Food Poisoning Quiz
Find out what you need to know about keeping your family safe from foodborne illnesses.
1. Perishable foods should not be left at room temperature longer than two hours.
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Refrigerate or freeze perishables, prepared foods, and leftovers within two hours or sooner to keep harmful bacteria from growing and multiplying.
2. It's important to wash counters, cutting boards, and utensils after handling raw foods.
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Bacteria can spread throughout the kitchen and get onto cutting boards, utensils, sponges, and countertops. Cleanliness is a key to food safety.
3. It's safe to reheat leftovers to 145 degrees F because the food was already cooked once.
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To kill harmful bacteria that cause foodborne illness, it's important to bring sauces, soups, and gravies to a boil when reheating; heat other leftovers to at least 165 degrees F.
4. The safest place to thaw frozen foods is on the kitchen counter.
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Never defrost food at room temperature. Thaw food in the refrigerator, under cold running water, or in the microwave. Marinate foods in the refrigerator.
5. To prevent cross-contamination, it's important to wash hands after handling raw meat.
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Always wash your hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, seafood, and eggs.
6. Bacteria don't grow at room temperature.
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Bacteria grow rapidly in the temperature danger zone. Room temperature is in this danger zone.
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