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- 1. Multiple ChoiceWho's at risk for foodborne illnesses?Teenagers, older adults, middle aged adultsVery young, older adults, and people with chronic illnessesYoung adults, women, very young childrenOlder adults, children, and middle aged adults
- 2. Multiple ChoiceFollowing practices to prevent foodborne illness and keep food safe to eat is called?Food SafetyCross-ContaminationBacteriaFire Extinguisher
- 3. Multiple ChoiceLetting microorganisms from one food to get into another is called?BacteriaPathogensCross-ContaminationToxins
- 4. Multiple ChoiceWhen should you wash your hands when preparing food?After handling raw meatsAfter handling raw eggsBefore preparing saladAll of the above
- 5. Multiple ChoiceWhat is cross-contamination?How bacteria spread when raw meat is ground.Foods eaten raw coming into contact with raw food that must be cooked.Placing salad ingredients near main dish ingredients.Pantry foods invaded by pests
- 6. Multiple ChoiceTake a bite of left-over food in the refrigerator and eating it if it taste good, is safe.TrueFalse
- 7. Multiple Choice
Who are considered "at risk" for foodborne illnesses?
Preschoolers/ young children
adults
teenagers
elderly people
- 8. Multiple Choice
Which of the following is TRUE about fridge storage?Pack it fullRaw Meat on the Top ShelfFruits on the bottom shelfKeep at 32-40 degrees - 9. Multiple Choice
How long should you wash your hands?
30 seconds
2 minutes
Long enough
20 seconds
- 10. Multiple Choice
Which of the following ways is NOT a safe way to defrost raw meat?
in the microwave
on the counter top
in the sink with cold water
in the refrigerator
- Answer choicesTagsAnswer choicesTags