1. Which food must be cooked to a higher internal temperature in order to be considered safe?
Steak
Chicken
Fish
Pork

2. What is the leading cause of foodborne illness outbreaks in the U.S.?
Unsafe food source
Improper food handling
Food handlers not wearing their required hair nets.
Unlicensed food distribution companies

3. Most foodborne illness in the U.S. results from eating……?
Food prepared at home
In fast food restaurants
At catered events by licensed caters
In cafeteria establishments

4. Where is the safest place in the refrigerator to store raw meats, poultry and seafood?
Above already prepared foods
In the back shelf area (cold zone)
On the top shelf
On the bottom shelf

5. Leftover food should be reheated to what minimum temperature to prevent foodborne illness?
140 F
130 F
165 F
180 F

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