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