US Food Safety Quiz

Which two federal agencies are primarily involved in keeping the US food supply safe and preventing foodborne illness?

• The US Department of Health and Human Services (HHS) and the US Department of Education (ED)

• The US Department of Agriculture (USDA) and the Food and Drug Administration (FDA)

• The Centers for Disease Control and Prevention (CDC) and the Environmental Protection Agency (EPA)

• The Federal Trade Commission (FTC) and the Consumer Product Safety Commission (CPSC)

Which of the following is a place where state and local agencies perform food safety inspections?

• Libraries

• Restaurants

• Clothing stores

• Bookstores

Which type of facility is NOT listed as a place where food safety inspections are conducted by state and local agencies?

• Grocery stores

• Correctional facilities

• Gyms

• Schools

State and local agencies enforce regulations and perform inspections in day-care centers for what primary purpose?

• Educational standards

• Food safety

• Entertainment licensing

• Transportation safety

Which of the following is a place where state and local agencies are responsible for enforcing food safety regulations?

• Private homes

• Hospitals

• Office buildings

• Clothing retail stores

For how many cumulative hours should food be limited in the temperature danger zone to keep it safe?

• No more than two hours

• No more than four hours

• No more than six hours

• No more than eight hours

What is the temperature range of the danger zone where food safety must be controlled?

• 32°F–75°F (0°C–24°C)

• 41°F–135°F (5°C–57°C)

• 50°F–125°F (10°C–52°C)

• 45°F–140°F (7°C–60°C)

According to the FDA, which of the following is NOT a suggested way to safely thaw food?

• Thaw the product under cold running water

• Thaw the product in the refrigerator

• Cook product directly from a frozen state without first thawing

• Leave the product out at room temperature

Why must food be cooked to high internal temperatures?

• To improve its taste

• To make it easier to digest

• To kill pathogens

• To preserve it for longer

Where should you place an instant-read thermometer to check the temperature of the food?

• In the center or the thickest part of the food

• On the surface of the food

• In the oven next to the food

• Under the food