{"id":17501,"date":"2019-03-18T08:35:41","date_gmt":"2019-03-18T13:35:41","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=17501"},"modified":"2020-03-06T17:28:05","modified_gmt":"2020-03-06T23:28:05","slug":"food-safety-training-quiz-test-your-knowledge","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/food-safety-training-quiz-test-your-knowledge\/","title":{"rendered":"Food Safety IQ &#8211; Test Your Knowledge"},"content":{"rendered":"<p>Food safety education and training is essential to raising awareness about foodborne illnesses. How much do know about food safety? <\/p>\n<p>Test your Food Safety IQ with our free quiz. Don&#8217;t forget to share when you&#8217;re finished.<\/p>\n<div style=\"clear: both; margin-bottom: 60px;\"><\/div>\n\n<div class = \"hdq_quiz_wrapper\" id = \"hdq_1332\">\n\n    <div class = \"hdq_before\">\n\t\t\t<\/div>\n\n\n\t<div class = \"hdq_quiz\">\n\n\n\n\t<div class = \"hdq_results_wrapper hdq_question\">\n\t\t<div class = \"hdq_results_inner\">\n\t\t\t<h2>Results<\/h2>\n\t\t\t<div class = \"hdq_result\"> - <span class = \"hdq_result_percent\"><\/span><\/div>\n\t\t\t<div class = \"hdq_result_pass\"><p>Great Job! You are a food safety professional.<\/p>\n<\/div>\n\t\t\t<div class = \"hdq_result_fail\"><p>Sorry &#8211; You need more food safety training.<\/p>\n<\/div>\n\t\t\t\t\t\t\t\t<div class = \"hdq_share\">\n\t\t\t\t\t\t\n\n\t<script>\n\t  window.fbAsyncInit = function() {\n\t\tFB.init({\n\t\t  appId            : '865292443666478',\n\t\t  autoLogAppEvents : true,\n\t\t  xfbml            : true,\n\t\t  version          : 'v3.2'\n\t\t});\n\t  };\n\n\t  (function(d, s, id){\n\t\t var js, fjs = d.getElementsByTagName(s)[0];\n\t\t if (d.getElementById(id)) {return;}\n\t\t js = d.createElement(s); js.id = id;\n\t\t js.src = \"https:\/\/connect.facebook.net\/en_US\/sdk.js\";\n\t\t fjs.parentNode.insertBefore(js, fjs);\n\t   }(document, 'script', 'facebook-jssdk'));\n\n\t<\/script>\n\n\n\t<div class = \"hdq_social_icon\">\n\t\t\t<img decoding=\"async\" id = \"hdq_fb_sharer\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/plugins\/hd-quiz\/includes\/images\/fbshare.png\" alt=\"Share your score!\">\n\t<\/div>\n\n\n\t\t\t\t\t\t<div class = \"hdq_social_icon\">\n\t\t\t\t\t\t\t<a href=\"#\" target=\"_blank\" class = \"hdq_twitter\" rel=\"nofollow\" ><img decoding=\"async\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/plugins\/hd-quiz\/includes\/images\/twshare.png\" alt=\"Tweet your score!\"><\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t<\/div>\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17657\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"752\" height=\"425\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/gastroenteritis-food-safety.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"gastroenteritis-food-safety\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/gastroenteritis-food-safety.jpg 752w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/gastroenteritis-food-safety-125x71.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/gastroenteritis-food-safety-250x141.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/gastroenteritis-food-safety-696x393.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/gastroenteritis-food-safety-743x420.jpg 743w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#1<\/span> The CDC estimates that roughly 48 million people get sick each year from a foodborne illness.\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17657\" for=\"hdq_option_1_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_1_1\" id=\"hdq_option_1_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_1_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tFalse\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17657\" for=\"hdq_option_1_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_1_2\" id=\"hdq_option_1_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_1_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tTrue\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">The CDC estimates that each year roughly 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17638\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"630\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/virus_bacteria_food_safety_illness_001_shutterstock_680625247.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"virus_bacteria_food_safety_illness\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/virus_bacteria_food_safety_illness_001_shutterstock_680625247.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/virus_bacteria_food_safety_illness_001_shutterstock_680625247-125x77.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/virus_bacteria_food_safety_illness_001_shutterstock_680625247-250x154.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/virus_bacteria_food_safety_illness_001_shutterstock_680625247-768x473.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/virus_bacteria_food_safety_illness_001_shutterstock_680625247-356x220.jpg 356w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/virus_bacteria_food_safety_illness_001_shutterstock_680625247-696x428.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#2<\/span> What are the three types of food contamination?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17638\" for=\"hdq_option_2_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_2_1\" id=\"hdq_option_2_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_2_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\ttime, temperature and placement\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17638\" for=\"hdq_option_2_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_2_2\" id=\"hdq_option_2_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_2_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\thuman, microbial, and viral\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17638\" for=\"hdq_option_2_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_2_3\" id=\"hdq_option_2_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_2_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tbiological, chemical and temperature\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17638\" for=\"hdq_option_2_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_2_4\" id=\"hdq_option_2_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_2_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tbiological, chemical and physical\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">The three types of food contamination are biological, chemical, and physical.<br \/>\nBiological 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.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_18089\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/veterans_day_weekend_bbq_party_food_safety_illness_006_shutterstock_274127549.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"veterans_day_weekend_bbq_party_food_safety_illness\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/veterans_day_weekend_bbq_party_food_safety_illness_006_shutterstock_274127549.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/veterans_day_weekend_bbq_party_food_safety_illness_006_shutterstock_274127549-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/veterans_day_weekend_bbq_party_food_safety_illness_006_shutterstock_274127549-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/veterans_day_weekend_bbq_party_food_safety_illness_006_shutterstock_274127549-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/veterans_day_weekend_bbq_party_food_safety_illness_006_shutterstock_274127549-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#3<\/span> What is the main reason foodborne illnesses increase during the summer months?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18089\" for=\"hdq_option_3_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_3_1\" id=\"hdq_option_3_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_3_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tInsects can get on food.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18089\" for=\"hdq_option_3_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_3_2\" id=\"hdq_option_3_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_3_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tGroup gatherings increase chance of getting ill.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18089\" for=\"hdq_option_3_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_3_3\" id=\"hdq_option_3_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_3_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tThere are more activities that people attend.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18089\" for=\"hdq_option_3_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_3_4\" id=\"hdq_option_3_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_3_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tBacteria multiply faster in warmer temperatures.