Food Safety on the Go: Module 1 Pre-Test
Please check “true” or “false” for each sentence.
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Home-delivered meal clients are at higher risk of foodborne illness than the general population.
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Foodborne illness can always be traced to the last food a person ate.
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You can tell if a food is contaminated by harmful bacteria or viruses by how it looks, smells or tastes.
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Two of the main causes of foodborne illness outbreaks are not cooking food properly and holding food at unsafe temperatures.
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Most bacteria that cause foodborne illness grow fastest at temperatures below 41 degrees Fahrenheit.
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A foodborne illness outbreak can cause a home-delivered meal program to close.
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Most foodborne illness cases are part of a large outbreak.
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Adults age 50 and over are more likely to be hospitalized and die of foodborne illness than the rest of the population.
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Cooking food gets rid of any bacterial spores or toxins that are in the food.
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Viruses that cause foodborne illness mainly come from the soil.
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