1. Which of the following groups has the LOWEST RISK for foodborne illness:
2. Foodborne illness is expensive because of
3. Under the FIFO method, foods are used:
4. Which one of the following food poisoning bacteria is transferred to food by coughing and sneezing?
5. Seeing a cockroach in daylight usually means you:
6. Which of the following foods is most commonly associated with Salmonella?
7. Sanitizing utensils is important because:
8. What are the three types of food contamination?
9. The purpose of refrigeration is to:
10. Before or after handling food, hands should be washed with water and soap for at least:
11. Which conditions do bacteria need to live and grow?
12. Which pathogen is most likely to contaminate eggs?
13. What is NOT a useful method to prevent cross-contamination?
14. Food should be left at room temperature for no more than:
Food Safety Exam
Wednesday, September 11, 2024
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