1. You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar.

2.  Name one group of individuals that are more susceptible to a food borne illness.

3.  Pregnant women  Young children  Older adults  People with a weakened immune system

4.  Name one food where salmonella can be found.

5.  Raw or undercooked poultry  Meat  Eggs  Fish  Unpasteurized milk

6.  What bacteria can come from home- canned or commercially canned foods?

7.  Clostridium Botulinum 

8.  What is the transfer of bacteria from one surface to another called?

9.  Cross-contamination

10.  What is the storage temperature for canned foods?

11.  50-70 degrees

12.  What is the storage temperature for refrigerator foods?

13.  34-40 degrees

14.  What is the storage temperature for foods in the freezer?

15.  0 digress or less

16.  Name the four terms associated with Fight Back

17.  Clean, Separate, Chill, Cook

18.  What is white, dried out patches on improperly wrapped frozen food called?

19.  Freezer Burn

20.  When should fresh fruit be washed?

21.  Prior to preparing or eating them

22.  How should fruit be washed?

23.  Under clean, running water, rub fruits briskly to remove dirt and surface microorganisms.