Infectious DiseasesRisk Factors

Is That Safe to Eat?

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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

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

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

Question 4 of 12

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

  • ATrue
  • BFalse

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

Question 6 of 12

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

  • ATrue
  • BFalse

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

Question 8 of 12

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

  • ATrue
  • BFalse

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

Question 10 of 12

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

  • ATrue
  • BFalse

Question 11 of 12

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

  • AYes
  • BNo

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