Question 2 of 21

Foodborne diseases are caused by _________.

... More than 250 foodborne illnesses have been identified. They have a variety of causes. These include bacteria, viruses and parasites. In addition, sometimes items are ingested that should not be considered food, such as poisonous mushrooms.

Question 3 of 21

What is the maximum safe temperature setting for your refrigerator?

... A refrigerator should be no warmer than 40 degrees Fahrenheit (4.4 degrees Celsius); a freezer should be at least as cold as 0 degrees F (-18 C).

Question 4 of 21

Which of the following is considered a safe practice for turkey stuffing?

... Wet and dry ingredients should be mixed just before stuffing the turkey. There should be no more than 3/4 cup of stuffing in the turkey cavity per pound. The turkey should then go directly into the oven. Use an oven thermometer to accurately gauge the temperature of the bird and stuffing; leave them in until they reach 165 degrees F (74 degrees C). For optimum safety, the stuffing should be cooked in a dish outside the turkey.

Question 5 of 21

Which of the following pathogens causes the most foodborne illnesses in the U.S.?

... The norovirus is responsible for 58 percent of American foodborne illnesses. It causes acute gastroenteritis (inflammation of stomach and intestines). Salmonella is in second place with 11 percent, though it is the leading foodborne cause of hospitalization and death.

Question 6 of 21

How many foodborne illnesses are there in the U.S. annually?

... There are about 48 million cases of foodborne illness each year in the U.S. These illnesses lead to approximately 3,000 deaths, primarily in the elderly, the very young and people with suppressed immune systems. About 2.2 million people die worldwide from these diseases; 1.9 million are children.

Question 7 of 21

Which type of meat needs to be cooked to the highest internal temperature?

... Poultry requires the highest internal temperature: 165 degrees F (74 degrees C). Ground meat should be heated to 160 degrees F (71 degrees C), while beef, pork, lamb and veal are considered safe at 145 degrees F (63 degrees C).

Question 8 of 21

Which of the following statements is true?

... Health-promoting, beneficial bacteria is used to make yogurt and cheese. However, there are many ways for food to become contaminated with harmful bacteria. Fruits, vegetables, and livestock are all raised in environments where bacteria are present, and that doesn't disappear when the foods are sold fresh or raw. Cross-contamination can occur if safe foods contact ones that harbor dangerous bacteria. The length of time foods can be safely refrigerated varies greatly. For example, raw hamburger should be kept for only one or two days, while fresh eggs in the shell can last three to five weeks.

Question 9 of 21

When being conscientious about raw foods, which is NOT considered a safe practice?

... Raw foods should never be left on the counter to marinate, no matter what type of liquid is used.

Question 10 of 21

Perishable foods should be left out at room temperature no longer than __________.

... Two hours is the limit for letting perishable foods sit out; one hour if the temperature is above 90 degrees Fahrenheit (32 degrees Celsius). If these guidelines aren't met, the foods should be tossed.

Question 11 of 21

Which of the following should be washed before use?

... All fruits and vegetables, even those to be peeled before use, should be thoroughly washed in plain water. Firm produce can be scrubbed with a brush. Raw meat and poultry should not be washed, because juices may splash and contaminate kitchen surfaces and other foods. Commercial eggs are already washed; further washing may result in cross-contamination.

Question 12 of 21

To protect eggs from pathogens, where should they be stored in the refrigerator?

... To maintain the proper temperature, eggs should be kept in their original container in the main part of the refrigerator. The egg cups on some refrigerator doors expose the eggs to too much warm air.

Question 13 of 21

In general, how soon do symptoms of food poisoning show up after the consumption of contaminated food?

... The appearance of symptoms such as nausea, vomiting, cramps and diarrhea vary greatly depending upon the specific bacteria causing the illness. For instance, Staphylococcus aureus, spread through improper handling of food, can produce symptoms in as little as 30 minutes. However, symptoms from Campylobacter jejuni, which can be found in unpasteurized milk and undercooked meats, poultry and shellfish, may not appear for two to five days.

Question 14 of 21

To prevent foodborne illnesses when microwaving foods, the cooked food should be ________.

... After microwaving, a few minutes of "standing time" can allow the heat to spread from hotter areas of food to cooler areas, reducing the possibility that pathogens will survive.

Question 15 of 21

If there is a power outage, perishable refrigerated foods are safe if the electricity is off for no more than _______.

... If the door of the refrigerator is kept shut as much as possible, any perishable foods inside are good for four hours. Toss any foods that have sat around for more than two hours above 40 degrees F (4.4 degrees C).

Question 16 of 21

Thawing frozen meat and poultry should NOT be done __________.

... Under the right circumstances, thawing can be done in a microwave (cook meat and poultry immediately after thawing), refrigerator (don't let juices drip) or cold water bath (change water every 30 minutes; cook immediately). Meat and poultry should never be left on the counter to thaw.

Question 17 of 21

When feeding babies, which of the following is a safe practice?

... A bottle of formula or breast milk can be safely heated under running water for one to two minutes. If a baby eats directly from a jar and does not finish the food, it should be discarded. If formula becomes contaminated during mixing and large quantities are pre-made, pathogens can spread quickly. Any kind of honey, organic or not, might contain a bacteria that can be dangerous to babies under 1 year old.

Question 18 of 21

The toxins released by Staphylococcus aureus are especially dangerous because ___________.

... The Staphylococcus aureus bacteria produce toxins that are heat-resistant, so cooking, even at high temperatures, will not prevent illness. The best ways to avoid exposure are to keep foods at their proper temperatures and wash hands and kitchen counters with soap and hot water.

Question 19 of 21

How long should you wash your hands before, during and after preparing food?

... Hands should be soaped, lathered and scrubbed for at least 20 seconds, then rinsed under running water. If you don't want to count, you can sing "Happy Birthday" twice. That's about the right amount of time.

Question 20 of 21

In 2012, the cause of an outbreak of salmonella in 40 states was determined using data from ________.

... The Washington State Department of Health first noticed that many of the patients shopped at the same grocery chain. After obtaining permission, they checked purchases made using shopper cards. This revealed that all had purchased a specific brand of pepper-covered salami. Further investigation in the affected states led to a recall of the product.

Question 21 of 21

Clostridium perfringens has been nicknamed the __________.

... Clostridium perfringens is called the "cafeteria germ" because it most often occurs when meat products and gravy are left too long on steam tables or at room temperature.

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