Deck 18: Food Safety

Question 1

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

Answer 1

not be involved with food preparations until cleared by a physician

Question 2

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

Answer 2

True

Question 3

Frozen foods may be safely thawed in hot water.

Answer 3

False

Question 4

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

Question 5

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

Question 6

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

Question 7

All milk served to children must be:

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

Question 8

Most food-borne illness outbreaks are associated with fast food or restaurant meals.

Question 9

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 10

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 11

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 12

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

Question 13

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

Question 14

Freezer temperatures of 0°F or below will kill all harmful bacteria in foods.

Question 15

Some bacteria in foods are beneficial.

Question 16

Sanitizing countertops eliminates all pathogens.

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

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

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

Question 19

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

Question 20

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

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

Question 21

What four conditions encourage and are required for bacterial growth?

Question 22

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

Question 23

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 24

Everyday 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 25

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

Question 26

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 27

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 28

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

Question 29

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 30

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

Question 31

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

Question 32

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 33

Illness­producing bacteria grow best at temperatures between °F to °F.

Question 34

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

Question 35

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

Question 36

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 37

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

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

Question 38

Bacteria, such as salmonella, E. coli, and campylobacter are destroyed by .

Question 39

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

Question 40

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