_You'll know the answers if you read the Fight BAC!
|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|
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Distributed July 1998 for use in September 1998 as part of the International Food Safety Council's National Food Safety Education Month.