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How many people are hospitalized every year, due to foodborne illnesses?

• 90,000?

• 153,000?

• 26,000?

• 128,000?

What is the most important factor in Food Safety?

• Freshness?

• Cleanliness?

• Correct Temperature?

• Flavor?

What causes cross-contamination?

• Bacteria from not washing your hands?

• Bacteria from Raw Meat?

• Bacteria from using dirty utensils?

• Bacteria from other foods?

When cutting Meat and Vegetables, should you;

• Use the same cutting board?

• Cut the Vegetables first, and then the Meat?

• Wash the cutting board off with a splash of water?

• Use a different cutting board?

Where on the shelf should Raw Meat go?

• Bottom shelf?

• Top shelf?

What temperature is widely considered 'Safe' when cooking Chicken?

• 140 degrees?

• 135 degrees?

• 165 degrees?

• 150 degrees?

How long should you wash your hands after dealing with Raw Meat, or using the restroom?

• 2 minutes?

• 20 seconds?

• 30 seconds?

• 1 minute?