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The First Food Handler Test

This is to test your knowledge of correct food handling processes.



1)

Who is at greatest risk of getting foodborne illness?

 
 
 
 

2)

Potentially hazardous foods are

 
 
 
 

3)

Which of the following is NOT a common foodborne pathogen?

 
 
 
 

4)

One of the most comon causes of foodborne illness is

 
 
 
 

5)

Cross-contamination refers to

 
 
 
 

6)

Symptoms of foodborne illness may include

 
 
 
 

7)

Foodborne illnesses are most often caused by

 
 
 
 

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

 
 
 
 

10)

The correct way to dry hands after washing them is to

 
 
 
 

11)

Which of the following statements about bacteria is FALSE?

 
 
 
 

12)

E. Coli can be contracted through

 
 
 
 

13)

The Danger Zone is the place where

 
 
 
 

14)

Cross-contamination is the transfer of harmful substances to food by

 
 
 
 

15)

The most common biological contaminants are

 
 
 
 

16)

The most likely source of botulism is

 
 
 
 

17)

When handling food

 
 
 
 

18)

Hepatitis, a virus, is often spread by

 
 
 
 

19)

The best way to prevent spreading foodborne viruses is to

 
 
 
 

20)

Bacteria generally grow well in foods that are

 
 
 
 

21)

Moist, high-protein foods on which bacteria can grow most easily are

 
 
 
 

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.

 
 


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