Have an account?
Skip to Content
Build your own quiz
Suggestions for you
38 questions
Show Answers
See Preview
- 1. Multiple Choice
If produce comes in a package, then it is safe to eat.
True
False
- 2. Multiple Choice
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
E. Coli
Salmonella
Staphylococcus
Listeria
- 3. Multiple Choice
Raw meats should be kept separate from ready to eat foods to prevent what?
contamination
food borne illnesses
bad tasting foods
pathogens from forming
- 4. Multiple Choice
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea.
True
False
- 5. Multiple Choice
Food containing harmful microorganisms that cause food poisoning:
Always smells bad
Is always old food
Always tastes bad
Can look and taste fine
- 6. Multiple Choice
Effective hand washing requires:
A 30 second rinse under warm running water
The use of antibacterial soap
Washing with soap and warm water for 20 seconds
The use of paper towels
- 7. Multiple Choice
Microorganisms can be transferred:
From hands to food
By coughing on food
From surfaces to food
All of these
- 8. Multiple Choice
Which one is a communicable disease?
Scurvy
Cholera
Rickets
None of the above
- 9. Multiple Choice
Out of the following diseses which are caused due to bacterial infection?
A. Typhoid B. Elephantiasis C. Cholera D. Tuberculosis
A, B
A, C, D
B, C
A, B, C, D
- 10. Multiple Choice
a contagious bacterial fever with red spots and intestinal irritation
Typhoid
Transfer
Confined
Lunged
- 11. Multiple Choice
To avoid food borne illnesses, it is best to ____________ after using the toilet.
wipe hands
do nothing
wash hands
lick hands
- 12. Multiple Choice
The minimum safe internal temperature for chicken to be ______ Degrees C.
165
100
60
75
- 13. Multiple Choice
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
E. Coli
Salmonella
Staphylococcus
Listeria
- 14. Multiple Choice
Pathogen that cause food borne intoxication
Salmonella
Aspergillus Aereus
Clostridium Botullinum
Virus
- 15. Multiple Choice
What is NOT a symptom of salmonella?
Diarrhea
Headache
Fever
Chapped lips
- 16. Multiple Choice
What are pathogens?
Disease-causing organisms
any of group of spore-producing organisms feeding on organic matter
an infective agent that typically consists of a nucleic acid molecule in a protein coat
a member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus
- 17. Multiple Choice
How long should you wash your hands?
20 minutes
5 seconds
20 seconds
30 seconds
- 18. Multiple Choice
What pathogen cause the most serious type of food poisoning?
Clostridium botulinum
Campylobacter
Clostridium Perfringens
Salmonella
- 19. Multiple Choice
Bacteria grow rapidly in the danger zone. What is the "danger zone?"
0-5 C
60 - 100 C
5 - 60 C
0 - -10 C
- 20. Multiple Choice
Which of the following should we do to prevent food borne illness?
Wash the meat
Wear a hat
Wash your hands
All the above
- 21. Multiple Choice
You need to wash your cutting board and knife between preparing raw chicken and vegetables.
True
False
- 22. Multiple Choice
Leftovers should be stored...
At room temperature
In the oven
In the fridge immediately
Under food cover
- 23. Multiple Choice
What temperature does chicken need to be cooked to?
100 degrees
165 degrees
60 degrees
- 24. Multiple Choice
Use by dates are a...
Good tool to avoid food poisoning
Not something you need to worry about
Suggestion
Date of manufacturing
- 25. Multiple Choice
Should you wash your hands after using raw egg?
Yes
No
- 26. Multiple Choice
Can pets carry illness causing bacteria?
Yes
No
- 27. Multiple Choice
What 4 easy steps help prevent food poisoning?
Chop, Stew, Saute, Bake
Clean, Separate, Cook, Chill
Size, Strength, Temperature, Angle
Temperature, aesthetic, cooking time
- 28. Multiple Choice
What is the number one way to stop the spread of bacteria and viruses?
Using oil when you cook
Doing your chores
Washing your hands and surfaces
- 29. Multiple Choice
What is a contaminant?
A disease that is caused by eating contaminated food
Food that contains contaminants
A substance in food that does not belong in food and can cause death or illness
- 30. Multiple Choice
What is a food borne illness?
A disease that is caused by eating contaminated food
A substance in food that does not belong in food and can cause death or illness
Food that contains contaminants
- 31. Multiple Choice
What is a physical contaminant?
A chemical that is toxic or not usually found in the food
A microscopic living substance that accidentally gets into food
An item that accidentally gets into food
- 32. Multiple Choice
What is a chemical contaminant
An item that accidentally gets into food
A chemical that is toxic or not usually found in the food
A microscopic living substance that accidentally gets into food
- 33. Multiple Choice
What is a biological contaminant?
An item that accidentally gets into food
A microscopic living substance that accidentally gets into food
A chemical that is toxic or not usually found in the food
- 34. Multiple Choice
Which of the following are examples of a physical contaminant?
Fingernails
Cleaning agents
Viruses
Spray
- 35. Multiple Choice
Which of the following are examples of chemical contaminants?
Bandages
Cleaning agents
Fungi
Pest
- 36. Multiple Choice
Which of the following are examples of biological contaminants?
Bits of metal
Pesticides
Parasites
Pest
- 37. Multiple Choice
Which type of contaminant is responsible for most food borne illness?
Physical
Chemical
Biological
- 38. Multiple Choice
What is the temperature danger zone?
30-150 degrees
40-140 degrees
50-130 degrees
- Answer choicesTagsAnswer choicesTags