Food Safety Quiz

Which of the following is considered a foodborne illness outbreak?

• One person becomes sick after eating at a restaurant

• Two or more people have the same symptoms after eating the same food

• Any time someone gets food poisoning

• A single confirmed case of salmonella

Which of the following is NOT one of the five common risk factors for foodborne illness?

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperatures

• Using approved suppliers

TCS food refers to food that requires:

• A) Time and temperature control for safety

• B) Temperature cooking standards

• C) Temporary cold storage

• D) Time-controlled seasoning

Which of the following is an example of cross-contamination?

• Cooking chicken to 165°F

• A food handler touches raw chicken, then touches ready-to-eat salad

• Storing raw meat on the bottom shelf

• Washing hands after handling raw meat

Which group is considered at higher risk for foodborne illnesses?

• Teenagers

• Elderly people

• Middle-aged adults

• Healthy athletes

Which practice can lead to foodborne illness as a result of inadequate cleaning and sanitizing?

• Using the same cutting board for raw meat and vegetables without cleaning in between

• Storing cleaning chemicals away from food areas

• Sanitizing food-contact surfaces after each use

• Washing hands before handling food