Question 1

The best way to help prevent foodborne illness from fish such as barracuda, tuna, mackerel, sardines, and herring is to

Accepted Answer

A) cook fish to the proper minimum internal temperature. 
B) smell the fish and, if it has any ammonia odor, do not purchase or cook the fish. 
C) freeze the fish in advance of preparing it. 
D) purchase it from a reliable fish purveyor. 
A) cook fish to the proper minimum internal temperature. 
B) smell the fish and, if it has any ammonia odor, do not purchase or cook the fish. 
C) freeze the fish in advance of preparing it. 
D) purchase it from a reliable fish purveyor.

Question 2

One of the reasons that intoxication from molds is often avoided is that large groupings of molds exhibit a visible bloom

Accepted Answer

A) True 
 B)False

Question 3

National surveillance information for foodborne illnesses ultimately goes to federal offices such as the Centers for Disease Control and Prevention (CDC)

Accepted Answer

A) True 
 B)False

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

_____ poisoning is caused by ingesting predatory tropical reef fish that contain a ciguatoxin that is not destroyed by heating

Accepted Answer

A) Ciguatera 
B) Histamine 
C) Scombroid 
D) Pufferfish 
A) Ciguatera 
B) Histamine 
C) Scombroid 
D) Pufferfish

Question 6

The most common cause of botulism is

Accepted Answer

A) tomato sauce. 
B) improperly home-canned food. 
C) commercially prepared foods that are time-temperature abused. 
D) poor personal hygiene by food handlers. 
A) tomato sauce. 
B) improperly home-canned food. 
C) commercially prepared foods that are time-temperature abused. 
D) poor personal hygiene by food handlers.

Question 7

Foodborne viruses are not transmitted via the oral-fecal route

Accepted Answer

A) True 
 B)False

Question 8

Potentially hazardous food should be reheated to a minimum of 175 degrees F

Accepted Answer

A) True 
 B)False

The best way to help prevent foodborne illness from fish such as barracuda, tuna, mackerel, sardines, and herring is to

One of the reasons that intoxication from molds is often avoided is that large groupings of molds exhibit a visible bloom

National surveillance information for foodborne illnesses ultimately goes to federal offices such as the Centers for Disease Control and Prevention (CDC)

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

_____ poisoning is caused by ingesting predatory tropical reef fish that contain a ciguatoxin that is not destroyed by heating

The most common cause of botulism is

Foodborne viruses are not transmitted via the oral-fecal route

Potentially hazardous food should be reheated to a minimum of 175 degrees F

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Exam 4: Food Safety

The best way to help prevent foodborne illness from fish such as barracuda, tuna, mackerel, sardines, and herring is to

One of the reasons that intoxication from molds is often avoided is that large groupings of molds exhibit a visible bloom

National surveillance information for foodborne illnesses ultimately goes to federal offices such as the Centers for Disease Control and Prevention (CDC)

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

_____ poisoning is caused by ingesting predatory tropical reef fish that contain a ciguatoxin that is not destroyed by heating

The most common cause of botulism is

Foodborne viruses are not transmitted via the oral-fecal route

Potentially hazardous food should be reheated to a minimum of 175 degrees F

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters