Foodborne Illness Quiz

What is a foodborne illness caused by?

• Lack of exercise

• Pathogens in food and fluids

• Allergies to certain foods

• Eating too much sugar

Which groups of people are at the greatest risk for foodborne illness?

• Teenagers and young adults

• Children and older persons with chronic illnesses and weakened immune systems

• Healthy adults

• People who eat out frequently

Which of the following is NOT a common sign of foodborne illness?

• Diarrhea

• Nausea

• Vomiting

• High blood pressure

What is not true about food safety based on the information provided?

• Food is not sterile.

• Pathogens are not present when food is purchased.

• Pathogens thrive at room temperature.

• Safe food-handling practices should be ensured.

What is cross-contamination?

• The process of cooking food at high temperatures.

• The transfer of pathogens from one person to another.

• The contamination of food from other food sources.

• The practice of preserving food at safe temperatures.

At what temperatures do many pathogens that contaminate food die?

• Below 0°C and above 100°C.

• Below 4°C and above 60°C.

• At exactly room temperature.

• Below -20°C and above 30°C.

How can food handlers contribute to food contamination?

• By using safe food-handling practices.

• By having poor hygiene.

• By storing food at safe temperatures.

• By purchasing sterile food.

What should you do to keep food safe during food preparation?

• Leave raw meats, poultry, and seafood out for several hours before use.

• Wash hands, utensils, and countertops often.

• Store raw meats, poultry, and seafood at room temperature.

• Use the same cutting board for vegetables and raw meats without washing.

What is an important step to take when storing food to ensure safety?

• Allow raw chicken meat fluids to drip onto other foods in the refrigerator.

• Store all food at room temperature.

• Avoid cross-contamination; prevent contact between raw and ready-to-eat food.

• Use the same utensils for raw and cooked food without washing.

What is the recommended practice when cooking and reheating foods?

• Cook foods to below their minimum safe temperature.

• Cook foods to at least their minimum safe temperature.

• Reheat foods only once.

• Avoid using a thermometer to check food temperature.