Deck 18: Food Safety

Question 1

In early childhood programs, any hot foods remaining in serving bowls at the end of a meal should be:

A) chilled, refrigerated, and used at another meal
B) reheated, cooled, and frozen for re-use
C) discarded
D) heated in a microwave oven before using again

Answer 1

discarded

Question 2

You can determine if a food is unsafe to eat by smelling or tasting it.

Answer 2

False

Question 3

Washing fruits and vegetables that will be peeled is:

A) unnecessary
B) not important unless the fruits and vegetables have been sprayed with pesticides
C) only necessary if the foods will be eaten raw
D) always an important practice to follow

Answer 3

always an important practice to follow

Question 4

Frozen foods may be safely thawed in all the following ways EXCEPT:

A) in the refrigerator
B) in the microwave oven
C) under cold running water
D) in hot water

Question 5

Food-borne illnesses are caused by all of the following EXCEPT:

A) bacteria
B) molds and parasites
C) chemicals and insecticides
D) viruses

Question 6

Washing hands with soap and water is the preferred method to use in schools and early childhood settings.

Question 7

Pesticides, dirt, and cleaning chemicals are examples of biological food hazards.

Question 8

Some bacteria in foods are beneficial.

Question 9

Frozen foods may be safely thawed in hot water.

Question 10

Protein foods, such as eggs, meat, and seafood, are an ideal source for bacterial growth.

Question 11

A cook who has been diagnosed with hepatitis A should:

A) not be involved with food preparations until cleared by a physician
B) continue working around food as long as he/she practices careful hand washing
C) be permanently dismissed from his or her position
D) be allowed to work if he or she feels well enough to do so

Question 12

Pasteurization of food:

A) destroys most disease-producing organisms
B) destroys all bacteria, viruses, and molds
C) destroys only bacterial toxins
D) maintains freshness and flavor

Question 13

The radura symbol on a food indicates that it has been:

A) pasteurized
B) sterilized
C) irradiated
D) freeze-dried

Question 14

All milk served to children must be:

A) sterilized
B) pasteurized
C) stored at 32°F or cooler
D) homogenized

Question 15

Most food-borne illness outbreaks can be traced to fast food meals or processed foods sold in retail stores.

Question 16

A food service worker who has been diagnosed with strep throat can return to work after completing 24 hours of antibiotic treatment.

Question 17

Foods most commonly involved in food-borne illnesses are:

A) raw fruits and vegetables
B) protein-based foods
C) grains and cereals
D) wild game

Question 18

The temperature in a refrigerator can be correctly monitored by placing a thermometer on a top shelf near the back.

Question 19

Foods that are irradiated may lose small amounts of some nutrients including:

A) beta carotene and vitamin A
B) vitamin E and vitamin C
C) vitamin C and thiamin
D) all answers are correct

Question 20

Young children, pregnant women, and the elderly are among those at greatest risk for food-borne illness.

Question 21

Food infections, such as E. coli and Salmonella, result from the ingestion of ____________________ bacteria.

Question 22

What is the prescribed procedure for hand washing dishes in a group care setting?

Question 23

List several foods that can be kept in non-refrigerated storage and used to prepare simple meals and snacks on a day when the cook is ill.

Question 24

The __________ provides a seven-step guide for preventing food-borne illness.

Question 25

Hands should be carefully washed:

A) after using the bathroom
B) before touching foods
C) between handling different foods
D) all answers are correct

Question 26

What four conditions encourage and are required for bacterial growth?

Question 27

Every day we hear more about large-scale outbreaks of food-borne illnesses or recalls of contaminated food products. Each year millions of children and adults are sickened by the food they have eaten. The government spends billions of dollars annually on food-safety systems, legislation, and health care costs related to food-borne illness. How would you explain the apparent increase in food-related illness given these efforts? What solutions would you offer to reduce the incidence of food-borne illness?

Question 28

Why is it not advisable to let children eat raw fish or undercooked meats?

Question 29

Food that has visible mold should be:

A) discarded
B) trimmed free of mold and refrigerated
C) trimmed free of mold and heated to 145°F
D) frozen immediately

Question 30

Teachers and children must ____________________ ____________________ thoroughly before and after handling food.

Question 31

Refrigerators must be maintained between __________°F to __________°F and the freezer kept at __________°F or lower for safe food storage.

Question 32

Refrigerator temperature should be maintained at:

A) 28°F to 30°F
B) 38°F to 40°F
C) 48°F to 50°F
D) 0°F

Question 33

Bacteria, such as Salmonella, E. coli, and Campylobacter are destroyed by ____________________.

Question 34

Identify the times when it is essential that a food handler wash his or her hands.

Question 35

The FDA has approved the use of ____________________ as an acceptable means of destroying disease-producing bacteria in some foods.

Question 36

Food infection is caused by the presence of live ____________________ in the food; food intoxications are caused by ____________________ remaining in the food after the bacteria have been destroyed.

Question 37

Easily spoiled foods, such as protein-based and creamed dishes, should be prepared:

A) and cooled in a small, deep pan
B) from thoroughly chilled ingredients
C) from hot ingredients and then chilled immediately
D) all answers are correct

Question 38

The symptoms of Salmonella are most likely to appear about _____ following the ingestion of an infected food.

A) 1 to 3 hours
B) 6 to 8 hours
C) 12 to 48 hours
D) 4 to 5 days

Question 39

A cutting board must be washed and ________ after it has been used to prepare any protein-based food(s).

Question 40

Illness-producing bacteria grow best at temperatures between __________°F to __________°F.