Food Safety and Sanitation

Who is at greatest risk of getting food-borne illness?

• Newlyweds

• Food service workers

• Chronically ill people

• Teenagers and young adults

One common cause of foodborne illness is:

• High acid foods

• Improper holding temperatures

• Excessive use of salt and other spices

• Too much exposure air

Foodborne illness is often caused by

• Improperly packaged commercial foods

• Mayonnaise in prepared food items

• Handling practices that cause contamination of food

• Too many people working with a food

In the Temperature Danger Zone,

• Bacteria are most likely to be killed

• Acid and salt begin to attack bacteria

• Conditions are least favorable for bacterial growth

• Conditions are most favorable for bacterial growth

One bacteria found in fresh shell eggs is

• Salmonella

• Clostridium botulinum

• Clostridium perfringens

• Staphylococcus aureus

Foodborne pathogens can be transmitted to humans via food.

• True

• False

High-protein foods will not support rapid growth of bacteria.

• True

• False

Food-borne illness can cause some flu-like symptoms.

• True

• False

Bacteria generally grow well in foods that are

• Very hot, wet, calcium-rich and neutral

• Warm, moist, protein-rich, and low acid

• Cold, dry, protein-rich, and low acid

• Cold, dry, low in protein, and high acid

The best way to prevent spreading viruses through food is to

• Thaw frozen foods under refrigeration

• Use good personal hygiene

• Examine food carefully for mold

• Scrub all vegetables before use