Nutrition Quiz Bee - Average

What is the ideal internal cooking temperature for poultry to ensure safety from pathogens like Salmonella?

• 60°C

• 70°C

• 75°C

• 85°C

Which of the following bacteria can grow even in cold refrigeration temperatures?

• Salmonella

• Listeria monocytogenes

• E. coli

• Campylobacter

The most effective way to sanitize a cutting board after handling raw meat is to:

• Rinse with cold water

• Scrub with soap only

• Soak in lemon juice

• Wash with hot water and disinfectant

Which of the following is a primary cause of cross-contamination?

• Cooking food at high temperatures

• Using the same knife for raw meat and vegetables

• Overcooking vegetables

• Washing fruits with clean water

What is the correct refrigerator temperature to prevent bacterial growth in perishable foods?

• 0°C

• 2°C

• 4°C or below

• 8°C

Which foodborne pathogen is most commonly linked to undercooked ground beef?

• Listeria

• Norovirus

• E. coli

• Salmonella

Which of the following kitchen tools is correctly color-coded for raw meat preparation?

• Blue

• Green

• Yellow

• Red

Which food item is most likely to carry Norovirus if not properly handled?

• Canned soup

• Shellfish

• Apples

• Bread

When reheating leftovers, they should reach what internal temperature to be safe?

• 50°C

• 60°C

• 70°C

• 80°C

Which is not a symptom of foodborne illness?

• Stomach cramps

• High fever

• Dizziness

• Skin rash