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">Foodborne illnesses increase during summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging. Bacteria grow most rapidly in the range of temperatures between 41\u00b0F to 135\u00b0F (5\u00b0C to 57\u00b0C).<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17662\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1041\" height=\"530\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-danger-zone_temperature.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-danger-zone_temperature.jpg 1041w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-danger-zone_temperature-125x64.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-danger-zone_temperature-250x127.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-danger-zone_temperature-768x391.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-danger-zone_temperature-1024x521.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-danger-zone_temperature-696x354.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-danger-zone_temperature-825x420.jpg 825w\" sizes=\"(max-width: 1041px) 100vw, 1041px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#4<\/span> What is the bacteria growth \u201cDanger Zone\u201d range of temperature?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17662\" for=\"hdq_option_4_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_4_1\" id=\"hdq_option_4_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_4_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t50\u00b0F to 100\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17662\" for=\"hdq_option_4_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_4_2\" id=\"hdq_option_4_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_4_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t40\u00b0F to 140\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17662\" for=\"hdq_option_4_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_4_3\" id=\"hdq_option_4_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_4_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t80\u00b0F to 120\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17662\" for=\"hdq_option_4_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_4_4\" id=\"hdq_option_4_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_4_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t90\u00b0F to 180\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">Bacteria grows most rapidly in the range of temperatures between 40\u00b0F and 140\u00b0F, doubling in number in as little as 20 minutes.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17924\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"550\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food-pathogens5.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food-pathogens5.jpg 900w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food-pathogens5-125x76.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food-pathogens5-250x153.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food-pathogens5-768x469.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food-pathogens5-696x425.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food-pathogens5-687x420.jpg 687w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#5<\/span> What are the environmental conditions that support the growth of bacteria?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17924\" for=\"hdq_option_5_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_5_1\" id=\"hdq_option_5_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_5_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tfood, acidity, time, temperature, oxygen, and moisture\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17924\" for=\"hdq_option_5_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_5_2\" id=\"hdq_option_5_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_5_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tbacteria, sanitation, cooking, and refrigeration\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17924\" for=\"hdq_option_5_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_5_3\" id=\"hdq_option_5_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_5_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tcleanliness, cross-contamination, temperature, and humidity\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17924\" for=\"hdq_option_5_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_5_4\" id=\"hdq_option_5_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_5_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tcleanliness, temperature, and air\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of bacteria. It is an acronym for food, acidity, time, temperature, oxygen and moisture.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17652\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eating_dining_out_couple_date_night_food_safety_illness_002_shutterstock_27853453.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"eating_dining_out_couple_date_night_food_safety_illness\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eating_dining_out_couple_date_night_food_safety_illness_002_shutterstock_27853453.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eating_dining_out_couple_date_night_food_safety_illness_002_shutterstock_27853453-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eating_dining_out_couple_date_night_food_safety_illness_002_shutterstock_27853453-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eating_dining_out_couple_date_night_food_safety_illness_002_shutterstock_27853453-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eating_dining_out_couple_date_night_food_safety_illness_002_shutterstock_27853453-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#6<\/span> Which of the following groups has the LOWEST RISK for foodborne illness:\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17652\" for=\"hdq_option_6_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_6_1\" id=\"hdq_option_6_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_6_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tindividuals with cancer\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17652\" for=\"hdq_option_6_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_6_2\" id=\"hdq_option_6_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_6_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tyoung adults\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17652\" for=\"hdq_option_6_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_6_3\" id=\"hdq_option_6_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_6_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\telderly\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17652\" for=\"hdq_option_6_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_6_4\" id=\"hdq_option_6_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_6_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tinfants\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>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.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17654\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"640\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/norovirus_food_illness_safety_001_shutterstock_1103078720.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"norovirus_food_illness_safety\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/norovirus_food_illness_safety_001_shutterstock_1103078720.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/norovirus_food_illness_safety_001_shutterstock_1103078720-125x78.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/norovirus_food_illness_safety_001_shutterstock_1103078720-250x156.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/norovirus_food_illness_safety_001_shutterstock_1103078720-768x480.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/norovirus_food_illness_safety_001_shutterstock_1103078720-696x435.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/norovirus_food_illness_safety_001_shutterstock_1103078720-672x420.jpg 672w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#7<\/span> Which of the following pathogens is responsible for causing the greatest number of foodborne illnesses?