Foodborne Illness Pre-Test

According to the Dietary Guidelines for Americans, which of the following is a common source of bacterial contamination?

• Pasteruized Milk

• Raw Vegetables

• Undercooked eggs

• Well-done meats

Which of the following is not a common symptom of foodborne illness?

• Headache

• Sore Throat

• Vomiting

• Diarrhea

Which of the following is a sanitation guideline that should be followed when handling food?

• Store potatoes and onions under the kitchen sink.

• Use a sponge or dishcloth to wipe up juices from raw meat and poultry.

• Wash greasy utensils before glasses and flatware.

• Wear gloves if there is an open cut or sore on the hand.

Which of the following situations might result in cross-contamination of food products?

•  Using one spoon for tasting and another for stirring.

• Using separate towels for drying hands and wiping dishes.

• Washing pet dishes in the bathroom sink.

• Washing raw poultry before cooking.

The recommended internal temperature to ensure hamburgers are thoroughly cooked is _____ºF.

• 160

• 180

• 212

• 220

To prevent the rapid growth of bacteria, foods should not be allowed to sit out for more than _____.

• 30 minutes

• 1 hour

• 2 hours

• 4 hours

Which of the following situations might indicate a food safety concern when eating out?

• It takes over 30 minutes for the server to bring ordered food.

• Soup is barely warm when it is served.

•  The server brings the wrong food.

• All of the above.

Which of the following is a group that is considered "high risk" for foodborne illness?

• The Elderly

• Infants and Young Children

• Pregnant Women

• All of the Above.

What is considered the "danger zone" for food?

• 0-32 degrees F

• 32-42 degrees F

• 40-140 degrees F

• 100-170 degrees F

CDC estimates that each year _____ people get sick from a foodborne illness.

• 5 million

• 25 million

• 48 million

• 72 million