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Chapter 18: Food Safety
1. Sanitizing countertops eliminates all pathogens.
a. True
b. False
2. A food service worker who has been diagnosed with strep throat can return to work after completing 24 hours of
antibiotic treatment.
a. True
b. False
3. Most food-borne illness outbreaks are associated with fast food or restaurant meals.
a. True
b. False
4. Young children, pregnant women, and the elderly are among those at greatest risk for food-borne illness.
a. True
b. False
5. Pesticides, dirt, and cleaning chemicals are examples of biological food hazards.
a. True
b. False
6. Some bacteria in foods are beneficial.
a. True
b. False
7. Washing hands with soap and water is the preferred method to use in schools and early childhood settings.
a. True
b. False
8. Frozen foods may be safely thawed in hot water.
a. True
b. False
9. Freezer temperatures of 0°F or below will kill all harmful bacteria in foods.
a. True
b. False
10. You can determine if a food is unsafe to eat by smelling or tasting it.
a. True
b. False
11. All milk served to children must be:
a. sterilized
b. pasteurized
c. stored at 32°F or cooler
d. homogenized
12. A cook who has been diagnosed with Hepatitis A should:
a. not be involved with food preparations until cleared by a physician
b. continue working around food as long as he/she practices careful hand washing
c. be permanently dismissed from his or her position
d. be allowed to work if he or she feels well enough to do so
Chapter 18: Food Safety
13. Pasteurization of food:
a. destroys most disease-producing organisms
b. destroys all bacteria, viruses, and molds
c. destroys only bacterial toxins
d. maintains freshness and flavor
14. Food-borne illnesses are caused by all of the following except:
a. bacteria
b. molds and parasites
c. chemicals and insecticides
d. viruses
Chapter 18: Food Safety
15. Foods most commonly involved in food-borne illnesses are:
a. raw fruits and vegetables
b. protein-based foods
c. grains and cereals
d. wild game
16. Washing fruits and vegetables that will be peeled is:
a. unnecessary
b. not important unless the fruits and vegetables have been sprayed with pesticides
c. only necessary if the foods will be eaten raw
d. always an important practice to follow
17. Foods that are irradiated may lose small amounts of some nutrients including:
a. beta carotene and vitamin A
b. vitamin E and vitamin C
c. vitamin C and thiamin
d. all answers are correct
18. The radura symbol on a food indicates that it has been:
a. pasteurized b. sterilized
c. irradiated d. freeze-dried
19. In early childhood programs, any hot foods remaining in serving bowls at the end of a meal should be:
a. chilled, refrigerated, and used at another meal
b. reheated, cooled, and frozen for re-use
c. discarded
d. heated in a microwave oven before using again
20. Frozen foods may be safely thawed in all the following ways EXCEPT:
a. in the refrigerator b. in the microwave oven
c. under cold running water d. in hot water
21. Easily spoiled foods, such as protein-based and creamed dishes, should be prepared:
a. and cooled in a small, deep pan
b. from thoroughly chilled ingredients
c. from hot ingredients and then chilled immediately
d. all answers are correct
22. The symptoms of salmonella are most likely to appear about following the ingestion of an infected food.
a. 1-3 hours
b. 6-8 hours
c. 12-48 hours
d. 4-5 days
23. Food that has visible mold should be:
a. discarded
b. trimmed free of mold and refrigerated
c. trimmed free of mold and heated to 145°F
d. frozen immediately
24. Hands should be carefully washed:
a. after using the bathroom b. before touching foods
c. between handling different foods d. all answers are correct
25. Refrigerator temperature should be maintained at:
a. 28°F to 30°F b. 38°F to 40°F
c. 48°F to 50°F d. 0°F
26. Teachers and children must ____________________ ____________________ thoroughly before and after
____________________ food.
27. Bacteria, such as salmonella, E. coli, and campylobacter are destroyed by .
28. Food infection is caused by the presence of live in the food; food intoxications are
caused by remaining in the food after the bacteria have been destroyed.
29. The FDA has approved the use of as an acceptable means of destroying disease-
producing bacteria in some foods.
30. The provides a seven-step guide for preventing food-borne illness.
31. Illness-producing bacteria grow best at temperatures between °F to °F.
32. Refrigerators must be maintained between °F to °F and the freezer kept at
°F or lower for safe food storage.
33. A cutting board must be washed and after it has been used to prepare any protein-based food(s).
34. Food infections, such as E. coli and salmonella, result from the ingestion of bacteria.
35. List several foods that can be kept in non-refrigerated storage and used to prepare simple meals and snacks on a day
when the cook is ill.
36. Identify the times when it is essential that a food handler wash his or her hands.
37. What is the prescribed procedure for hand washing dishes in a group care setting?
38. What four conditions encourage and are required for bacterial growth?
39. Why is it not advisable to let children eat raw fish or undercooked meats?
40. Everyday we hear more about large-scale outbreaks of food-borne illnesses or recalls of contaminated food
products. Each year millions of children and adults are sickened by the food they have eaten. The government
spends billions of dollars annually on food-safety systems, legislation, and health care costs related to food-borne
illness. How would you explain the apparent increase in food-related illness given these efforts? What solutions
would you offer to reduce the incidence of food-borne illness?