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17654\" for=\"hdq_option_7_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_7_1\" id=\"hdq_option_7_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_7_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tE. coli\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17654\" for=\"hdq_option_7_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_7_2\" id=\"hdq_option_7_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_7_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tnorovirus\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17654\" for=\"hdq_option_7_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_7_3\" id=\"hdq_option_7_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_7_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tCampylobacter\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17654\" for=\"hdq_option_7_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_7_4\" id=\"hdq_option_7_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_7_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tSalmonella\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>According to the CDC, noroviruses are the leading cause of foodborne illness. Norovirus illness spreads easily and is often called stomach flu or viral gastroenteritis.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17659\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/group_cooking_party_family_food_safety_illness_010_shutterstock_1445815715.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"group_cooking_party_family_food_safety_illness\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/group_cooking_party_family_food_safety_illness_010_shutterstock_1445815715.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/group_cooking_party_family_food_safety_illness_010_shutterstock_1445815715-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/group_cooking_party_family_food_safety_illness_010_shutterstock_1445815715-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/group_cooking_party_family_food_safety_illness_010_shutterstock_1445815715-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/group_cooking_party_family_food_safety_illness_010_shutterstock_1445815715-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#8<\/span> Food should be left at room temperature for no more than:\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17659\" for=\"hdq_option_8_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_8_1\" id=\"hdq_option_8_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_8_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t4 hours\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17659\" for=\"hdq_option_8_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_8_2\" id=\"hdq_option_8_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_8_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t5 hours\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17659\" for=\"hdq_option_8_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_8_3\" id=\"hdq_option_8_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_8_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t2 hours\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17659\" for=\"hdq_option_8_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_8_4\" id=\"hdq_option_8_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_8_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t3 hours\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>It is essential to limit the amount of time that foods are kept in the temperature danger zone (40\u00b0F &#8211; 140\u00b0F). A single bacterium can multiply to trillions in just twenty-four hours. The USDA recommends not to leave food within the temperature danger zone for over 2 hours &#8211; or bacteria can grow to harmful levels. If the temperature is above 90\u00b0F, food should not be left out more than 1 hour.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17650\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1000\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-wash-hands.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-wash-hands.jpg 2000w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-wash-hands-125x63.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-wash-hands-250x125.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-wash-hands-768x384.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-wash-hands-1024x512.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-wash-hands-696x348.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-wash-hands-1068x534.jpg 1068w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-safety-wash-hands-840x420.jpg 840w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#9<\/span> Before or after handling food, hands should be washed with water and soap for at least:\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17650\" for=\"hdq_option_9_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_9_1\" id=\"hdq_option_9_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_9_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t40 seconds\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17650\" for=\"hdq_option_9_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_9_2\" id=\"hdq_option_9_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_9_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t5 seconds\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17650\" for=\"hdq_option_9_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_9_3\" id=\"hdq_option_9_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_9_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t20 seconds\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17650\" for=\"hdq_option_9_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_9_4\" id=\"hdq_option_9_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_9_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t10 seconds\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">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.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17808\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ecoli_bacteria_food_safety_illness_001a_shutterstock_1026248248.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"ecoli_bacteria_food_safety_illness\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ecoli_bacteria_food_safety_illness_001a_shutterstock_1026248248.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ecoli_bacteria_food_safety_illness_001a_shutterstock_1026248248-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ecoli_bacteria_food_safety_illness_001a_shutterstock_1026248248-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ecoli_bacteria_food_safety_illness_001a_shutterstock_1026248248-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ecoli_bacteria_food_safety_illness_001a_shutterstock_1026248248-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#10<\/span> According to the FDA, what are the 6 foodborne pathogens that are most contagious and severe?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17808\" for=\"hdq_option_10_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_10_1\" id=\"hdq_option_10_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_10_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tNorovirus, Nontyphoidal Salmonella, Salmonella Typhi, E. coli, Shigella, and Hepatitis A\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17808\" for=\"hdq_option_10_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_10_2\" id=\"hdq_option_10_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_10_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tCampylobacter, E.coli, Staphylococcus aureus, Listeria, Salmonella, Vibrio\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17808\" for=\"hdq_option_10_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_10_3\" id=\"hdq_option_10_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_10_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tSalmonella, E.coli,Toxoplasma gondii, Norovirus, Vibrio vulnificus, Trichinellosis \t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17808\" for=\"hdq_option_10_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_10_4\" id=\"hdq_option_10_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_10_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tE.coli, Norovirus, Vibrio vulnificus, Staphylococcus aureus, Listeria, Ascariasis\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">The FDA lists over 40 types of bacteria, viruses, parasites, and fungi that contaminate foods and cause illness, but they have singled out 6 that are the most contagious and cause the most severe symptoms &#8211; Norovirus, Nontyphoidal Salmonella, Salmonella Typhi, E. coli, Shigella, and Hepatitis A. Food workers must report to their managers if they suspect they are ill with any of these pathogens.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_18314\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1296\" height=\"728\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foods-that-cause-food-poisoning-1296x728.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"cross-contamination-food-safety\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foods-that-cause-food-poisoning-1296x728.jpg 1296w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foods-that-cause-food-poisoning-1296x728-125x70.