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- 1. Multiple Choice
Who is at greatest risk of getting food-borne illness?
Newlyweds
Food service workers
Chronically ill people
Teenagers and young adults
- 2. Multiple Choice
One common cause of foodborne illness is:
High acid foods
Improper holding temperatures
Excessive use of salt and other spices
Too much exposure air
- 3. Multiple Choice
Foodborne illness is often caused by
Improperly packaged commercial foods
Mayonnaise in prepared food items
Handling practices that cause contamination of food
Too many people working with a food
- 4. Multiple Choice
In the Temperature Danger Zone,
Bacteria are most likely to be killed
Acid and salt begin to attack bacteria
Conditions are least favorable for bacterial growth
Conditions are most favorable for bacterial growth
- 5. Multiple Choice
One bacteria found in fresh shell eggs is
Salmonella
Clostridium botulinum
Clostridium perfringens
Staphylococcus aureus
- 6. Multiple Choice
Foodborne pathogens can be transmitted to humans via food.
True
False
- 7. Multiple Choice
High-protein foods will not support rapid growth of bacteria.
True
False
- 8. Multiple Choice
Food-borne illness can cause some flu-like symptoms.
True
False
- 9. Multiple Choice
Bacteria generally grow well in foods that are
Very hot, wet, calcium-rich and neutral
Warm, moist, protein-rich, and low acid
Cold, dry, protein-rich, and low acid
Cold, dry, low in protein, and high acid
- 10. Multiple Choice
The best way to prevent spreading viruses through food is to
Thaw frozen foods under refrigeration
Use good personal hygiene
Examine food carefully for mold
Scrub all vegetables before use
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