Question

foodborne pathogens grow well at temperatures *
below 32°f
between 1°f to 40°f
between 41°f to 135°f
above 212°f

food handlers who work in a nursing home cant work in the operation if they have which symptom? *
option thirst with itching
sore throat with fever
soreness with fatigue
headache with soreness

which is not an example of cross contamination? *
contaminated ingredients added to food that receives no further cooking
two different types of salad mixing together
contaminated food touches or drips fluids onto cooked or ready - to - eat food
a food handler touches contaminated food and then touches ready to eat food

Explanation:

First Question (Foodborne pathogens growth temperature)

Foodborne pathogens (like bacteria) grow best in the "danger zone" of temperatures. The danger zone for food safety is typically between 41°F and 135°F (or similar ranges, this is a standard food safety concept). Below 32°F is freezing (inhibits growth), 1°F - 40°F is still cool (slows growth), and above 212°F is boiling (kills pathogens). So the correct option is the one with 41°F to 135°F.

In food safety, especially in settings like nursing homes (where vulnerable populations are present), symptoms like sore throat with fever can indicate an infectious illness (e.g., strep throat, flu) that can be transmitted to residents via food handling. Thirst with itching, soreness with fatigue, or headache with soreness are less likely to be acute infectious risks for foodborne transmission compared to a sore throat with fever (which is a common sign of contagious illnesses).

Cross - contamination involves the transfer of harmful substances (like pathogens) from contaminated sources to safe food. Contaminated ingredients in uncooked food, contaminated food dripping on ready - to - eat food, and a food handler transferring contamination from one food to another are all cross - contamination. Mixing two different types of salad (without any contamination source involved, just mixing different salads) is not cross - contamination as it's just combining food items, not transferring contaminants.

Answer:

C. Between 41°F to 135°F (assuming the options are labeled A, B, C, D with C being "Between 41°F to 135°F")

Second Question (Food handlers in nursing home - prohibited symptom)