Which of the following is the safest way to thaw meat?

• On the counter

• In the fridge

• In the sink

• Next to a heater

Which of the following is a safe food-handling process?

• Defrosting a frozen turkey at room temperature

• Keeping leftovers in the fridge for 8 days

• Cooling a casserole at room temperature over night

• Testing meatloaf with a thermometer

What are pathogens?
 

• Microorganisms that cause illness
• Harmful things present in food, making it unsafe to eat 
• Diseases that spread from one surface or food to another
• Chemicals found in air, soil, plants, water, and some food

A foodborne-illness outbreak occurs when  

• one person gets ill after eating food
• one person gets ill after eating food that was not completely cooked
• two or more people get the same illness after eating different foods.
• two or more people get the same illness after eating the same food.

Why are elderly people at a higher risk for foodborne illness? 

• Their appetites have decreased with age
• Their immune systems have weakened with age
• They are more likely to spend time in a hospital
• They are more likely to suffer allergic reactions.

The three categories of food safety hazards are biological, physical and 

• Thermal
• Temporal
• Practical
• Chemical

Pathogens grow well in food that has a temperature between

• 0°F and 100°F
• 31°F and 100°F
• 55°F and 155°F
• 41°F and 135°F

Glass from a broken lightbulb is an example of which type of contaminant? 

• Physical
• Chemical
• Biological
• Environmental

If a foodservice employee has diarrhea or vomiting, he or she should 

• call in sick and stay home. 
• tell the manager after beginning work.  
• only perform nonfood-preparation tasks
• wear clean, disposable gloves when preparing food.

The four types of pathogens that can contaminate food and cause food borne illness are...

• bacteria, fungi, germs, virus
• fungi, parasites, bacteria, virus
• biological, physical, chemical, bacterial
• fungus, bacteria, virus, and contamination