Food Safety
How often should you wash your water bottle?
Once a week
Every few days
Every day or after each use
Only if they smell
Every day of after each use.
Explanation:
Moist environments allow bacteria and mold to grow – daily washing keeps reusable bottles safe
Ingredients on a food label are listed in what order?
Alphabetic order
By calorie content
From most to least by weight
From least to most by weight
From most to least by weight
Explanation:
The first ingredient makes up the largest proportion of the product. This helps consumers quickly see what the food is mostly made of.
Which item should be stored on the bottom shelf of the fridge?
Ready-to-eat leftovers
Fruit and vegetables
Raw meat or poultry
Dairy products
Raw meat / poultry
Explanation:
This prevents raw juices from dripping onto other foods and causing cross-contamination.
What does “best before” date mean?
The food is unsafe after this date
The food must legally be thrown out
The food is at its best quality before this date
The food will cause illness after this date
The food is at its best quality before this date
Explanation:
Best-before dates relate to quality (taste, texture, freshness), not safety. Many foods may still be safe to eat afterward if stored properly.
True or False: If food smells and looks fine, it should be safe to eat.
False
Explanation:
Some harmful bacteria, like Salmonella, Listeria, and E. coli, don’t cause visible signs of spoilage. That means food can look normal, smell okay, and still make someone sick. Because of this, it’s safer to rely on food safety practices, not just smell or appearance, especially with leftovers, ready-to-eat foods, and shared kitchens.
When comparing two packaged foods, what is the most helpful first step?
Choose the one with fewer ingredients
Choose the one with the lowest % Daily Value for everything
Choose the more expensive option
Compare the serving sizes on the Nutrition Facts table
Compare the serving sizes on the Nutrition Facts table
Explanation:
Serving sizes may differ between products. Comparing nutrients per the same serving size helps you make a fair comparison, especially when managing budgets or food access.
True or False: You should wash raw chicken before cooking.
False
Explanation:
Washing raw poultry can spread bacteria through splashing. Cooking chicken thoroughly kills harmful bacteria.
True or False: Foods labelled as “low fat” are always lower in calories
False
Explanation:
“Low fat” foods might have added sugars or starches to improve taste and texture, which can increase calorie content. Always check the Nutrition Facts Table and Ingredient List for a bigger picture of the product.
Which of the following are safe ways to thaw frozen meat?
In the refrigerator overnight
In the microwave
Under cold running water
On the counter overnight
In the refrigerator overnight, in the microwave, and under cold running water
Explanation:
Room-temperature thawing allows bacteria to grow. Cooking immediately after thawing is important.
What does “organic” mean on a food label?
The food is always healthier
The food contains no sugar or fat
The food follows certified standards for how it’s produced
The food is locally grown
The food follows certified standards for how it’s produced
Explanation:
Organic foods are produced according to specific certified standards (e.g., no synthetic pesticides). However, organic does not automatically mean more nutritious.
How long can perishable food safely sit out at room temperature?
30 minutes
1 hour
2 hours
4 hours
2 hours
Explanation:
After 2 hours, bacteria can grow quickly—especially in warm environments.
What does “fortified” mean on a food label?
The food is high in protein
Nutrients were added that weren’t originally there or were lost
The food is organic
The food contains supplements
Nutrients were added that weren’t originally there or were lost
Explanation:
Fortification adds nutrients like vitamin D, iron, or folic acid – nutrients that often are not consumed enough by the general public.
What is the “danger zone” temperature range where bacteria grow fastest?
Below 0°C
0–4°C
4–60°C
Above 60°C
4–60°C
Explanation:
Keeping food cold (below 4°C) or hot (above 60°C) helps reduce bacterial growth.
On a Nutrition Facts label, what does “% Daily Value” tell you?
The exact amount of a nutrient you should eat each day
How much of a nutrient one serving provides compared to daily needs
The amount of calories in one serving
Whether the food is healthy or unhealthy
How much of a nutrient one serving provides compared to daily needs
Explanation:
% Daily Value helps you understand whether a food has a little or a lot of a nutrient. As a general guide, 5% DV or less is a little, 15% DV or more is a lot—useful for comparison, not perfection.
True or False: Freezing foods kills harmful bacteria that can cause foodborne illness.
False
Explanation:
Bacteria can survive freezing temperatures. Freezing isn't a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the best way to kill harmful bacteria.
What does the label claim “natural” mean on a food product?
The food contains no added sugar, salt, or additives
The term is loosely regulated and doesn’t guarantee nutritional quality
The food is always healthier than other options
The food is organic and minimally processed
The term is loosely regulated and doesn’t guarantee nutritional quality
Explanation:
“Natural” is a marketing term with limited regulation. A product labelled “natural” can still be high in sugar, salt, or fat. It’s helpful to check the Nutrition Facts table and Ingredient List rather than relying on front-of-package claims.
Which type of food is most likely to cause food poisoning if left in a backpack for hours?
Soft cheese slices
cheese sandwiches and mayonnaise
pre-cooked pasta salad without dressing
Trail mix with nuts and dried fruits
Cheese sandwiches and mayonnaise
Explanation:
Perishable foods containing dairy, eggs, or protein can grow bacteria quickly if left at room temperature. Foods like trail mix or dry pasta salad are much less risky.
Which statement about “gluten-free” labels is most accurate?
Gluten-free foods are healthier for everyone
Gluten-free foods always contain fewer calories
Gluten-free is essential for people with celiac disease or gluten intolerance
Gluten-free means the food is less processed
Gluten-free is essential for people with celiac disease or gluten intolerance
Explanation:
Gluten-free labels are critical for the medical purpose of informing those who have celiac disease or gluten intolerance, but it is not a marker for nutrition quality. If you do not have Celiac disease, wheat allergy, or gluten sensitivity, unnecessary gluten-free diet can be harmful as it lacks fibre, iron and other nutrients found in whole grains.
A pot of cooked rice is left on the counter for 4 hours before being refrigerated. It smells fine. What is the safest choice?
Eat it if no one in the household is immunocompromised
Refrigerate it and eat it within 3 days
Discard it
Discard it
Explanation:
Cooked rice can contain Bacillus cereus, which can produce heat-stable toxins when left at room temperature. Reheating does not make it safe. Make sure to not leave cooked foods at room temperature for more than 2hrs.
What internal temperature should poultry be cooked to for safety?
63°C (145°F)
68°C (155°F)
74°C (165°F)
80°C (176°F)
74°C (165°F)
Explanation:
Cooking poultry to an internal temperature of 74°C ensures harmful bacteria are destroyed. If you don’t have a thermometer, make sure juices run clear and meat is no longer pink.