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