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Q.1
According to the Centers for Disease Control and prevention, proper hand washing requires clean, running water and soap, and takes at least: *

Q.2
According to the Michigan food code, when potentially hazardous food is cooked, cooled and reheated for hot holding, all parts of the food must reach a temperature of at least __ degrees for __ seconds. *

Q.3
According to the United States Department of Agriculture Food Safety and Inspection Service, hot foods must be kept at or above __ degrees, and cold foods must be kept at or below __ degrees. *

Q.4
True or false? Even if you plan to peel fruits and vegetables it’s important to wash them first. *

Q.5
According to foodsafety.gov, the safe minimum cooking temperature for a whole turkey or chicken is: *

Q.6
The safe minimum cooking temperature for ground beef is: *

Q.7
True or false? All meats, once cooked to proper temperature, require “rest” time to ensure harmful bacteria are destroyed. *

Q.8
True or false? You can’t taste, smell or see the bacteria that cause food poisoning, so tasting even a tiny amount of spoiled food can cause serious illness. *

Q.9
True or false? To remove bacteria, one should wash raw meat and poultry before cooking it. *

Q.10
True or false? It’s safe to thaw food on the counter. *

Q.11
According to foodsafety.gov, leftover pizza can safely be stored in the refrigerator at 40 degrees or below for: *

Q.12
According to the Michigan food code, fruits and raw vegetables that are cooked for hot holding shall be cooked to a temperature of: *

Q.13
According to the Michigan food code, the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is: *

Q.14
According to foodsafety.gov, an opened package of hotdogs kept in the refrigerator at 40 degrees or below is safe to eat for: *

Q.15
True or false? According to the Michigan food code, it’s unacceptable to store poisonous or toxic chemicals on a shelf next to food, but it’s fine to store them above food. *

Q.16
The Centers for Disease Control and Prevention estimates that every year about ____ Americans die of foodborne diseases. *

Q.17
According to the Michigan food code, “major food allergen” means: *

Q.18
True or false? Symptoms of foodborne illness come on very quickly, so you can be sure the last thing you ate is what caused it. *

Q.19
According to the Michigan food code, cooked, potentially hazardous food shall be cooled: *

Q.20
According to foodsafety.gov, at room temperature, bacteria in food can double every: *

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