E-mail (This is not essential.) :

[] (a) 60°F
[] (b) 45°F
[] (c) 40°F
[] (d) Don't know

Question 2:
In order to properly wash your hands before or after handling food, exactly what is the minimum amount of time you should wash your hands under running water?

[] (a) 10 sec.
[] (b) 20 sec.
[] (c) 1 minute
[] (d) Don't know

Question 3:
Which of the following bacteria are responsible for causing the greatest number of foodborne illnesses?

[] (a) Salmonella
[] (b) Campylobacter
[] (c) E. coli
[] (d) Don't know

Question 4:
Which is the minimum temperature at which hot foods on a buffet should be maintained?

[] (a) 212°F
[] (b) 180°F
[] (c) 140°F
[] (d) Don't know

Question 5:
The majority of foodborne illnesses are a result of which of the following?

[] (a) Improper handling of foods by the consumer
[] (b) Improper handling of foods in restaurants or food service settings
[] (c) Improper processing of foods by the manufacturer
[] (d) Don't know

Question 6:
When sanitizing dishclothes or cutting boards at home using chlorine bleach, how much bleach should be added, per quart of water?

[] (a) 1 teaspoon
[] (b) ½ cup
[] (c) ½ quart
[] (d) Don't know

Question 7:
Which of the following ways is NOT a safe way to defrost raw meat?

[] (a) In the refrigerator
[] (b) On the counter
[] (c) In the microwave
[] (d) Don't know

Question 8:
What is the minimum temperature ground beef should be cooked to in order to assure safety?

[] (a) 155°F
[] (b) 160°F
[] (c) 165°F
[] (d) Don't know

Question 9:
Which food is associated with the most cases of foodborne illness due to Salmonellosis?

[] (a) Raw chicken
[] (b) Raw eggs
[] (c) Raw vegetables
[] (d) Don't know

Question 10:
Which of the following federal agencies is responsible for regulating meat and poultry products in the United States?

[] (a) U.S.D.A. (U.S. Department of Agriculture)
[] (b) F.D.A. (Food & Drug Administration
[] (c) E.P.A. (Environmental Protection Agency)
[] (d) Don't know