All of the following are tips for safe food handling EXCEPT:
1.Wash hands with soap and water before handling foods.
2.Do not consume foods that are past their expiration date.
3.When in doubt, throw it out.
4.Never leave perishable foods at room temperature for more than 3 hours.
Q. 2Foods that should not be eaten due to the risk of contamination with microorganisms include all of the following EXCEPT:
1.unpasteurized milk.
2.raw eggs.
3.raw vegetables.
4.undercooked meats.
Q. 3According to the Centers for Disease Control and Prevention, the single most important means of preventing foodborne illness is:
1.irradiation.
2.proper hand washing.
3.antibiotic use.
4.proper refrigeration.
Q. 4All of the following are true regarding irradiation EXCEPT:
1.it destroys bacteria.
2.it destroys parasites.
3.irradiated foods retain some radiation.
4.consumer acceptance is low.
Q. 5The two major approaches to prevention of foodborne illness include:
1.pesticide use and irradiation.
2.hormone use and antibiotic use.
3.food safety regulations during processing and safe consumer behaviors.
4.consumer behaviors and restaurant inspections.
Q. 6All of the following are true regarding parasites EXCEPT:
1.they include tapeworms, flatworms, and roundworms.
2.they are killed by freezing.
3.raw fish is a source.
4.they are not always killed by high temperatures.
Q. 7The bacterium that is the cause of the greatest number of foodborne illnesses each year is:
1. Salmonella.
2. E. coli 0157:H7.
3. the Norwalk-like virus.
4. Campylobacter.
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