It is important to wash your hands before eating to prevent the spread of germs and reduce the risk of foodborne illnesses.

To keep your hands warm in cold weather.

To avoid getting your hands dirty from the table.

To make your hands smell nice before meals.

130°F (54°C) for ground meats

150°F (65°C) for all meats

180°F (82°C) for poultry only

165°F (74°C) for poultry, 160°F (71°C) for ground meats, 145°F (63°C) for whole cuts of meat.

The practice of washing hands before cooking.

A method of preserving food using salt.

The process of cooking food at high temperatures.

Cross-contamination is the transfer of harmful substances or microorganisms from one food item or surface to another.

Store raw meat in the refrigerator door compartment.

Store raw meat on the top shelf in an open container.

Store raw meat on the bottom shelf in a leak-proof container at or below 40°F (4°C).

Keep raw meat at room temperature for up to 2 hours.

30°F to 120°F (−1°C to 49°C)

40°F to 140°F (4°C to 60°C)

0°F to 100°F (−18°C to 38°C)

50°F to 150°F (10°C to 65°C)

You should not leave food out for more than two hours to prevent bacterial growth.

Leaving food out improves its flavor and texture.

Food can be left out for up to four hours without risk.

Bacteria only grow in warm environments, not at room temperature.

Thaw frozen food in hot water.

Leave frozen food on the counter for a few hours.

Thaw frozen food in the refrigerator overnight.

Microwave frozen food on high for 10 minutes.

Eat the expired food to avoid waste.

Ignore it and leave it in the pantry.

Store the expired food for later use.

Dispose of the expired food properly.

A messy kitchen can enhance the flavor of food.

It is important to keep your kitchen clean to prevent foodborne illnesses and maintain a safe cooking environment.

Keeping the kitchen clean is unnecessary if you cook regularly.

A clean kitchen is only for aesthetic purposes.

Foodborne illnesses are caused by eating too much food.

Foodborne illnesses are diseases caused by consuming contaminated food or beverages.

Foodborne illnesses are only caused by raw vegetables.

Foodborne illnesses are diseases that affect only animals.

Store it in the freezer for freshness

Taste a small piece to test

Look for changes in color, texture, smell, and check for mold.

Check the expiration date only

To indicate the price of food items.

The purpose of food labels is to inform consumers about the nutritional content and ingredients of food products.

To suggest recipes using the food product.

To provide cooking instructions for food products.

Raw eggs are safer than cooked eggs.

Raw eggs are a great source of vitamin C.

Eating raw eggs boosts your immune system.

You should avoid eating raw eggs due to the risk of Salmonella infection and biotin deficiency.

Stay hydrated, rest, and seek medical attention if symptoms are severe.

Go for a run to sweat it out.

Take painkillers to alleviate discomfort.

Ignore the symptoms and continue eating.