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foods-that-cause-food-poisoning-1296x728-250x140.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foods-that-cause-food-poisoning-1296x728-768x431.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foods-that-cause-food-poisoning-1296x728-1024x575.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foods-that-cause-food-poisoning-1296x728-696x391.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foods-that-cause-food-poisoning-1296x728-1068x600.jpg 1068w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foods-that-cause-food-poisoning-1296x728-748x420.jpg 748w\" sizes=\"(max-width: 1296px) 100vw, 1296px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#11<\/span> What is NOT a useful method to prevent cross-contamination?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18314\" for=\"hdq_option_11_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_11_1\" id=\"hdq_option_11_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_11_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tUsing different cutting boards for raw meat and ready-to-eat foods.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18314\" for=\"hdq_option_11_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_11_2\" id=\"hdq_option_11_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_11_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tUsing only food-grade containers to store, transport, or hold food.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18314\" for=\"hdq_option_11_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_11_3\" id=\"hdq_option_11_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_11_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tCleaning and sanitizing all surfaces and utensils.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18314\" for=\"hdq_option_11_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_11_4\" id=\"hdq_option_11_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_11_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tSeparating raw and ready to eat foods.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">Using any container will not matter if food is contaminated beforehand. Cross-contamination is the transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_18363\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"perishable_food_safety_illness_tcs\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/perishable_food_safety_illness_tcs_001_shutterstock_1060933151-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#12<\/span> What are TCS Foods?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18363\" for=\"hdq_option_12_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_12_1\" id=\"hdq_option_12_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_12_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tDry goods, breakfast cereals, or pickled foods.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18363\" for=\"hdq_option_12_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_12_2\" id=\"hdq_option_12_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_12_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tFoods that do not normally support the growth of pathogens.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18363\" for=\"hdq_option_12_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_12_3\" id=\"hdq_option_12_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_12_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tFoods that grow bacteria more easily and quickly than other foods.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18363\" for=\"hdq_option_12_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_12_4\" id=\"hdq_option_12_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_12_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tFoods that have a changing pH value.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">TCS foods are foods that \u201crequire time\/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation\u201d and must be kept at temperatures \u226441\u00b0F or \u2265135\u00b0F for safety. Formerly called \u201cpotentially hazardous foods\u201d (PHF), these foods are typically neutral to slightly acidic, high in starch or protein, and moist &#8211; and include: dairy, raw meats, seafood and poultry, eggs, sprouts, cut\/prepared fruits and vegetables, cooked rice, pasta and beans, and garlic\/oil mixtures.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17640\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-service-safety-month-december.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-service-safety-month-december.jpg 1000w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-service-safety-month-december-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-service-safety-month-december-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-service-safety-month-december-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-service-safety-month-december-696x464.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/food-service-safety-month-december-630x420.jpg 630w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#13<\/span> Which of the procedures is the best method to ensure a safe environment for food preparation?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17640\" for=\"hdq_option_13_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_13_1\" id=\"hdq_option_13_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_13_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tClean, Separate, Cook, Chill\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17640\" for=\"hdq_option_13_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_13_2\" id=\"hdq_option_13_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_13_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tSanitize, Cook, Cool, Label\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17640\" for=\"hdq_option_13_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_13_3\" id=\"hdq_option_13_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_13_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tClean, Sanitize, Cook, Chill\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17640\" for=\"hdq_option_13_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_13_4\" id=\"hdq_option_13_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_13_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tLabel, Separate, Chill, Cook\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>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.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_18105\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_food_illness_safety_salmonella_shutterstock_448234768.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_food_illness_safety_salmonella_shutterstock_448234768.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_food_illness_safety_salmonella_shutterstock_448234768-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_food_illness_safety_salmonella_shutterstock_448234768-250x166.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_food_illness_safety_salmonella_shutterstock_448234768-768x509.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_food_illness_safety_salmonella_shutterstock_448234768-696x461.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#14<\/span> What is the minimum safe cooking temperature of chicken and poultry?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18105\" for=\"hdq_option_14_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_14_1\" id=\"hdq_option_14_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_14_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t135\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18105\" for=\"hdq_option_14_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_14_2\" id=\"hdq_option_14_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_14_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t130\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18105\" for=\"hdq_option_14_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_14_3\" id=\"hdq_option_14_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_14_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t165\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18105\" for=\"hdq_option_14_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_14_4\" id=\"hdq_option_14_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_14_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t145\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">According to the USDA, cook all poultry (whole, pieces, and ground) to a minimum internal temperature of 165\u00b0F &#8211; as measured with a food thermometer.