Food Safety Quiz: Test Your Knowledge of Bacteria and Prevention

📚 Quick Study Guide

• 🦠 Bacteria Basics: Bacteria are single-celled microorganisms that can cause foodborne illnesses. Some are harmless, but others, like Salmonella and E. coli, are dangerous.
• 🌡️ Temperature Danger Zone: This is the temperature range (40°F - 140°F or 4°C - 60°C) in which bacteria grow most rapidly. Keep hot foods hot and cold foods cold!
• ⏱️ The Two-Hour Rule: Don't leave perishable foods at room temperature for more than two hours. If the temperature is above 90°F (32°C), reduce this time to one hour.
• 🧼 Handwashing Hero: Wash your hands thoroughly with soap and water for at least 20 seconds before handling food, after touching raw meat, and after using the restroom.
• 🔪 Cross-Contamination Caution: Keep raw meats, poultry, and seafood separate from ready-to-eat foods to prevent the spread of bacteria. Use separate cutting boards and utensils.
• 🔥 Safe Cooking Temperatures: Cook foods to their minimum internal temperatures to kill harmful bacteria. Use a food thermometer to ensure accuracy. For example, poultry should reach 165°F (74°C).
• 🧊 Proper Cooling: Cool hot foods quickly. Divide large quantities into smaller containers to facilitate faster cooling in the refrigerator.

🧪 Practice Quiz

1. Which of the following temperature ranges is known as the 'Danger Zone' for bacterial growth?
   1. A. 0°F - 32°F (-18°C - 0°C)
   2. B. 40°F - 140°F (4°C - 60°C)
   3. C. 165°F - 212°F (74°C - 100°C)
   4. D. 212°F - 250°F (100°C - 121°C)
2. What is the recommended minimum amount of time you should wash your hands to prevent foodborne illness?
   1. A. 5 seconds
   2. B. 10 seconds
   3. C. 20 seconds
   4. D. 30 seconds
3. What is the primary risk associated with cross-contamination in food preparation?
   1. A. Loss of nutrients
   2. B. Introduction of harmful bacteria
   3. C. Change in food texture
   4. D. Unpleasant odor
4. According to the 'Two-Hour Rule', how long can perishable foods safely sit at room temperature before needing refrigeration?
   1. A. 30 minutes
   2. B. 1 hour
   3. C. 2 hours
   4. D. 4 hours
5. What is the minimum internal temperature that poultry should reach to be considered safely cooked?
   1. A. 145°F (63°C)
   2. B. 155°F (68°C)
   3. C. 160°F (71°C)
   4. D. 165°F (74°C)
6. Which of the following is NOT a recommended method for safely cooling hot foods?
   1. A. Dividing food into smaller containers
   2. B. Placing food in the refrigerator immediately, uncovered
   3. C. Placing food in a deep container
   4. D. Using an ice bath
7. Which bacteria is commonly associated with raw poultry and eggs?
   1. A. E. coli
   2. B. Salmonella
   3. C. Listeria
   4. D. Clostridium botulinum