1. Tuberculosis 2. Hepatitis 3. Typhoid  fever 4. Shigellosis 1-23. All  foodservice  personnel  must repeat  medical  tests  when  away  from work  for  what  minimum  number  of days? 1. 30 2. 45 3. 60 4. 75 1-24. In  cases  where  environmental  health officers  or  preventive  medicine technicians  are  not  available  to perform  the  initial  sanitation training, who may conduct the training? 1. An  MS3 2. Any  corpsman 3. Food service officer 4. Any  qualified  foodservice sanitation  instructor 1-25. When you are working in food preparation  areas,  you  should change clothing and aprons at which of  the  following  times? 1. At the end of the meal being prepared 2. At the end of the day 3 When  returning  from  the restroom 4. As soon as clothing or apron gets soiled 1-26. The use of tobacco while preparing or serving food is prohibited for which  of  the  following  reasons? 1. Smoking  contaminates  the fingers and hands with saliva 2. Smoking  promotes  spitting  and coughing 3. Smoking is a means of transmitting  disease  organisms to  food 4. Each of the above 1–27. Which  of  the  following  offices  or officials  imposes  public  health ordinances  and  regulations  on  the military? 1. Surgeon  General 2. The  U.S.  Department  of Agriculture 3. The Bureau of Medicine and Surgery 4. The  National  Sanitation Foundation 1–28. The  majority  of  foodborne  disease outbreaks are due to what total number  of  different  factors? 1. Six 2. Seven 3. Three 4. Four 3