Which of the following foods is the least likely to be a source of botulism?
A) A canned food
B) Food stored in an airtight container
C) Seafood in a plastic bag left to ferment
D) Fresh fruit
Q. 2E. coli 0157:H7 infections are particularly associated with consumption of which of the following foods?
A) Raw vegetables
B) Undercooked chicken
C) Undercooked ground beef
D) Canned foods
E) Pasteurized milk
Q. 3The Centers for Disease Control and Prevention estimates that ____ people die from a foodborne illness each year in the U.S.
A) 50
B) 500
C) 1000
D) over 5000
Q. 4The Centers for Disease Control and Prevention estimates that ____ people contract some type of foodborne illness each year in the U.S.
A) 50,000
B) 100,000
C) 2 million
D) 76 million
Q. 5What is the recommended internal temperature that hamburger should reach before it is eaten?
A) 95 F
B) 100 F
C) 125 F
D) 160 F
E) 212 F
Q. 6How long is it safe to keep ground meat or ground turkey in the deep freezer?
A) 1 week
B) 2 weeks
C) 1 month
D) 3-4 months
Q. 7Which of the following is not a good practice when sanitizing your hands?
A) Using a dish cloth to dry hands
B) Using paper towels to dry hands
C) Using very warm water and soap
D) Scrubbing between fingers and under fingernails
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