Which of the following is the best practice to prevent food spoilage?

Question

Question 1 options:

Storing food in airtight containers

Leaving perishable food out at room temperature

Ignoring expiration dates on food packaging

Keeping food at extreme temperatures for extended periods of time

Question 2 (1 point)
Which of the following is an example of a viral pathogen that can cause illness in humans?

Question 2 options:

Streptococcus

Salmonella

Influenza

E. coli

Question 3 (1 point)
Which of the following is an example of a foodborne pathogen?

Question 3 options:

Measles

Malaria

E. coli

Tuberculosis

Question 4 (1 point)
Which of the following is a way to reduce the risk of physical contamination?

Question 4 options:

Washing hands before handling food

Eating expired or spoiled food

Storing food at room temperature

Mixing raw and cooked foods together

Question 5 (1 point)
Peanuts and soy products are dangerous for people with what condition?

Question 5 options:

Nut allergies

Lactose intolerance

Diabetes

Celiac disease

Question 6 (1 point)
What is the most important reason to cook eggs thoroughly for high-risk populations?

Question 6 options:

To increase the protein content of the dish

To prevent foodborne illnesses

To enhance the flavor of the dish

To soften the texture of the dish

Question 7 (1 point)
Which of the following does NOT contribute to global hunger?

Question 7 options:

Inefficient farming methods

Natural disasters

Industrialization

Armed conflict

Question 8 (1 point)
Which of the following is NOT a correct equivalent?

Question 8 options:

1 tablespoon = 3 teaspoons

1 quart =4 pints

1 cup = 16 tablespoons

1 pint = 2 cups

Question 9 (1 point)
According to the federal law, ground beef can NOT exceed what percentage of fat by weight?

Question 9 options:

10%

30%

5%

20%

Question 10 (1 point)
Which of the following is NOT generally included on food labels?

Question 10 options:

Amount of food by weight or volume

Ingredients listed in order by weight

Nutritional value of individual ingredient

Name and address of the manufacturer

0 of 10 questions saved

Answer 1

Question 10 options:

Nutritional value of individual ingredient