Food Safety Fundamentals Quiz

What is cross-contamination?

• Cooking food to the correct internal temperature

• The transfer of harmful bacteria from one food item to another

• Storing food in a refrigerator

• Using the same cutting board for vegetables and raw meat

At what temperature should your refrigerator be set to prevent bacterial growth?

• 0°F (-18°C)

• 32°F (0°C)

• 40°F (4°C) or below

• 68°F (20°C)

Which of the following is NOT a safe cooking temperature for poultry?

• 145°F (63°C)

• 165°F (74°C)

• 155°F (68°C)

• 180°F (82°C)

What is the primary cause of foodborne illness?

• Eating food past its expiration date

• Consuming raw vegetables

• Pathogens in the food

• Eating too much sugar

How long can cooked food be safely left at room temperature?

• 1 hour

• 2 hours

• 4 hours

• 6 hours

Which of the following practices can help prevent cross-contamination?

• Using the same cutting board for all types of food

• Washing hands after handling raw meat

• Storing raw meat above vegetables in the refrigerator

• Thawing meat on the counter

What is the best way to thaw frozen meat?

• On the countertop at room temperature

• In the microwave

• In the refrigerator

• Under hot water

Which of the following is a symptom of foodborne illness?

• Sneezing

• Nausea

• Rash

• Hair loss

What is the minimum internal temperature to which ground beef should be cooked to ensure it is safe to eat?

• 145°F (63°C)

• 155°F (68°C)

• 160°F (71°C)

• 165°F (74°C)

Why is it important to use separate cutting boards for raw meat and vegetables?

• To keep the vegetables dry

• To prevent cross-contamination

• Because it is easier to clean

• To preserve the flavor of the vegetables