FOODSAFE Level 1 Practice Test · Question
Which of the following food preparation practices could lead to a botulism outbreak if not handled correctly?
Botulism is caused by toxins produced by Clostridium botulinum, which thrives in anaerobic conditions like those found in improperly canned low-acid foods.
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Question: Which of the following food preparation practices could lead to a botulism outbreak if not handled correctly?
Answer options:
- Leaving cooked rice at room temperature ✅ Improperly canned low-acid foods
- Eating raw oysters
- Handling raw chicken with bare hands
Correct answer: Improperly canned low-acid foods
Explanation: Botulism is caused by toxins produced by Clostridium botulinum, which thrives in anaerobic conditions like those found in improperly canned low-acid foods.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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