Food Safety

Question 1

There are how many cases of food borne illness annually?

Answer 1

48 Million

Question 2

How many Americans have some type of food borne illness each year?

Answer 2

1 in 6

Question 3

Food borne illnesses result in how many deaths and hospitalizations a year?

Answer 3

Hospitalizations = 128,000

Deaths = 3,000

Question 4

What establishes the minimum standards (procedures, processes, etc.) that must be set forth in order to prevent illness + death in foods that are packaged or grown for human consumption?

Answer 4

The FDA

Question 5

Should raw foods be kept away from other raw foods?

Answer 5

Yes

Question 6

What temperature does it take to kill the germs on fresh beef steaks, roasts, porkchops?

Answer 6

145 degrees

Question 7

What temperature does it take to kill the germs on fish?

Answer 7

145 degrees

Question 8

What temperature does it take to kill the germs on grounded meat + meat mixtures?

Answer 8

160 degrees

Question 9

What temperature does it take to kill the germs on turkey, chicken, duck (all poultry)

Answer 9

165 degrees

Question 10

What do you use to check if food is done?

Answer 10

A food thermometer

Question 11

You should normally put foods bought from the store into the fridge/freezer how soon after purchasing?

Answer 11

Within 2 hours

Question 12

If the temperature is 90 degrees or higher outside, you should put foods bought from the store into the fridge/freezer how soon after purchasing?

Answer 12

Within a hour

Question 13

If you’ve gotten a food borne illness, should you keep the food package, can, or carton?

Answer 13

Yes

Question 14

Certain health conditions like cancer, HIV/AIDS, diabetes, and kidney disease can all increase the risk of becoming ill due to food borne illness.

True or false?

Answer 14

True