Food Protection Course 2018 QUIZ - Lesson 7

Food Protection Course 2018 QUIZ - Lesson 7 Salmonella enteritidis is mainly associated with the following food item: - Correct Answer Chicken Food Workers sick with an illness that can be transmitted by contact with food or through food should be: - Correct Answer At Home Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate: - Correct Answer Coli 0157:H7 Clostidium Botulinum causes the disease known as botulism - Correct Answer True The Microorganism Clostridium Botulinum is mainly associated with the following - Correct Answer ALL of the Above The Following illness have be associated with undercooked shell eggs: - Correct Answer Salmonellosis Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by: - Correct Answer Preventing bare hand contact with ready-to-eat foods Shigellosis can be eliminated by: - Correct Answer All of the above Viral Hepatitis is cause by Bacillus cereus. - Correct Answer False Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS) Among Children: - Correct Answer True Escherichia Coli 0157-H7 is mainly associated with ground poultry. - Correct Answer False The illness trichinosis is cause by a parasite known as Trichinella spiralis: - Correct Answer True To avoid trichinosis, Pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of: - Correct Answer 150'F Shellfish tags must be kept with the product until it's used up and then filed away for: - Correct Answer 90 days