Always Food Safe

Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

• Clean

• Separate

• Cook

• Chill

What is the temperature danger zone from...

• 40-140

• 32-100

• 120-200

• 65-130

When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?

• The middle

• The thickest part

• The right side

• Underneath

Which of the following is NOT going to prevent a food borne illness?

• handwashing

• use the same cutting board 

• cook leftovers to 165

• never taste raw cake batter

How many Americans become sick from food borne illness a year?

• 1 in 6

• 1 in 8

• 1 in 10

• 1 in 5

Which of the following is TRUE about fridge storage?

• Pack it full

• Raw Meat on the Top Shelf

• Fruits on the bottom shelf

• Keep at 32-40 degrees

What food safety step should you take to reduce cross-contamination?

• Clean

• Separate

• Cook

• Chill

When someone rinses raw fruits and veggies, which safety step is being shown?

• Clean

• Cook

• Chill

• Separate

Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

• Clean

• Separate

• Cook

• Chill

How many Americans become sick from food borne illness a year?

• 1 in 6

• 1 in 8

• 1 in 10

• 1 in 5