Which One of the Following Pathogens Can Be Found in Improperly Canned Food?

ane. What is the "danger zone" range of temperature in food handling"

50 - 100 deg F
80 - 120 deg F
40 - 140 deg F
100 - 212 deg F

2. Most people volition not feel a nutrient-borne illness in their lifetime.

Truthful
False

three. The most common symptom of food-borne illness is:

kidney failure
diarrhea
skin rash
headache

4. Which of the following groups has the everyman risk for food-borne illness:

immature adults
the elderly
infants
individuals with AIDS

5. Which of the following are reasons for the increasing incidence of food-borne disease?

increased consumption of foods imported from foreign countries
increased numbers of individuals eating in restaurants
amend diagnosis past physicians
all of the above

6. Carbohydrate and salt human activity as preservatives by:

killing microorganisms straight
increasing the water content of nutrient
increasing the acid content of the food
binding h2o and then information technology is not bachelor for microorganisms

7. Food irradiation to preserve foods is dangerous and outlawed by the government.

truthful
simulated

eight. Increasing the acrid content of a food is constructive in preventing the growth of:

Clostridium botulinum
Salmonella
molds
yeasts

9. In aseptic packaging, what is sterilized?

the food product
the foodservice worker's hands
the packaging
get-go and third answers simply

10. The nutrient-borne illness that can be caused past a foodservice worker cough or sneezing on food is:

Staphylococcus areus
Clostridium perfringens
Salmonella
Trichanella

11. Salmonella infection commonly results from undercooked pork.

True
Simulated

12. Perishable foods should not exist immune to stand at room temperature for more than than:

1 60 minutes
2 hours
iv hours
viii hours

13. Perishable foods should not be left out in warm temperatures (85 deg F or greater) for more than than:

i hr
2 hours
xxx minutes
iv hours

fourteen. Which of the post-obit are purchasing guidelines to prevent food-borne illness:

select meat, fish, poultry, eggs last during the shopping trip
practice not purchase items in jutting or dented cans
wrap perishable items so that juices don't baste onto other food items
all of the above

xv. A deadly food-borne disease from improperly canned foods is caused by:

Trichanella
Salmonella
Clostridium perfringens
Clostridium botulinum

16. Symptoms of Salmonella poisoning occur inside ii-6 hours of food ingestion.

true
faux

17. Symptoms of Staphylococcus aureus poisoning occur within ______hours of nutrient ingestion.

2-6
1-2
5-72
12-36

18. Food-borne illness caused by Clostridium perfringens is associated with the foodservice manufacture or events where large quantities of nutrient are prepared.

true
faux

19. Which of the post-obit is Non a good food prophylactic practice:

Cooking chicken to an internal temperature of 180 deg F
Cooling leftovers quickly in shallow pans
Fugitive sneezing and cough over foods
Serving meals with raw fish

20. Which of the following are safe nutrient reheating practices:

reheat foods to an internal temperature of at least 165 deg F
reheat gravies to a rolling eddy
virtually leftovers do not demand to be reheated; they may be eaten cold or warmed to a comfortable eating temperature
first two selections just

21. Ane of the nigh mutual food-borne illnesses from undercooked poultry and eggs is:

Trichanella
Salmonella
Clostridium perfringens
Clostridium botulinum

22. Symptoms of Salmonella poisoning include respiratory failure.

truthful
false

23. Symptoms of Staphylococcus aureus poisoning mimic the flu and concluding for 24 - 36 hours.

true
false

24. Food-borne disease caused by Clostridium perfringens normally occur about 12 hours afterwards ingestion.

true
faux

25. Which of the post-obit is NOT a expert nutrient safety practise:

Keeping ground beef refrigerated for no more than than 1-2 days before cooking
When in doubt, throw it out
Keeping hot foods hot; cold foods common cold
Using the aforementioned knife to cut raw meat and vegetables

26. The best way to treat food-borne illness is with:

bedrest
plenty of fluids
exercise to "burn out" the microorganisms
commencement and second answers only

27. A person with a food-borne illness should contact a medico if:

blood is present in the stool
fever is 102 deg F or greater
symptoms persist for more than than 2-3 days
all of the in a higher place

28. Salmonella is responsible for most cases of food-borne disease in the US.

truthful
fake

29. The parasite that tin can exist nowadays in undercooked pork is:

Anisakis
Scrombid
Trichanella spiralis
Listeria

xxx. You tin can commonly tell from a nutrient's taste, odor, or appearance if that food poses a run a risk for nutrient-borne illness.

true
false

31. In 1993, an outbreak of __________ poisoning from undercooked hamburger meat resulted in many cases of illness and some deaths in the Washington state area.

Clostridium botulinum
Salmonella
Due east coli 0157:H7
Listeria

32. Pork should be cooked to a minimum internal temperature of:

140 deg F
160 deg F
180 deg F
200 deg F

33. In the fermentation process, microorganisms produce_____________ which inhibit the growth of harmful microorganisms.

alkali and acid
acid and alcohol
alcohol and alkali
water

34. Rubber refrigeration temperature is below 50 deg F.

truthful
false

35. Listeria monocytogenes is a harmful microorganism found in:

undercooked meat
soft cheeses and unpasteurized milk
pork
poultry

36. A harmful parasite found in raw fish is Anisakis.

true
false

37. One way to forestall food-borne affliction from consuming raw fish is to:

advisedly examine the fish visually and pick out the parasites
freeze the fish at -10 deg F for at least 7 days
chill the fish before serving
estrus the fish, but not and then much that is becomes opaque

38. A virus constitute in shellfish from contaminated water and foods that are handled past infected individuals and then eaten raw is:

influenza
Hepatitis A
Hepatitis C
rhinovirus

39. Safe methods for thawing foods include all of the post-obit EXCEPT:

thawing under common cold running water
thawing in the fridge
thawing in a sink of warm water
thawing in the microwave

40. Hepatitis A can cause liver damage.

true
false

41. The safest cutting lath materials include all of the following EXCEPT:

marble
wood
plastic
drinking glass

42. Dissever cooking boards should be used for cutting raw meat, poultry, fish vs raw vegetables and fruits.

true
fake

43. The process of heating milk to kill pathogenic microorganisms is called:

sterilization
pasteurization
irradiation
none of the above

44. Freezing kills microorganisms.

true
false

45. At refrigeration temperatures, most microorganisms tin can grow/reproduce, but at a much slower rate than at room temperature.

true
fake

46. Frozen meat, fish, poultry should exist used within 12 months.

truthful
false

47. Which governmental agency is responsible for enforcing standards for wholesomeness and quality of grains, produce, meat, poultry, milk, and eggs produced in the United states, through inspection and grading:

USDA
FDA
CDC
EPA

48. HACCP is designed to find food hazards in a food manufacture facility.

true
false

49. Which government agency is responsible for ensuring the condom and wholesomeness of all foods sold in interstate commerce (except for meat and poultry):

USDA
FDA
CDC
EPA

50. The ii parts of HACCP include:

run a risk analysis and critical control points
health analysis and critical control points
hazard analysis and critical conformation production
health analysis and critical conformation production

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Source: http://www.csun.edu/~cjh78264/foodsafety/pages/quiz.html

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