Wednesday 2 September 2015

Food & Safety Fresher Question And Answer

41. Which has been linked to outbreaks of food poisoning caused by E. coli O157:H7?
A. Apple juice
B. Ground beef
C. Lettuce
D. All of the above
Ans: D
42. More than ten percent of all bottled water starts out as tap water.
A. True
B. False
Ans: A
43. An "EPA-approved" water filter meets minimum standards set by the Environmental Protection Agency for removing bacteria and other harmful substances.
A. True
B. False
Ans: B
44. To avoid food poisoning from E. coli O157:H7, cook ground beef until:
A. The internal temperature reaches 160°F
B. The juices run clear
C. No more pink color is evident
D. Any of the above
Ans: A
45. When you cook meat or poultry or casseroles that contain meat or poultry what minimum oven temperature should you use?
A. 125°F
B. 225°F
C. 325°F
D. 425°F
Ans: C
46. What’s an easy way to reduce the amount of potentially cancer-causing heterocyclic amines (HCAs) that form when chicken is broiled or grilled?
A. Keep the chicken refrigerated until just before cooking
B. Remove the skin after the chicken is cooked
C. Remove the skin before the chicken is cooked
D. Before broiling or grilling the chicken, pre-cook it in a microwave for a few minutes and pour off the juices
E. Any of the above
Ans: D
47. Eighty percent of all food poisoning from meat and poultry is caused by:
E. coli O157:H7
A. Salmonella and Campylobacter
B. Staphylococcus
C. Clostridium
Ans: A

48. Prions are the agents that appear to cause a deadly disease in people who eat meat from cattle with "mad cow disease." Which cooking method for beef destroys prions?
A. Cooking until the internal temperature reaches 180°F
B. Broiling for at least 15 minutes
C. Pre-cooking in a microwave for three minutes and pouring off the juices before broiling or grilling
D. Cooking until no pink color remains and the juices run clear
E. Any of the above
F. None of the above
Ans: F
49. It’s safe to eat rare hamburgers if the ground beef has been irradiated.
A. True
B. False
Ans: B
50. How can you tell if an egg is contaminated with Salmonella?
A. The shell is cracked
B. The shell has dried chicken feces on it
C. The egg hasn’t been kept refrigerated
D. You can’t tell
E. Any of the above
Ans: D

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