1 / 17

Test Question

Test Question. A person who has a foodborne infection most likely has eaten a food containing. A ciguatoxin . Histamie . A plant toxin. A live pathogen. Which food is most likely to transmit parasites to humans. Improperly cooked eggs. Improperly frozen sashimi.

kalia-briggs
Download Presentation

Test Question

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Test Question

  2. A person who has a foodborne infection most likely has eaten a food containing A ciguatoxin. Histamie. A plant toxin. A live pathogen.

  3. Which food is most likely to transmit parasites to humans • Improperly cooked eggs. • Improperly frozen sashimi. • Improperly refrigerated milk. • Unpasteurized apple juice.

  4. Which of the following is not a basic characteristic of foodborne mold? • It grows well in acidic food with low water activity. • Freezing temperatures prevent or slow its growth, but do not destroy it. • Its cells and spores may be killed by heating, but the toxins it produces may not be destroyed. • It needs a host to survive.

  5. Why do elderly people have a higher risk of contracting a foodborne illness? • They are more likely to spend time in a hospital. • Their immune systems are likely to have weakened with age. • Their allergic reactions to chemicals used in food production might be greater then those of younger people. • They are likely to have diminished appetites.

  6. Which type of food would be the most likely to cause a foodborne illness/ • Tomato Juice • Cooked Rice • Whole wheat • Dry powdered milk

  7. Which of the following is not a common characteristic of potentially hazardous food? • They are moist. • They are dry. • They are neutral or slightly acidic. • They have contain protein.

  8. In order for a foodborne illness to be considered an “outbreak” how many people must experience the illness after eating the same food. • 1. • 2. • 10. • 20.

  9. Food safety training should consist of all of the following except. • 1. Program for new and current employees. • 2. Assessment tools that identify training needs. • 3. Records that document that training has occurred. • 4. Methods for dealing with customer’s complaints.

  10. Tools used for food safety training should. • 1. Meet the needs of your learners. • 2. Be inexpensive. • 3. Be deliverable in five minutes. • 4. Resemble a video game.

  11. A foodborne intoxication occurs when a person eats food containing pathogens, which then grow in the intestines and cause illness. • True • False

  12. A person with listeriosis may experience bloody diarrhea. • True. • False

  13. Cooling rice properly can help prevent an outbreak of Bacillus cereus Gastroenteritis. • True • False

  14. Highly acidic food typically does not support the growth of food • True • False

  15. Foodborne microorganisms grow well at temperatures between. • 41 F and 135 (5 C and 57 C) • 32 F and 70 F (0 C and 21 C) • 38 F and 155 F (3 C and 68 C) • 70 F and 165 F (21 C and 74 C)

  16. All of the following conditions typically support the growth of microorganisms except. • Moisture • A protein or carbohydrate food source. • High acidity. • Time.

More Related