The correct answer is "b". Always wash your hands for at least 20 seconds. Use soap and warm water, and rub your hands together. A good way to make sure that you wash your hands for at least 20 seconds is to sing the "Happy Birthday" song twice.

Yes. To prevent cross contamination, it's very important to properly clean and sanitize a cutting board you used for raw meat and seafood before you use it for something else.

• Wash the cutting board thoroughly with soap and hot water.
• Then sanitize with a mild bleach mixture (5 mL/1 tsp bleach to 750 mL/3 cups water) or a commercial kitchen cleaner.
• Or, instead of washing by hand, put the cutting board in the dishwasher when you are doing a full wash cycle. Your dishwasher should wash at a hot enough temperature to kill harmful microorganisms.

No. You can't see, smell or taste harmful microorganisms that may make you sick. When in doubt, throw it out!

The correct answer is "d", all of the above.

To prevent cross contamination and help reduce the risk of foodborne illness, wash your hands

• before and after handling raw meat and seafood,
• after using the washroom,
• after changing diapers, and
• after touching pets.

It's important to wash your hands all the time!

True. The soap and the rubbing action are needed to remove the harmful microorganisms that may be on your hands. The warm water makes it more comfortable for you to wash your hands for a longer period of time.

Wash your hands for at least 20 seconds: the length of time it takes to sing the "Happy Birthday" song twice.

The correct answer is "c". After touching raw meat or seafood, you should wash your hands with soap and warm water for at least 20 seconds, while rubbing them together.

Yes. Harmful microorganisms may be on the outer surface and these can be transferred to the inner flesh when the item is peeled or cut. Because of that, it's important to always wash these types of produce before peeling or cutting them.

False. It's not a good idea to use detergent or bleach to wash fruits and vegetables (also called "produce"). Detergent or bleach can be absorbed by the produce or may leave a surface residue. Detergent and bleach are not meant to be used on foods. Use only cool, clean running water and a produce scrub brush, if necessary.

Yes. It's important to wash fresh fruits and vegetables with cool, clean running water to remove any surface dirt, sand and harmful microorganisms.

We don't recommend that you use soap because some of it may remain on the produce and may be harmful for you to eat.

Before preparing them or eating them, use a clean produce scrub brush to wash and scrub fruits and vegetables that have firm, rough surfaces. This includes melons, potatoes, squash and carrots. Cut away any damaged or bruised areas because harmful microorganisms can grow there.

Yes. You need to wash tongs and all utensils after each use. This will help prevent transferring harmful microorganisms from raw food to cooked food.

The correct answer is "a". Bring clean water with you, or if you're close to a reliable source of clean water, use that. The best situation is if you can bring the fruits and vegetables already washed.

The correct answer is "d". Everyone's health is different, but as we age, our ability to fight illness may become less efficient. As a result, seniors may be at a greater risk of getting foodborne illness.

Yes. After blowing your nose, coughing or sneezing, always wash your hands with soap and warm water for at least 20 seconds. This includes before preparing food or handling utensils. Everything that touches food should be clean, including your hands.

False. You should not wash meat and seafood before cooking because this could spread harmful microorganisms to kitchen surfaces and to other foods. That is called cross contamination.

The correct answer is "b". It's important to wash the lid of the can before you open it to prevent dust, dirt or harmful microorganisms from getting into the can.

Also, don't forget to properly wash the can opener after each use. This will keep it clean so that you do not cross contaminate the next can that you open.

False. The best way to tell if a hamburger is cooked is to use a digital food thermometer to check the temperature of the meat. For a burger, insert the thermometer sideways into each patty. Your hamburger is done at 71°C (160°F).

Cooking food to safe internal temperatures destroys harmful microorganisms that may be present. This helps prevent foodborne illness.

The correct answer is "a". A digital food thermometer is a special type of thermometer that's used to check the internal temperature of different types of food.

You should use digital food thermometers to check that your food is cooked or reheated to a safe internal temperature. Cooking food to a safe internal temperature destroys harmful microorganisms that may be present. This helps prevent foodborne illness.

Yes. This is the safe temperature for hamburgers to be done.

Hamburgers should be cooked to a minimum internal temperature of 71°C (160°F). This applies to all food made with ground beef, such as lasagna, meatballs and meatloaf.

The correct answer is "c". The danger zone is between 4°C to 60°C/ 40°F to 140°F

It's important to keep perishable food out of the danger zone by

• keeping it at or below 4°C (40°F) or
• keeping it at or above 60°C (140°F) to slow the growth of harmful microorganisms that could make you sick.

Use digital food thermometers and refrigerator thermometers to check the temperature.

The correct answer is "b". Hot food should be kept hot at a minimum of 60°C (140°F) to prevent the growth of harmful microorganisms that could make you sick. Hot food includes items such as soup, chicken, lasagna, roast beef, gravy, and so on.

Use a digital food thermometer to check the temperature.

The correct answer is "b". Use a digital food thermometer to check that the food has reached a safe internal temperature. Cooking food to proper internal temperatures helps prevent foodborne illness. It also prevents you from overcooking your food.

