1. Which of the following is an example of cross contamination? A. When you are preparing foods with a cross on.
B. When a turkey makes a dog sick. .
C. When raw meat or poultry comes into contact with cooked foods.
D. When you cut onions on the same cutting board you used to cut carrots.

2. FAT TOM are the things bacteria need to grow. Which does each letter stand for?
F T
A O
T M

3. What is the temperature danger zone range?
a. A. 26℉ - 419℉
b. B. 41℉ - 135℉
c. C. 80℉ - 360℉
d. D. 52℉ - 98℉

4. Which is an anaerobic activity the 100m dash or the mile run (circle the correct answer)
1.

3.
5. What is a foodborne illness?
A. An illness that makes you eat too much
B. An illness caused by overeating
C. An illness passed through food
D. An illness you get when you don’t eat enough

**extra credit**
Name one way a consumer can display their responsibility to keep foods safe from foodborne pathogens? be sure to provide a specific example