Chapter 7 Food Safety

Question 1

E. coli

Answer 1

Raw/under-cooked meat

Question 2

Salmonella

Answer 2

Under-cooked poultry and raw eggs

Question 3

Botulism

Answer 3

Improperly canned home food items

Question 4

Campylobactor

Answer 4

Raw milk, contaminated water

Question 5

Staph

Answer 5

Found on skin/nose; mishandling of food, improper hand-washing

Question 6

Clostridium perfringens

Answer 6

Food that sits at room temperature for too long Cafeteria Germ

Question 7

Hepatitis A

Answer 7

Improper food handling; poor hand-washing

Question 8

Norovirus

Answer 8

Do not prepare food when sick

Question 9

Danger Zone

Answer 9

60-140F

Question 10

Boiling Point + Freezing Point

Answer 10

212F + 32F

Question 11

CDC
USDA
FDA

Answer 11

Center for Disease Control
United States Department of Agriculture
Food and Drug Administration

Question 12

Safest method to thaw frozen food?

Answer 12

In the refrigerator

Question 13

Pasteurization

Answer 13

Heat food to boiling point to kill bacteria

Question 14

What temperature should leftovers be reheated to?

Answer 14

165F

Question 15

Cross-contamination

Answer 15

Letting microorganism from one food get into another food source

Question 16

Food spoilage signs

Answer 16

Mold, holes, bruises, oder

Question 17

Causes of food spoilage

Answer 17

Heat, air, moisture, light, dirt, damage to packaging

Question 18

Shelf-stable

Answer 18

Cans, bottles, packaged food that lasts for months at room temperature below 85 F

Question 19

What temperature should the refrigerator be set at to slow the growth of bacteria?

Answer 19

35-40F

Question 20

What foods become rancid?

Answer 20

Oil-based foods, nuts22

Question 21

Listeria

Answer 21

Improperly processed deli meats