Question 1

Which of the following is not a safe option when cooling foods?

Accepted Answer

A)  blast chiller 
B)  ice-water bath with stirring 
C)  placing the food in large, deep containers 
D)  dividing the food into small portions 
E)  all of the above answers are safe options for cooling foods 
A)  blast chiller 
B)  ice-water bath with stirring 
C)  placing the food in large, deep containers 
D)  dividing the food into small portions 
E)  all of the above answers are safe options for cooling foods

Question 2

The number one cause of foodborne illnesses in the United States is bacteria.

Accepted Answer

A) True 
 B)False

Question 3

Foodborne viruses are not transmitted via the oral-fecal route.

Accepted Answer

A) True 
 B)False

Question 4

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____?F for at least _____ seconds.

Accepted Answer

A)  145; 15 
B)  155; 30 
C)  165; 15 
D)  175; 30 
A)  145; 15 
B)  155; 30 
C)  165; 15 
D)  175; 30

Question 5

Bacteria grow best in foods with a water activity (aw)level of

Accepted Answer

A)  0.0 to 0.25. 
B)  0.25 to 0.59. 
C)  0.59 to 0.85. 
D)  0.85 to 0.97. 
E)  none of the above answers is correct 
A)  0.0 to 0.25. 
B)  0.25 to 0.59. 
C)  0.59 to 0.85. 
D)  0.85 to 0.97. 
E)  none of the above answers is correct

Question 6

Which practice can help prevent intoxication from Staphylococcus aureus?

Accepted Answer

A)  cooking chicken to a minimum internal temperature of 165 degrees F 
B)  only purchasing seafood from a reliable fish market that is in compliance with local, state, and federal law 
C)  proper hand washing after coughing or sneezing 
D)  discarding any cans that are dented, have leaky seals, or bulge 
A)  cooking chicken to a minimum internal temperature of 165 degrees F 
B)  only purchasing seafood from a reliable fish market that is in compliance with local, state, and federal law 
C)  proper hand washing after coughing or sneezing 
D)  discarding any cans that are dented, have leaky seals, or bulge

Question 7

Matching
Definition choices:
-food infection

Accepted Answer

A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA 
A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin 
B) foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines 
C) disease-causing 
D) illness resulting from ingestion of food containing a toxin 
E) an infectious protein particle that does not contain RNA or DNA

Question 8

Listeria monocytogenes is one of the few bacteria who can thrive at refrigerator temperatures.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following is not a chemical sanitizer used in commercial food establishments?

Accepted Answer

A)  chlorine 
B)  iodine 
C)  quaternary ammonium compounds 
D)  organic acids 
E)  fluorine 
A)  chlorine 
B)  iodine 
C)  quaternary ammonium compounds 
D)  organic acids 
E)  fluorine

Question 10

Which of the following bacterial species is destroyed by thorough cooking yet grows at refrigerator temperatures?

Accepted Answer

A)  Yersinia enterocolitica 
B)  Staphylococcus aureus 
C)  Clostridium botulinum 
D)  Escherichia coli O157:H7 
A)  Yersinia enterocolitica 
B)  Staphylococcus aureus 
C)  Clostridium botulinum 
D)  Escherichia coli O157:H7

Question 11

To ensure maximum effect from hand washing, the routine should consist of washing up to the elbow for at least _____ seconds.

Accepted Answer

A)  10 
B)  20 
C)  40 
D)  50 
A)  10 
B)  20 
C)  40 
D)  50

Question 12

The individuals in the United States most severely affected by foodborne illnesses are the young, the old, and those with compromised immune systems.

Accepted Answer

A) True 
 B)False

Question 13

A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may transmit _____ to foods if he practices poor personal hygiene habits.

Accepted Answer

A)  Listeria monocytogenes 
B)  Yersinia enterocolitica 
C)  Staphylococcus aureus 
D)  Clostridium botulinum 
A)  Listeria monocytogenes 
B)  Yersinia enterocolitica 
C)  Staphylococcus aureus 
D)  Clostridium botulinum

Question 14

Which of the following needs a living cell in order to multiply?

Accepted Answer

A)  mold 
B)  yeast 
C)  virus 
D)  none of the above answers is correct 
A)  mold 
B)  yeast 
C)  virus 
D)  none of the above answers is correct

Question 15

Any perishable food exposed to the temperature danger zone for more than two hours of continuous or four hours of cumulative time should be thrown away.

Accepted Answer

A) True 
 B)False

Question 16

_____ are especially drawn to food crumbs and often regurgitate while eating.

Accepted Answer

A)  Cockroaches 
B)  Rodents 
C)  Birds 
D)  Pantry pests 
A)  Cockroaches 
B)  Rodents 
C)  Birds 
D)  Pantry pests

Question 17

Which of the following is usually not a high-risk food?

Accepted Answer

A)  tofu 
B)  beef jerky 
C)  broth or stock 
D)  hollandaise sauce 
A)  tofu 
B)  beef jerky 
C)  broth or stock 
D)  hollandaise sauce

Question 18

Physical hazards that may cause foodborne illness include all of the following EXCEPT

Accepted Answer

A)  glass, bones, and metals. 
B)  incidental physical particles from the manufacturing process. 
C)  plastics. 
D)  toxic residues from the manufacturing process. 
A)  glass, bones, and metals. 
B)  incidental physical particles from the manufacturing process. 
C)  plastics. 
D)  toxic residues from the manufacturing process.

Question 19

Which of the following bacteria is facultative and can thrive at refrigerator temperatures?

Accepted Answer

A)  Salmonella 
B)  Listeria monocytogenes 
C)  Yersinia enterocolitica 
D)  Shigella 
A)  Salmonella 
B)  Listeria monocytogenes 
C)  Yersinia enterocolitica 
D)  Shigella

Question 20

The temperature needed for the destruction of microorganisms is the same regardless of the type of food.

Accepted Answer

A) True 
 B)False

Exam 4: Food Safety

Which of the following is not a safe option when cooling foods?

The number one cause of foodborne illnesses in the United States is bacteria.

Foodborne viruses are not transmitted via the oral-fecal route.

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____?F for at least _____ seconds.

Bacteria grow best in foods with a water activity (aw)level of

Which practice can help prevent intoxication from Staphylococcus aureus?

Matching Definition choices: -food infection

Listeria monocytogenes is one of the few bacteria who can thrive at refrigerator temperatures.

Which of the following is not a chemical sanitizer used in commercial food establishments?

Which of the following bacterial species is destroyed by thorough cooking yet grows at refrigerator temperatures?

To ensure maximum effect from hand washing, the routine should consist of washing up to the elbow for at least _____ seconds.

The individuals in the United States most severely affected by foodborne illnesses are the young, the old, and those with compromised immune systems.

A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may transmit _____ to foods if he practices poor personal hygiene habits.

Which of the following needs a living cell in order to multiply?

Any perishable food exposed to the temperature danger zone for more than two hours of continuous or four hours of cumulative time should be thrown away.

_____ are especially drawn to food crumbs and often regurgitate while eating.

Which of the following is usually not a high-risk food?

Physical hazards that may cause foodborne illness include all of the following EXCEPT

Which of the following bacteria is facultative and can thrive at refrigerator temperatures?

The temperature needed for the destruction of microorganisms is the same regardless of the type of food.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _?F for at least _ seconds.