ch 13

Leftover foods should be left at room temperature no longer than ________ after being served.

2 hours

Of the following statements, which describes the best way to prevent foodborne illness?

Use proper food handling and storage techniques.

Which of the following individuals is at greatest risk for a foodborne illness?

a 42-year-old banker undergoing cancer treatment

Which of the following individuals is at the lowest risk of developing a foodborne illness?

a healthy college student

Which of the following environmental conditions would NOT increase the survival and reproduction of food microorganisms?

a low ammount of hummidity

Monosodium glutamate (MSG), iodine in table salt, and the supplemental calcium in orange juice are all examples of

additives

Which of the following pathogens can cause foodborne illnesses?

all of these

Which of the following is NOT a characteristic of a foodborne illness?

an illness due to an allergic reaction

Which of the following diseases is caused by a prion?

bovine spongiform encephalopathy

Which of the following words or phrases is not one of the "four Cs" of food safety?

chopping

Which of the following organisms are not considered pathogens?

cockroaches

Which of the following are substances intentionally put in foods to enhance appearance, palatability, safety, and/or quality?

food additives

Foodborne illnesses typically result primarily in ________ signs and symptoms.

gastrointestinal

It's 10:00 a.m. and Maya is trying to decide what to prepare for that night's dinner. She selects a frozen turkey breast and must thaw it before she can proceed with cooking preparations. Which of the following would be an appropriate method of thawing the poultry?

leave it defrosting throughout the day

Which of the following falls within the "danger zone" of foodborne illnesses?

leaving a turkey on the counter at room temp

Which of the following words or phrases refers to a food additive used as a flavor enhancer?

monosodium glutamate

Individuals can be exposed to bovine spongiform encephalopathy (BSE) by eating

raw, under cooked beef

Which of the following preservatives are associated with negative health effects?

sulfites and nitrites

What happens to most microbes in the freezer?

they are dormant and don't die

Which of the following statements is not a reason older adults are at greater risk of contracting foodborne illnesses?

they eat a great variety of foods