Cleanliness & Hygiene
What’s the minimum time you should scrub your hands with soap and water?
20 seconds.
Where should perishable foods like milk and meat always be kept?
In the refrigerator.
What should you do before cooking to make sure your hands and surfaces are safe?
Wash hands and clean all surfaces.
Why should you avoid drinking untreated water from lakes or streams?
It may contain harmful bacteria or parasites.
What is the common name for an illness caused by eating contaminated food?
Food poisoning.
When should you always wash your hands while cooking?
Before handling food, after handling raw meat, and after using the bathroom.
At what temperature should a refrigerator be kept to keep food safe?
40°F (4°C) or below.
True or False — You can tell if meat is cooked by its color.
False, you need a food thermometer.
What’s the best way to make sure water from a natural source is safe to drink?
Boil it for at least 1 minute (longer at higher altitudes).
What type of germ is the most common cause of foodborne illness — bacteria, viruses, or parasites?
Viruses (like norovirus).
True or False — Hand sanitizer works just as well as washing with soap and water when hands are greasy or dirty.
False.
How long can leftovers safely stay in the fridge?
3–4 days.
What is the safe internal cooking temperature for chicken?
165°F (74°C).
What small, portable tool can Boy Scouts use to clean water while camping?
A water filter or purification tablets.
What bacteria is often linked with raw or undercooked poultry and eggs?
Salmonella.
What part of your body should you avoid touching while preparing food to prevent spreading germs?
Your face, nose, mouth, and hair.
Why should you never thaw frozen food on the counter?
Because bacteria can grow rapidly at room temperature.
Why should you use separate utensils for raw meat and cooked food?
To prevent cross-contamination.
What parasite, often found in contaminated water, can cause diarrhea and stomach pain?
Giardia.
Which bacteria can grow in deli meats and soft cheeses?
Listeria.
What is the danger of using the same cutting board for raw chicken and vegetables without washing it?
Cross-contamination (spreading harmful bacteria).
What is the “danger zone” temperature range where bacteria grow the fastest?
40°F–140°F (4°C–60°C).
What cooking method helps kill most harmful bacteria in food?
Heating to the proper temperature (cooking thoroughly).
Why is ice from untreated water unsafe to use?
Freezing does not kill harmful germs.
Name two symptoms of foodborne illness.
Nausea, vomiting, diarrhea, stomach cramps, or fever.