FOOD PROTECTION COURSE - LESSON
6 QUIZ QUESTIONS AND ANSWERS
100% CORRECT!!!
Q: Most viral foodborne illnesses are caused by what?
A: Poor personal hygiene practices ✔✔
Q: Which foodborne parasite is commonly found in undercooked pork?
A: Trichinella spiralis ✔✔
Q: To make raw, marinated, or partially cooked fish safe, what time and
temperature combination is recommended for freezing?
A: -31°F or lower for 15 hours ✔✔
Q: What is the most commonly used chemical sanitizer in food
establishments?
A: Chlorine ✔✔
Q: At what temperature must refrigerated foods be held?
A: 41°F or below ✔✔
Q: Why is it important to refrigerate potentially hazardous foods?
A: To slow the growth of bacteria ✔✔
Q: Heat can destroy microorganisms when which two factors are controlled?
A: Time and temperature ✔✔
6 QUIZ QUESTIONS AND ANSWERS
100% CORRECT!!!
Q: Most viral foodborne illnesses are caused by what?
A: Poor personal hygiene practices ✔✔
Q: Which foodborne parasite is commonly found in undercooked pork?
A: Trichinella spiralis ✔✔
Q: To make raw, marinated, or partially cooked fish safe, what time and
temperature combination is recommended for freezing?
A: -31°F or lower for 15 hours ✔✔
Q: What is the most commonly used chemical sanitizer in food
establishments?
A: Chlorine ✔✔
Q: At what temperature must refrigerated foods be held?
A: 41°F or below ✔✔
Q: Why is it important to refrigerate potentially hazardous foods?
A: To slow the growth of bacteria ✔✔
Q: Heat can destroy microorganisms when which two factors are controlled?
A: Time and temperature ✔✔
