What’s Your Food Safety IQ?

The Centers for Disease Control and Prevention estimate that roughly 1 in 6 Americans (48 million people) get sick each year from foodborne diseases. Out of those, there are 128,000 hospitalizations and 3,000 deaths.

The majority of these illnesses could be prevented with proper food handling, storage and preparation. Does your food safety knowledge cut the mustard? Find out with this quiz.

Food tray done

What's Your Food Safety IQ?

Question 1
How cold does your fridge need to be to keep food safe?
A
32°F (0°C).
B
37°F (3°C).
C
40°F (4°C).
D
41°F (5°C).
Question 1 Explanation: 
Make sure your refrigerator is set at 40°F (4°C) or lower and your freezer at 0°F (-18°C) or lower. Temperatures over 40°F (4°C) and under 140°F (60°C) are considered a food danger zone where bacteria can grow quickly.
Question 2
What is the best way to defrost frozen foods?
A
Use a cold water bath.
B
Put them in the fridge.
C
Heat them right away.
D
B and C.
E
All of the above.
Question 2 Explanation: 
The worst thing you can do is leave frozen food out at room temperature to thaw. Given warm, moist conditions, one bacterium that reproduces by dividing itself every half hour can produce up to 17 million progeny in 12 hours.
Question 3
Why should you never give your child raw cookie dough?
A
Because it’s disgusting.
B
Any raw eggs in the dough could make your child sick.
C
This isn't true, raw dough is safe to eat.
Question 3 Explanation: 
Never eat a raw egg in any form, including raw cookie dough. Eggs may contain the bacteria Salmonella in their yolks. Always cook your eggs at a minimum of 165°F (74°C) before eating them. The cook time varies depending on your recipe, but it should always be long enough to create a firm consistency. Runny yolks are a no-no.
Question 4
What causes food poisoning?
A
Bacteria.
B
Viruses.
C
Parasites.
D
All of the above.
Question 4 Explanation: 
More than 200 different diseases can be spread through food. Most of these diseases are infections, caused by a variety of food-borne bacteria, viruses, and parasites.
Question 5
How long do you have to wash your hands, with soap, to be considered bacteria-free?
A
40 seconds.
B
30 seconds.
C
20 seconds.
D
10 seconds.
Question 5 Explanation: 
This can vary depending on how soiled your hands are, but studies suggest that washing hands for about 20 second removes more germs than washing for shorter periods. It’s also recommended to dry your hands for another 20 seconds.
Question 6
A pregnant woman is more at risk of developing food poisoning. True or false?
A
True.
B
False.
Question 6 Explanation: 
All the changes in a woman’s body during pregnancy can weaken her immune system and create a higher risk of food poisoning. Some bacteria, such as Listeria, can go through the placenta and infect her unborn baby as well.
Question 7
What precaution(s) should you take when handling raw meat and seafood?
A
Store raw meat in containers on the bottom shelf of the refrigerator.
B
Don’t wash raw meat before you prepare it.
C
Throw away any ground meats, poultry, and seafood after 2 days.
D
All of the above.
Question 7 Explanation: 
Raw meat should be stored in containers to prevent any dripping and cross contamination. Washing raw meat has been shown to spread bacteria rather than get rid of it. And lastly, ground and chopped-up cuts of meat are especially perishable. Although, even larger cuts, like chops, steaks, and roasts, should be discarded after 4 days.
Question 8
How long can a perishable food stay out at room temperature safely?
A
1 hour.
B
2 hours.
C
3 hours.
D
Until it starts to smell.
Question 8 Explanation: 
Always refrigerate or freeze perishable food, such as prepared and leftover food, within 2 hours. Leaving food out at room temperature longer than that increases the risk of harmful bacteria growth.
Question 9
What will kill bacteria?
A
Freezing.
B
Dehydrating.
C
Cooking.
D
All of the above.
Question 9 Explanation: 
Cooking is the only way to kill bacteria. Cooking at temperatures between 158°F (70°C) and 212°F (100°C) kills most bacteria, but some spores can survive and grow if food is later stored below 140°F (60°C). Reheat any stored cooked foods thoroughly to kill bacteria that may have developed during storage.
Question 10
Antibiotic-resistant bacteria in animals can be transmitted to humans via food. True or false?
A
True.
B
False.
Question 10 Explanation: 
Overuse of antimicrobials in agriculture and animal husbandry is one of the factors fueling the spread of antimicrobial-resistant organisms, such as bacteria, fungi and parasites. These organisms can be transmitted to humans via food.
Question 11
It’s recommended to give prepared greens labelled “ready to eat” or “pre-washed” an extra rinse before you eat them. True or false?
A
True.
B
False.
Question 11 Explanation: 
Rinsing ready-to-eat greens will not enhance safety, but it could increase the risk of cross-contamination with pathogens that are already on your hands or kitchen surfaces. Also make sure you wash all fruits and vegetables before you eat them, even if you’re going to remove the peel.
Question 12
Which of the following foods is it safe to remove a chunk of mold from and eat the rest?
A
Hard and semisoft cheeses.
B
Bread.
C
Leftover casserole.
D
All of the above.
E
None of the above.
Question 12 Explanation: 
Mold typically can’t penetrate far into hard and semisoft cheeses, such as cheddar, Colby, Parmesan and Swiss. You’re safe to cut away at least one inch (2.5 centimeters) around the moldy spot and eat the rest of the block. Any soft cheeses, such as cottage cheese, ricotta or Brie should be discarded.
There are 12 questions to complete.

Related
Quiz: How Well Do You Know the Cold & Flu?
35 Comforting Vegetarian Recipes You Can’t Miss This Winter
Storing Tips for Flour & Other Baking Essentials

60 comments

Siyus Copetallus
Siyus Copetallus2 years ago

Thank you for sharing.

SEND
Sen Heijkamp
Sayenne H2 years ago

thankss, worse then I expected ;)

SEND
Jenny G.
Jenny G2 years ago

Well I didn't get 100%! Thanks for the information!

SEND
Natasha Salgado
Past Member 2 years ago

Could've def done better. thanks

SEND
Genoveva M G.
Genoveva M M2 years ago

Thanks for sharing

SEND
Christie C.
Christie C2 years ago

Heather G. Just keep guessing until the bubble shows up. It shows once you answer right.
I love nerdy quizzes! I got 81%. I missed #2 because I only defrost foods in the fridge and #11 because I always wash greens. Having worked in a produce department, I consider all greens as pre-washed but there's always a bit of dirt or sand stuck in lettuce heads and bunches of kale. It's been years since I bought greens in a bag.

SEND
Jim Ven
Jim Ven2 years ago

thanks for the article.

SEND
heather g.
heather g2 years ago

One cannot learn when there are no answers provided

SEND
Amy C.
Amy C2 years ago

where are the answers?

SEND
Amy C.
Amy C2 years ago

wow i did terribly

SEND