1. Which food is most susceptible for botulism?

A) fresh apple B) frozen greens C) commercially canned pickles D) home-canned corn 2. "Fight Bac" is a consumer food safety campaign with four core practices. They are: A) freeze firmly, defrost safely, cook thoroughly & serve timely B) apply soap, apply water, scrub & rinse C) clean, separate, cook and chill D) See it, smell it, taste it, touch it to determine if it is safe. 3. The temperature of a refrigerator should be at: A) 50 degrees F. or above B) 45 degrees F. C) 40 degrees F. or below 4. Which food processing method affects nutrient losses the most? (One has considerable losses compared to the others)? A) extruding: example - grains as cereals B) freezing: example - fruits and vegetables C) modified atmospheric packaging: example - ready to eat salads, cut fruits, fresh pasta noodles D) pasteurizing: example - milk fruit juice and eggs 5. Meat, poultry and fish products are defrosted by: A) setting them on the counter B) placing them in the refrigerator C) soaking them in warm tap water 6. Which of the following statements about irradiation is FALSE: A) Irradiation is the application of radiation to foods to reduce insect infestation or microbial contamination.

B) Irradiation slows the ripening or sprouting process. C) The World Health Organization and the American Medical Association are opposed to low dose irradiation. D) Consumers have concerns about irradiation. 7. The best way of cleaning kitchen counters and food preparation areas is: A) a damp sponge that I rinse and reuse B) a clean sponge or cloth and water C) a clean cloth with hot water and soap D) a clean cloth with hot water, soap, and sanitizer, such as bleach 8. The Environmental Protection Agency is the major agency charged with monitoring foodborne diseases. A) True B) False 9. Which is NOT a microorganism? A) Campylobacter jejuni B) Escherichia coli C) Norovirus D) Salmonella E) Botulism toxin 10. Which of the following is regulated by the Food and Drug Administration? A) Meat B) Eggs C) Imported foods D) Pesticides 11. How should a leftover casserole be stored? A) cooled to room temperature, then put in the refrigerator B) put in the refrigerator immediately after the food was served C) left at room temperature 3 hours until company had gone and dishes were cleared from the table

12. To prevent food borne illness you should: A) use a meat thermometer to check the internal temperature when roasting a whole chicken B) cook hamburgers until they are slightly pink C) heat leftover beef and noodle casserole until they are warm to the touch of the outside of the container D) Eat the beef and noodle casserole for the 3rd meal, having reheated it at least 2 other times 13. E. coli can be spread from person to person contact. A) True B) False 14. Which is the best way to prevent infection from E. Coli polluted water? A) freeze before drinking B) use water kept in the refrigerator C) boil before drinking 15. Modified atmosphere packaging definition includes: A) food package film is impenetrable by oxygen B) food is vacuum packed C) package may contain a gas, such as carbon dioxide and nitrogen D) food container is filled with liquid nitrogen E) a, b, and c F) a, b, and d16. After cooking a roast, it should be held at ____ degrees F. or higher until served. A) 110 B) 120 C) 130 D) 140 17. What system is employed by facilities such as a seafood processing plant to prevent food borne illness? A) pasteurization B) Hazard Analysis Critical Control Point (HACCP)

C) ultrahigh temperature (UHT) D) Pack date 18. Which of the following foods should you avoid taking on a picnic? A) fresh apples B) whole wheat bread C) macaroni tuna salad D) canned cheese 19. Which symptom of food poisoning is caused by Norovirus? A) traveler's diarrhea B) vomiting C) hepatitis A D) shingellosis E) listeriosis 20. Shelf-stable milk is an example of what processing method that needs no refrigeration? A) boiling B) irradiation C) ultrahigh temperature treatment D) modified atmosphere packaging