1.
Food should be left at room temperature for no more than:
2.
Which pathogen is most likely to contaminate eggs?
3.
Before or after handling food, hands should be washed with water and soap for at least:
4.
Which of the following groups has the LOWEST RISK for foodborne illness:
5.
Which of the following foods is most commonly associated with Salmonella?
6.
Which one of the following food poisoning bacteria is transferred to food by coughing and sneezing?
7.
Which conditions do bacteria need to live and grow?
8.
Seeing a cockroach in daylight usually means you:
9.
Sanitizing utensils is important because:
10.
Foodborne illness is expensive because of
11.
The purpose of refrigeration is to:
12.
Under the FIFO method, foods are used:
13.
What are the three types of food contamination?
14.
What is NOT a useful method to prevent cross-contamination?
Food Safety Exam
January 15, 2025
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