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17686\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"575\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/bacteria-food-safety-hazards.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"bacteria-food-safety-hazards\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/bacteria-food-safety-hazards.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/bacteria-food-safety-hazards-125x70.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/bacteria-food-safety-hazards-250x140.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/bacteria-food-safety-hazards-768x431.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/bacteria-food-safety-hazards-696x391.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/bacteria-food-safety-hazards-748x420.jpg 748w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#15<\/span> Which pathogen in raw poultry poses the greatest risk to foodborne illness?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17686\" for=\"hdq_option_15_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_15_1\" id=\"hdq_option_15_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_15_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tE. coli\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17686\" for=\"hdq_option_15_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_15_2\" id=\"hdq_option_15_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_15_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tCampylobacter\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17686\" for=\"hdq_option_15_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_15_3\" id=\"hdq_option_15_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_15_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tSalmonella\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17686\" for=\"hdq_option_15_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_15_4\" id=\"hdq_option_15_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_15_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tnorovirus\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>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.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_18107\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/hamburger-safety3-1.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"ground-beef-food-safety\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/hamburger-safety3-1.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/hamburger-safety3-1-125x70.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/hamburger-safety3-1-250x141.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/hamburger-safety3-1-768x432.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/hamburger-safety3-1-696x392.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/hamburger-safety3-1-747x420.jpg 747w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#16<\/span> What is the minimum safe cooking temperature for ground beef?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18107\" for=\"hdq_option_16_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_16_1\" id=\"hdq_option_16_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_16_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t140\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18107\" for=\"hdq_option_16_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_16_2\" id=\"hdq_option_16_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_16_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t155\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18107\" for=\"hdq_option_16_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_16_3\" id=\"hdq_option_16_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_16_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t150\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18107\" for=\"hdq_option_16_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_16_4\" id=\"hdq_option_16_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_16_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t160\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">Cook all raw <span style=\"font-weight: normal\"><span style=\"text-decoration: none\">ground<\/span><\/span> beef, pork, lamb, and veal to a minimum internal temperature of 160\u00b0F\u00a0 &#8211; as measured by a food thermometer.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17648\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_cross_contamination_food_safety_003_shutterstock_360239183.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_cross_contamination_food_safety_003_shutterstock_360239183.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_cross_contamination_food_safety_003_shutterstock_360239183-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_cross_contamination_food_safety_003_shutterstock_360239183-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_cross_contamination_food_safety_003_shutterstock_360239183-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/chicken_cross_contamination_food_safety_003_shutterstock_360239183-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#17<\/span> The only way to ensure food is cooked properly to kill harmful bacteria is to:\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17648\" for=\"hdq_option_17_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_17_1\" id=\"hdq_option_17_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_17_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tUse a timer\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17648\" for=\"hdq_option_17_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_17_2\" id=\"hdq_option_17_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_17_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tMeasure the internal cooking temperature with a food thermometer\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17648\" for=\"hdq_option_17_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_17_3\" id=\"hdq_option_17_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_17_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tCook it thoroughly \t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17648\" for=\"hdq_option_17_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_17_4\" id=\"hdq_option_17_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_17_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tCut the food into pieces and cook them\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>The only way to definitely know if food has been cooked to a safe internal temperature is to measure with a food thermometer.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17642\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ground_beef_hamburger_food_safety_002_shutterstock_614638979.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ground_beef_hamburger_food_safety_002_shutterstock_614638979.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ground_beef_hamburger_food_safety_002_shutterstock_614638979-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ground_beef_hamburger_food_safety_002_shutterstock_614638979-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ground_beef_hamburger_food_safety_002_shutterstock_614638979-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/ground_beef_hamburger_food_safety_002_shutterstock_614638979-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#18<\/span> The pathogen most associated with undercooked beef and hamburger is:\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17642\" for=\"hdq_option_18_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_18_1\" id=\"hdq_option_18_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_18_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tE. coli\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17642\" for=\"hdq_option_18_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_18_2\" id=\"hdq_option_18_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_18_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tHepatitis A\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17642\" for=\"hdq_option_18_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_18_3\" id=\"hdq_option_18_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_18_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tnorovirus\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17642\" for=\"hdq_option_18_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_18_4\" id=\"hdq_option_18_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_18_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tSalmonella\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>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.