Kitchen and Food Safety Test

True or False: Everyone is at risk of getting a foodborne illness, BUT there are 4 individuals at higher risk of developing life-threatening symptoms from foodborne illnesses.

• True

• False

Which of the following are at higher risk of developing life-threatening symptoms from foodborne illnesses?

(select all that apply)

• Pregnant Women

• Infants

• Elderly

• Students

• Immune Compromised

Which of the following is not correct?

• Beef should be cooked at 160 degrees

• Chicken should be cooked at 165 degrees

• Pork should be cooked at 150 degrees

• Fish should be cooked at 145 degrees

What is the temperature danger zone?

• 40-140

• 45-150

• 45-145

• 50-150

True or False: Chicken is the one protein that is cooked at 145 degrees.

• True

• False

Fish should be cooked to which of the following temperatures?

• 145

• 140

• 150

• 160

Which of the following is NOT a way to prevent food contamination in the kitchen?

• Actively clean the kitchen as you cook

• Use separate cutting boards for meats and veggies/fruits

• Keep pots on the stove after use, without washing them

• Wash your hands before and after cooking

True or False: You should put food away to prevent pests.

• True

• False

Leftovers should be kept for no more than how many days?

• 1-2

• 2-3

• 3-5

• a week

True or False: Thawed meats should be used the same day they thaw from the freezer.

• True

• False