Spotlight H quiz

Which of the following is an INCORRECT statement about the specific pathogen? E. coli is present in the intestines of humans at all times. A specific strain of E. coli is a common cause of "traveler's diarrhea. "Salmonella is the most common cause of foodborne illness in the United States. Pregnant women are particularly susceptible to infections with Listeria.

"Salmonella is the most common cause of foodborne illness in the United States.

Which of the following CORRECTLY lists the maximum cold holding temperature and the minimum hot holding temperature for perishable foods? 35°F, 135°F 35°F, 141°F 41°F, 120°F 41°F, 135°F

41°F, 135°F

Which of the following correctly identifies the two bacteria that are the most common causes of foodborne intoxication? Campylobacter and Clostridium perfringens Staphylococcus aureus and E. coli Bacillus cereus and Staphylococcus aureus Bacillus cereus and Clostridium perfringens

Bacillus cereus and Staphylococcus aureus

which of the following CORRECTLY matches the food with its recommended safe minimum internal temperature? Chicken—165°F Pork roast—160°F Hamburger patty—145°F Beef steak—140°F

Chicken—165°F

ll of the following statements are true regarding HACCP and efforts to prevent food contamination EXCEPT: CCP stands for critical control points. HACCP is an acronym for Help and Awareness of Critical Control Points. HACCP replaced the poke-and-sniff method of meat inspections. Every added step between the farm and the fork increases the risk of food contamination.

HACCP is an acronym for Help and Awareness of Critical Control Points.

All of the following describe why certain groups of people are at risk of foodborne illness EXCEPT: Individuals with HIV/AIDS, cancer, and diabetes have a normal immune response. Aging decreases the effectiveness of the immune system, allowing foodborne pathogens to multiply. Pregnancy suppresses the immune system. Infants and young children do not have a fully developed immune system.

Individuals with HIV/AIDS, cancer, and diabetes have a normal immune response.

Which of the following best matches the pathogen with its mostly likely food source? Listeria monocytogenes—deli lunchmeats Staphylococcus aureus—shellfish Clostridium perfringens—undercooked poultry Norovirus—cooked meats and gravy

Listeria monocytogenes—deli lunchmeats

All of the following statements regarding food irradiation are true EXCEPT: Since all bacteria are killed by food irradiation, good food-handling practices are not necessary. Food irradiation does not make foods radioactive. It kills or damages living cells in the food, prolonging shelf life for fruits and vegetables .Food irradiation kills bacteria, parasites, and insects by damaging DNA.

Since all bacteria are killed by food irradiation, good food-handling practices are not necessary.

Which of the following is TRUE regarding food additives? Additives that might inadvertently enter foods during production are not allowed. The regulation of food additives falls under the jurisdiction of the USDA .Food additives that appear to have been used safely for years are not on the Generally Regarded as Safe (GRAS) list. The vast majority of food additives are completely safe for human consumption.

The vast majority of food additives are completely safe for human consumption.

Which of the following individuals will be LEAST susceptible to a serious illness when exposed to a foodborne pathogen? a pregnant woman an 80-year-old female a 40-year-old male with diabetes a 50-year-old female with hypertension

a 50-year-old female with hypertension

The severity of a foodborne illness will likely increase the longer the pathogen remains in the food when the pathogens are: bacteria. parasites bacteria, viruses, or parasites. viruses.

bacteria

All of the following are examples of an indirect food additive EXCEPT: iodine. citric acid. bisphenol A (BPA) .paper fibers.

citric acid

Individuals at high risk for foodborne illness should avoid all of the following foods and beverages EXCEPT: raw or undercooked eggs or foods containing them. hot dogs (unless steaming hot). unpasteruized(raw) milk. raw sprouts (alfalfa, bean, or any other sprouts).

hot dogs (unless steaming hot).

Which of these methods for thawing foods is NOT safe? on the kitchen counter in cold water in the microwave in the refrigerator

on the kitchen counter

The Food Safety Modernization Act (FSMA) gave more authority to the FDA to do all of the following EXCEPT: establish regulations for the production of fresh fruits and vegetables. protect the food supply against intentional contamination. recall contaminated foods. regulate food production but not beverage production facilities by requiring mandatory preventive controls.

regulate food production but not beverage production facilities by requiring mandatory preventive controls.

Which of the following is NOT a cause of foodborne intoxication? viruses pesticides fungi naturally occurring plant toxins

viruses

Which of the following is an INCORRECT or UNNECESSARY application of the four steps to food safety? Clean: Rinse fresh fruit before it is peeled. Cook: Heat leftovers and casseroles to a minimum of 165°F .Chill: Refrigerate leftovers within three hours after preparation. Separate: Separate raw meats from canned foods in the grocery cart.

.Chill: Refrigerate leftovers within three hours after preparation.

All of the following statements are true of the pathogens that cause foodborne illnesses EXCEPT: Pathogens are often introduced into our bodies by fecal-to-oral transmission. Pathogens do not need to multiply and grow in us to cause illness. Of the three common foodborne pathogens, only bacteria can multiply in foods. Symptoms generally occur more quickly with foodborne infections than intoxications.

Symptoms generally occur more quickly with foodborne infections than intoxications.

The top two locations of food preparation that are responsible for the highest number of reported foodborne disease outbreak illnesses are: catering or banquet facilities and private homes. restaurants and catering or banquet facilities .restaurants and institutions. restaurants and private homes.

restaurants and catering or banquet facilities

Which of the following food additives would enhance food safety? sodium benzoate monosodium glutamate carrageenan beta-carotene

sodium benzoate