Question : Application-Level Multiple-Choice Items 41.To be sure that your home-canned food does : 1357198

Application-Level Multiple-Choice Items

41.To be sure that your home-canned food does not contain the botulinum toxin you would:

a.follow proper canning techniques.

b.boil the canned food.

c.test the soil in which the food was grown.

d.a and b

e.b and c

42.You experience vomiting, intestinal cramps, and bloody diarrhea a day after eating a hamburger at a friend’s outdoor barbecue. What type of illness should you suspect?

a.stomach flu

b.hepatitis

c.E. coli infection

d.gastroenteritis

43.Billy loves to eat raw seafood and does so frequently. As a result, Billy runs the risk of suffering from:

a.viral infections.

b.AIDS.

c.worms.

d.a and b

e.a and c

44.Your family has the tradition of leaving the Thanksgiving turkey on the dinner table for everyone to snack on as they please in the evening after the big mid-day meal has been finished. This year several family members wake up the next day with vomiting, stomach cramps, and diarrhea. Which foodborne contaminant was the most likely culprit?

a.Clostridium botulinum

b.Salmonella bacteria

c.Shiga toxin-producing E. coli

d.Giardia lamblia parasite

45.Several hours after eating a chilled three-bean salad containing home-canned green beans, family members have difficulty breathing and swallowing, double vision, and muscle weakness. What should they do?

a.go to the hospital immediately because they may have botulism

b.drink plenty of fluids to dilute the foodborne toxins

c.lie down to get rid of the symptoms

d.smell the leftover salad to see if it is spoiled

46.One difference between toxins produced by Staphylococcus aureus and Clostridium botulinum in foods is that:

a.Clostridium must have an acidic environment to produce toxins.

b.Staph toxins are heat stable and survive cooking.

c.Clostridium must have exposure to air to survive.

d.Staph is a very rare type of food intoxication.

47.Which of the following statements about the “Core Four” practices for sanitation is accurate?

a.In addition to soap, you need to use an alcohol-based sanitizer to clean your hands.

b.Sponges should not be used to wipe surfaces because they cannot be sanitized.

c.Raw ground beef can be safely kept in the refrigerator at 40?F for a week.

d.Foods should be kept out of the food danger zone of 40?-140?F.

48.The proper way to wash hands when handling foods is to:

a.rinse hands in cool water for 30 seconds or more.

b.wash hands with soap and warm water for 15 seconds.

c.rub antibacterial sanitizing rub on dry hands.

d.quickly run hands under scalding water for 5 seconds.

49.To avoid cross-contamination of foods:

a.it is good practice to keep a separate cutting board just for raw meats.

b.avoid placing a raw slice of tomato on a cooked hamburger patty.

c.do not place containers of cooked foods to chill next to each other on the same shelf.

d.do not thaw raw meats in the refrigerator.

50.To prevent foodborne illness you would:

a.use a meat thermometer to roast a whole chicken.

b.cook hamburgers to well-done.

c.cook your roast in the microwave.

d.a and b

e.b and c