U.S. Food and Drug Administration and U.S. Department of Agriculture
True/False Test
September 1998
This article is part of TheBody.com's archive. Because it contains information that may no longer be accurate, this article should only be considered a historical document.
You'll know the answers if you read the Fight BAC! brochure
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1.
Perishable foods should not be left at room temperature longer than six hours.
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True False
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2.
It is important to wash counters, cutting boards and utensils after handling raw foods to prevent cross-contamination
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True False
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3.
The safest place in the refrigerator to store raw meats, poultry and seafood is on the bottom shelf.
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True False
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4.
To be safe, it's best to use a thermometer to determine if food has reached the proper internal temperature for thorough cooking.
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True False
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5.
It is safe to reheat leftovers to 150 degrees Fahrenheit.
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True False
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6.
The safest place to thaw frozen foods is on the kitchen counter.
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True False
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7.
It isn't important to wash hands after handling raw meat, poultry, seafood, or eggs to prevent cross-contamination.
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True False
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8.
Bacteria multiply most rapidly at room temperature.
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True False
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9.
It is important to completely cool leftover food at room temperature before putting it in the refrigerator or freezer.
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True False
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Answers
Distributed July 1998 for use in September 1998 as part of the International Food Safety Council's
National Food Safety Education Month.
This article is part of TheBody.com's archive. Because it contains information that may no longer be accurate, this article should only be considered a historical document.
This article was provided by
U.S. Food and Drug Administration and U.S. Department of Agriculture.
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