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True/False Test

From U.S. Food and Drug Administration and U.S. Department of Agriculture

September 1998

A note from TheBody.com: Since this article was written, the HIV pandemic has changed, as has our understanding of HIV/AIDS and its treatment. As a result, parts of this article may be outdated. Please keep this in mind, and be sure to visit other parts of our site for more recent information!

You'll know the answers if you read the Fight BAC! brochure


1. Perishable foods should not be left at room temperature longer than six hours. True     False
2. It is important to wash counters, cutting boards and utensils after handling raw foods to prevent cross-contamination True     False
3. The safest place in the refrigerator to store raw meats, poultry and seafood is on the bottom shelf. True     False
4. To be safe, it's best to use a thermometer to determine if food has reached the proper internal temperature for thorough cooking. True     False
5. It is safe to reheat leftovers to 150 degrees Fahrenheit. True     False
6. The safest place to thaw frozen foods is on the kitchen counter. True     False
7. It isn't important to wash hands after handling raw meat, poultry, seafood, or eggs to prevent cross-contamination. True     False
8. Bacteria multiply most rapidly at room temperature. True     False
9. It is important to completely cool leftover food at room temperature before putting it in the refrigerator or freezer. True     False


Answers
1. F, 2. T, 3. F, 4. T, 5. F, 6. F, 7. F, 8. T, 9. F


Distributed July 1998 for use in September 1998 as part of the International Food Safety Council's National Food Safety Education Month.

A note from TheBody.com: Since this article was written, the HIV pandemic has changed, as has our understanding of HIV/AIDS and its treatment. As a result, parts of this article may be outdated. Please keep this in mind, and be sure to visit other parts of our site for more recent information!




  
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