Which of the following is an INCORRECT or UNNECESSARY application of the four st

Question

Which of the following is an INCORRECT or UNNECESSARY application of the four steps to food safety? a. Clean: Rinse fresh fruit before it is peeled. b. Separate: Separate raw meats from canned foods in the grocery cart. c. Chill: Refrigerate leftovers within three hours after preparation. d. Cook: Heat leftovers and casseroles to a minimum of 165°F. 12. Which of the following CORRECTLY matches the food with its recommended safe minimum internal temperature? a. Chicken—165°F b. Hamburger patty—145°F c. Pork roast—160°F d. Beef steak—140°F 13. Which of the following CORRECTLY lists the maximum cold holding temperature, and the minimum hot holding temperature for perishable foods? a. 35°F, 141°F b. 35°F, 135°F c. 41°F, 120°F d. 41°F, 135°F 14. Which of the following is NOT true of the various approaches of food production? a. Up to 5% of total content of certified "organic" foods can be nonorganic ingredients. b. GMO foods are not allowed at any level in foods that are certified organic. c. Production of genetically modified foods can help reduce food insecurity. d. Organic foods are less often contaminated with pathogens than standard foods. 15. Which of the following is TRUE regarding food additives? a. The regulation of food additives falls under the jurisdiction of the USDA. b. The vast majority of food additives are completely safe for human consumption. c. Food additives that appear to have been used safely for years are not on the Generally Regarded as Safe (GRAS) list. d. Additives that might inadvertently enter foods during production are not allowed. Which of the following is an INCORRECT or UNNECESSARY application of the four steps to food safety? a. Clean: Rinse fresh fruit before it is peeled. b. Separate: Separate raw meats from canned foods in the grocery cart. c. Chill: Refrigerate leftovers within three hours after preparation. d. Cook: Heat leftovers and casseroles to a minimum of 165°F.

Explanation / Answer

11. Which of the following is an INCORRECT or UNNECESSARY application of the four steps to food safety?

Ans: c. Chill: Refrigerate leftovers within three hours after preparation.

12. Which of the following CORRECTLY matches the food with its recommended safe minimum internal temperature?

Ans: a. chicken-1650F

13. Which of the following CORRECTLY lists the maximum cold holding temperature and the minimum hot holding temperature for perishable foods?

Ans: d. 41°F, 135°F

Correct; 41°F is the maximum cold holding temperature, and 135°F is the minimum hot holding temperature for perishable foods.

14. Which of the following is NOT true of the various approaches of food production?

Ans: Organic foods are less often contaminated with pathogens than standard foods.
Correct; organic foods are contaminated with pathogens at least as often as
conventionally raised foods.

15. Which of the following is TRUE regarding food additives?

Ans: b. The vast majority of food additives are completely safe for human consumption.

Incorrect; minute quantities of indirect additives introduced into foods from packaging, production equipment, or sanitizers are allowed in foods.

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