Chapter 6: Safeguarding Health

What can cause foodborne illnesses? Check all that apply.

• Undercooked meats

• Cross-contamination

• Washing hands

• Bacteria

• None of the above

Which of the following requires the treatment of cold running or a cold water bath?

• Cuts

• Burns

• Foodborne illness

• Falls

When someone is choking, you should do which of the following?

• Avoid moving the victim

• Call a poison control center right away

• Perform CPR

• Use the abdominal thrust

Which of the following causes the bacterial foodborne illness botulism?

• High-protein cooked foods, such as custard

• Raw and undercooked ground beef and pork

• Improperly processed home-canned low-acid foods

• Soft cheeses

Which of the following causes the bacterial foodborne illness listeriosis?

• High-protein cooked foods, such as custard

• Soft cheeses

• Untreated water

• Raw and undercooked ground beef and pork

The words (think acronym) used to help remember the 6 factors that lead to food spoilage is

The temperature range known as the "danger zone" is

• 40^oF - 140^oF

• 140^oF - 165^oF

• 60^oF - 126^oF

• None of the above

For which of the following groups does foodborne illness pose the greatest health risk?

• School-age children

• Older adults

• Teenagers

• All groups are at equal risk

Which of the following infection is caused by a parasite found in some undercooked meat?

• Botulism

• E. coli infection

• Listeriosis

• Toxoplasmosis

Most kitchen burns are caused by scalding liquids, hot cooking utensils, and spattering what?

• Water

• Liquid

• Grease

• Batter