Follow the directions on the thermometer package.

The correct answer is "c". Food is cooked safely when it reaches an internal temperature that is high enough to kill harmful microorganisms that cause foodborne illness. Don't forget to handle your food safely, too, by separating, cleaning, and chilling it.

False. To check the temperature of a food, you need to insert a digital food thermometer into the thickest part of the food, away from fat, bone or gristle. Follow the directions on the thermometer package.

False. It's a good idea to check the temperature of most food to make sure that they have been cooked to a safe internal temperature. That includes casseroles, custards, sauces, and stuffing.

It's also a good idea to check the temperature of leftovers.

Use a digital food thermometer to check the temperature of these foods.

No. All food made with ground beef need to be cooked to a minimum internal temperature of 71°C (160°F) to prevent foodborne illness. That includes hamburgers, lasagna, meatballs, and meatloaf.

Use a digital food thermometer to check the temperature of these foods.

The correct answer is "b". Checking your food with a digital food thermometer is the only way to be sure that it has been cooked to a safe internal temperature. This helps prevent foodborne illness.

True. Harmful microorganisms that may be on the raw steak exist only on the surface and are killed when the steak is cooked to a high enough internal temperature.

The correct answer is "a". Near the end of cooking, take the hamburger away from the heat. Insert a digital thermometer sideways into the centre of each patty. The hamburger is done at 71°C (160°F).

If the burger is not done, cook it longer and check it again after you've cleaned your food thermometer. Follow the directions on the thermometer package.

False. Leftovers should be heated to a full rolling boil. This includes soup, stew, sauce, gravy and chili.

Proper heating of leftovers destroys harmful microorganisms that may be present. This helps prevent foodborne illness.

The correct answer is "c". Not necessarily. You can't judge if a hamburger is done by looking at the inside colour of the meat. The only way to know that your hamburger is cooked to a safe internal temperature is to use a digital food thermometer.

Your hamburger Is done at 71°C (160°F).

No. Always marinate food in the fridge. Be sure to cover it. Keeping food cold-at or below 4°C/40°F-slows down the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

The correct answer is "b". It's important to refrigerate or freeze perishable food, prepared food, and leftover food within 2 hours of serving it.

The correct answer is "a". Food cools faster when you divide it into shallow containers. Cooling food quickly slows down the growth of harmful microorganisms. That helps to reduce the risk of foodborne illness.

False. The best way to keep food cold in the fridge is to not to fill the fridge up completely. When you leave some room between the food, the cold air can circulate around the food and keep it cold.

Make sure that your fridge thermometer always reads 4°C (40°F) or below.

False. It's not safe to defrost food at room temperature. The best way to defrost food is to thaw it in a covered container on the bottom shelf of the fridge. Keeping food cold (at or below 4°C/40°F) slows down the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

False. It's best to pick up non-perishables and dry goods first. That means items such as cans, jars, pasta, and flour. The last items you should shop for are the perishables, such as refrigerated and frozen items.

Keeping food cold (at or below 4°C/40°F) slows down the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

False. Refrigeration slows down the growth of harmful microorganisms, including harmful bacteria, but it does not stop it. Food can still go "bad" in the fridge. You can't tell if a food is contaminated with harmful microorganisms by looking at it, smelling it or tasting it.

Remember: when in doubt, throw it out!

No. Harmful microorganisms multiply rapidly at room temperature. If you eat food with these microorganisms, you can get sick.

You can't tell if a food is contaminated with harmful microorganisms by looking at it, smelling it or tasting it. You should throw out the pizza this time, but the next time you have leftovers, refrigerate them within 2 hours or less, so they're safe to eat the next day.

Keeping food cold (at or below 4°C/40°F) prevents the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

The correct answer is "d". These are all good tips to help keep the food cold. Keeping food cold slows down the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

As an added precaution, you could put a refrigerator thermometer in with the food to check that the temperature is cold enough (at or below 4°C/40°F).

The correct answer is "c". The best way to store eggs is to place them in the main part of the fridge where it's coldest. Do not place eggs on the fridge door even if you have an egg tray, because the door area is often not cold enough.

Keeping food cold (at or below 4°C/40°F) slows down the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

Keeping eggs in the carton protects them from absorbing the flavours and odours of other foods in the fridge. It also protects them from being broken. And it keeps the best before date in sight.

Yes. But the only raw food that should be re-frozen is food that still contains ice crystals and feels refrigerator-cold. This applies to meat, seafood and all other food that has been frozen.

If there are no ice crystals, then cook the thawed food before refreezing it. If the food has been left at room temperature for more than 2 hours, throw it out because it may be contaminated with harmful microorganisms that may make you sick.

The correct answer is "c". Removing the turkey meat from the bones and dividing the meat into shallow containers will make the food cool down more quickly in the fridge.

Keeping food cold (at or below 4°C/40°F) slows down the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

Yes. Hot food doesn't need to be cooled before you put it in the fridge or freezer. Just portion the food into shallow containers, cover the containers, and then refrigerate or freeze them.

