Food Safety and Contamination Quiz

Expired ingredients can harbor harmful bacteria or toxins that can cause foodborne illness.

Cooking chicken to an internal temperature of 165°F (73.9°C) kills harmful bacteria, reducing the risk of foodborne illness.

Increased energy is not a typical symptom of foodborne illness, which often includes symptoms like nausea, vomiting, and diarrhea.

Cross-contamination, the transfer of harmful bacteria from one surface to another, is a common cause of food contamination.

Nausea is a common symptom of foodborne illness, along with vomiting, diarrhea, and abdominal pain.

The danger zone is the temperature range where bacteria grow most rapidly, increasing the risk of foodborne illness.

Salmonella is often found in raw poultry and can also contaminate water, leading to foodborne illness.

Thawing food in the refrigerator is the safest method, as it prevents the growth of harmful bacteria.

A bleach solution is an effective way to sanitize kitchen surfaces and kill harmful bacteria.

Raw honey can contain spores of Clostridium botulinum, which can lead to botulism if ingested.

Storing raw meat above ready-to-eat foods can allow juices to drip and potentially contaminate the ready-to-eat foods.

Botulism can cause weakness, paralysis, and difficulty breathing, among other symptoms.

Using a food thermometer to check the internal temperature of meat ensures that it is cooked to a safe temperature, killing harmful bacteria.