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This is to test your knowledge of correct food handling processes.
1) Who is at greatest risk of getting foodborne illness?
Chronically ill people
Food service workers
2) Potentially hazardous foods are
foods cooked at extremely high temperatures.
puddings, custards, and other milk-based foods.
moist, high-protein, low-acid foods.
foods left in the Danger Zone.
3) Which of the following is NOT a common foodborne pathogen?
4) One of the most comon causes of foodborne illness is
improper holding temperatures.
too much exposure to air.
low acid foods.
high acid foods.
5) Cross-contamination refers to
thawing foods at room temperature.
washing potatoes in the sink with dirty dishes.
raw poultry juices dripping on foods that will be eaten raw.
using the same cutting board to chop onions and tomatoes.
6) Symptoms of foodborne illness may include
all of the above
7) Foodborne illnesses are most often caused by
poorly processed commercial foods.
mayonnaise in foods.
poor food handling practices.
too many people working with a food.
8) Most bacteria need oxygen to survive. Canned foods are usually safe because they contain no oxygen. Bacteria that can grow without oxygen can survive in improperly canned foods. Improperly canned foods sometimes cause
9) The following are considered potentially hazardous foods
Cottage cheese, fried chicken, and tossed salad.
Bagels, sliced ham, and mayonnaise.
Roast beef, salmon, and eggs.
Tofu, banana, and almonds.
10) The correct way to dry hands after washing them is to
dry thoroughly with a hot-air dryer or a single use towel.
dry by wiping them vigorously on an apron.
dry with a cloth towel.
wave them briskly back and forth.
11) Which of the following statements about bacteria is FALSE?
Bacteria can be seen with the naked eye.
Bacteria are everywhere.
Bacteria can be useful.
Bacteria can double every 10 - 30 minutes.
12) E. Coli can be contracted through
all of the above.
13) The Danger Zone is the place where
bacteria are most likely to be killed.
conditions are least favorable for bacterial growth.
conditions are most favorable for bacterial growth.
acid and salt begin to attach to bacteria.
14) Cross-contamination is the transfer of harmful substances to food by
combing your hair in the kitchen.
adding raw vegetables to soup stock.
roasting contaminated beef in the same oven with other beef.
touching raw meat, then touching food that will not be cooked.
15) The most common biological contaminants are
fungi, bacteria, salmonella, HIV.
bacteria, fungi, parasites, viruses.
viruses, Strep infection, fungi, bacteria.
mushrooms, botulism, swine flu, round worms.
16) The most likely source of botulism is
highly processed foods.
17) When handling food
you should wear gloves.
you should wear a hairnet or hair restraint.
you should not wear jewelry.
all of the above.
18) Hepatitis, a virus, is often spread by
food handler's who didn't wash their hands before handling food items.
fruits and vegetables that have been sprayed with pesticides.
thawing frozen foods at room temperatures.
poultry and beef that have been cooked inadequately.
19) The best way to prevent spreading foodborne viruses is to
examine food carefully for mold.
use good personal hygiene.
freeze all meat.
scrub all vegetables before preparation.
20) Bacteria generally grow well in foods that are
warm, moist, protein-rich, and low in acid.
cool, dry, low in protein, and high in acid.
very hot, wet, calcium-rich, and pH neutral.
cool, dry, and metallic.
21) Moist, high-protein foods on which bacteria can grow most easily are
potentially hazardous foods.
poor sources of nutrients for bacteria.
unfit for children, the elderly, and hospital patients.
22) Foodborne illnesses can be transmitted to humans by food.
23) High-protein foods will not support the rapid growth of bacteria.
24) Healthy food handlers may carry diseases that can be transmitted through food.
25) Foodborne illnesses cause flu-like symptoms.
26) Some bacteria are used to make yogurt, sauerkraut, and pickles.
Please allow up to 15 seconds to process your score.
Test by: Services Training [ edit ]