1. What is NOT a useful method to prevent cross-contamination?
2. Foodborne illness is expensive because of
3. Which of the following groups has the LOWEST RISK for foodborne illness:
4. Which of the following foods is most commonly associated with Salmonella?
5. Food should be left at room temperature for no more than:
6. Which pathogen is most likely to contaminate eggs?
7. Seeing a cockroach in daylight usually means you:
8. What are the three types of food contamination?
9. Which conditions do bacteria need to live and grow?
10. Under the FIFO method, foods are used:
11. Which one of the following food poisoning bacteria is transferred to food by coughing and sneezing?
12. Sanitizing utensils is important because:
13. Before or after handling food, hands should be washed with water and soap for at least:
14. The purpose of refrigeration is to:
Food Safety and Hygiene Test
Saturday, July 27, 2024
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