FOODSAFE Level 1 Practice Test · Question
Which microorganism is commonly associated with foodborne illness linked to undercooked poultry and eggs?
Salmonella is a common bacterial pathogen found in raw poultry and eggs, often causing foodborne illness when these are undercooked.
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Question: Which microorganism is commonly associated with foodborne illness linked to undercooked poultry and eggs?
Answer options:
- E. coli O157:H7
- Listeria monocytogenes ✅ Salmonella
- Norovirus
Correct answer: Salmonella
Explanation: Salmonella is a common bacterial pathogen found in raw poultry and eggs, often causing foodborne illness when these are undercooked.
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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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