The Following Quiz is over information concerning Food safety. You are welcome to take the quiz. Participants who get the quiz in will be considered for the training. If you are chosen for the training a phone call will be scheduled and one of our call center agents will go over the material with you. You will be asked to take the quiz again after the material. You will receive some additional resources for completing the material and the second quiz. These will consist of groceries AND kitchen-useful items such as utensils or supplies. Thank you in advance for your time. 

 

 

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Phone number *
May We add this number for Texts?*	yes texts   No texts
Number of adults in household?*
Number of Children in household?*
Houshold income is at or below 200% of the federal poverty guidelines.*	yes income   No, income above
How often should you wash your cutting boards, dishes, utensils, and countertops with hot soapy water? Choose the best answer. *	One time before meal preparation    Before and After meal preparation    Before meal preparation, between preparing each separate food item     As often as you think about it
Raw Chicken should be rinsed under cold, running water before preparing. T/F *	True, Rinse Chicken   False, Don't rinse chicken
A clean Terri Cloth towel is a good tool to use to wipe down counters etc. when preparing to cook. T/F *	True, A Clean Towel is good   False, NEVER use a towel
Which of the following is the best practice (Pick one)?*	--Select--When bringing in groceries place them on the countertop to keep them away from the floor. When bringing in groceries from the grocery store place them on the floor to keep them away from the countertop. Use a side stand or nearby furniture to hold groceries and then put them in the fridge or cupboards directly from the bags.
Foods can be used after the dates printed on the container. T/F *	--Select--True, Dates on Food are not telling when food is "bad"False, Dates on Food indicate when food is "bad"
It is recommended to wash Pots and Pans first while suds are still strongest. T/F? *	--Select--TrueFalseNot Sure
Which is the best answer? *	--Select--Air Drying is the safest method for drying dishes. Towel Drying with clean towel is the best method for drying dishes. Either is Fine.
Cooking Chicken to 155 Degrees is sufficient to kill bacteria. T/F? *	--Select--True, 155 degrees is enoughFalse, 155 Degrees is not enoughNot Sure
Which of the following is the safest way to determine if Chicken is cooked thoroughly? *	--Select--Use a food thermometer to check the internal temperature. Break in half and feel the center. It should be very hot to touch. The outside surface of the chicken is thoroughly browned and smells done. Not Sure
You can smell or taste harmful bacteria in food. T/F? *	--Select--TrueFalseNot sure
Food is safely cooked when it browns thoroughly OR after the instructed cooking time has been reached. T/F?*	--Select--TrueFalseNot sure
When ordering food delivered choose the best answer: *	--Select--Hot Food should be hot on arrival. Hot food should be warm on arrival. Food naturally changes temperature in transport and this is nothing to be concerned about.
Food borne illnesses can be caused by improperly filling the refrigerator. True/False*	--Select--TrueFalseNot Sure
In research conducted by the USDA more than ____ of people did not properly clean or sanitize counters before or after meal prep. What number do you think goes in the blank?*	--Select--50%83%90%94%
What fraction of Americans get sick from contaminated foods and drinks every year? Choose the best answer. *	--Select--1 in 61 in 101 in 201 in 2Not Sure
The following are all good ways to reduce costs and waste less food. T/F True Plan meals and use shopping lists. Think about what you are buying and when it will be eaten. Check the fridge and pantry to avoid buying what you already have. *	--Select--TrueFalse
What temperature is recommended for refrigerated foods?*	--Select--40 Degrees F or Below32 F. or below 45 F. or below Cool to the touch
What temperature is recommended for your frozen foods?*	--Select--36 degrees F or below21 Degrees F or below0 F or below Staying frozen
When serving foods to guests do not leave perishable foods out for more than two hours unless you are keeping hot foods hot and cold foods cold. Treu/False*	--Select--TrueFalseNot Sure
Meat should be rapid thawed so it does not stay between 40 and 140 degrees and become unsafe. T/F*	--Select--5074%94%TrueFalseNot Sure
Any comments to those who are thinking about supporting what we do.