Food Safety Quiz

Which step is essential for effective hand washing in food handling?

• A. Rinsing hands with warm water.

• B. Using antibacterial soap.

• C. Scrubbing hands for at least 10 seconds.

• D. Drying hands with a clean towel.

What is the recommended minimum internal cooking temperature for poultry to ensure safety?

• A. 120°F (49°C)

• B. 145°F (63°C)

• C. 165°F (74°C)

• D. 180°F (82°C)

Cross-contamination can occur when:

• A. Raw and cooked foods are stored separately

• B. Cutting boards are sanitized after each use

• C. Hands are washed before handling food.

• D. Raw meat juices come into contact with ready-to-eat foods.

The "Danger Zone" for food refers to temperatures between:

• A. 32°F to 40°F (0°C to 4°C)

• B. 41°F to 135°F (5°C to 57°C)

• C. 136°F to 165°F ( 58°C to 74°C)

• D. 166°F to 212°F (75°C to 100°C)

Which action is crucial for preventing foodborne illnesses when handling raw meats?

• A. Thawing meat on the kitchen counter.

• B. Using the same cutting board for raw meat and vegetables.

• C. Washing hands thoroughly after handling raw meat.

• D. Storing raw meat above ready-to-eat foods in the refrigerator.