Food Safety

Meat and poultry should be stored at the top shelf of the refrigerator to keep them separate from other foods. 

• True
• False

 Which is an example of how you can prevent cross-contamination when preparing food?

• Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
• wash and sanitize surfaces between tasks
• do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
• All of these choices are good examples.

What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?

• Nothing
• Since there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked food
• You could get the flu
• All of the above

Using a separate cutting board for raw foods, like meat, poultry, and seafood and another for fresh foods, like fruits and vegetables, can cause cross-contamination.

• True
• False

How long should you scrub your hands with soap and water to effectively remove bacteria?

• 10 seconds
• 20 seconds
• 30 seconds
• 2 minutes

What is the best way to defrost frozen meats, poultry and seafood?

• In the refrigerator, microwave or submersion in cold water
• On the counter
• Under your arm
• I don't know

Before handling any food, what is the first thing a person should do?

• Clean the cutting board
• Sharpen the knife
• Call friends over
• Wash your hands

When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?

• The middle
• The thickest part
• The right side
• Underneath

How hot should you keep food when serving it?

• 100 degrees
• 140 degrees
• 180 degrees
• 250 degrees

What is the "temperature danger zone" ?

• Between 30 and 100 degrees

• Between 50 and 80 degrees

• Between 35 and 141 degrees

• Between 50 and 120 degrees