Food preparation Pork pool, section P0C

Subelement P0

SAFETY

Section P0C

Foodborne illness prevention

P0C01

Which pathogen is of particular concern with undercooked fresh pork, including ham?

Correct Answer
A.
Trichinella spiralis (trichinosis)
B.
Escherichia coli (E. coli)
C.
Vibrio vulnificus
D.
Norovirus

P0C01

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P0C02

What minimum internal temperature must fresh ham reach to ensure safety?

A.
125°F (52°C)
B.
135°F (57°C)
Correct Answer
C.
145°F (63°C) with a 3-minute rest
D.
165°F (74°C)

P0C02

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P0C03

What is the proper method for safely thawing a frozen ham?

A.
On the counter at room temperature
Correct Answer
B.
In the refrigerator
C.
Under hot running water
D.
In direct sunlight

P0C03

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P0C04

Which group is at highest risk for serious complications from foodborne illnesses associated with improperly handled ham?

A.
Healthy adults
B.
Teenagers
C.
Athletic individuals
Correct Answer
D.
Pregnant women, older adults, and immunocompromised individuals

P0C04

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P0C05

What precaution should be taken when serving ham at a buffet?

A.
Pre-slice all ham the day before
B.
Keep at room temperature for easy serving
Correct Answer
C.
Maintain hot ham at 140°F (60°C) or above
D.
Replace serving utensils once per hour

P0C05

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P0C06

Which containment method prevents cross-contamination when storing raw ham in a refrigerator?

Correct Answer
A.
Storing on the bottom shelf in a container that will catch any drips
B.
Storing on the top shelf near the cooling element
C.
Storing in any available space as long as the package is sealed
D.
Storing in the door compartment

P0C06

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P0C07

What is the safest approach when determining if ham is still good to eat?

A.
Rely on smell alone
Correct Answer
B.
Follow recommended storage time guidelines and discard if in doubt
C.
Taste a small piece to check for spoilage
D.
Look for mold and cut away affected portions

P0C07

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P0C08

Which practice reduces the risk of foodborne illness when preparing ham?

A.
Using the same cutting board for all food preparation
B.
Wearing the same gloves for handling multiple foods
C.
Washing hands only before food preparation begins
Correct Answer
D.
Washing hands thoroughly and frequently during preparation

P0C08

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