Food Safety Flashcards

Which of the following is the safest internal temperature to cook poultry to prevent foodborne illness?

Answer: 165°F (74°C)

Cooking poultry to an internal temperature of 165°F kills harmful bacteria like Salmonella and ensures the food is safe to eat.

What is the “Danger Zone” temperature range where bacteria multiply most rapidly in food?

Answer: 40°F - 140°F (4°C - 60°C)

Bacteria grow most rapidly between 40°F and 140°F, increasing the risk of foodborne illness if food is left in this temperature range for too long.

Which of the following practices is recommended to avoid cross-contamination?

Answer: Washing hands after handling raw meat

Washing hands after handling raw meat helps prevent the spread of harmful bacteria to other foods, utensils, and surfaces.

How long can perishable food be safely left out at room temperature?

Answer: 2 hours

Perishable foods should not be left out at room temperature for more than 2 hours to reduce the risk of bacterial growth.

Which of the following foodborne pathogens is commonly associated with undercooked beef?

Answer: E. coli

E. coli is commonly found in undercooked beef, especially ground beef, and can cause serious foodborne illness.