Food Safety Basics

Front

What is the primary cause of foodborne illness?

Back

Pathogens in food

Front

Which of the following is NOT a common symptom of foodborne illness? Nausea, Fever, Dry mouth, Vomiting

Back

Dry mouth

Front

What is cross-contamination?

Back

The transfer of harmful bacteria from one food to another

Front

Which of the following is an effective way to prevent cross-contamination? Options: Use the same cutting board for meat and vegetables, Store raw meat above ready-to-eat food, Use separate equipment for raw and cooked foods, Cook all foods to the same temperature

Back

Use separate equipment for raw and cooked foods

Front

What is the first step in proper handwashing?

Back

Wet hands with water

Front

For how long should you wash your hands to effectively remove germs? Options: At least 5 seconds, At least 10 seconds, At least 20 seconds, At least 30 seconds

Back

At least 20 seconds

Front

Which of the following is NOT a safe food storage practice? Storing raw meat on the top shelf of the refrigerator, Keeping the refrigerator temperature at or below 40°F (4°C), Using airtight containers for leftovers, Regularly checking the expiration dates of food items

Back

Storing raw meat on the top shelf of the refrigerator

Front

What is the danger zone temperature range in which bacteria grow most rapidly? Options: 32°F to 68°F (0°C to 20°C), 40°F to 140°F (4°C to 60°C), 50°F to 100°F (10°C to 38°C), 60°F to 120°F (15°C to 49°C)

Back

40°F to 140°F (4°C to 60°C)

Front

Which of the following is a personal hygiene practice to prevent foodborne illness?
Options:
Wearing a hat while cooking,
Eating while cooking,
Wearing jewelry while preparing food,
Using a handkerchief

Back

Wearing a hat while cooking

Front

What is the minimum internal temperature to which poultry should be cooked to ensure it is safe to eat?

Back

165°F (74°C)