Forms of Contamination
Cooking food to the correct internal temperature kills toxins from bacteria
a. True
b. False
False
Controlling time and temperature can keep this bacteria from causing a foodborne illness
Campylobacter jejuni
Raw & undercooked ground beef and contaminated produce are commonly linked foods to
Shiga toxin-producing Escherichia coli
The minimum internal cooking temperature for poultry is
165° for < 1 second
Which of the following is NOT one of the foundations of a food safety management system?
Purchasing and receiving program
Bacteria grows rapidly between 41° and 135° but grows fastest between
70° to 125°
This foodborne illness causes symptoms such as bloody diarrhea, abdominal cramps, and kidney failure
Hemorrhagic colitis
Poultry, eggs, dairy products, and produce are commonly linked to this bacteria
Nontyphoidal Salmonella
Some foods may be slacked before cooking as long as you do not let the food get warmer than
41°
What is the first step in developing a HACCP plan?
Conduct a hazard analysis.
Onset symptoms of foodborne illnesses can take up to ____ from the time the person eats the food.
6 weeks
Cooked vegetables, meat products, and milk are commonly linked foods to
Bacillus cereus
Symptoms of Shigellosis include
Bloody diarrhea, abdominal pain and cramps, and fever
Produce can be treated by washing it in water containing
Ozone
Which of the following does NOT require a HACCP plan?
Smoking food as a method to enhance flavor
The ideal pH of food is
4.6-7.5
Symptoms of Bacillus cereus include
Watery diarrhea
Ready to eat food and shellfish from contaminated water are commonly linked to this bacteria
Norovirus
Food handlers should check temperatures of food held hot or cold at least every ___ hour(s)
4
What is the fourth step in developing a HACCP plan?
Establish monitoring procedures.
In which stage of growth does the bacteria split in two?
Log phase
Miscarriage can be caused by
Listeria monocytogenes
High fever, weakness, abdominal pain, headache, loss of appetite, and rash, are symptoms of
Typhoid Fever
Live shellfish can be received with a minimum internal temperature of
50˚F
Clostridium botulinum and __________ are risks to food packaged using reduced-oxygen packaging.
Listeria monocytogenes