Is That Safe to Eat?

Health Writer

Question 1 of 12

What is the No. 1 thing you can do to reduce your risk of foodborne illness?

AWash your hands frequently
BUse hand sanitizer frequently
CUse an antibacterial soap
DAll of the above
AWash your hands frequently
BUse hand sanitizer frequently
CUse an antibacterial soap
DAll of the above
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Question 2 of 12

Which of these foods has a greater chance of making you sick?

AMeat that isn’t well done
BUndercooked eggs
CUnpasteurized milk and juice
DRaw oysters
EAll
AMeat that isn’t well done
BUndercooked eggs
CUnpasteurized milk and juice
DRaw oysters
EAll
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Question 3 of 12

When eating out, which of these dishes is more likely to cause a foodborne illness?

ASushi with cooked shrimp
BSalad with leafy greens, tomatoes, and raw bean sprouts
CHamburger cooked medium well
DPizza
ASushi with cooked shrimp
BSalad with leafy greens, tomatoes, and raw bean sprouts
CHamburger cooked medium well
DPizza
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Question 4 of 12

You should never smell or taste a food to tell if it will make you sick.

ATrue
BFalse
ATrue
BFalse
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Question 5 of 12

When preparing chicken, you should always do which of the following?

ARinse raw chicken under cold water
BThaw frozen chicken for 2 hours on the kitchen counter
CCook chicken until it reaches a minimum internal temperature of 165° F
DAll of the above
ARinse raw chicken under cold water
BThaw frozen chicken for 2 hours on the kitchen counter
CCook chicken until it reaches a minimum internal temperature of 165° F
DAll of the above
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Question 6 of 12

Unpasteurized cider or fruit juice is as safe to drink as fresh or pasteurized cider or fruit juice.

ATrue
BFalse
ATrue
BFalse
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Question 7 of 12

It’s OK to eat a hard cheese, like cheddar or Parmesan, that has mold on it if you cut the mold off.

ATrue
BFalse
ATrue
BFalse
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Question 8 of 12

As much as you love it, it’s risky to eat raw cake batter or cookie dough.

ATrue
BFalse
ATrue
BFalse
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Question 9 of 12

You can leave perishable or cooked foods on the kitchen counter or dining room table for how long?

A1 hour
B2 hours
C3 hours
D4 hours
A1 hour
B2 hours
C3 hours
D4 hours
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Question 10 of 12

Organic food is no safer to eat than commercially produced food.

ATrue
BFalse
ATrue
BFalse
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Question 11 of 12

It’s OK to use the same meat marinade on cooked and uncooked meat.

AYes
BNo
AYes
BNo
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Question 12 of 12

Which of the following types of foodborne illness cause symptoms within one to six hours of ingestion of the contaminated food?

ACampylobacteriosis
BVibrio vulnificus infection
CStaphylococcal food poisoning
DE. coli. infection
ACampylobacteriosis
BVibrio vulnificus infection
CStaphylococcal food poisoning
DE. coli. infection
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