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The Practice Food Test
Click on the correct answer for each question.
Who is at greatest risk of getting food borne illness?
Chronically ill people
Food service managers
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 less than one hour.
Which of the following is NOT a common foodborne pathogen?
One of the most common causes of foodborne illness is
improper holding temperatures.
too much exposure to air.
low acid foods.
high acid foods.
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.
Symptoms of food borne illness may include
All of the above
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.
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 can cause
The following are considered potentially hazardous foods
Cottage cheese, fried chicken, and salad.
Bagels, sliced ham, and mayonnaise.
Roast beef, salmon, and eggs.
Tofu, bana, and almonds.
The correct way to dry your 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 to air dry.
Test by: Lindsay Powers [ edit test ]