W5 Primer Questions- Food Borne Illnesses

Question 1

As a public health measure, chicken is packed in ice to prevent:

a. Botulism.
b. Perfringens food poisoning.
c. Staphylococcal food poisoning.
d. Salmonella food poisoning.

Answer 1

D. Salmonella food poisoning

Question 2

Reheating potentially hazardous foods that have been cooked and then refrigerated must be performed with:

a. a steam table at high temperature.
b. open flames.
c. warmers.
d. rapid reheating devices.

Answer 2

D. Rapid reheating devices

Question 3

The microorganism most likely to be responsible for foodborne illness after the
ingestion of raw seafood is a species belonging to the genus:
a. Shigella.
b. Salmonella.
c. Vibrio.
d. Escherichia

Answer 3

C. Vibrio

Question 4

To minimize the risk of foodborne illness, the maximum number of days for
which poultry should be refrigerated is:
a. two (2).
b. three (3).
c. four (4).
d. five (5).

Answer 4

B. Three (3)

Question 5

In order to prevent trichinosis, the internal temperature of pork during cooking
should reach at least:
a. 120o F.
b. 135o F.
c. 170o F.
d. 212o F.

Answer 5

C. 170o F

Question 6

An approximate doubling of the growth rate of bacteria contaminating food will
occur when the temperature changes from:
a. 0 C to 4 C.
b. 0 C to 37 C.
c. 20 C to 25 C.
d. 27 C to 37 C.

Answer 6

D. 27 C to 37 C.

Question 7

Hazard Analysis and Critical Control Points (HACCP) programs are designed to
minimize the risk of food contamination by:
a. continuous monitoring of processing operations.
b. emphasizing events at selected processing steps.
c. random sampling of partially processed products.
d. random testing of selected finished products

Answer 7

B. emphasizing events at selected processing steps.