fat tom quiz

to safely reheat leftovers, they should reach an internal temperature of..

165°F.

for now the contaminant has been foiled. What are the chances will he have to ruin this Thanksgiving?

The turkey might not be cooked immediately after thawing, perhaps some of his bacteria remaining on the raw turkey will cross contaminate food served uncooked (like the salad), The turkey might not be cooked thoroughly to at least 165°F.

most types of bacteria cannot live in food that are..

acidic

which of the following statements about bacteria is false?

bacteria can be seen with the naked eye.

when using the microwave oven to thaw meat, poultry or fish..

cook to the proper internal temperature immediately after thawing.

a common food handling mistake is..

cooling food to slowly.

high-protein foods will not support rapid growth of bacteria, true or false?

false.

cooker knows that the contaminator is invisible to the naked eye. Cooker must destroy the rest of the contaminated with bacteria army. What does cooker do?

he uses soap and warm water to thoroughly clean the areas around the raw turkey and then sanitizes these areas.

which of the following is not a common food borne pathogen?

herpes.

one common cause of foodborne illness is..

improper holding temperatures.

foods implicated in outbreaks of botulism include..

improperly preserved foods.

when preparing raw burger patties for a tailgate event ..

keep raw patties in separate containers from foods that will be eaten raw.

consumers can control the safety of their food by..

minimizing length of time potentially hazardous foods are in the TDZ.

which of the following foods are considered potentially hazardous?

moist, high-protein, low acid foods.

each of the letters in fat Tom represent a condition necessarily for micro organisms to grow and multiply. The letters O and M stand for which condition?

oxygen and moisture.

a safe practice to follow when preparing a thanksgiving day turkey is to..

pan the turkey and refrigerate the night before.

mom bought some steaks at the grocery store, but while unpacking the groceries, she received a phone call. After 20 minutes you notice the meet is still on the counter you should..

put the meat in the refrigerator to keep bacteria from multiplying.

one-way cross-contamination can occur is..

raw poultry juices dripping on fresh lettuce.

which of the following menu items are considered potentially hazardous?

roast beef.

one bacteria found in fresh egg cells is..

salmonella.

what bacteria is of most concern with poultry?

salmonella.

when purchasing food, it is advisable to..

select meat and dairy products last so items could stay cold.

how does Fahrenheit save the turkey?

she thaws it in cold running water.

at home, (proper meat storage)

store meats in the refrigerator (41 degrees fahrenheit or less) on a plate or tray.

you bring a sack lunch to school, but find out the cafeteria serving pizza, so you decide to have that instead and leave the lunch in your locker. After school you open your lunch to eat as a snack. What do you decide to do with the chicken sandwich?

throw it out because it's been in the temperature danger zone for more than two hours.

you bought a hamburger on the way home from school and you are about to eat it when a friend stopped by to go to a movie. When you came home for hours later, you notice it sitting where you left it. You know it's been in the temperature danger zone for more than two hours, but you are pretty hungry you should..

throw the hamburger away because you don't want to get sick.

you had pizza delivered last evening and left out all night. what should you do with the leftover pizza this morning?

throw the leftover pizza away.

bacteria generally grow well in foods that are..

warm, moist, protein rich, and low acid.

most pathogenic bacteria prefer environmental conditions that are..

wet.

is it safe to eat an orange that has been capped at room temperature for more than two hours?

yes.

all cold and potentially hazardous food for a tailgate should be stored covered ______ until service.

41°F or less.

Cooked meats at room temperature or in the temperature danger zone which is in between ____?

41°F to 135°F

as the turkey thaws in cold running water in the sink, Farren is careful to keep the water from getting too warm. She make sure the water temperature is below ____.

70°

common biological hazards to food include..

bacteria, fungi, parasites, viruses.

improperly canned foods could cause which of following foodborne illnesses?

botulism.

bacteria wouldn't multiply very fast in a box of cornflakes because

cereal is low in moisture.

the safest way to be sure the thanksgiving turkey is fully cooked is..

check that a thermometer reading by the breast and leg joints reads at least 165°F.

what other foods on the Thanksgiving dinner menu should have limited time in the temperature danger zone?

cheese and sour cream potatoes.

who is at greatest risk of getting foodborne illness?

chronically ill people.

in the temperature danger zone,

conditions are most favorable for bacterial growth.

what is the correct way to dry hands after washing?

dry thoroughly with a hot air dryer or single use towel.

hepatitis a, a viral foodborne illness, is often caused by..

food handlers who didn't wash their hands after using the toilet.

e. coli O157:H7 can be found in which of the following foods?

ground beef.

foodborne illness is often caused by..

handling practices that cause contamination of food

One way to safely thaw frozen potentially hazardous foods is..

in cold running water.

leftover hot food should be placed in the refrigerator..

in shallow containers for quick cooling.

A chicken salad sandwich left in the temperature danger zone could have a growth of pathogenic bacteria because..

it is a protein rich food, it has a nuetral pH, it has Highwater activity.

Beef jerky is shelf stable and safe to eat because..

it is low in moisture, has low water activity, it has been preserved by salt.

contaminator knows his bacterial multiply if the temperature of the thawing turkey moves above 41°F. if the turkey is left _____ in the danger zone, bacteria will have reproduce to such high levels it could ruin thanksgiving.

more than two hours.

moist, high-protein foods on which bacteria can grow most easily are considered..

potentially hazardous foods.

some pathogenic bacteria and can multiply in food we eat. This makes some foods..

potentially hazardous.

listeria monocytogenes bacteria are commonly found in which of the following foods?

process luncheon meals.

cross contamination can occur by...

touching raw meat and then touching food that will not be cooked.

failure to adequately control time food is in the temperature danger zone is one cause of foodborne illness, true or false?

true.

food borne illness can cause flu like symptoms, true or false?

true.

food borne pathogen's can be transmitted to humans be a food, true or false?

true.

healthy food handlers me carry pathogens I can be transmitted to food, true or false?

true.

some bacteria are used to make yogurt, sauerkraut, and pickles, true or false?

true.

pathogenic bacteria require time to multiply in a warm, moist, high-protein environment. Generally they must be in temperature danger zone for more then ____ to reach dangerous numbers that can cause foodborne illness.

two hours.

the best way to prevent spreading viruses their food is to..

use good personal hygiene.

when grilling hamburger patties, be sure that they are thoroughly cooked to 160°F by..

using a thermometer inserted in several patties.

you plan to strip raw chicken and croutons for a chicken ceasar salad. after cutting up the chicken you should..

wash, rinse, sanitize and air dried the cutting board and knife after the chicken is cut.