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_18101\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/pork_ham_food_illness_safety_012_shutterstock_572169514.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"pork_ham_food_illness_safety\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/pork_ham_food_illness_safety_012_shutterstock_572169514.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/pork_ham_food_illness_safety_012_shutterstock_572169514-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/pork_ham_food_illness_safety_012_shutterstock_572169514-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/pork_ham_food_illness_safety_012_shutterstock_572169514-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/pork_ham_food_illness_safety_012_shutterstock_572169514-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#19<\/span> What is the minimum safe cooking temperature for pork?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18101\" for=\"hdq_option_19_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_19_1\" id=\"hdq_option_19_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_19_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t160\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18101\" for=\"hdq_option_19_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_19_2\" id=\"hdq_option_19_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_19_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t150\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18101\" for=\"hdq_option_19_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_19_3\" id=\"hdq_option_19_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_19_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t155\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18101\" for=\"hdq_option_19_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_19_4\" id=\"hdq_option_19_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_19_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t145\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">The USDA recommends cooking pork to a minimum internal temperature of 145\u00b0F &#8211; as measured by a food thermometer.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17644\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"377\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/raw-chicken.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/raw-chicken.jpg 720w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/raw-chicken-125x65.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/raw-chicken-250x131.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/raw-chicken-696x364.jpg 696w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#20<\/span> Which pathogen poses the greatest risk in raw chicken?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17644\" for=\"hdq_option_20_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_20_1\" id=\"hdq_option_20_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_20_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tSalmonella\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17644\" for=\"hdq_option_20_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_20_2\" id=\"hdq_option_20_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_20_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tHepatitis A\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17644\" for=\"hdq_option_20_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_20_3\" id=\"hdq_option_20_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_20_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tnorovirus\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17644\" for=\"hdq_option_20_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_20_4\" id=\"hdq_option_20_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_20_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tE. coli\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>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.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_18099\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/02\/seafood_shellfish_food_safety_illness_026_shutterstock_579904474.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/02\/seafood_shellfish_food_safety_illness_026_shutterstock_579904474.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/02\/seafood_shellfish_food_safety_illness_026_shutterstock_579904474-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/02\/seafood_shellfish_food_safety_illness_026_shutterstock_579904474-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/02\/seafood_shellfish_food_safety_illness_026_shutterstock_579904474-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/02\/seafood_shellfish_food_safety_illness_026_shutterstock_579904474-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#21<\/span> What is the minimum safe cooking temperature of seafood?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18099\" for=\"hdq_option_21_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_21_1\" id=\"hdq_option_21_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_21_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t145\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18099\" for=\"hdq_option_21_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_21_2\" id=\"hdq_option_21_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_21_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t130\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18099\" for=\"hdq_option_21_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_21_3\" id=\"hdq_option_21_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_21_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t165\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18099\" for=\"hdq_option_21_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_21_4\" id=\"hdq_option_21_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_21_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t135\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">According to the USDA, all seafood (fish, shellfish, crustaceans, etc.) should be cooked to an internal temperature of 145\u00b0F &#8211; as measured by a food thermometer.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17667\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/pork_food_safety_food_illness_001_shutterstock_461359057.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/pork_food_safety_food_illness_001_shutterstock_461359057.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/pork_food_safety_food_illness_001_shutterstock_461359057-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/pork_food_safety_food_illness_001_shutterstock_461359057-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/pork_food_safety_food_illness_001_shutterstock_461359057-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/pork_food_safety_food_illness_001_shutterstock_461359057-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#22<\/span> What is the safe cooking temperature for pork roasts?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17667\" for=\"hdq_option_22_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_22_1\" id=\"hdq_option_22_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_22_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t140\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17667\" for=\"hdq_option_22_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_22_2\" id=\"hdq_option_22_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_22_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t150\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17667\" for=\"hdq_option_22_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_22_3\" id=\"hdq_option_22_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_22_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t145\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17667\" for=\"hdq_option_22_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_22_4\" id=\"hdq_option_22_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_22_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t165\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>The USDA recommends cooking all raw pork steaks, chops, and roasts to a minimum internal temperature of 145\u00b0F and ground pork patties and mixtures (such as meat loaf) to 160\u00b0F &#8211; as measured with a food thermometer.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17666\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"leftovers_party_food_safety_illness_\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#23<\/span> How long can you safely keep leftovers in the refrigerator?