mod.7

The USDA recommends that a beef steak be cooked until its internal temperature is at least

145°F

The USDA recommends that a salmon steak be cooked until its internal temperature is at least

145°F

The USDA recommends that fresh pork be cooked until its internal temperature is at least

145°F

The USDA recommends that fresh turkey be cooked until its internal temperature is at least

145°F

The USDA recommends that egg custard be cooked until its internal temperature is at least

160°F

The USDA recommends that fresh ground meat be cooked until its internal temperature is at least

160°F

According to the USDA, a whole cooked chicken is safe to serve when its internal temperature reaches

165°F

Before you prepare food or after you use the bathroom, wash your hands with hot soapy water for at least ____ seconds to cleanse them thoroughly.

20

Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between

40 and 140°F

_____ is a type of tiny worm that can be transferred to humans who eat raw or undercooked fish.

Anisakis

Which of the following U.S. government agencies regulates the proper use of pesticides?

Environmental Protection Agency

_____ is a type of parasitic worm that can be transferred to humans who eat raw or undercooked pork, bear, or seal meat.

Trichinella

Which of the following statements is true?

a food's odor or appearance is not a reliable indicator of whether its safe to eat

The toxin produced by _____ can cause blurry vision, muscle weakness, difficulty swallowing, and even death.

clostridium botulinum

Vince enjoys cooking, but he wants to reduce the chances that his food preparation practices result in food-borne illness. Which of the following steps can he take to reduce this likelihood?

cook foods proper internal temperatures

Franco made dinner for his roommates. The meal included a baked cut-up chicken, fruit salad, and stir-fried rice with mixed vegetables. About 8 hours after eating dinner, Franco and his roommates experienced nausea, vomiting, fever, chills, and diarrhea. Based on this information, Franco probably

didn't wash the knife that he used to cut up the chicken before using it to cut up the fruit

Which of the following foods is frequently a source of the toxin produced by Staphylococcus aureus?

egg salad

On her last camping trip, Jenny swallowed some water when she swam in a lake. Two days later, she suddenly experienced severe abdominal pain and watery diarrhea. Based on this information, Jenny probably is infected with

giardia

Which of the following agencies is responsible for inspecting restaurants for food-related safety problems?

local health department

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates. Julio and his dinner guests are likely to experience food-borne illness if he

marinates the cut-up pieces of raw chicken and uses the marinade to make a dipping sauce for the chicken

Which of the following foods often is a source of a toxin produced by Staphylococcus aureus?

potato salad

Which of the following foods is likely to be a source of Salmonella?

raw chicken

Which of the following statements is true?

raw ground beef is often a source of E. coli O157:H7

Which of the following foods is often a source of food-borne pathogens?

raw ground turkey

Julio wants to cook chicken, make a salad, and bake a pie made with eggs and milk for his roommates. Julio and his dinner guests are likely to experience food-borne illness if he

wipes the knife used to cut up the raw chicken on a hand towel before using the knife to cut up the salad vegetables