chapter 12 quiz

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

145

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

145

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

145

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

160

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

165

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

According to the U.S. Department of Human Services and the U.S. Department of Agriculture, pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between ________.

40 and 140

Which of the following U.S. government agencies oversees the quality of drinking water?

EPA

Which of the following U.S. government agencies enforces federal food safety laws?

Food and Drug Administration

Which of the following statements is true? 5

People who travel to Central and South America have a high risk of developing traveler's diarrhea.

Which of the following statements is true? 4

Pesticides help protect the food supply and keep food costs down.

Which of the following statements is true? 3

Pregnant women, very young children, and people who have weakened immune systems have high risk of food-borne illness.

which of the following statements is true? 5

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

________ are poisonous substances produced by certain molds that can cause liver damage and death.

alfatoxins

Home-canned low-acid foods, such as beans and corn, may be contaminated with Clostridium botulinum, a bacterium that produces a dangerous toxin. To destroy the toxin, the food should be ________.

boiled for 10 minutes before tasting or eating

Which of the following practices is the most reliable way of sanitizing impure water?

boiling the water

________ are vermin that often transmit pathogens to food.

cockroaches

Which of the following food preservation methods draws water from cells, reducing the likelihood many pathogens can survive?

drying

Which of the following pesticides controls the spread of molds that damage crops?

fungicides

The process of pasteurization involves the use of enough ________.

heat to kill pathogens

Jillian is an American who is staying in a small town in Guatemala, Central America. To avoid traveler's diarrhea, Jillian should ________.

not drink fresh water

Julio invited some friends to his apartment to share his "special recipe" chicken dinner. In addition to making the chicken, Julio prepared a salad of fresh leafy greens and pie made with eggs and milk for dessert. 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

Which of the following statements is true? 2

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

Which of the following statements is true?

Certain microbes produce poisonous chemicals that can cause food intoxication.

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

egg salad

________ are vermin than often transmit pathogens to food. 2

flies