If pesticides have been used on fresh fruits and vegetables, what do you know about the safety of those foods?
a. There is no pesticide residue left when they are processed and packaged.
b. Foods tested by the FDA often have pesticide levels exceeding safe limits.
c. Most pesticides can be removed by thoroughly washing the foods.
d. Pesticides will kill all of the insects on the foods.
e. Using a commercial fruit or vegetable wash is the only way to remove pesticides.
Q. 2If you are preparing a potato for dinner and see a layer of green just under the skin, you should:
a. immediately throw away the potato.
b. peel off the green layer and cook the potato.
c. bake the potato whole because it will get rid of the green layer.
d. boil the potato because water will remove the green coloring.
e. dispose of all potatoes that came in contact with this potato.
Q. 3When irradiation is used to protect foods from contamination, what happens to the quality of those foods?
a. Vitamin loss is comparable to that of other food processing methods.
b. Fruits will ripen more quickly.
c. Very slight amounts of residual radiation will remain in the foods.
d. All foods will have a modest amount of texture change.
e. The DNA structure remains intact so no quality differences are detectable.
Q. 4What can be said about fresh produce and foodborne illness?
a. Fruits and vegetables are safe because they cannot be infected by illness-causing bacteria.
b. Rinsing produce will remove all contaminants that may be on the surface.
c. All canned vegetables are safe from bacteria-causing toxins.
d. Produce grown close to the ground may be contaminated by animal waste runoff.
e. Organic produce is less likely to cause foodborne illnesses.
Q. 5The potato salad you brought to the picnic potluck in the park has been sitting out for 4 hours during the meal on a hot sunny day. What should you do with the leftover servings once the meal is finished?
a. Take the salad home, transfer into a new container, and freeze it.
b. Check the salad to see if it has a spoiled smell and throw it away if it does.
c. Throw away the leftovers because they have been at an unsafe temperature too long.
d. Put it in the refrigerator to cool it before serving again.
e. If you intend to eat it later, decontaminate it by boiling or baking.
Q. 6The best way to keep chilled foods safe is to:
a. thaw meats quickly by putting them under running hot water in the sink.
b. put foods that have been sitting out too long into the freezer to cool them down.
c. refrigerate them immediately after getting home from the grocery store.
d. put leftover foods into deep containers so the outside layers will cool the inner layers.
e. keep them at 47 degrees Fahrenheit.
Q. 7To prevent foodborne illness:
a. check carefully for color and tenderness of a roast chicken.
b. cook hamburgers to medium-rare.
c. cook your roast in the microwave.
d. use a thermometer inserted into the thickest part of the food.
e. hold cooked foods at 100F for up to 2 hours until serving time.
Q. 8To 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.
e. use the same plate for bringing burgers out to the grill and to retrieve the cooked burgers.
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