Meat Safety Guidelines

What is the recommended internal temperature for cooking ground beef?

• 145°F (63°C)

• 180°F (82°C)

• 160°F (71°C)

• 155°F (68°C)

Why is it important to wash hands before and after handling raw meat?

• To add flavor to the meat

• To prevent the spread of harmful bacteria and avoid contamination.

• To keep the hands warm

• To improve the texture of the meat

What should you do if you accidentally cut yourself while handling raw meat?

• Ignore the cut and continue cooking

• Rub the cut with raw meat

• Apply salt directly to the wound

• Clean the cut, apply pressure, and bandage. Seek medical help if needed.

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

• To prevent cross-contamination and reduce the risk of foodborne illnesses.

• To save money on buying multiple cutting boards

• To make cleaning up easier

• To enhance the flavor of the food

What is the danger zone temperature range for meat?

• 40°F (4°C) to 140°F (60°C)

• 30°F (1°C) to 150°F (65°C)

• 50°F (10°C) to 130°F (54°C)

• 45°F (7°C) to 135°F (57°C)

How should you store raw meat in the refrigerator?

• Store raw meat in the refrigerator on the bottom shelf in a sealed container or on a plate to prevent cross-contamination.

• Store raw meat in the refrigerator on the top shelf

• Store raw meat in the refrigerator without any covering

• Store raw meat in the refrigerator next to fresh produce

Why should you avoid thawing meat at room temperature?

• To prevent the growth of harmful bacteria in the 'danger zone' and ensure food safety.

• To save energy by avoiding the refrigerator

• To enhance the flavor of the meat

• To speed up the cooking process

What is the best way to check if meat is cooked thoroughly?

• Listening for sizzling sounds

• Smelling the meat

• Guessing based on appearance

• Using a meat thermometer to check the internal temperature of the meat.

Why is it important to clean and sanitize kitchen surfaces after preparing meat?

• To prevent cross-contamination and the spread of harmful bacteria.

• To increase the risk of foodborne illnesses

• To save time on cleaning

• To add flavor to the food

What are some common symptoms of foodborne illness from improperly prepared meat?

• Sore throat, runny nose, coughing

• Constipation, bloating, heartburn

• Nausea, vomiting, diarrhea, abdominal pain, fever, chills

• Headache, dizziness, muscle weakness