Premier food safety practice exam
questions and answers well
elaborated
FDA - Correct Answers Food and Drug Administration
foodborne illness - Correct Answers a disease transmitted to people by food
4 sources of contamination - Correct Answers biological, chemical, physical, and cross-contamination
Biological - Correct Answersany thing relating to life and/or living organisms
always heat pork to and internal cooking temperature of____for at least 20secs - Correct Answers155 F
Illinois is the_____ most populous state in the US - Correct Answers5th
Eggs need to be recieved____ - Correct AnswersClean, Whole, and Grade A
The 2 most important concepts - Correct AnswersProper Personal Hygiene and Proper Time and
Temperature controls
Five risks factors for food borne illness - Correct Answers-Holding at incorrect temperatures
-Food from unsafe sources
-Failing to cook food adequately
-Contaminated equipment
-Poor personal hygiene
, Five interventions - Correct Answers-Demonstration of knowledge
-Employee health controls
-Controlling hands
-Time and Temperature controls
-Consumer advisory
The annual cost of food, suffering, and medical cost is____ - Correct Answers1-8 million dollars
Esherichia coli - Correct Answerscan be found in fruit, vegetables, chicken, raw milk, and ground beef.
Esherichia coli symptoms - Correct AnswersDiarrhea, cramping, and nausea
Salmonella Spp. - Correct Answersnaturally carried by many farm animals, often associated with poultry
and eggs, dairy products and beef, found in RTE food that has come in contact with these animals or
their waste. D, abdominal cramps, V, fever
Clostridium botulinum - Correct Answerscauses botulism and can only grow in environments without
oxygen.
Listeria monocytogenes - Correct Answerscommonly found in deli meats, un-pasteurized milk, and raw
sprouts
1 out of 5 foodborne illness outbreaks are from infected food workers from ______ route - Correct
Answersfecal to oral
Four ways to avoid Listeriosis - Correct Answers-Cook all foods to its final internal cooking temperature
-Label all foods with expiration and open dates
-Rinse raw produce well
-Wash all food-contact surfaces well after use
questions and answers well
elaborated
FDA - Correct Answers Food and Drug Administration
foodborne illness - Correct Answers a disease transmitted to people by food
4 sources of contamination - Correct Answers biological, chemical, physical, and cross-contamination
Biological - Correct Answersany thing relating to life and/or living organisms
always heat pork to and internal cooking temperature of____for at least 20secs - Correct Answers155 F
Illinois is the_____ most populous state in the US - Correct Answers5th
Eggs need to be recieved____ - Correct AnswersClean, Whole, and Grade A
The 2 most important concepts - Correct AnswersProper Personal Hygiene and Proper Time and
Temperature controls
Five risks factors for food borne illness - Correct Answers-Holding at incorrect temperatures
-Food from unsafe sources
-Failing to cook food adequately
-Contaminated equipment
-Poor personal hygiene
, Five interventions - Correct Answers-Demonstration of knowledge
-Employee health controls
-Controlling hands
-Time and Temperature controls
-Consumer advisory
The annual cost of food, suffering, and medical cost is____ - Correct Answers1-8 million dollars
Esherichia coli - Correct Answerscan be found in fruit, vegetables, chicken, raw milk, and ground beef.
Esherichia coli symptoms - Correct AnswersDiarrhea, cramping, and nausea
Salmonella Spp. - Correct Answersnaturally carried by many farm animals, often associated with poultry
and eggs, dairy products and beef, found in RTE food that has come in contact with these animals or
their waste. D, abdominal cramps, V, fever
Clostridium botulinum - Correct Answerscauses botulism and can only grow in environments without
oxygen.
Listeria monocytogenes - Correct Answerscommonly found in deli meats, un-pasteurized milk, and raw
sprouts
1 out of 5 foodborne illness outbreaks are from infected food workers from ______ route - Correct
Answersfecal to oral
Four ways to avoid Listeriosis - Correct Answers-Cook all foods to its final internal cooking temperature
-Label all foods with expiration and open dates
-Rinse raw produce well
-Wash all food-contact surfaces well after use
