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Exam 4: Food Safety

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Question 21

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Definition choices: -pathogenic

A) foodborne illness that occurs when bacteria enter the intestines, then produce a toxin
B) foodborne illness resulting from the ingestion of food containing large numbers of living, harmful (pathogenic) microorganisms that grow and multiply in your intestines
C) harmful or disease-causing
D) illness resulting from ingestion of food containing a toxin
E) an infectious protein particle that does not contain RNA or DNA

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Question 22

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_____ are especially drawn to food crumbs and often regurgitate while eating

A) Cockroaches
B) Rodents
C) Birds
D) Pantry pests

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Question 23

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What is the HACCP system and what do the letters HACCP stand for? Describe the seven steps in order, how this system evolved, and what factors make it so successful

Sources for _____ outbreaks include unpasteurized dairy products and apple juice, fresh produce, and water

Any perishable food exposed to the temperature danger zone for more than two hours of actual or four hours of cumulative time should be thrown away

Definition choices: -food intoxication

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper hand washing?

A chicken bone found in a boneless breast of chicken sandwich is considered to be a biological contaminant

Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous Discuss these requirements for bacterial growth and their specific characteristics Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?

The majority of foodborne illness is caused by _____

Foods most likely to be affected by aflatoxin are

As long as "first in, first out" (FIFO) is followed, perishable foods can be held in the freezer or in storage under dry conditions for an unlimited period of time

What is an outbreak? What are the differences between food infections, food intoxications, and toxin-mediated infections? Give at least four examples of each one

Listeria monocytogenes is one of the few bacteria who can thrive in refrigerator temperatures

A fishbone found in a fish fillet sandwich is an example of a physical contaminant

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____F for at least _____ seconds

A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may cause _____ if he practices poor personal hygiene habits

Regarding hand washing, which of the following statements is incorrect?

According to the Food and Drug Administration (FDA) , which of the following foods is not in the temperature danger zone?

Cross-contamination refers to