Food Safety

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Author:
nhhwRD
ID:
172442
Filename:
Food Safety
Updated:
2012-09-21 21:22:51
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Food Safety
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Description:
Food Safety
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  1. The temperature of the refrigerator in my home shoudl be:
    A. 50 degrees Fahrenheit (10 degrees Celsius)
    B. 32 F (0 C)
    C. 41 F (5 C)
    C. 41 F (5 C)
    (this multiple choice question has been scrambled)
  2. To properly cool cooked stew or other food with meat, chicken or fish, the food should be:
    A. cooled to room temperature, then put in the refrigerator
    B. left at room temperature overnight or longer
    C. put in the refrigerator immediately after the food was served
    C. put in the refrigerator immediately after the food was served
    (this multiple choice question has been scrambled)
  3. If you use a cutting board to cut raw meat, poultry or fish and want to use it to chop another food, the board should be:
    A. reused as is
    B. washed with soap and hot water and sanitized with a mild chlorine bleach solution
    C. wiped with a damp cloth
    B. washed with soap and hot water and sanitized with a mild chlorine bleach solution
    (this multiple choice question has been scrambled)
  4. True or False: You can’t get food poisoning if you thoroughly cook your food and eat it promptly.
    True
    False
    • False
    • Some bacteria can produce dangerous toxins that aren’t destroyed even by thorough cooking. What’s more, cooked food can become contaminated if it comes in contact with an unwashed utensil, dish, countertop, or hand that was used to prepare tainted uncooked food.
  5. Which of the following long-term complications can result from food poisoning?
    a. rheumatoid arthritis
    b. kidney disease
    c. nerve damage
    d. all of the above
    e. none of the above
    • d. all of the above
    • Salmonella can cause rheumatoid arthritis, E. coli O157:H7 can cause kidney disease, and Campylobacter or ciguatera (the most common poisoning from finfish) can cause nerve damage
  6. The first symptoms of food poisoning can occur:
    A. immediately
    B. within two to 48 hours after eating
    C. from two days to a week after eating
    D. any of the above
    D. any of the above
  7. You should contact a health care provider for possible food poisoning if you experience:
    a. bloody diarrhea or pus in the stool
    b. headache, stiff neck, and fever
    c. diarrhea that hasn’t let up after three days
    d. weakness, numbness, or tingling, usually in the arms or legs but sometimes around the mouth
    e. any of the above
    • Any of the above.
    • Bloody diarrhea or pus in the stool is the classic sign of an E. coli O157:H7 infection.
    • Headache, stiff neck, plus a fever may be a sign of Listeria monocytogenes infection.
    • Unrelenting diarrhea could lead to life-threatening dehydration.
    • Weakness, numbness, or tingling could be a sign of botulism or food poisoning from tainted seafood. 
  8. Which has been linked to outbreaks of food poisoning caused by E. coli O157:H7?
    a. apple juice
    b. ground beef
    c. lettuce
    d. all of the above
    d. all of the above
  9. More than ten percent of all bottled water starts out as tap water.
    a. true
    b. false
    a. true
  10. To avoid food poisoning from E. coliO157:H7, cook ground beef until:
    A. the juices run clear
    B. no more pink color is evident
    C. the internal temperature reaches 160°F
    d. any of the above
    C. the internal temperature reaches 160°F
    (this multiple choice question has been scrambled)
  11. When you cook meat or poultry or casseroles that contain meat or poultry what minimum oven temperature should you use?
    A. 325°F
    B. 425°F
    C. 225°F
    D. 125°F
    A. 325°F
    (this multiple choice question has been scrambled)
  12. Eighty percent of all food poisoning from meat and poultry is caused by:
    A. E. coli O157:H7
    B. Salmonella and Campylobacter
    C. Staphylococcus
    D. Clostridium
    B. Salmonella and Campylobacter
    (this multiple choice question has been scrambled)
  13. How can you tell if an egg is contaminated with Salmonella?
    A. the shell is cracked
    B. you can’t tell
    C. you can see a dark spot if you hold the egg up against a light
    D. any of these
    E. the egg hasn’t been kept refrigerated
    F. the shell has dried chicken feces on it
    B. you can’t tell
    (this multiple choice question has been scrambled)
  14. A roasted chicken is thoroughly cooked when:
    a. the juices run clear
    b. the leg moves easily in its socket
    c. any of the above
    d. the thigh reaches an internal temperature of 180°F
    d. the thigh reaches an internal temperature of 180°F
  15. More than 90 percent of seafood poisoning cases would be eliminated if people:
    A. bought only government-inspected seafood
    B. made sure their seafood was kept on ice until right before it was cooked
    C. only ate fish they caught themselves
    D. cooked their shellfish thoroughly
    D. cooked their shellfish thoroughly
    (this multiple choice question has been scrambled)

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