1) ________Food in the refrigerator, it is the preferred method. a) Sanitize b) Chill c) Defrost d) Knife Safety 2) _______ produce, wash your hands, sanitize surfaces  a) Defrost b) Clean c) Knife Safety d) Hummus 3) _________ items are free from dirt, infection, disease, etc. a) Sanitize b) Separate c) Cook d) Clean 4) _________ raw, cooked and ready-to-eat foods a) Separate b) Hummus c) Defrost d) Chill 5) _______ foods to a safe internal temperature a) Chill b) Knife Safety c) Hummus d) Cook 6) ________ or refrigerate perishable foods promptly and defrost foods properly a) Defrost b) Sanitize c) Chill d) Cook 7) ________ is important for safe and successful cooking a) Knife Safety b) Hummus c) Chill d) Separate 8) What is FIFO? a) Fast In, Fast Out b) Food In, Food Out c) First In, First Out d) None of the above 9) What does TDZ stand for? a) Time Danger Zone b) Temperature Danger Zone c) The Danger Zone d) None of the above 10) What is the temperature for poultry? a) 135 b) 145 c) 155 d) 165 11) Foreign objects such as rubberbands, plastic, etc that contaminate food is considered a ________ _______. a) Physical Hazard b) Chemical Hazard c) Biological Hazard 12) Bacteria, Fungi, Viruses and Parasites that contaminate food is considered a ________ ________. a) Physical Hazard b) Chemical Hazard c) Biological Hazard 13) Pesticides, Cleaning Agents, Additives, etc that contaminate food is considered a _______ _______. a) Physical Hazard b) Chemical Hazard c) Biological Hazard 14) What is Food Safety? a) Safeguarding or protection of food from anything that could harm consumers’ health. b) Foodborne illness from food. c) Both A & B d) None of the above 15) Foodborne illness sickens approximately ___ ___ ___ people in the United States every year. a) 1 in 4 b) 1 in 5 c) 1 in 6 d) 1 in 7 16) Estimated that there are approximately ____ cases of unreported foodborne illness for each reported case a) 20 b) 30 c) 40 d) 50 17) What organization is responsible for non-animal foods? a) FDA b) USDA c) CDC d) Local Health Department 18) Centers for Disease Control and Prevention (CDC) is responsible for the investigation of foodborne illness outbreaks in partnership with a) FDA b) USDA c) NCDA&CS d) Local Health Department 19) Food is anything edible that people consume including: a) Water b) Ice c) Both A & B d) None of the above 20) An illness caused by consuming toxins (poisons) produced by pathogenic microorganisms in food. The pathogen does not need to be present to make you sick, only the toxin. a) Foodborne Infection b) Foodborne Intoxication c) Toxin-Mediated Infection d) None of the above

Intro to Food Safety

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