Food Safety in Home Kitchens

Freshly squeezed orange juice is not a common source of foodborne illness in home kitchens because oranges are acidic and the acidity inhibits the growth of bacteria.

The recommended temperature for cooking poultry to ensure it is safe to eat is 165°F (74°C).

All of the above are good ways to prevent cross-contamination in the kitchen.

The best way to thaw frozen meat and poultry is in the refrigerator.

Soft cheeses are most likely to contain Listeria monocytogenes because they are made with unpasteurized milk.

The recommended temperature for storing perishable foods in the refrigerator is 40°F (4°C) or below.

All of the above are symptoms of foodborne illness.

The best way to clean a cutting board after it has been used to cut raw meat or poultry is to wash it with hot soapy water and then sanitize it with a bleach solution.

Drinking plenty of alcohol is not a good way to prevent foodborne illness.

The best way to store leftovers is in airtight containers in the refrigerator or freezer.

Eggs are most likely to contain Salmonella because they can be contaminated with the bacteria from the hen's reproductive tract.

All of the above are good ways to clean a kitchen sponge.

Leaving food out at room temperature for extended periods of time is not a good way to prevent foodborne illness.

All of the above are good ways to prevent foodborne illness when shopping for food.

Sharing food with others is not a good way to prevent foodborne illness.