2010 Home Food Safety Mythbusters Quiz

4 Questions  I  By Nmikha
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Food Safety Quizzes & Trivia
Do you know food safety fact from fiction? The Partnership for Food Safety Education brings you this quiz to help test your food safety knowledge!

  
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Questions and Answers

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  • 1. 
    You took an apple out of the refrigerator and you plan to peel it. What should you do next?
    • A. 

      With a clean, sharp knife, carefully cut away the peel.

    • B. 

      Get out a clean plate to put the apple on after it’s peeled.

    • C. 

      Wash the apple with the skin on under cool, running water before peeling it.

    • D. 

      Decide if you have enough apples to make a pie. If so, begin rolling out pie crust.


  • 2. 
    If refrigerated leftovers don't have a bad smell...
    • A. 

      They still may not be OK to eat because many harmful bacteria that can cause foodborne illness don’t make food smell.

    • B. 

      The leftovers are OK to eat, cold or hot.

    • C. 

      The leftovers are OK to eat as long as you heat them to an internal temperature of 165° F as checked with a food thermometer.

    • D. 

      The leftovers are OK to eat as long as you have a strong stomach.


  • 3. 
    Why do package directions on microwaveable foods include a stand time? (For example, "Cook in microwave on high for 4 - 6 minutes. Let stand for 2 minutes.")
    • A. 

      The stand time is so the food can cool a bit and you don’t burn yourself.

    • B. 

      The stand time is so you’ll have time to set the table before eating.

    • C. 

      The stand time lets the heat evenly distribute throughout any cold spots left by the microwave, so that bacteria can be killed.

    • D. 

      The stand time is just a suggestion for people who have older microwaves that might not heat as evenly as newer models.


  • 4. 
    When sanitizing a kitchen counter to kill harmful bacteria, it's best to use a solution of water and unscented liquid bleach, mixed in what proportions?
    • A. 

      1 tablespoon unscented liquid bleach to 1 gallon water.

    • B. 

      1 cup unscented liquid bleach to 1 gallon water.

    • C. 

      Unless raw meat juices have been on your countertop, it isn’t necessary to use anything more than plain water and a little liquid detergent.

    • D. 

      Use your own judgment about how much bleach to use by following the guideline that more bleach means more bacteria will be killed.


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