Which of the following foods should be avoided to reduce the risk of foodborne illness?
A) Unpasteurized milk and milk products
B) Partially cooked eggs
C) Raw fish
D) Fresh sprouts
E) All of the above
Q. 2Which of the following statements about hand washing is incorrect?
A) Microorganisms are killed by hand washing.
B) Effective hand washing takes at least 20 seconds.
C) Microorganisms are removed with soap and rubbing.
D) Effective hand washing includes scrubbing between fingers and under fingernails.
Q. 3Which statement about the safety of commercially canned foods is false?
A) Canned food spoils in 3-6 months.
B) Canned food content is sterile.
C) Canned food can become contaminated due to errors in the canning process.
D) Canned foods that are contaminated may bulge outwards.
Q. 4Which of the following statements about antibiotic resistance is false?
A) Antibiotic-resistant microorganisms have no effect on the health of humans.
B) Antibiotics given to animals cause new resistant strains of bacteria to develop.
C) Antibiotics are given to animals to prevent infectious diseases.
D) Antibiotic-resistant bacteria can cause foodborne illnesses.
Q. 5The Federal Food, Drug and Cosmetic Act governs all substances added to foods except for ____.
A) food dye
B) preservatives
C) pesticides
D) nutrients
Q. 6Which of the following practices will help prevent foodborne illnesses?
A) Preparing foods on clean surfaces
B) Washing hands with soap and water prior to preparing foods
C) Freezing or refrigerating leftovers promptly
D) Not keeping perishable foods at room temperature for more than an hour
E) All of the above are recommended
Q. 7Which of the following practices will not help to limit your exposure to the risk of foodborne illness?
A) Buying and consuming locally grown produce
B) Buying and consuming prepackaged processed food
C) Growing your own vegetables and fruits
D) Using irradiated meats when available
E) Using only pasteurized dairy products
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