1) |
Who is at greatest risk of getting foodborne illness?
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2) |
Potentially hazardous foods are
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3) |
Which of the following is NOT a common foodborne pathogen?
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4) |
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5) |
Cross-contamination refers to
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6) |
Symptoms of foodborne illness may include
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7) |
Foodborne illnesses are most often caused by
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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
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9) |
The following are considered potentially hazardous foods
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10) |
The correct way to dry hands after washing them is to
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11) |
Which of the following statements about bacteria is FALSE?
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12) |
E. Coli can be contracted through
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13) |
The Danger Zone is the place where
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14) |
Cross-contamination is the transfer of harmful substances to food by
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15) |
The most common biological contaminants are
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16) |
The most likely source of botulism is
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17) |
When handling food
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18) |
Hepatitis, a virus, is often spread by
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19) |
The best way to prevent spreading foodborne viruses is to
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20) |
Bacteria generally grow well in foods that are
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21) |
Moist, high-protein foods on which bacteria can grow most easily are
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22) |
Foodborne illnesses can be transmitted to humans by food.
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23) |
High-protein foods will not support the rapid growth of bacteria.
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24) |
Healthy food handlers may carry diseases that can be transmitted through food.
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25) |
Foodborne illnesses cause flu-like symptoms.
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26) |
Some bacteria are used to make yogurt, sauerkraut, and pickles.
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