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Test Question

Test Question. A person who has a foodborne infection most likely has eaten a food containing. A ciguatoxin . Histamie . A plant toxin. A live pathogen. Which food is most likely to transmit parasites to humans. Improperly cooked eggs. Improperly frozen sashimi.

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Test Question

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  1. Test Question

  2. A person who has a foodborne infection most likely has eaten a food containing A ciguatoxin. Histamie. A plant toxin. A live pathogen.

  3. Which food is most likely to transmit parasites to humans • Improperly cooked eggs. • Improperly frozen sashimi. • Improperly refrigerated milk. • Unpasteurized apple juice.

  4. Which of the following is not a basic characteristic of foodborne mold? • It grows well in acidic food with low water activity. • Freezing temperatures prevent or slow its growth, but do not destroy it. • Its cells and spores may be killed by heating, but the toxins it produces may not be destroyed. • It needs a host to survive.

  5. Why do elderly people have a higher risk of contracting a foodborne illness? • They are more likely to spend time in a hospital. • Their immune systems are likely to have weakened with age. • Their allergic reactions to chemicals used in food production might be greater then those of younger people. • They are likely to have diminished appetites.

  6. Which type of food would be the most likely to cause a foodborne illness/ • Tomato Juice • Cooked Rice • Whole wheat • Dry powdered milk

  7. Which of the following is not a common characteristic of potentially hazardous food? • They are moist. • They are dry. • They are neutral or slightly acidic. • They have contain protein.

  8. In order for a foodborne illness to be considered an “outbreak” how many people must experience the illness after eating the same food. • 1. • 2. • 10. • 20.

  9. Food safety training should consist of all of the following except. • 1. Program for new and current employees. • 2. Assessment tools that identify training needs. • 3. Records that document that training has occurred. • 4. Methods for dealing with customer’s complaints.

  10. Tools used for food safety training should. • 1. Meet the needs of your learners. • 2. Be inexpensive. • 3. Be deliverable in five minutes. • 4. Resemble a video game.

  11. A foodborne intoxication occurs when a person eats food containing pathogens, which then grow in the intestines and cause illness. • True • False

  12. A person with listeriosis may experience bloody diarrhea. • True. • False

  13. Cooling rice properly can help prevent an outbreak of Bacillus cereus Gastroenteritis. • True • False

  14. Highly acidic food typically does not support the growth of food • True • False

  15. Foodborne microorganisms grow well at temperatures between. • 41 F and 135 (5 C and 57 C) • 32 F and 70 F (0 C and 21 C) • 38 F and 155 F (3 C and 68 C) • 70 F and 165 F (21 C and 74 C)

  16. All of the following conditions typically support the growth of microorganisms except. • Moisture • A protein or carbohydrate food source. • High acidity. • Time.

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