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