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?
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