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17666\" for=\"hdq_option_23_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_23_1\" id=\"hdq_option_23_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_23_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t1 week\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17666\" for=\"hdq_option_23_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_23_2\" id=\"hdq_option_23_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_23_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t3-4 days\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17666\" for=\"hdq_option_23_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_23_3\" id=\"hdq_option_23_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_23_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t4-5 days\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17666\" for=\"hdq_option_23_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_23_4\" id=\"hdq_option_23_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_23_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t5-6 days\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>The USDA recommend that leftovers be only be kept for 3-4 days in the refrigerator. After that time, bacteria growth can cause food illness.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17664\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/leftovers_party_food_safety_illness_012_shutterstock_1265749060.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"leftovers_sports_viewing_party_food_safety_illness\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/leftovers_party_food_safety_illness_012_shutterstock_1265749060.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/leftovers_party_food_safety_illness_012_shutterstock_1265749060-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/leftovers_party_food_safety_illness_012_shutterstock_1265749060-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/leftovers_party_food_safety_illness_012_shutterstock_1265749060-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/leftovers_party_food_safety_illness_012_shutterstock_1265749060-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#24<\/span> What is the correct temperature for re-heating leftovers?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17664\" for=\"hdq_option_24_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_24_1\" id=\"hdq_option_24_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_24_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t155\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17664\" for=\"hdq_option_24_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_24_2\" id=\"hdq_option_24_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_24_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t125\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17664\" for=\"hdq_option_24_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_24_3\" id=\"hdq_option_24_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_24_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t135\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17664\" for=\"hdq_option_24_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_24_4\" id=\"hdq_option_24_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_24_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t165\u00b0F\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>According to the USDA, leftovers need to be re-heated to an internal temperature of at least 165\u00b0F &#8211; as measured with a food thermometer &#8211; for 15 seconds or more &#8211; in order to kill any bacteria.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17669\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eggs_salmonella_food_illness_food_safety_001_shutterstock_690438202-1.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"eggs_salmonella_food_illness_food_safety\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eggs_salmonella_food_illness_food_safety_001_shutterstock_690438202-1.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eggs_salmonella_food_illness_food_safety_001_shutterstock_690438202-1-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eggs_salmonella_food_illness_food_safety_001_shutterstock_690438202-1-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eggs_salmonella_food_illness_food_safety_001_shutterstock_690438202-1-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/eggs_salmonella_food_illness_food_safety_001_shutterstock_690438202-1-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#25<\/span> Which pathogen is most likely to contaminate eggs?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17669\" for=\"hdq_option_25_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_25_1\" id=\"hdq_option_25_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_25_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tCampylobacter\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17669\" for=\"hdq_option_25_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_25_2\" id=\"hdq_option_25_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_25_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tnorovirus\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17669\" for=\"hdq_option_25_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_25_3\" id=\"hdq_option_25_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_25_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tSalmonella\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17669\" for=\"hdq_option_25_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_25_4\" id=\"hdq_option_25_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_25_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tE. coli\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>Poultry can 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).<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17913\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"870\" height=\"580\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/image-11.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"food-sanitation\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/image-11.jpg 870w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/image-11-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/image-11-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/image-11-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/image-11-696x464.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/image-11-630x420.jpg 630w\" sizes=\"(max-width: 870px) 100vw, 870px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#26<\/span> What is food sanitation?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17913\" for=\"hdq_option_26_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_26_1\" id=\"hdq_option_26_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_26_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tA disease carried or transmitted to people by food. \t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17913\" for=\"hdq_option_26_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_26_2\" id=\"hdq_option_26_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_26_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tThe cleanliness and maintenance of equipment and facilities. \t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17913\" for=\"hdq_option_26_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_26_3\" id=\"hdq_option_26_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_26_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tA microbial infection resulting from ingestion of contaminated foods.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17913\" for=\"hdq_option_26_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_26_4\" id=\"hdq_option_26_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_26_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tA type of food illness caused by toxins. \t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">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.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17678\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/10\/pasta_bacillus_cereus_toxins_food_safety_illness_003_shutterstock_469512290.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"pasta_bacillus_cereus_toxins_food_safety_illness\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/10\/pasta_bacillus_cereus_toxins_food_safety_illness_003_shutterstock_469512290.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/10\/pasta_bacillus_cereus_toxins_food_safety_illness_003_shutterstock_469512290-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/10\/pasta_bacillus_cereus_toxins_food_safety_illness_003_shutterstock_469512290-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/10\/pasta_bacillus_cereus_toxins_food_safety_illness_003_shutterstock_469512290-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/10\/pasta_bacillus_cereus_toxins_food_safety_illness_003_shutterstock_469512290-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#27<\/span> Which toxin-producing bacteria can multiply when leaving cooked rice or pasta sitting at room temperature for too long?