1) The most common food handling mistake is

using a wooden cutting board.
allowing pets in the kitchen.
cooling food too slowly.
not wearing rubber gloves.

2) Consumer control points are

critical points when foods are most susceptible to contamination from foodborne pathogens.
critical times when consumers should do their grocery shopping.
critical places in the kitchen where you can control foodborne illness.
critical time when foods are left in the Danger Zone for more than one hour.

3) Store food properly by

placing meats in the refrigerator in a plastic bag, in a meat drawer, or on a plate.
placing canned foods in the refrigerator.
placing frozen foods inthe refrigerator if you can't freeze them right away.
washing your hands after all the food has been put away.

4) You plan to cut chicken first, then carrots for a salad. After cutting up the chicken you should

wipe the cutting board with a damp cloth.
turn the cutting board over.
use a cutting board that is intended for cooked products only.
wash and rinse the cutting board, then sanitize and dry.

5) You had buffalo wings delivered, then left the uneaten wings out all night. What should you do with them?

Store them tightly covered in the refrigerator
Feed them to the dog
Reheat and refrigerate them
Throw them away

6) When using a microwave to thaw meat, poultry, or fish

thaw only medium to large pieces.
refrigerate immediately after thawing.
cut the meat up before thawing.
cook immediately after thawing.

7) Leftovers should be stored in the refrigerator in

the container they were cooked in.
the container they were served in.
shallow containers for quick cooling.
the coldest part of the refrigerator.

8) To safely prepare leftovers

reheat them to 130F.
reheat them to 165F.
reheat them in the microwave for one minute.
wear rubber gloves to put them in the garbage disposal.

9) When packing raw hamburger patties for a cookout at the park, you should

store them in a cooler with an ice pack.
pack an extra plate to transfer cooked patties to the table.
keep raw patties separate from foods that will be eaten raw.
do all of the above.

10) When grilling meat outdoors, you can avoid cross-contamination by

having separate plates for raw and cooked meat.
keeping cooked foods and fresh foods at opposite ends of the table
making sure everyone washes their hands before eating.
using bug spray to kill bacteria.

11) All cooked, potentially hazardous food that is leftover from a meal must be stored

at less than 40F.
for more than four hours.
at less than 35F.
in the meat tray of the refrigerator.

12) Most pathogenic bacteria prefer conditions that are

dry.
wet.
acidic.
all of the above.

13) Most types of bacteria cannot live in foods that are

acidic.
neutral.
moist.
odorous.

14) We refrigerate and freeze food to keep bacteria from multiplying. Prepared food that is not kept either hot or cold is in the Danger Zone and gives bacteria a chance to multiply. This Danger Zone lies between what two temperatures?

Room temperature and freezing
40F to 140F
41F to 180F
70F to 140F

15) Pathogenic bacteria require time to multiply in a warm, moist, protein-rich environment. They must be in the Danger Zone for more than _________ to reach dangerous numbers that can cause foodborne illness.

5 minutes.
1 week past the date on the package.
2 hours.
30 minutes.

16) Bacteria wouldn't multiply very fast on corn flakes because

cereal is low in moisture and oxygen.
the box is too high in the cupboard.
corn flakes don't have enough sugar.
corn flakes are too acidic.

17) An orange is an acidic food. If left at room temperature for more than two hours, is it safe to eat?

Yes
No

18) Beef jerky is shelf stable and safe to eat because

it's low in moisture.
it has a low water activity.
it has been preserved by salt.
all of the above.

19) A chicken salad sandwich left in the Danger Zone would make a good place for pathogenic bacteria to grow because

it's a protein-rich food.
it has a neutral pH.
it has a high moisture content.
All of the above.

20) You bring a sack lunch to work, but find out the boss is buying everyone pizza, so you decide to have that instead. Three hours later, you want to eat your lunch as a snack. When you come to the leftover chicken sandwich, you decide to

skip it because it's been in the Danger Zone for more than two hours.
eat it before your mom picks you up so it doesn't go bad.
microwave it so you can eat it hot.
share it with your best friend.

21) You bought a hamburger on the way home from work and were about to eat it when your buddy dropped by and wanted to hang out somewhere to play pool. When you come home four hours later, you notice the hamburger sitting where you left it. You know it's been in the Danger Zone for more than two hours, but you feel a little hungry because all you had was popcorn and peanuts. You should

reheat the burger in the microwave to kill all the bacteria.
throw the burger away and find something else to eat.
scrape off the toppings and eat the hamburger plain.
feed it to your dog.

22) Your significant other bought steaks at the grocery store but while unpacking the groceries, received a phone call. Forty-five minutes later, you notice that the meat is still sitting out, wrapped in plastic. You should

put the meat in the refrigerator to keep the bacteria from multiplying
tell your significant other that the steak has been in the Danger Zone too long and you are going to throw it away.
stop worrying about it because no air can get to the meat through the plastic wrap.
turn on the air conditioner and go watch TV.