SafeFood Lesson 1 Test Page 1

Introduction Lesson 1
What's
bugging
you?
Lesson 2
What are
Consumer
Control
Points?
Lesson 3
Where is the
DANGER
ZONE?
Lesson 4
Who is
FAT TOM?

Contact
Glossary
References

Match: Format:
Search:
How to use this search

Warning!
Leaving this page erases all your answers!


Glossary of Terms Lesson Four: Who is FAT TOM? Lesson Two: What are Consumer Control Points? Lesson One: Whats Bugging You? Food Safety Lessons Introduction

Lesson One: What's bugging you?
Achievement Test

Your Last Name

Last four digits of home phone number


1. Who is at greatest risk of getting foodborne illness?

Teenagers and young adults

Newlyweds

Chronically ill people

Food service workers

2. Which of the following foods are considered potentially hazardous?

Foods cooked to extremely high temperatures.

Canned fruits and vegetables

Moist, high-protein, low-acid foods.

Foods left in the Temperature Danger Zone less than one hour

3. Which of the following is NOT a common foodborne pathogen?

E. coli

Salmonella

Botulism

Herpes

4. One common cause of foodborne illness is

Improper holding temperatures

Too much exposure to air

Excessive use of salt and other spices

High acid foods

5. Foods implicated in outbreaks of Botulism include:

Fresh meats

Improperly preserved foods

Homemade pastries

Unprocessed fruits and vegetables

6. Listeria bacteria are found most commonly in which of the following foods?

Meat, eggs, rice

Processed luncheon meats

Pasteurized dairy products

All of the above

7. Foodborne illness is often caused by

Improperly packaged commercial foods

Mayonnaise in prepared food items

Handling practices that cause contamination of food

Too many people working with a food

8. Which of the following menu items are considered potentially

hazardous?

Tossed salad

Bagels

Roast beef

Oranges

9. What is the correct way to dry hands after washing?

Dry thoroughly with a hot-air dryer or single use towel

Dry by wiping them vigorously on an apron

Dry with a cloth towel

Wave them briskly back and forth to air dry

10. Which of the following statements about bacteria is FALSE?

Bacteria can be seen with the naked eye

Bacteria are everywhere

Bacteria can be useful

Bacteria can double in number every 10-30 minutes

11. E. Coli 0157:H7 can be found in which of the following foods?

Beef roast

Ground beef

Chicken

Eggs

12. In the Temperature Danger Zone,

Bacteria are most likely to be killed

Conditions are least favorable for bacterial growth

Conditions are most favorable for bacterial growth

Acid and salt begin to attack bacteria

13. Cross-contamination can occur by

Combing hair in food preparation areas

Adding canned vegetables to beef stew

Roasting contaminated meat in the same oven with other meat

Touching raw meat and then touching food that will not be cooked

14. Common biological hazards to food include

Fungi, metal savings, toothpicks.

Bacteria, fungi, parasites, viruses.

Viruses, toothpicks, cleaning agents.

Parasites, jewelry, twist tie.

15. One bacteria found in fresh shell eggs is

Clostridium botulinum

Clostridium perfringens

Salmonella

Staphylococcus aureus

16. Hepatitis A, a viral foodborne illness, often is caused by

Food handlers who didn't wash their hands after using the toilet

Fruits and vegetables that have been sprayed with pesticides

Thawing frozen foods at room temperature

Poultry and beef that have been cooked inadequately

17. The best way to prevent spreading viruses through food is to

Examine food carefully for mold

Use good personal hygiene

Thaw frozen foods under refrigeration

Scrub all vegetables before use

18. Bacteria generally grow well in foods that are

Warm, moist, protein-rich, and low acid

Cold, dry, low in protein, and high acid

Very hot, wet, calcium-rich and neutral

Cold, dry, protein-rich, and low acid

19. Moist, high protein foods on which bacteria can grow most easily

are considered

Potentially hazardous foods

Poor sources of nutrients for bacteria

Unfit for children, the elderly, and hospital patients.

Pasteurized

20. Foodborne pathogens can be transmitted to humans via food.

True False

21. High-protein foods will not support rapid growth of bacteria.

True False

22. Healthy food handlers may carry pathogens that can be transmitted to food.

True False

23. Foodborne illness can cause some flu-like symptoms.

True False

24. Some bacteria are used to make yogurt, sauerkraut,
and pickles.

True False


Please answer the following questionnaire—your responses will
help us improve these and other food safety lessons. Click on the
submit button at the bottom of this page to submit both the test and
the questionnaire. You may then print the certificate with your
score for the Lesson 4 test.

I. It was easy to navigate this lesson.

Disagree

Slightly disagree

Neutral

Slightly Agree

Agree

II. The Internet is an interesting way to learn about food safety.

Disagree

Slightly disagree

Neutral

Slightly Agree

Agree

III. This lesson increased my awareness of food safety.

Disagree

Slightly disagree

Neutral

Slightly Agree

Agree

IV. This lesson make me want to learn more about food safety.

Disagree

Slightly disagree

Neutral

Slightly Agree

Agree

V. This lesson will encourage me to practice safe food handling.

Disagree

Slightly disagree

Neutral

Slightly Agree

Agree

VI. I would recommend this lesson to other students.

Disagree

Slightly disagree

Neutral

Slightly Agree

Agree

VII. What did you like most about this lesson?

VIII. What did you like least about this lesson?

 


Back to top
Copyright 1997-2007 Food Safety and Quality Project, Iowa State University Extension