Free NRFSP Foodborne Illness Questions and Answers

Question 1

What is the most common cause of foodborne illness?

Accepted Answer

Biological contamination

Answer

Chemical contamination

Answer

Physical contamination

Answer

Radiological contamination

Question 2

Which bacteria is most commonly associated with undercooked poultry?

Accepted Answer

Salmonella

Answer

Escherichia coli (E. coli)

Answer

Listeria monocytogenes

Answer

Clostridium botulinum

Question 3

Which of the following is a common symptom of foodborne illness?

Accepted Answer

Diarrhea

Answer

Skin rash

Answer

Joint pain

Answer

Blurred vision

Question 4

What is the danger zone in which bacteria can rapidly multiply in food?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

32°F to 41°F (0°C to 5°C)

Answer

135°F to 165°F (57°C to 74°C)

Answer

165°F to 212°F (74°C to 100°C)

Question 5

Which virus is most commonly associated with foodborne illness from contaminated water and raw shellfish?

Accepted Answer

Norovirus

Answer

Hepatitis A

Answer

Rotavirus

Answer

Rhinovirus