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17678\" for=\"hdq_option_27_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_27_1\" id=\"hdq_option_27_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_27_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tCampylobacter\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17678\" for=\"hdq_option_27_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_27_2\" id=\"hdq_option_27_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_27_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tnorovirus\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17678\" for=\"hdq_option_27_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_27_3\" id=\"hdq_option_27_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_27_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tBacillus cereus\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17678\" for=\"hdq_option_27_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_27_4\" id=\"hdq_option_27_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_27_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tSalmonella\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>Once rice or pasta is cooked and begins to cool at room temperature, toxins can multiply quickly form a bacteria called Bacillus cereus. The bacteria release two types of toxins that each cause a different illness \u2014 one causes diarrhea while the other toxin elicits vomiting. Death has occurred in some very rare cases.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_18317\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"777\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_allergy_allergens_child_fare_safety_005_shutterstock_489958486.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"food_allergy_allergens_child_fare_safety\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_allergy_allergens_child_fare_safety_005_shutterstock_489958486.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_allergy_allergens_child_fare_safety_005_shutterstock_489958486-250x190.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_allergy_allergens_child_fare_safety_005_shutterstock_489958486-119x90.jpg 119w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_allergy_allergens_child_fare_safety_005_shutterstock_489958486-768x583.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_allergy_allergens_child_fare_safety_005_shutterstock_489958486-80x60.jpg 80w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_allergy_allergens_child_fare_safety_005_shutterstock_489958486-696x528.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#28<\/span> Which food is NOT a major food allergen?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18317\" for=\"hdq_option_28_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_28_1\" id=\"hdq_option_28_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_28_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tMilk and Eggs\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18317\" for=\"hdq_option_28_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_28_2\" id=\"hdq_option_28_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_28_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tShrimp\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18317\" for=\"hdq_option_28_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_28_3\" id=\"hdq_option_28_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_28_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tCarrots\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_18317\" for=\"hdq_option_28_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_28_4\" id=\"hdq_option_28_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_28_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tPeanuts and Tree Nuts\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p style=\"text-align: left\">About 90% of all food allergy reactions occur in only 8 foods or food groups. The 8 major food allergens include: milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, and tree nuts \u2013 according to the U.S. Food Allergen Labeling and Consumer Protection Act (FALCPA).<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t\n\t\t\t\t<div class = \"hdq_question\" id = \"hdq_question_17673\">\n\t\t\t\t\t<div class = \"hdq_question_featured_image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/oysters_norovirus_food_illness_safety_001_shutterstock_1459393205.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"oysters_norovirus_food_illness_safety\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/oysters_norovirus_food_illness_safety_001_shutterstock_1459393205.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/oysters_norovirus_food_illness_safety_001_shutterstock_1459393205-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/oysters_norovirus_food_illness_safety_001_shutterstock_1459393205-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/oysters_norovirus_food_illness_safety_001_shutterstock_1459393205-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/oysters_norovirus_food_illness_safety_001_shutterstock_1459393205-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/div>\t\t\t\t\t<h3>\n\t\t\t\t\t\t<span class = \"hdq_question_number\">#29<\/span> What are the concerns with raw oysters?\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17673\" for=\"hdq_option_29_1\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_29_1\" id=\"hdq_option_29_1\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_29_1\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tRaw oysters need to be washed.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17673\" for=\"hdq_option_29_2\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"1\" name=\"hdq_option_29_2\" id=\"hdq_option_29_2\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_29_2\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tThe waters oysters live in can be contaminated with raw sewage, bacteria, or toxin-producing algae.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17673\" for=\"hdq_option_29_3\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_29_3\" id=\"hdq_option_29_3\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_29_3\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tOysters only from U.S. waters are safe to be eaten.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class = \"hdq_row\">\n\t\t\t\t\t\t\t\t\t<label class=\"hdq_label_answer\" data-type = \"radio\" data-id = \"hdq_question_17673\" for=\"hdq_option_29_4\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"hdq-options-check\">\n\t\t\t\t\t\t\t\t\t\t\t<input type=\"checkbox\" class=\"hdq_option hdq_check_input\" value=\"0\" name=\"hdq_option_29_4\" id=\"hdq_option_29_4\">\n\t\t\t\t\t\t\t\t\t\t\t<label for=\"hdq_option_29_4\"><\/label>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\tOysters should only be harvested during the summer.\t\t\t\t\t\t\t\t\t<\/label>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class = \"hdq_question_after_text\"><p>Raw oysters and other raw shellfish (e.g. oysters, clams, mussels, etc.) can pose an increased risk to be contaminated \u2013 as they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria such as E. coli, norovirus and Vibrio vulnificus. Likewise, shellfish can become contaminated by toxin-producing algae because of red tide (algal bloom) events.<\/p>\n<\/div>\t\t\t\t<\/div>\n\n\n\t<div class = \"hdq_finish hdq_jPaginate\"><div class = \"hdq_finsh_button hdq_button\" data-id = \"1332\">finish<\/div><\/div>\n        <div class = \"hdq_before\">\n                    <\/div>\n\n        <div class = \"hdq_loading_bar\"><\/div>\n\t<\/div>\n<\/div>\n\n<div style=\"clear: both; margin-top: 100px;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Food safety education and training is essential to raising awareness about foodborne illnesses. How much do know about food safety? Test your Food Safety IQ with our free quiz.<\/p>\n","protected":false},"author":1,"featured_media":17502,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17501"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=17501"}],"version-history":[{"count":1,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17501\/revisions"}],"predecessor-version":[{"id":20255,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17501\/revisions\/20255"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/17502"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=17501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=17501"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=17501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}