Print this page    •   Back to Web version of article

True/False Test

September 1998

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

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.

This article was provided by U.S. Food and Drug Administration and U.S. Department of Agriculture. You can find this article online by typing this address into your Web browser:

General Disclaimer: is designed for educational purposes only and is not engaged in rendering medical advice or professional services. The information provided through should not be used for diagnosing or treating a health problem or a disease. It is not a substitute for professional care. If you have or suspect you may have a health problem, consult your health care provider.