chapter 15 - Yourlocation:Assessments ViewAttempt1of2 Title...

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Jump to Navigation Frame   Your location:  Assessments  ›  View All Submissions  ›  View Attempt  View Attempt 1 of 2  Title: Wardlaw Chapter 15 quiz Started: December 7, 2008 2:49 AM Submitted: December 7, 2008 3:23 AM Time spent: 00:33:21  Total score: 10/10 = 100%   Total score adjusted by 0.0  Maximum possible score: 10  1.   Which of the following can produce a foodborne infection?    Student Response Feedback A.  Salmonella  and  Clostridium  botulinum   B.  Staphylococcus aureus  and  Clostridium perfringens   C.  Clostridium perfringens  and  Salmonella   D.  Clostridium botulinum  and  Staphylococcus aureus   Score: 1/1    2.
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  Which of the following statements is  not  true about the "Danger Zone"?    Student Response Feedback A.  It includes the temperature range  65 o F to 165 o F.   B. Keep foods out of the danger zone  by keeping hot foods hot and cold  foods cold.   C. It is the temperature range at  which bacteria grow quickly.   D. Do not store food within this  temperature range for more than 1  to 2 hours.   Score: 1/1    3.   A common cause of foodborne illness that results from sneezing or coughing over food  is    Student Response Feedback A.  Staphylococcus aureus .   B. Salmonella.   C.  Campylobacter jejuni .   D.  Clostridium perfringens .   Score: 1/1    4.
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  Which of the following is true about food irradiation?    Student Response Feedback A. Irradiation does not affect the  vitamin content of foods.   B. The FDA does not allow food  irradiation because it is  dangerous.   C.  Irradiation can slow or limit the  growth of insects,  microorganisms, and parasites in  food.   D. Foods that are irradiated do not  require labeling as such.   Score: 1/1    5.   Which of the following can be found in raw egg whites?    Student Response Feedback A. Oxalic acid   B. Saponins   C. Dioxin   D. A vidin   Score: 1/1    6.
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______________________ are hardy and survive freezing and relatively high  temperatures and  chlorination up to 10 ppm.    Student Response Feedback A.  Norovirus   B.  Salmonella   C.  E. coli   D.  Listeria   Score: 1/1    7.   Of the following groups, which have the least risk of becoming ill from foodborne illness?    Student Response Feedback A.  Teens   B. Young children   C. The elderly   D. Individuals with cancer   Score: 1/1    8.   Escherichia coli  O157:H7 infection has been associated with consumption of    Student Response Feedback A. bread made from organic flour.   B.  fresh spinach or spinach- containing products.  
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This note was uploaded on 09/30/2009 for the course FSHN 120 taught by Professor Roach during the Spring '08 term at University of Illinois at Urbana–Champaign.

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chapter 15 - Yourlocation:Assessments ViewAttempt1of2 Title...

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