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14 Cards in this Set
- Front
- Back
1.Salmonela enteritidis is mainly associated with the folowing food item: |
C. Chicken |
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2.Food workers sick with an ilness that can be transmitted by contact with food or through food should be: |
A. At home |
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3. Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate: |
C. E-Coli 0157:H7 |
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4. Clostridium botulinum causes the disease known as botulism. |
A. True |
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5.The microorganism Clostridium botulinum is mainly associated with the folowing: |
D. All of the above |
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6.The folowing ilness has been associated with undercooked shel eggs: |
C. Salmonellosis |
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7.Staphylococcal food intoxication is a common cause of food-borne ilness that can be prevented by: |
A. Preventing bare hand contact with ready-to-eat foods |
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8.Shigelosis can be eliminated by: |
D. All of the above |
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9.Viral Hepatitis is caused by Bacilus cereus. |
B. False |
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10. Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children. |
A. True |
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11. Escherichia coli O157:H7 is mainly associated with ground poultry. |
B. False |
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12.The ilness trichinosis is caused by a parasite known as Trichinella spiralis. |
True |
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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: |
B. 155°F |
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14.Shelfish tags must be kept with the product until it's used up and then filed away for: |
C. 90 days |