Food Safety Quiz – Test Your Knowledge

How much do know about food safety? Test your Food Safety IQ to ensure you have the knowledge to properly prepare and handle food to prevent food illness.

Choose your answers and see the results at the end.  Don’t forget to share when you’re finished.

Which type of bacteria is associated with raw shellfish?

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Shellfish (oysters, clams, mussels) pose the greatest risk to be contaminated with norovirus. Because shellfish are filter feeders and concentrate virus particles present in their environment, shellfish become contaminated when their waters are polluted with raw sewage. To ensure proper food safety, raw shellfish must be cooked to an internal temperature of at least 145°F for 15 seconds

Which of the listed four procedures is the best method to ensure a safe environment for food preparation?

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According to the USDA, the basic way to ensure a safe environment for food preparation is through the procedures: clean, separate, cook, and chill. By following these four basic steps, you can significantly reduce the chance for a foodborne illness.

Leftovers should be eaten, frozen or discarded within _____ days after serving.

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Leftovers are only safe for 3-4 days in the fridge. After that they may begin to spoil. If you don’t plan to use your leftovers soon, freeze them! They are best 2-3 months in the freezer.

Which type of bacteria is associated with cooked pasta?

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Once pasta is cooked and begins to cool, Bacillus cereus bacteria can grow very easily and toxins are formed, which can cause foodborne illness. Infections with this bacteria are not commonly reported because of its usually mild symptoms.

The model for food safety standards is based on a system called:

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Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness.

The three categories of food contaminants are best described as:

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The three categories of food contaminants are also called food safety hazards and can cause illness or injury.

What pathogen is the greatest risk found in raw chicken?

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Salmonella is the greatest risk found in raw chicken. Salmonella is a bacteria associated with poultry and egg products causing nausea, diarrhea, abdominal pain, fever, headache, chills, and prostration.

Which bacteria poses the greatest risk to foodborne illness is found in raw turkey?

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Salmonella is the greatest risk found in all raw poultry (domestic fowl, such as chickens, turkeys, ducks, and geese). Symptoms from Salmonella poisoning include: nausea, diarrhea, abdominal pain, fever, headache, chills, and prostration.

What is the safe minimum internal cooking temperature for chicken?

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According to the USDA, all poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) should always be cooked thoroughly to 165˚F.

What is the "Danger Zone" range of temperature in food handling?

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Bacteria grows most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes.

Scombroid food poisoning can best be prevented by:

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The only way to prevent scombroid poisoning is to have proper temperature controls immediately taken after fish is caught. For this reason, ensure that seafood such as tuna, dolphin, and bluefish are bought from a reputable dealer.

Food should not be left at room temperature for more than:

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Follow the 2-hour rule: Don't let perishable food sit out at room temperature for more than 2 hours. If the temperature is above 90 degrees, limit that time to only 1 hour.

What is the safe minimum internal cooking temperature for beef steaks?

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The USDA recommends cooking all raw beef steaks and roasts to a minimum internal temperature of 145°F and hamburgers and ground beef mixtures, such as meat loaf, to 160°F, both as measured with a food thermometer.

Before or after handling food, hands should be washed with water and soap for at least:

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According to FDA, you should use plain soap and water, rub your hands together to make a lather, and scrub them well for at least 20 seconds.

What is the safe minimum internal cooking temperature for seafood?

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Seafood should be cooked to an internal temperature of 145ºF for 15 seconds, as measured by a food thermometer, so that the flesh is opaque and will separate easily with a fork.

Is it safe to eat raw cookie dough?

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The FDA suggests to not eat any raw cookie dough, cake mix, or batter due to a risk of E. coli from untreated flour or salmonella from raw eggs.

The CDC estimates that each year roughly 48 million people get sick from a foodborne illness.

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The CDC estimates that each year roughly 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.

Which of the following groups has the lowest risk for foodborne illness:

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Although foodborne illness can affect anyone, adults are the least susceptible. Other groups have a greater risk, such as: infants, the elderly, cancer patients, diabetes patients, pregnant women and others with autoimmune disorders.

Which of the following federal agencies is responsible for regulating meat and poultry products in the U.S.?

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The USDA is responsible for the regulation of meat and poultry products. Their jurisdiction includes meat products, poultry, eggs, and milk.

The pathogen most associated with undercooked beef, especially hamburger, is

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E coli. is the pathogen most often associated with undercooked beef. Of particular concern is E. coli 0157:H7, a powerful strain of E. coli. To prevent E. coli foodborne illness, avoid cross-contamination and cook beef to the proper temperature.

The only way to ensure food is cooked properly to kill harmful bacteria is to:

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The only way to know food has been cooked to a safe internal temperature is to use a food thermometer.

Which of the following bacteria are responsible for causing the greatest number of foodborne illnesses?

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According to the CDC, Norovirus causes the most foodborne illnesses. Although norovirus usually causes a mild illness, norovirus is also a leading cause of foodborne deaths because it affects so many people.

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