Food Safety

  1. The temperature of the refrigerator in my home shoudl be:


    C. 41 F (5 C)
  2. To properly cool cooked stew or other food with meat, chicken or fish, the food should be:


    C. put in the refrigerator immediately after the food was served
  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. washed with soap and hot water and sanitized with a mild chlorine bleach solution
  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?




    • 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:



    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?



    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 internal temperature reaches 160°F
  11. When you cook meat or poultry or casseroles that contain meat or poultry what minimum oven temperature should you use?



    D. 325°F
  12. Eighty percent of all food poisoning from meat and poultry is caused by:



    D. Salmonella and Campylobacter
  13. How can you tell if an egg is contaminated with Salmonella?





    E. you can’t tell
  14. A roasted chicken is thoroughly cooked when:



    D.  the thigh reaches an internal temperature of 180°F
  15. More than 90 percent of seafood poisoning cases would be eliminated if people:



    D. cooked their shellfish thoroughly
Author
nhhwRD
ID
172442
Card Set
Food Safety
Description
Food Safety
Updated