How Much Do You Know About Food Safety?

In the Kitchen

It always good to refresh ourselves on some of the fundamentals of Food Safety.  There are certainly areas where you know you can bend the rules, but knowing the rules is the first step.

Here are 12 questions to check your Food Safety knowledge, inspired by a quiz I saw on the University of Nebraska website.

Appetite for Life Home Cook Food Safety Quiz: Test Your Kitchen Smarts!

1. What is the temperature "Danger Zone" where bacteria multiply most rapidly?

   1. 30°F - 70°F (-1°C - 21°C)

   2. 40°F - 140°F (4°C - 60°C)

   3. 50°F - 160°F (10°C - 71°C)

   4. 60°F - 180°F (15°C - 82°C)

2. To safely thaw frozen chicken, which method is recommended?

   1. Leaving it on the countertop overnight.

   2. Placing it in a bowl of hot water for a few hours.

   3. Thawing it in the refrigerator.

   4. Microwaving it until partially thawed, then letting it sit at room temperature.

3. What is the minimum internal cooking temperature for ground beef to ensure it's safe to eat?

   1. 135°F (57°C)

   2. 145°F (63°C)

   3. 160°F (71°C)

   4. 165°F (74°C)

4. When using multiple cutting boards, what is the best practice to prevent cross-contamination?

   1. Wash the same cutting board thoroughly between each use.

   2. Use one cutting board for all tasks, as long as you sanitize it well.

   3. Use separate cutting boards for raw meats/poultry/seafood and for produce/cooked foods.

   4. It doesn't really matter as long as you wash them at the end.

5. How long can most cooked leftovers be safely stored in the refrigerator?

   1. 1-2 days

   2. 3-4 days

   3. 5-7 days

   4. Up to 2 weeks

6. What is the best way to check the doneness of a steak?

   1. By pressing on it with your finger to gauge firmness.

   2. By cutting into the center to check the color.

   3. By using a food thermometer to check the internal temperature.

   4. By following the recipe's cooking time exactly.

7. What is the primary purpose of "resting" a steak after cooking?

   1. To allow it to cool down slightly before serving.

   2. To make it easier to slice.

   3. To allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

   4. To continue cooking it through carryover heat.

8. Which of the following is NOT a recommended way to cool hot leftovers quickly?

   1. Dividing food into shallow containers.

   2. Placing large pots of hot food directly into the refrigerator.

   3. Using an ice bath to cool containers of food.

   4. Cutting large items into smaller pieces.

9. How long will food stored consistently at 0℉ remain safe?

   1. 1 to 2 years

   2. 5 years

   3. Indefinitely

10. Should you wash raw meat before cooking?

    1. Yes

    2. No

11. What temperature should your refrigerator be at consistently?

    1. 32℉

    2. 40℉

    3. 45℉

    4. 50℉

12. If you’ve never gotten sick from food that may not be food safe (i.e., foods left out for long periods of time, leftovers held past a couple of days, not cooking foods to the proper temperature (including baked goods)), could someone else get sick?

    1. Yes

    2. No

Answers and Resources for more information:

1. b) 40°F - 140°F (4°C - 60°C) - USDA Food Safety and Inspection Service (FSIS) - "Danger Zone"

2. c) Thawing it in the refrigerator. Although this may take some planning it is the best way to thaw meats. - USDA FSIS - "Safe Thawing"

3. c) 160°F (71°C). I know these are always hard to remember.  Think about it this way, the more “dangerous” a food is (i.e., chicken, ground meats & sausage because the meat has been processed) the higher the temperature. - USDA FSIS - "Minimum Internal Cooking Temperatures"

4. c) Use separate cutting boards for raw meats/poultry/seafood and for produce/cooked foods. If you don’t have multiple cutting boards, consider getting a few more.  They even have sets that are labeled and color coded for Food Safety. - USDA FSIS - "Preventing Cross-Contamination"

5. b) 3-4 days.  This is always good to know, but check the resource because the fresher the food especially meats and fish the shorter the shelf life in the refrigerator. - FoodSafety.gov - "Leftovers and Food Safety"

6. c) By using a food thermometer to check the internal temperature.  A food thermometer is your best friend both for cooking and for baking. -  USDA FSIS - "Check Your Food Thermometer"

7. c) To allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Not necessarily food safety related, but it is important that when you let your meats rest, they will continue to cook so plan accordingly - Numerous reputable culinary sources (e.g., Serious Eats, Cook's Illustrated).

8. b) Placing large pots of hot food directly into the refrigerator.  It might feel like getting it in the refrigerator quickly is best, but not only does it mean your hot food is in the temperature danger zone longer than it should, but it also brings the temperature of your refrigerator and potentially the food in it into the temperature danger zone thus creating a bigger problem -  USDA FSIS - "Cool Food Quickly"

9. c) Indefinitely.  This was something that my parents lived by.  You never knew how old something was in their freezer because they neither labeled or dated anything.  Because food can stay longer in the freezer, it is important to rotate your frozen foods, label, and date them.  Also, remember if you are freezing leftovers that have been in the refrigerator for a couple of days, when you thaw them, you need to eat them entirely and not reheat for a third time because you are bringing the food in and out of the temperature danger zone, each time allowing more bacteria to grow.  FYI - freezing doesn’t kill many bacteria, it stops more from growing.  - USDA FSIS - “Freezing Food Safely”

10.  b) No. Meat should not be washed because it can create more cross-contamination over the rest of the meat, sink, potentially other kitchen utensils, and anything else it comes in contact with.  The best thing to do is to cook your meat properly. - USDA Food Safety and Inspection Services - “Washing Food”

11. b) 40℉.  Your refrigerator should be at 40℉ or below so the food inside isn’t in the Temperature Danger Zone.

12. Yes. Some people have less tolerance for certain bacteria and could become seriously sick. When cooking for others, especially people you don’t live with, it is important to follow food safety guidelines. FoodSafety.gov

Now you have some of the basics about Food Safety.  This is not meant to be a comprehensive quiz, however.  If you want to learn more, you can check out the links listed above.  

You can also get certified in Food Safety at many of your local Community Colleges or you may be able to take a class online to get certified through ServSafe.  Since working in Food Establishments a large portion of my career, I try to keep my ServSafe Certification up to date, so if you have questions, feel free to reach out.

Happy and Safe Cooking.