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Module 1 Quiz Chapters 1 and 2

The document details the results of a completed Module 1 Quiz on food safety, where the participant scored 20 out of 20 points in 8 minutes. It includes a breakdown of the questions answered correctly, covering topics such as the temperature danger zone, food allergens, and the importance of prevention in food safety. The quiz results indicate a strong understanding of food safety principles.

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john leddy
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14 views2 pages

Module 1 Quiz Chapters 1 and 2

The document details the results of a completed Module 1 Quiz on food safety, where the participant scored 20 out of 20 points in 8 minutes. It includes a breakdown of the questions answered correctly, covering topics such as the temperature danger zone, food allergens, and the importance of prevention in food safety. The quiz results indicate a strong understanding of food safety principles.

Uploaded by

john leddy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Review Test Submission: Module 1 Quiz: Chapters 1 and 2

Status Completed
Attempt Score 20 out of 20 points
Time Elapsed 8 minutes out of 15
minutes
Results Submitted Answers
Displayed
 Question 1
2 out of 2 points

What is the temperature danger zone?

Selected a.
Answer: 41˚F to
135˚F
 Question 2
2 out of 2 points

A cutting board used for raw chicken and then chopping lettuce is an example of poor
personal hygiene.

Selected a.
Answer: Fals
e
 Question 3
2 out of 2 points

Failing to cook food adequately is a common mistake that can lead to a foodborne illness.

Selected b.
Answer: Tru
e
 Question 4
2 out of 2 points

Baked potatoes can be left at room temperature for 8 hours without running the risk of a
foodborne illness.

Selected a.
Answer: Fals
e
 Question 5
2 out of 2 points

Peanuts are a common food allergen.

Selected a.
Answer: Tru
e
 Question 6
2 out of 2 points

Poultry and eggs are associated with which pathogen?

Selected a.
Answer: Non-typphoidal salmonel
la
 Question 7
2 out of 2 points

Prevention is the key to keeping food safe.

Selected a.
Answer: Tru
e
 Question 8
2 out of 2 points

Which type of microorganism causes illnesses?

Selected c.
Answer: Pathogen
s
 Question 9
2 out of 2 points

Chemical contaminants cause the highest number of foodborne illnesses.

Selected b.
Answer: Fals
e
 Question 10
2 out of 2 points

An employee returns from the restroom without washing their hands. What is the risk
that could cause a foodborne illness?

Selected c.
Answer: Poor personal
hygiene
Saturday, September 7, 2024 3:25:39 PM CDT

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