Question 1

What is the first step you should take to lower the risk of foodborne illness when preparing food?

Accepted Answer

wash hands with soap and water

Answer

rinse off any raw meat

Answer

read the recipe through twice

Answer

sanitize kitchen counters

Question 2

Fruits with peels or rinds that are removed (like oranges and watermelon) don’t need to be rinsed before they’re eaten because the peel or rind protects them from bacteria.

Accepted Answer

False

Answer

True

Question 3

What is the best way to clean raw fruits and vegetables to reduce your risk of foodborne illness?

Accepted Answer

Gently rub the fruit or vegetable under cold running water, if it’s firm scrub with a clean vegetable brush under cold running water.

Answer

Spray the fruit or vegetable with a solution of 1 cup vinegar to 4 cups water, then rinse with cold water.

Answer

Soak the fruit or vegetable in hot water for 10 minutes.

Answer

Wash the fruit or vegetable with dish soap and warm water, then rinse with cold water.

Question 4

How can you tell when raw meat or poultry has finished cooking and are is to eat?

Accepted Answer

Use a food thermometer to make sure the meat reached a safe internal temperature.

Answer

Check the color of the meat or poultry and make sure there is no pink left.

Answer

Cut  the thickest part of the meat or poultry open with a clean knife and make sure the juices run clear.

Answer

Cut the meat or poultry open with a clean knife and make sure it is hot all the way through.

Question 5

All raw meats, poultry, eggs, and seafood need to be cooked to the an internal temperature of160° F to make sure they are safe to eat.

Accepted Answer

False

Answer

True

Question 6

Which of the following does NOT help prevent cross-contamination – bacteria spreading from one food or surface to another?

Accepted Answer

Rinsing raw meat and poultry before preparing it.

Answer

Using separate cutting boards for fresh fruits and vegetable and for raw meat, poultry and seafood.

Answer

Placing cooked food on a clean plate, not a plate that previously held raw meat, poultry or seafood.

Answer

Keeping raw meat, poultry, seafood, and eggs apart from other foods in your shopping cart, grocery bags and refrigerator.

Question 7

To help prevent cross-contamination you should wash your hands with soap and water every time you touch raw meat, poultry seafood or eggs.

Accepted Answer

True

Answer

False

Question 8

How  long can perishable foods (foods at risk for growing bacteria that causes foodborne illness) be left sitting out at at room temperature before they should be thrown away?

Accepted Answer

No more than two hours.

Answer

As long as you want as long as they are covered.

Answer

There is no safe time for foods to be left out.

Answer

No more than four hours.

Question 9

Growth of bacteria that causes foodborne illness can be prevent by...

Accepted Answer

Dividing large amounts of leftovers into smaller containers for quicker cooling.

Answer

Storing meat and poultry on the top shelf of the refrigerator

Answer

Heating leftovers in the microwave for 3 minutes.

Answer

Thawing  frozen foods on the countertop.

Question 10

What is the safest way to thaw frozen foods?

Accepted Answer

In the refrigerator overnight.

Answer

In the microwave.

Answer

While cooking it.

Answer

In warm water in the sink.

Question 11

Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking.

Accepted Answer

True

Answer

False

Question 12

Which of the following does NOT prevent the possible contamination of food with harmful bacteria?

Accepted Answer

Allowing pets in the kitchen while cooking.

Answer

Marinating foods in the refrigerator, not on the counter.

Answer

Washing the tops of cans before opening them.

Answer

Using a clean spoon to taste food while cooking.

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