The free food safety practice quiz assesses and reinforces the learner’s knowledge of food safety and sanitation.
Excellent for studying for the Food Handler training test – the Certified Food Manager Exam – or simply to learn more about food safety.
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#1 The CDC estimates that roughly 48 million people get sick each year from a foodborne illness.
The CDC estimates that each year roughly 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.
#2 What are the three hazard categories of food contaminants?
Biological hazards include bacteria, viruses, and parasites. Chemical hazards include natural toxins and chemical contaminants. Some natural toxins are associated with the food itself (i.e., certain mushrooms and shellfish). Food allergens are also considered a chemical hazard. Physical hazards can include metal shavings from cans and plastic pieces or broken glass.
#3 What are the conditions that support the growth of foodborne pathogens?
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.
#4 What is food sanitation?
Food sanitation differs a bit from food safety, but they both have the same goal. Food safety is how to prevent foodborne illness. Food sanitation refers to the cleanliness of equipment and facilities to prevent foodborne illness.
#5 What is the bacteria growth “Danger Zone” range of temperature?
Bacteria grows most rapidly in the range of temperatures between 40°F and 140°F, doubling in number in as little as 20 minutes.
#6 What foodborne pathogens are know as the “Big 5”?
The Big 5 group of foodborne pathogens have a low infectious dose, contaminate the gastrointestinal system after ingestion, and are shed in feces.
A food handling or service employee infected with a Big 5 pathogen will typically shed hundreds of thousands of pathogens in their feces that can be easily transmitted to food even when good handwashing practices are used.
#7 Which of the following groups has the LOWEST RISK for foodborne illness:
Although foodborne illness can affect anyone, young adults are the least susceptible. Other groups have a greater risk, such as: infants, the elderly, cancer patients, diabetes patients, pregnant women, and other people with weakened immune systems, such as those with HIV/AIDS, diabetes, or an organ transplant.
#8 Before or after handling food, hands should be washed with water and soap for at least:
According to FDA, you should use plain soap and water, rub your hands together to make a lather, and scrub them well for at least 20 seconds.
#9 The pathogen most associated with undercooked beef and hamburger is:
E coli. is the pathogen most often associated with undercooked beef and hamburger Escherichia coli (E. coli) bacteria normally live in the intestines of healthy people and animals. When cattle are slaughtered and processed, E. coli bacteria in their intestines can get on the meat. If the pathogens are present when meat is ground, then more of the meat surface is exposed to the harmful bacteria.
#10 Which pathogen poses the greatest risk in raw chicken?
Salmonella is the greatest risk found in raw chicken. Salmonella bacteria live in the intestines of people, animals and birds. Most people are infected with salmonella by eating foods that have been contaminated by feces.
#11 Which of the procedures is the best method to ensure a safe environment for food preparation?
According to the USDA, the basic way to ensure a safe environment for food preparation is through the procedures: clean, separate, cook, and chill. By following these four basic steps, you can significantly reduce the chance for a foodborne illness.
#12 What is the safe cooking temperature for pork?
The USDA recommends cooking pork to an internal temperature of 160°F – as measured by a food thermometer.
#13 How long can you safely keep leftovers in the refrigerator?
Leftovers can be kept for 3-4 days in the refrigerator. Be sure to eat them within that time. After that, the risk of food poisoning increases.
#14 The only way to ensure food is cooked properly to kill harmful bacteria is to:
The only way to know food has been cooked to a safe internal temperature is to use a food thermometer.
#15 Food should be left at room temperature for no more than:
Follow the 2-hour rule: Do not let perishable food sit out at room temperature for more than 2 hours. If the temperature is above 90 degrees, limit that time to only 1 hour.
#16 Which of the following bacteria are responsible for causing the greatest number of foodborne illnesses?
Noroviruses are the most common cause of acute gastroenteritis (infection of the stomach and intestines) in the United States. Norovirus illness spreads easily and is often called stomach flu or viral gastroenteritis.
#17 Which bacteria poses the greatest risk to foodborne illness is found in raw poultry?
Salmonella is the greatest risk found in raw poultry (domestic fowl, such as chickens, turkeys, ducks, and geese). Salmonella is a bacteria associated with poultry and egg products causing nausea, diarrhea, abdominal pain, fever, headache, chills, and prostration.
#18 What is the correct temperature for re-heating leftovers?
According to the USDA, leftovers need to be re-heated to an internal temperature of at least 165°F – as measured with a food thermometer – for 15 seconds or more – in order to kill any bacteria.
#19 Which pathogen is most likely to contaminate eggs?
Poultry may carry bacteria such as Salmonella that can contaminate the inside of eggs before the shells are formed. Eggs can also become contaminated from the droppings of poultry through the laying process or from the environment (e.g., contaminated poultry feed or bedding).
#20 What is the minimum safe cooking temperature of seafood?
According to the USDA, seafood should be cooked to an internal temperature of 145°F – as measured by a food thermometer – and appear opaque and separate easily with a fork.
#21 What are the concerns with raw oysters?
Raw shellfish can be contaminated with a variety of foodborne pathogens such as E. coli, norovirus and Vibrio vulnificus. Eating raw oysters and certain other undercooked shellfish, such as clams and mussels, can put you at risk for infections. Likewise, shellfish can become contaminated by toxin-producing algae because of red tide (algal bloom) events – and should not be consumed.
#22 What are the dangers of leaving cooked rice or pasta sitting at room temperature for too long?
Once rice or pasta is cooked and begins to cool, toxins are formed by a bacteria called Bacillus cereus – which can cause foodborne illness. Inflicted people can suffer from diarrhea and/or from nausea and vomiting. Death has occurred in some very rare cases.