The website quiz for facs 2

Use a food thermometer to make sure the meat reached a safe internal temperature.

How can you tell when raw meat or poultry have finished cooking and are safe to eat?

Food preparation skills like chopping and measuring are improved.

The Safe Recipe Style Guide teaches you how to add food safety steps to a recipe to lower the risk of food poisoning. Which of the following is NOT a result of using recipes with food safety steps?

False

True or False. All raw meats, poultry, eggs, and seafood need to be cooked to the same internal temperature, 160° F, to make sure they are safe to eat.

False

True or False. Fruits with peels or rinds that are removed (like oranges, bananas, and watermelon) don't need to be rinsed before they're eaten because the peel or rind protects them from germs.

True

True or False. Rinsing raw meat and poultry can spread germs to other foods, surfaces, and kitchen utensils and increase your risk of food poisoning.

True

True or False. To help prevent cross-contamination you should wash your hands with soap and water every time you touch raw meat, poultry seafood or eggs.

Gently rub the produce under cold running water, if it's firm scrub with a clean vegetable brush under running water.

What is the best way to clean raw produce and reduce your risk of food poisoning?

Wash hands with soap and water.

What's the first step you should take to lower your risk of germs while preparing food?

Rinse raw meat and poultry before preparing food.

Which of the following actions does NOT help prevent cross-contamination - germs spreading from one food or surface to another?

145° F; 160° F; 165° F; 160° F

Which of the following correctly lists safe minimum internal cooking temperatures for: Beef & Pork (roast, steaks, chops), Beef & Pork (ground), Poultry, and Eggs (in that order)?