Chapter 13
How long can fresh eggs (in the shell) be safely kept in a refrigerator?
3-5 weeks
A temperature range between __________ is referred to as the "danger zone" of foodborne illnesses.
40° to 140°F
To reduce the risk of food poisoning, refrigerators should be set at or below __________.
40°F
Each of the following actions reduces the cross-contamination of foods with bacteria EXCEPT __________. A. using a porous wooden cutting board B. washing utensils and cutting boards in a dishwasher C. separating raw and cooked foods D. using a separate cutting board for meat and non-meat foods
A
For bacteria to multiply, they need nutrients, moisture, the correct temperature, __________. A. the proper pH, and plenty of time B. sunlight, and the proper pH C. heat, and plenty of time D. water, and sunlight
A
The easiest and most effective way to prevent foodborne illnesses is to __________. A. wash your hands before handling food B. separate foods to avoid cross-contamination C. chill foods to prevent microbes from growing D. cook foods to their proper temperature
A
The most common symptoms associated with Clostridium botulinum intoxication are __________. A. double vision, respiratory failure, and paralysis B. watery diarrhea, nausea, and vomiting C. bloody diarrhea, abdominal cramps, and acute kidney failure D. diarrhea, nausea, chills, fever, and headache
A
The temperature for a freezer should be set at __________. A. 0°F or below B. 32°F or below C. 40°F or below D. None of these options is correct.
A
Which group is at greatest risk of contracting a foodborne illness? A. A 70-year-old grandmother, a 2-year-old toddler, and a middle-aged woman who has diabetes B. A 35-year-old basketball coach, a 70-year-old grandmother, and a 45-year-old professor C. A 70-year-old grandmother, a 2-year-old toddler, and a teenage boy D. A 45-year-old professor, a middle-aged woman who has diabetes, and a teenage boy
A
The four critical steps of food safety that, if practiced, can reduce your risk for foodborne illness are __________. A. leaning, combating cross-contamination, cooking, and chilling B. cleaning, combating cross-contamination, cutting, and chilling C. clearing, combating cross-contamination, cutting, and chilling D. cutting, cleaning, chopping, and chilling
B
Which of the following types of food are most commonly associated with food-borne illnesses? A. Fruits B. Foods of animal origin C. Vegetables D. Grains
B
Which federal agency is responsible for ensuring the safety of all other foods besides meat, poultry, and eggs? A. Environmental Protection Agency (EPA) B. USDA Food Safety and Inspection Service (FSIS) C. Food and Drug Administration (FDA) D. Animal and Plant Health Inspection Service (APHIS)
C
Approximately how many people die each year from foodborne illnesses? A. 150,000 B. 500 C. 1,500 D. 5,000
D
To avoid foodborne illnesses at your next picnic, you should do all of the following EXCEPT __________. A. wash your hands frequently B. not let perishables sit out longer than 2 hours C. keep cold foods cold and hot foods hot D. grill hamburgers to medium rare
D
What is the recommended length of time one should wash his or her hands with hot, soapy water to remove pathogens? A. The length of time it takes to recite the alphabet B. The amount of time it takes to sing "Happy Birthday" twice C. At least 20 seconds D. All options
D
Which of the following groups play a role in the farm-to-table continuum? A. Farmers B. Food manufacturers and food transporters C. Retailers and consumers D. All of the options
D
Which of the following is not a potential cause of foodborne illness? A. Bacteria B. Viruses C. Parasites D. Food additives
D
Which of these is an example of a toxin naturally found in plant foods? A. Cyanogenic glycosides found in cassava that can turn into poisonous cyanide B. Cyanogenic glycosides found in wild lima beans that can turn into poisonous cyanide C. Solanine found in the green skin of potatoes exposed to light D. All options are correct.
D
The most common cause of foodborne illness in the United States is __________.
norovirus
Open dating of foods is typically found on __________.
perishable items such as meat, poultry, eggs, and dairy products