Food Safety Basics

What is the primary cause of foodborne illness?

• Eating too much food

• Physical hazards in food

• Pathogens in food

• Allergies to food

Which of the following is NOT a common symptom of foodborne illness?

• Nausea

• Fever

• Dry mouth

• Vomiting

What is cross-contamination?

• Cooking food to the correct temperature

• The transfer of harmful bacteria from one food to another

• Storing food at the correct temperature

• Washing hands before handling food

Which of the following is an effective way to prevent cross-contamination?

• Use the same cutting board for meat and vegetables

• Store raw meat above ready-to-eat food

• Use separate equipment for raw and cooked foods

• Cook all foods to the same temperature

What is the first step in proper handwashing?

• Apply soap

• Dry hands with a paper towel

• Wet hands with water

• Scrub hands together

For how long should you wash your hands to effectively remove germs?

• At least 5 seconds

• At least 10 seconds

• At least 20 seconds

• At least 30 seconds

Which of the following is NOT a safe food storage practice?

• Storing raw meat on the top shelf of the refrigerator

• Keeping the refrigerator temperature at or below 40°F (4°C)

• Using airtight containers for leftovers

• Regularly checking the expiration dates of food items

What is the danger zone temperature range in which bacteria grow most rapidly?

• 32°F to 68°F (0°C to 20°C)

• 40°F to 140°F (4°C to 60°C)

• 50°F to 100°F (10°C to 38°C)

• 60°F to 120°F (15°C to 49°C)

Which of the following is a personal hygiene practice to prevent foodborne illness?

• Wearing a hat while cooking

• Eating while cooking

• Wearing jewelry while preparing food

• Using a handkerchief

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

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

• 175°F (79°C)