1. Before or after handling food, hands should be washed with water and soap for at least:
2. Under the FIFO method, foods are used:
3. Sanitizing utensils is important because:
4. Which of the following groups has the LOWEST RISK for foodborne illness:
5. What is NOT a useful method to prevent cross-contamination?
6. The purpose of refrigeration is to:
7. Which conditions do bacteria need to live and grow?
8. Food should be left at room temperature for no more than:
9. Foodborne illness is expensive because of
10. Seeing a cockroach in daylight usually means you:
11. Which one of the following food poisoning bacteria is transferred to food by coughing and sneezing?
12. Which of the following foods is most commonly associated with Salmonella?
13. What are the three types of food contamination?
14. Which pathogen is most likely to contaminate eggs?
Food Safety Exam
February 18, 2025
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