Lesson 7

Question 1

Salmonella enteritidis is mainly associated with the following food item:

Answer 1

Chicken

Question 2

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

Answer 2

At home

Question 3

Ground meats such ashamburgers must be cooked to a minimum temperature of 158°F to eliminate:

Answer 3

E-Coli 0157:H7

Question 4

TF: Clostridium botulinum causes the disease known as botulism.

Answer 4

True

Question 5

The microorganismClostridium botulinumis mainly associated with the following:

Answer 5

Home-canned or jarred foods, smoked fish, and garlic in oil

Question 6

The following illness has been associated with undercooked shell eggs:

Answer 6

Salmonellosis

Question 7

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

Answer 7

Preventing bare hand contact with ready-to-eat foods

Question 8

Shigellosis can be eliminated by:

Answer 8

Adequate and proper hand washing, eliminating all flies from the facility, and rapidly cooling foods to 41F or below.

Question 9

TF: Viral Hepatitis is caused by Bacillus cereus

Answer 9

False

Question 10

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

Answer 10

True

Question 11

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

Answer 11

False

Question 12

TF: The illness trichinosis is caused by a parasite known asTrichinella spiralis.

Answer 12

True

Question 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:

Answer 13

150F

Question 14

Shellfish tags must be kept with the product until it’s used up and then filed away for:

Answer 14

90 days