1) Who is at greatest risk of getting a foodborne illness? a) Newlyweds b) Food service workers c) Chronically ill people d) Teenagers and young adults 2) One common cause of foodborne illness is: a) High acid foods b) Excessive use of salt and other spices c) Improper holding temperatures d) Too much air exposure 3) Foodborne Illness is often caused by a) Improperly packaged commerical foods b) Handling practices that cause contamination of foods c) Mayonnaise in prepared food items d) Too many people working with a food 4) One bacteria found in fresh shell eggs is a) Salmonella b) Clostridium perfringens c) Clostridium botulinum d) Staphylococcus aureus 5) Foodborne pathogens can be transmitted to humans via food a) True b) False 6) Foodborne illness can cause some flu-like symptoms. a) True b) False 7) The best way to prevent spreading viruses through foods is to a) Thaw frozen foods under refrigeration b) Examine food carefully for mold c) Use good personal hygiene d) Scrub all vegetables before use  8) Cross-contamination is.... a) When you don't cook food properly b) When someone gets really angry in the kitchen c) When pathogens are transferred from one food to another d) Not really worth worrying about 9) Which is NOT one of the 4 C's of storing food safely? a) Chill b) Carbohydrate c) Clean d) Cook thoroughly 10) How long should you wash your hands? a) 30 seconds b) 2 minutes c) 1 minute d) 20 seconds 11) Which of the following is NOT going to prevent a foodborne illness? a) handwashing b) cook leftover to 165 degrees F c) use the same cutting board d) never taste raw cake/cookie batter 12) What piece of equipment do we use to ensure meat is cooked to the appropriate temperature? a) Just look at it b) Themometer c) Meat doesn't have to be cooked to a specific temperature d) Temperature gauge 13) The spread harmful bacteria from one food to another is: a) washing your hands b) cross-connections c) cross-contamination d) counter-contamination 14) Raw meats should be kept separate from ready to eat foods to prevent what? a) contamination b) foodborne illness c) bad tasting foods d) pathogens from forming 15) Foodborne illnesses are transferred by a) genetic diseases b) contaminated food c) pests 16) Which of the following are you supposed to do before cooking? a) take off jewlery b) tie hair back c) wash hands d) all of the above 17) Foodborne illnesses are mainly caused by a) spoiled food b) not properly preparing food 18) Foodborne illness is: a) an illness caused by contaminated food b) an illness caused from not eating enough c) an eating disorder d) when you have a food baby 19) What can food and beverage industry employees do to prevent food contamination? a) Stay at home when sick b) Wash hands properly & frequently c) Keep fingernails short & hair restrained d) All of these are correct 20) Which is an example of cross-contamination? a) Washing your hands before cooking b) Storing your meats and produce separately c) Using separate cutting boards for meats and produce d) Using the same knife to cut chicken and onions (without washing it) 21) Symptoms of a foodborne illness include upset stomach, nausea, vomiting, and diarrhea. a) True b) False 22) Foodborne illness never results in death a) True b) False 23) Instant hand sanitizing products are just as effective as handwashing.  a) True b) False 24) When grilling hamburgers, it is safe to use the same plate for the raw and cooked meat. a) True b) False 25) Never buy food in cans that are dented and bulging. a) True b) False

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