Foodborne Pathogens
Which pathogen is commonly linked to poultry and eggs?
A) E. coli
B) Norovirus
C) Salmonella
D) Listeria
C) Salmonella
hat is the minimum internal cooking temperature for poultry?
A) 135°F
B) 145°F
C) 155°F
D) 165°F
D) 165°F for 15 seconds
How often should food-contact surfaces be sanitized?
A) Every 2 hours
B) Every 4 hours
C) Every 6 hours
D) Every 8 hours
B) Every 4 hours
What is the temperature danger zone?
A) 32°F to 41°F
B) 41°F to 135°F
C) 70°F to 120°F
D) 45°F to 165°F
B) 41°F to 135°F
What is the first step in proper handwashing?
A) Apply soap
B) Scrub hands and arms
C) Wet hands and arms
D) Dry hands
C) Wet hands and arms
How should frozen food be thawed safely?
A) On the counter
B) Under hot water
C) In the refrigerator
D) In the sun
C) In the refrigerator
What is the correct concentration for chlorine sanitizer?
A) 10 to 30 ppm
B) 50 to 100 ppm
C) 150 to 200 ppm
D) 200 to 300 ppm
B) 50 to 100 ppm
How long can hot TCS (Time/Temperature Control for Safety) food be held without temperature control before it must be discarded?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
B) 4 hours
How should a wound on a food handler’s hand be covered?
A) With a bandage only
B) With an impermeable cover and a glove
C) With tape and a glove
D) With a plain bandage
B) With an impermeable cover and a glove
What is the maximum time cold food can be held without refrigeration?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
C) 6 hours (if it doesn’t exceed 70°F)
What is the correct temperature for washing dishes in a three-compartment sink?
A) 100°F
B) 110°F
C) 120°F
D) 130°F
B) 110°F
What is the proper temperature for holding cold TCS food?
A) 32°F or lower
B) 41°F or lower
C) 50°F or lower
D) 60°F or lower
B) 41°F or lower
What is the safest way to cool a large pot of chili?
A) Put it in the refrigerator as a whole
B) Leave it at room temperature
C) Divide it into smaller containers and refrigerate
D) Leave it uncovered on the stove
C) Divide it into smaller containers and refrigerate
What are the steps for cleaning and sanitizing a food-contact surface?
A) Wipe, Rinse, Scrub
B) Wash, Sanitize, Air-dry
C) Wash, Rinse, Sanitize, Air-dry
D) Rinse, Sanitize, Wash, Dry
C) Wash, Rinse, Sanitize, Air-dry
Name one way to prevent the spread of foodborne illness caused by bacteria.
Control time and temperature.
What is one proper way to handle and store raw meat to prevent cross-contamination?
Store raw meat below ready-to-eat food in the refrigerator.
When using a three-compartment sink, what should you do before washing dishes?
Scrape or remove food particles from the dishes.
What should you do if food has been in the temperature danger zone for more than 4 hours?
Throw it out.
If a food handler has diarrhea or vomiting, what must they do before returning to work?
Be symptom-free for at least 24 hours.