Ch. 1 and 2

What type of contaminant is this?

• Physical
• Chemical
• Biological

What type of contaminant is this? (fingernail)

• Physical
• Chemical
• Biological

•In the fridge, store raw meat, seafood and poultry on shelves or sections below cooked foods

• True

• false

What were some of the associated foods with Salmonella Typhi.

• Eggs, Meat and Poultry, and Fruits and Vegetables.

• Canned Foods

• Cereal

Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 

• True
• False 

Who's at risk for foodborne illnesses? 

• Teenagers, older adults, middle aged adults 
• Very young, older adults, and people with chronic illnesses
• Young adults, women, very young children 
• Older adults, children, and middle aged adults 

Letting microorganisms from one food to get into another is called?

• Bacteria 
• Pathogens 
• Cross-Contamination
• Toxins 

When should you wash your hands when preparing food?

• After handling raw meats
• After handling raw eggs
• Before preparing salad
• All of the above

How long should you wash your hands?

• 30 seconds

• 2 minutes

• Long enough

• 20 seconds

Bacteria that comes from undercooked beef, particularly ground beef, unpasturized milk, or even on vegetables.

• E. coli O157:H7

• Norovirus

• Salmonella