Summer Food Safety Quiz

Question 1 of 12

At the grocery store, how should you arrange your shopping

APurchase meat first because it&rsquo`sc`s heavy and needs to sit at the bottom of the cart.
BShop the perimeter of the store first and for shelf-stable items, such as canned and dry goods, last.
CBuy shelf-stable items first, and refrigerated and frozen foods and hot deli items last.
APurchase meat first because it&rsquo`sc`s heavy and needs to sit at the bottom of the cart.
BShop the perimeter of the store first and for shelf-stable items, such as canned and dry goods, last.
CBuy shelf-stable items first, and refrigerated and frozen foods and hot deli items last.
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Question 2 of 12

Driving home from the grocery store, the safest place for perishables is:

AIn the trunk where it&rsquo`sc`s airtight and out of the sun
BIn the back seat
CIn the front seat with the air conditioner on
AIn the trunk where it&rsquo`sc`s airtight and out of the sun
BIn the back seat
CIn the front seat with the air conditioner on
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Question 3 of 12

The food temperature danger zone is:

ABetween 30&ordm`sc`F and 130&ordm`sc`F
BBetween 40&ordm`sc`F and 140&ordm`sc`F
CBetween 50&ordm`sc`F and 150&ordm`sc`F
ABetween 30&ordm`sc`F and 130&ordm`sc`F
BBetween 40&ordm`sc`F and 140&ordm`sc`F
CBetween 50&ordm`sc`F and 150&ordm`sc`F
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Question 4 of 12

At what temperature should a food be cooked to kill any dangerous E. coli O157:H7

A140 &ordm`sc`F
B150 &ordm`sc`F
C160 &ordm`sc`F
A140 &ordm`sc`F
B150 &ordm`sc`F
C160 &ordm`sc`F
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Question 5 of 12

Picnic foods high at risk for foodborne illness are:

APotato salad
BTurkey or chicken salad
CWatermelon
APotato salad
BTurkey or chicken salad
CWatermelon
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Question 6 of 12

True or false: Even foods with rinds, such as watermelon or cantaloupe, need to be thoroughly washed before cutting into them and eating.

ATrue
BFalse
ATrue
BFalse
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Question 7 of 12

The safest way to grill poultry, fish and meats outside is to:

ACook at a very high temperature in order to kill any pathogens present
BCook slowly at a very low temperature
CPre-cook the items for a bit in the microwave and then finish off on the grill
ACook at a very high temperature in order to kill any pathogens present
BCook slowly at a very low temperature
CPre-cook the items for a bit in the microwave and then finish off on the grill
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Question 8 of 12

The best way to ensure hamburgers are cooked through is by:

ACutting one open to check for doneness by color
BTaking a food thermometer and checking for proper temperature
Ca or b
DCooked through" Not me! I like my burgers rare
ACutting one open to check for doneness by color
BTaking a food thermometer and checking for proper temperature
Ca or b
DCooked through" Not me! I like my burgers rare
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Question 9 of 12

When marinating raw fish, poultry or red meat, one can:

ARefrigerate the marinade while the food is cooking and serve as a sauce if it&rsquo`sc`s still cold
BLeave the marinade out at room temperature while the food is cooking and serve it as a sauce
CBoil the used marinade for a full minute before applying it to cooked food
ARefrigerate the marinade while the food is cooking and serve as a sauce if it&rsquo`sc`s still cold
BLeave the marinade out at room temperature while the food is cooking and serve it as a sauce
CBoil the used marinade for a full minute before applying it to cooked food
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Question 10 of 12

Under normal conditions, how long can one safely leave food out

AA half hour
BOne hour
CTwo hours
DThree hours
AA half hour
BOne hour
CTwo hours
DThree hours
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Question 11 of 12

In the summer heat (temperatures of 90&ordmscF or more), how long can one safely leave food out

AA half hour
BOne hour
CTwo hours
DThree hours
AA half hour
BOne hour
CTwo hours
DThree hours
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Question 12 of 12

True or false: Hot dogs labeled as fully cooked only need to be warmed up before eating.

ATrue
BFalse
ATrue
BFalse
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Complete all questions to see your results