Food Safety Level 1 Trivia

Poultry, such as chicken and turkey, must be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Cooking to this temperature kills harmful bacteria that can cause foodborne illnesses. Using a food thermometer to check the temperature in the thickest part of the meat helps confirm it has reached the safe temperature. Cooking poultry to the correct temperature is a key step in food safety to protect against illnesses like salmonella and campylobacter.

Raw meat should be stored on the bottom shelf of the refrigerator. This prevents any juices from the raw meat from dripping onto other foods and causing cross-contamination. Cross-contamination can lead to the spread of harmful bacteria, which can cause foodborne illnesses. Keeping raw meat on the bottom shelf and in sealed containers helps maintain a safe and hygienic kitchen environment.

Perishable foods, like dairy, meat, and cooked dishes, should not be left out at room temperature for more than 2 hours. After this time, bacteria can grow rapidly, making the food unsafe to eat. If the temperature is above 90°F (32°C), the safe time is reduced to 1 hour. To prevent foodborne illness, it is important to refrigerate or freeze perishable foods promptly.

The safest way to thaw frozen food is in the refrigerator. This method keeps the food at a safe temperature while it defrosts, preventing the growth of harmful bacteria. Other safe methods include thawing in cold water (changing the water every 30 minutes) and using the microwave. Thawing food on the countertop at room temperature can cause parts of the food to reach unsafe temperatures, leading to bacterial growth.

If you cut yourself while preparing food, you should immediately clean the wound with soap and water to remove any dirt and bacteria. After cleaning, cover the cut with a clean bandage to protect it from infection and to prevent any blood or bacteria from contaminating the food. If the cut is severe, seek medical attention. It's important to practice good hygiene to ensure the safety of the food being prepared.

You should wash your hands both before and after handling food. This helps prevent the spread of bacteria and other pathogens that can cause foodborne illnesses. Washing hands with soap and water for at least 20 seconds is important, especially after touching raw meat, eggs, or seafood. Proper hand hygiene is one of the simplest and most effective ways to ensure food safety and protect your health.

Your refrigerator should be set to 40°F (4°C) or below to keep food safe. At this temperature, bacterial growth is slowed down, helping to preserve the freshness and safety of your food. Use a refrigerator thermometer to check and maintain the correct temperature. Keeping your fridge at the right temperature is a key step in preventing foodborne illnesses and ensuring that perishable items stay safe to eat.

Leftovers can go bad if they are not stored properly or kept for too long. You can usually tell if leftovers have spoiled by their smell, appearance, and taste. If the food smells off, looks discolored, or has an unusual taste, it is best to throw it away. Eating spoiled food can cause foodborne illnesses. To ensure safety, store leftovers in the refrigerator within 2 hours of cooking and consume them within 3-4 days.

Cross-contamination occurs when harmful bacteria are transferred from one food or surface to another. This can happen through direct contact, such as placing cooked food on a plate that held raw meat, or through indirect contact, like using the same cutting board for raw chicken and vegetables. To prevent cross-contamination, use separate cutting boards and utensils for raw and cooked foods, and always clean surfaces thoroughly after use.

To clean fruits and vegetables before eating, rinse them thoroughly under running water. This helps remove dirt, bacteria, and pesticides from the surface. There is no need to use soap or special washes. For firm produce like cucumbers or potatoes, you can use a clean brush to scrub the surface. Properly washing fruits and vegetables reduces the risk of foodborne illnesses and ensures that they are safe to eat.