U.S. Food and Drug Administration and U.S. Department of Agriculture
True/False Test
September 1998
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.
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This article was provided by
U.S. Food and Drug Administration and U.S. Department of Agriculture.
