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1-9.
Most food poisoning is caused by
bacteria called staphylococcus.
This bacteria is found in which of
the following areas?
1.
Pimples only
2.
Pimples and nasal discharge
only
3.
Pimples, nasal discharge, and
throat
4.
Nasal discharge and infected
cuts
IN ANSWERING QUESTIONS 1-10 THROUGH 1-13,
SELECT THE ILLNESS THAT MATCHES THE
DESCRIPTION GIVEN AS THE QUESTION.
1-10.
May be present in improperly
preserved canned food.
1.
Trichinosis
2.
Bacillus dysentery
3.
Botulism
4.
Salmonellosis
1-11.
The main source of this infection
is personnel who do not wash their
hands after leaving the head.
1.
Amoebic dysentery
2.
Bacillus dysentery
3.
Botulism
4.
Salmonellosis
1-12.
Some fresh fruits or vegetables
served chilled and moist may carry
this infection.
1.
Amoebic dysentery
2.
Bacillus dysentery
3.
Botulism
4.
Salmonellosis
1-13.
Most likely to occur from serving
rare pork.
1.
Amoebic dysentery
2.
Bacillus dysentery
3.
Trichinosis
4.
Salmonellosis
1-14. The greatest majority of food
infection outbreaks is caused by
what meat?
1.
Turkey
2.
Beef
3.
Ham
4.
Lamb
1-15.
You can best prevent a case of beef
tapeworm infection from occurring
in prepared beef products by
following what procedure?
1.
Cook the beef until well-done
2.
Pickle the beef in a 25-percent
salt solution for 5 days
3.
Freeze the beef at 14°F or
below for at least 5 days
4.
Use only government–inspected
beef
1–16. Bacteria is classified in which of
1-17.
1-18.
1-19.
the following manners?
1.
By the damage they cause
2.
By the symptoms they produce
3.
By the number of times they
multiply
4.
By their shape
Under favorable conditions, how
many bacteria will be produced by
one bacterium in a 2-hour period?
1.
12
2.
18
3.
36
4.
64
Boiling will kill all bacteria and
their toxins once they are allowed
to form.
1.
True
2.
False
What temperature range will kill
bacteria in the shortest time?
1.
0°F and below
2.
40°F to 140°F
3.
175°F to 180°F
4.
212°F and up
2
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