Question

28. It is unsafe to thaw frozen meat a. in the fridge b. under cold running water d. on the counter d. in a microwave 29. Refrigerator temperature should be set at or below__degrees Fahrenheit. a. O b. 32 .40 d. 100 30. are at greater risk of foodborne illness. a. pregnant women b. babies c. elderly d. all of the above 31. Potentially hazardous foods include_ a. salted foods c, moist, low-acid, high-protein foods 4. foods left in the temperature" danger zone" for less one hour b. pasteurized foods 32. Foodborne illness may be caused by_ a. bacteria b. fungi c. viruses d. all of the above

Answer 1

28. ANS : C

The perishable foods should never be defrost or thawed on the counter or in hot water because these situations increases the risk of foodborne illness. The safest method to thaw frozen meat is a) refrigerator thawing b) cold water thawing c) microwave thawing and d) cooking without thawing.

29. C

The temperature should be kept between 40 degree F or below to reduce the multiplication of bacterial growth. If it is kept between 40 and 140 degree F, bacteria that may have been present before freezing begin to multiply rapidly causing foodborne illnesses.

30. D

All the age groups are at greater risk to foodborne illnesses if it is not properly thawed or defrost.

31. D

The foods left in the temperature at the Danger Zone are potentially hazardous because the temperature makes the bacteria to grow rapidly in the outer layer of the food.

32. D

Food borne diseases are mainly caused by bacteria, virus and fungi. Some parasites also cause fungal infection to food borne illnesses. It can be caused by consuming contaminated foods or beverages.