Stored Ground Beef Would Most Likely Be Unsafe to Use at Which Internal Temperature

1. 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 will not experience a food-borne illness in their lifetime.

True
False

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

kidney failure
diarrhea
skin rash
headache

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

young adults
the elderly
infants
individuals with AIDS

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

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

6. Sugar and salt act as preservatives by:

killing microorganisms directly
increasing the water content of food
increasing the acid content of the food
binding water so it is not available for microorganisms

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

true
false

8. Increasing the acid content of a food is effective 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
first and third answers only

10. The food-borne illness that can be caused by a foodservice worker coughing or sneezing on food is:

Staphylococcus areus
Clostridium perfringens
Salmonella
Trichanella

11. Salmonella infection usually results from undercooked pork.

True
False

12. Perishable foods should not be allowed to stand at room temperature for more than:

1 hour
2 hours
4 hours
8 hours

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

1 hour
2 hours
30 minutes
4 hours

14. Which of the following are purchasing guidelines to prevent food-borne illness:

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

15. A deadly food-borne illness from improperly canned foods is caused by:

Trichanella
Salmonella
Clostridium perfringens
Clostridium botulinum

16. Symptoms of Salmonella poisoning occur within 2-6 hours of food ingestion.

true
false

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

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

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

true
false

19. Which of the following is NOT a good food safety practice:

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

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

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

21. One of the most common food-borne illnesses from undercooked poultry and eggs is:

Trichanella
Salmonella
Clostridium perfringens
Clostridium botulinum

22. Symptoms of Salmonella poisoning include respiratory failure.

true
false

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

true
false

24. Food-borne illness caused by Clostridium perfringens usually occur about 12 hours after ingestion.

true
false

25. Which of the following is NOT a good food safety practice:

Keeping ground beef refrigerated for no more than 1-2 days before cooking
When in doubt, throw it out
Keeping hot foods hot; cold foods cold
Using the same 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
first and second answers only

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

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

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

true
false

29. The parasite that can be present in undercooked pork is:

Anisakis
Scrombid
Trichanella spiralis
Listeria

30. You can usually tell from a food's taste, odor, or appearance if that food poses a risk for food-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
E 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. Safe refrigeration temperature is below 50 deg F.

true
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 prevent food-borne illness from consuming raw fish is to:

carefully 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
heat the fish, but not so much that is becomes opaque

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

influenza
Hepatitis A
Hepatitis C
rhinovirus

39. Safe methods for thawing foods include all of the following EXCEPT:

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

40. Hepatitis A can cause liver damage.

true
false

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

marble
wood
plastic
glass

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

true
false

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 can grow/reproduce, but at a much slower rate than at room temperature.

true
false

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

true
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 US, through inspection and grading:

USDA
FDA
CDC
EPA

48. HACCP is designed to detect food hazards in a food industry facility.

true
false

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

USDA
FDA
CDC
EPA

50. The two parts of HACCP include:

hazard analysis and critical control points
health analysis and critical control points
hazard analysis and critical conformation production
health analysis and critical conformation production

guerraficame.blogspot.com

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