Question 1

The foods most likely to be contaminated with aflatoxin are

Accepted Answer

A)  breads. 
B)  jams and jellies. 
C)  peanuts and grains. 
D)  ham, bacon, and salami. 
A)  breads. 
B)  jams and jellies. 
C)  peanuts and grains. 
D)  ham, bacon, and salami.

Question 2

Suppose you are a county health inspector and you recently visited a restaurant with a widespread cockroach infestation program. Counsel the restaurant owner and managers on a comprehensive plan of correction to repair the current situation and steps they can take to prevent future infestations. Craft your answer in a narrative format, writing as you would speak (professionally) to the restaurant personnel.

Accepted Answer

Hello,

I recently visited your restaur

Question 3

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 4

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 5

According to the FDA, which of the following foods is not in the temperature danger zone?

Accepted Answer

A)  yogurt standing at 38°F 
B)  cooked rice standing at 45°F 
C)  baked potato standing at 115°F 
D)  pasta and vegetable salad standing at 128°F 
A)  yogurt standing at 38°F 
B)  cooked rice standing at 45°F 
C)  baked potato standing at 115°F 
D)  pasta and vegetable salad standing at 128°F

Question 6

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper handwashing?

Accepted Answer

Foodborne illnesses that can be traced d

The foods most likely to be contaminated with aflatoxin are

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

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

According to the FDA, which of the following foods is not in the temperature danger zone?

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper handwashing?

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 foods most likely to be contaminated with aflatoxin are

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

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

According to the FDA, which of the following foods is not in the temperature danger zone?

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper handwashing?

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

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