Foodservice operations should not use mushrooms unless they have been a) stored at 41°F (5°C) or lower. frozen before cooking or serving, ¢)) purchased from an approved, reputable supplier. cooked to an internal temperature of 135°F (57°C), Cooking tomato sauce in a copper pot can cause which foodborne illness? a) Hemorthagic colitis Foodborne infection Qos poisoning Staphylococcal gastroenteritis ‘When a-feodhandler has been diagnosed with shigellosis, what steps must be taken? a)) The foodhandler must be told to not come in to work AG) Tee foodhandler must be given a nonfoodhendling position c) The foodhandler can work, but must wear gloves when handling food. d) The foodhandier can work, but must wash hands every fifteen minutes. Foodhandlers cannot work in their operation if they have an illness caused by which pathogen? Vibrio vulnificus Salmonella Typhi ‘ostridium botulinum 4) Clostridium perfringens Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom? Thirst with itching os throat with fever ©) Soreness with fatigue 4) Headache with soreness ‘At what temperatures do foodborne pathogens grow most quickly? a) Between 0°F and 41°F (-17°C and 5°C) Between 45°F and 65°F (7°C and 18°C) ©) JBetween 70°F and 125°F (21°C and 52°C) Between 130°F and 165°F (54°C and 74°C) ‘When a thermometer is calibrated using the ice-point method, it should be adjusted to. afier the stem or probe has been placed in the ice water. OF (17°C) (oy) 32°F (0°C) ©) A1°F (5°C) d) 212°F(100°C)