CHAPTER 4

Which of the following is a type of food infection?

• Common cold

• Typhoid

• Asthma

• Malaria

What is the optimum condition for the growth of Salmonella bacteria?

• Above 60 degrees Celsius

• Room temperature

• Below freezing point

• 10-45 degrees Celsius

How can Salmonella contamination be prevented?

• Adding more salt to the food

• Freezing food for 24 hours

• Holding food at 66 degrees Celsius for 12 minutes

• Leaving food uncovered

Which food is associated with viral infections?

• Baked goods

• Canned vegetables

• Shellfish and crustaceans

• Freshly cooked meat

How can tapeworm infection be prevented?

• Proper cooking, quick freezing, purified water and personal hygiene

• Not washing hands before eating

• Eating raw meat

• Drinking untreated water

What is one way to protect ourselves from contaminated foods?

• Not washing fruits and vegetables

• Washing hands properly before and after consuming foods

• Drinking water straight from the tap

• Eating food directly from the packaging

What is a common source of food poisoning?

• Filtered water

• Undercooked poultry

• Hand sanitizer

• Organic produce

What is a recommended practice to prevent foodborne illnesses?

• Keeping raw and cooked foods separate

• Using the same cutting board for meat and vegetables

• Thawing frozen food on the counter

• Ignoring expiration dates on food products

What is the recommended temperature for storing perishable foods to prevent bacterial growth?

• Below freezing point

• Room temperature

• 10-45 degrees Celsius

• Above 60 degrees Celsius

How can cross-contamination of foods be avoided in the kitchen?

• Using the same cutting board for meat and vegetables

• Washing hands properly before and after handling food

• Storing raw and cooked foods together

• Not cleaning kitchen surfaces regularly