Food Safety Post-Test

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Please answer these questions to the best of your ability.

Email *

Your Name: *

Your Business Name: *

Your Phone Number: *

Products you sell at market: *

Which of these items would require a federal or state license to be able to sell it at the Farmers Market? *

7 points

Blackberry Jam

Apple Butter

Salsa

I need to have a sign at my booth that states that home made items were made in an non-inspected kitchen. *

7 points

True

False

Select 6 symptoms of food-borne illnesses:
*

6 points

Nausea

Botulinum

Vomiting

Cramps

Asthma

Fever

Panleukopenia

Diarrhea

Headache

Required

A chemical hazard is: *

7 points

Oven Cleaner

A Band-aid

Norovirus

A physical hazard is: *

7 points

Windex

A fingernail

Salmonella

A biological hazard is: *

6 points

Salt

Plastic

C. Botulinum

Which of these is a potentially hazardous food? *

6 points

Sliced tomatoes

Whole tomatoes

Apple pie

At what age is it safe for children to consume honey? *

6 points

6 Months

12 Months

1 month

4 years

What is an example of cross contamination? *

6 points

Cutting a slice of beef, washing the utensil, then cutting up chicken

Cutting broccoli, then cutting cauliflower

Cutting a slice of beef, then cutting up chicken with the same utensil

You can always small or taste harmful bacteria that may cause illness.

7 points

True

False

Clear selection

What bacteria can you become infected with if something is not properly canned? *

7 points

E. coli

C. botulinum

Salmonella

Why are jams and jellies approved to can, but not other items? *

7 points

Their high sugar content creates a low water content which makes it an unsuitable environment for bacteria

They taste better than other items

Their high sugar content creates a high water content which makes it an unsuitable environment for bacteria

Food handlers’ hands must be washed for a total of 20 seconds with soap and water and then dried with
a paper towel after: *

7 points

Handling raw meat, fish, poultry, or eggs

Touching nose, wiping face, eating

Using the restroom and again when re-entering the kitchen

All of the above

People who have symptoms of illness (diarrhea, vomiting, fever) are not allowed to work in the kitchen
handling food and clean utensils. *

7 points

True

False

Can botulism poisoning be fatal? *

7 points

Yes

Why is labeling important? *

7 points

To warn consumers about potential allergens in your products

To be able to identify if a step in the process went wrong or an ingredient is contaminated

Both A and B

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