Question

1. sneezing or coughing while preparing cuisine will:

a clear ones sinuses of irritants.
b. cause accidents in the lab.
c. contaminate the food.
d. make a cold worse.

1. kathy is ordering equipment for her restaurant that will come in contact with food. she should order equipment certified by which organization?

a centers for disease control (cdc)
b. national standards foundation (nsf)
c. national restaurant association (nra)
d. u.s. department of agriculture (usda)

1. which food should be cooked to 165°f?

a steamed sea scallops
b. roast beef
c. fried okra
d. poultry

1. which is a chemical hazard that can cause foodborne illnesses?

a bacteria
b. fungi
c. pesticides
d. viruses

1. which is most likely to be a source of hepatitis a virus?

a unpasteurized milk
b. shellfish and salads
c. uncooked ground beef
d. poultry and poultry products

Explanation:

• Question 5: Sneezing or coughing releases droplets that can contaminate food.
• Question 6: NSF certifies food - contact equipment for safety.
• Question 7: Poultry must be cooked to 165°F to kill pathogens.
• Question 8: Pesticides are chemical hazards; bacteria, fungi, and viruses are biological.
• Question 9: Shellfish and salads (if contaminated) are common sources of hepatitis A.

Answer:

1. C. contaminate the food.
2. B. National Standards Foundation (NSF)
3. D. poultry
4. C. pesticides
5. B. shellfish and salads