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food safety
QuizzesSafety & Sanitation

Food Safety: Does Your Kitchen Pass the Test?

Older adults are at increased risk for foodborne illness. To help reduce your risk, follow safe food handling practices at home. How does your kitchen measure up?

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1. The temperature of my refrigerator is:

Correct! Wrong!

The right answer is B. Refrigerators should stay at 40°F or less to slow the growth of most bacteria. Low temperatures won’t kill the bacteria, but will keep them from multiplying. The fewer bacteria there are, the less likely you are to get sick. Freezing at 0°F or less stops bacterial growth, but it does not kill bacteria already present in food.

2. When I have leftover cooked stew or other food with meat, chicken, or fish, I:

Correct! Wrong!

The right answer is B. Foods with meat, chicken, or fish should be refrigerated within two hours after they are served. Don’t eat food with meat, chicken, or fish that have been standing out for more than two hours. To keep your refrigerator at a safe temperature (see question 1), do not put very hot foods into it. You should cool foods quickly in shallow dishes before putting them into your refrigerator.

3. The last time my kitchen sink drain and disposal in my home were sanitized was:

Correct! Wrong!

The right answer is A. The kitchen sink drain, disposal, and connecting pipe should be sanitized every few days. Make a solution of one teaspoon bleach in one quart (about one liter) of water and pour it down the drain.

4. I usually defrost meat, poultry, and fish products:

Please select 2 correct answers

Correct! Wrong!

The right answers are B and C. In addition to thawing food in the refrigerator, you also can thaw food on the counter in clean, cold water that is changed every 30 minutes. Do not thaw food on the counter or in the sink without cold water. Bacteria can multiply quickly at room temperature. Food thawed in the microwave must be cooked immediately; it cannot be put in the refrigerator and cooked at a later time.

5. The last time cookie dough was made with raw eggs in my home:

Correct! Wrong!

The right answer is C. Eating foods made with raw or undercooked eggs can lead to foodborne illness. Be sure to cook foods made with raw eggs to at least 160°F. Cook eggs until both the yolk and white are firm, not runny.

6. If I use a cutting board for raw meat, poultry, or fish and then need it to chop another food, I:

Correct! Wrong!

The right answer is D. Never let raw meat, poultry, or fish (or their juices) come in contact with other foods. Washing with a damp cloth will not remove bacteria. Washing with soap and water might not do the job either. After washing, you can sanitize cutting boards in a solution of one teaspoon bleach in one quart (about one liter) of water. You also can sanitize them by running them through the dishwasher.

7. I clean my kitchen counters and other surfaces that come in contact with food using:

Please select 2 correct answers

Correct! Wrong!

The right answers are B or C. Hot soapy water will clean surfaces, but bleach or commercial kitchen cleaning products will sanitize them and kill some bacteria.

Food Safety: Does Your Kitchen Pass the Test?
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Take a look at the resources below and brush up on your food safety.
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Resources'
FoodSafety.gov: This site is a portal to many government food safety websites. http://www.foodsafety.gov/

 

Foodsafety.gov – Clean: Wash hands and surfaces often: This site provides the basics of cleaning hands and surfaces. http://www.foodsafety.gov/keep/basics/clean/index.html

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