Reference no: EM133421496

Questions

1. Which of the following foods is commonly associated with Vibrio parahaemolyticus contamination?

a. Raw ground beef

b. Raw poultry

c. Raw shellfish

d. Cooked vegetables

2. Which of the following requirements must be met to ensure equipment in a food processing plant effectively prevents contamination during food processing?

a. Use food processing equipment with sharp edges and corners for easy cleaning

b. Use approved food-grade lubricant for maintenance of food processing equipment

c. Install all equipment next to the wall to allow cleaning and maintenance

d. Use equipment with food-contact surface made of food-grade iron material

3. What is the primary purpose of refrigeration in food storage?

a. To slow down bacterial growth

b. To induce microbial dormancy

c. To improve the taste of food

d. To kill bacteria

4. Which of the following is the most effective measure to prevent Bacillus cereus food poisoning from cooked rice?

a. Cooling cooked rice quickly and storing it at 4°C or below

b. Storing cooked rice at room temperature

c. Keeping cooked rice warm in the rice cooker

d. Cooking rice at low temperature

5. Which of the following is considered sanitizing?

a. Reducing bacteria to a safe level by the use of heat or chemical

b. A process that is done before washing

c. Wiping all surfaces with a clean cloth

d. Applying detergent to food contact surface