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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 |
* 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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