Test Your Food Safety Knowledge

How much do you know about preparing, cooking and serving safe food? Are you keeping bacteria at bay? Every year, 76 million people in the United States can attest to the importance of food safety.

Take this quiz to discover how much you know about keeping your family safe from foodborne illness. A score of 85% or better indicates that you are well on your way to preparing, cooking and serving safe food.

Created by: Sue Raymond of Food Safety At Home
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What is your age?
Under 18 Years Old
18 to 24 Years Old
25 to 30 Years Old
31 to 40 Years Old
41 to 50 Years Old
51 to 60 Years Old
Over 60 Years Old
What is your gender?
Male
Female
1. What is the minimum internal temperature for chicken?
135
145
155
165
2. What is the minimum internal temperature for a beef roast?
135
145
155
165
3. What is the minimum internal temperature for ground beef?
135
145
155
165
4. When cold food will be held without temperature control, for how many hours maximum can it be held?
2
4
6
8
5. When hot food will be held without temperature control, for how many hours maximum can it be held?
2
4
6
8
6. For how long should you scrub your hands during hand washing?
At least 10 seconds
At least 20 seconds
At least 30 seconds
At least 40 seconds
7. The temperature danger zone is:
39 - 140
40 - 160
41 - 135
45 - 165
8. If an egg is placed in water and it floats, you should:
Go ahead and cook it; it's a good egg.
Cook it to at least 145 degrees as it's going bad.
Throw it out; it's a bad egg.
Crack it open and see if it smells bad.
9. A properly calibrated thermometer will read ___ degrees F. when placed in ice water.
45
41
32
Zero
10. In order for food in the refrigerator to maintain a 41 degree temperature, the air temperature of the refrigerator should be:
39
40
41
43
11. From the top to bottom shelf in the refrigerator, which of the following are stored correctly?
Raw chicken, Ground beef, Fish, Leftovers
Ground beef, Fish, Raw chicken, Leftovers
Leftovers, Fish, Raw chicken, Ground beef
Leftovers, Fish, Ground beef, Raw chicken
12. Minimally, how far off the floor should food be stored?
2 inches
4 inches
6 inches
8 inches
13. Which of the following is a safe method for thawing frozen food?
On the kitchen counter for a maximum of 8 hours
In a pot of water no greater than 70 degrees
In the refrigerator
In the microwave as long as you return the food to the refrigerator immediately
14. If you only have one cutting board, you should:
Wash, rinse and sanitize it every six hours.
Wash, rinse and sanitize it daily.
Wash, rinse and sanitize it between cutting raw carrots and lettuce.
Wash, rinse and sanitize it after cutting raw chicken and before cutting lettuce.
15. When handling ice, you should:
Use a scoop.
Scoop it with a glass.
Scoop it with your hands.
Take ice used to keep foods cool and use it for a beverage.
16. Food dropped on the floor is OK to eat:
If it is picked up within 2 seconds.
If it is picked up within 5 seconds.
If it is picked up within 7 seconds.
Never; it should be discarded.
17. The proper way to handle food is:
With clean, bare hands.
With tongs.
With a clean napkin.
With your fingers if you lick them clean first.
18. Which of the following may be re-served?
A cracker packet.
A basket of rolls.
A dish of salsa.
A plate of butter.
19. Which of the following is sited by the FDA as being one of the leading causes of foodborne illness?
A lack of freezer space.
A lack of proper hand washing.
A lack of vegetables.
A lack of scoops.
20. Of all of the components of FATTOM, over which two do we have the most control?
Acidity and Moisture
Food and Time
Time and Temperature
Temperature and Oxygen

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