orrect answers are marked with a , while wrong answers have a next to them.

1 Correct
What is the minimum temperature to which ground beef should be cooked to make sure it is
free from harmful bacteria?

a) 220F

b) 140F

c) 165F


d) 160F

e) 350F
Nice! The correct answer is "d". ( more info )
2 Wrong
When it comes to food safety, which of the following is the best material for a cutting board?

a) Wood


b) Plastic or acrylic


c) Glass

d) Velcro

e) It doesn't matter. All this science stuff is just silly.
Oops! That one's wrong. The correct answer is "b". Nonporous plastic or acrylic cutting
boards are the best choice for avoiding cross-contamination. ( more information )
3 Wrong
How cold should your refrigerator be to minimize the risk of food poisoning?

a) 35F or colder.


b) 40F or colder.

c) 45F or colder.

d) 50F or colder.


e) 55F or colder.
Oops! That one's wrong. The correct answer is "b". To minimize the risk of food
poisoning, your refrigerator should be set to 40F or colder. ( more information )
4 Wrong
You're marinating beef for the grill. Once you've taken the meat out of the marinade, can
the liquid be used to make a sauce?

a) Yes.

b) No.


c) Yes, after heating to 165F for 30 seconds.


d) Yes, after bringing it to a boil for 30 seconds.

e) Yes, after straining it through cheesecloth.
Oops! That one's wrong. The correct answer is "d". It's safe to use marinade that has had
raw meat in it, but only if you bring it to a boil for 30 seconds first to kill any harmful
bacteria. ( more information )
5 Wrong
Which of the following is an acceptable technique for thawing a frozen turkey?


a) In the refrigerator overnight.


b) In the microwave.

c) On the kitchen counter.

d) Submerging it in cold water overnight.

e) Leaving it in the garage overnight.
Oops! That one's wrong. The correct answer is "a". The only safe technique for thawing a
frozen turkey is to let it defrost in the refrigerator overnight. ( more information )
6 Wrong
When using chlorine bleach to sanitize cutting boards, how much bleach should be added to
each gallon of water?

a) 1 cup


b) 1 teaspoon


c) 1 tablespoon

d) 1 quart

e) 1 pint
Oops! That one's wrong. The correct answer is "c". You can sanitize plastic cutting boards
in a chlorine solution consisting of 1 tablespoon of liquid chlorine bleach per gallon of
water. ( more information )
7 Correct
Which of the following is NOT a critical factor in the growth of dangerous food-borne
bacteria?

a) Temperature

b) Time

c) Moisture


d) Altitude

e) pH Level (Acidity)
Nice! The correct answer is "d". ( more info )
8 Wrong
Which of the following bacteria are responsible for causing the greatest number of foodborne
illnesses?


a) E. coli


b) Salmonella

c) Botulism

d) Listeria

e) Indigestion
Oops! That one's wrong. The correct answer is "b". Salmonella bacteria are to blame for
most reported cases of food poisoning. ( more information )
9 Correct
Which of the following groups of people have a higher than normal chance of contracting a
case of food poisoning?

a) Very young children

b) Pregnant women

c) The elderly

d) Persons with compromised immune systems


e) All of the above
Nice! The correct answer is "e". ( more info )
10 Wrong
Which of the following signs indicates that food has been contaminated by a dangerous
bacteria such as E. coli or salmonella?

a) Bad smell

b) Discoloration


c) Off taste

d) Slimy surface


e) None of the above
Oops! That one's wrong. The correct answer is "e". Dangerous bacteria don't announce
their presence through outward signs like odor or discoloration. ( more information )
11 Wrong
Bacteria multiply quickly in the Food Temperature Danger Zone. What is the temperature
range for this zone?


a) Between 30F and 130F.

b) Between 45F and 145F.


c) Between 40F and 140F.

d) Between 40F and 150F.

e) Between 50F and 120F.
Oops! That one's wrong. The correct answer is "c". Bacteria multiply rapidly at
temperatures between 40F and 140F, a range that's known as the Food Temperature
Danger Zone. ( more information )
12 Wrong
You come home and find that there's been a power outage while food was cooking in the
slow cooker. What should you do with the food?


a) Serve it right away.

b) Refrigerate it until the power comes back on.

c) Reheat it on the stovetop.

d) Feed it to the dog.


e) Throw it away.
Oops! That one's wrong. The correct answer is "e". Without knowing how long the food
has been sitting at an unsafe temperature, the only safe thing to do with the food is to
throw it away. ( more information )
Your Score: You got 3 right out of 12 questions, for a score of 25 percent.