Preventing Food-Borne Illness Quiz

To minimize the growth of disease causing bacteria, the maximum amount of time food can be kept between 70^o and 140^o is

• 30 minutes

• 2 hours

• 4 hours

• 6 hours

Sean cooks hamburgers at a fast food restaurant. What is the proper internal temperature for the burgers he prepares?

• 145 degrees F

• 155 degrees F

• 165 degrees F

• 175 degrees F

Amanda isn't sure if she should go to work as a line cook for a local diner. She hasn't been feeling well, but doesn't want to anger her supervisor by missing work. Under which conditions should Amanda avoid preparing food?

• She has a runny nose.

• She received an immunization today.

• Amanda has had a sore throat for several days.

• Amanda has diarrhea and an upset stomach.

Each year in the United States there are _______ incidences of food-borne illness.

• 10 million

• 26 million

• 39 million

• 48 million

Juan is about to start his shift prepping salads for a local restaurant. When should Juan wash his hands while on the job?

• When entering the kitchen, changing tasks and before putting on gloves.

• When leaving the kitchen, after using cleaning supplies and after touching his face.

• After using the phone, leaving the kitchen and after using the restroom

• When entering the kitchen, between making kinner salads and before cutting vegetables.

In order to prevent contamination of food in the refrigerator, which is the safest order to place food starting at the bottom of the refrigerator?

• Ready-to-eat food, fish, pork roast, chicken

• Whole fish, ground beef, poultry, ready-to-eat food

• Chicken, hamburger, roasts, fish, ready-to-eat food

• Hamburgers, ready-to-eat food, roasts, fish, chicken

What single action by food handlers is the greatest cause of food-borne illness?

• improper dishwashing

• poor handwashing

• working while ill

• cooking food at too hot of a temperature.

What is the role of sanitizers in foodservice?

• Sanitizers are an excellent substitution for handwashing.

• Sanitizers can be used, but only after hand washing.

• Sanitizers are the most important step in removing bacteria from hands.

• Sanitizers must be used in order to clean hands thoroughly.

What food-borne illnesses are spread by flies?

• Salmonella and staph

• E. coli and staph

• E. coli and listeria

• Listeria and shigella

At what temperatures do bacteria multiply the most rapidly?

• 0-40 degrees F

• 41-135 degrees F

• 90-150 degrees F

• 140-165 degrees F