Lesson Quiz 7

Front 1

1.Salmonela enteritidis is mainly associated with the folowing food item:

Back 1

C. Chicken

Front 2

2.Food workers sick with an ilness that can be transmitted by contact with food or through food should be:

Back 2

A. At home

Front 3

3. Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:

Back 3

C. E-Coli 0157:H7

Front 4

4. Clostridium botulinum causes the disease known as botulism.

Back 4

A. True

Front 5

5.The microorganism Clostridium botulinum is mainly associated with the folowing:

Back 5

D. All of the above

Front 6

6.The folowing ilness has been associated with undercooked shel eggs:

Back 6

C. Salmonellosis

Front 7

7.Staphylococcal food intoxication is a common cause of food-borne ilness that can be prevented by:

Back 7

A. Preventing bare hand contact with ready-to-eat foods

Front 8

8.Shigelosis can be eliminated by:

Back 8

D. All of the above

Front 9

9.Viral Hepatitis is caused by Bacilus cereus.

Back 9

B. False

Front 10

10. Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children.

Back 10

A. True

Front 11

11. Escherichia coli O157:H7 is mainly associated with ground poultry.

Back 11

B. False

Front 12

12.The ilness trichinosis is caused by a parasite known as Trichinella spiralis.

Back 12

True

Front 13

13. To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:

Back 13

B. 155°F

Front 14

14.Shelfish tags must be kept with the product until it's used up and then filed away for:

Back 14

C. 90 days