Very hot food should be portioned into shallow containers and cooled for 30 minutes at room temperature. You can then cover the containers and place them in the fridge or freezer. The key is to cool food quickly to slow down the growth of harmful microorganisms.

These microorganisms grow quickly in the danger zone (4°C to 60°C/40°F to 140°F), so food needs to be cooled to 4°C (40°F) or lower as quickly as possible. Keeping food cold slows down the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

The correct answer is "c". All leftover food should all be refrigerated within 2 hours or less. That includes food left over from

• lunch or dinner,
• potlucks, parties or picnics,
• take out, and
• restaurant meals (doggy bags).

Keeping food cold (at or below 4°C/40°F) slows down the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

The correct answers are "b" and "c" Either way is correct, as long as your lunch is kept cold, at or below 4°C (40°F). Keeping food cold slows down the growth of harmful microorganisms. That helps reduce the risk of foodborne illness.

Yes. When you are shopping, put raw meat and seafood in separate plastic bags and keep them away from other items in your grocery cart. If you do this, raw foods won't drip onto or touch other foods. This will prevent cross contamination, which in turn helps reduce the risk of foodborne illness.

The correct answer is "a". Defrost these raw foods in covered containers on the bottom shelf of the fridge. That way, they can't touch other food or drip onto other food.

No. It's best to save some fresh marinade that hasn't been in contact with raw meat. Eating raw meat marinade can make you sick. Do not use raw meat marinade on your cooked food unless it's boiled for 1 minute. Stir the marinade while it is boiling.

The correct answer is "c". Cross contamination is when harmful microorganisms are spread from one place to another.

One way to avoid cross contamination is to always wash your hands. Wash your hands

• after using the washroom,
• after playing with your pets,
• after touching raw meat,
• after throwing out the garbage.

If you wash your hands often, you will help reduce the risk of foodborne illness.

False. Even if you're the only person in the kitchen, you can still cross contaminate food. This can lead to yourself or other people becoming sick.

Keep raw food separate from cooked and ready-to-eat food such as bread or washed vegetables. Wash your hands

• after using the washroom,
• after playing with your pets,
• after touching raw meat, and
• after throwing out the garbage.

Yes. The best thing to do is to use another clean cutting board and knife for the lettuce.

If you must use the same cutting board and knife that was used for the raw chicken,

• wash the cutting board thoroughly with soap and hot water, and.
• then sanitize with a mild bleach mixture (5 mL/1 tsp bleach to 750 mL/3 cups water) or a commercial kitchen cleaner.

The correct answer is "d". You want to prevent cross contamination by making sure that raw meat or seafood juices do not come into contact with other foods. Preventing cross contamination helps reduce the risk of foodborne illness.

The correct answer is "b". Use separate cutting boards for raw meat and seafood, and another for cooked and ready-to-eat foods.

A good way to remember which board is for what purpose is to have different coloured cutting boards. Preventing cross contamination helps reduce the risk of foodborne illness.

No. Don't use the same plate (or utensils) for raw and cooked meat. Harmful microorganisms that may be in raw meat can contaminate safely cooked food. To avoid cross contamination, always use a clean plate (and utensils) for the cooked meat. Preventing cross contamination helps reduce the risk of foodborne illness.

The correct answer is "c". Wash your hands, the countertop and kitchen equipment with soap and warm water after they come into contact with

• raw meat and seafood, and
• unwashed produce (meaning fruit and vegetables).

Ideally, you should also sanitize the countertop and kitchen equipment with

• a bleach mixture (5 mL/1 tsp bleach to 750 mL/3 cups water) or
• a store-bought kitchen cleaner.

Plastic cutting boards and utensils can also be put in the dishwasher on a full-wash cycle.

The correct answer is "a". Carefully wash scissors with soap and warm water or put them in the dishwasher to be cleaned. This will prevent cross contamination and help reduce the risk of foodborne illness.

The correct answer is "c". You can use either a plastic or wooden cutting board.

Just make sure that you thoroughly clean the board by hand, or place it in the dishwasher and wash on a full wash cycle. Some people prefer plastic boards because they can put them in the dishwasher.

Proper cleaning and sanitizing is important to prevent cross contamination. This helps reduce the risk of foodborne illness.

Replace boards when they become grooved and worn.

The correct answer is "d". While most people affected by foodborne illness can recover completely, serious longer-term health effects are more common for these at-risk groups.

The most common symptoms of foodborne illness include

• diarrhea
• fever
• headache
• nausea
• stomach cramps
• vomiting

Symptoms can start soon after eating contaminated food, but they can also happen up to a month later, or even longer.

Severe illness can also cause chronic diarrhea, paralysis, and acute kidney failure.

False. Place washed lettuce in clean containers. Do not put clean lettuce back into the original bag because the original bag may contain sand, dirt and harmful microorganisms which will re-contaminate your clean lettuce.

No. You should not double dip because this spreads harmful microorganisms from your mouth to the food. Instead, use a clean spoon each time you check the seasoning of the food.