Directions:
Each player receives a game card and a pencil.
The game leader reads all 16 true/false questions in order from the question/answer sheet.
Players mark “T” or “F” in the corner of the square corresponding with the question number.
After all questions are read, the game leader reads and discusses the answers and players circle
the number in each square answered correctly. Questions can either be read in 1-16 order or
can be mixed up and read as randomly drawn.
Encourage players to ask questions and share experiences through out the game
Four circled squares across, down, or diagonally in a row is a “win”.
True or False Questions:
Notes:
*
Food safety recommendations are for consumer cooking. They are not intended for
processing, institutional or food service preparation.
1. Foods containing bacteria that cause foodborne illness ALWAYS smell bad, taste bad, or look bad.
FALSE. Most of the bacteria that commonly cause foodborne illness can not be seen, smelled, or
tasted. Never taste food that you might believe is not good. When ever you are in doubt about the safety
of a food item it is always safest to throw it out.
2. Most foods that contain mold are safe to eat if all the mold is removed.
FALSE. Most moldy foods should be thrown away. Where there is mold growth, bacteria are
probably growing too.
3. Foodborne illness is often mistaken for the flu.
TRUE. Symptoms of foodborne illness are often nausea, vomiting, cramps, and diarrhea. Foodborne
illness can sometimes be mistaken for the flu. These symptoms may come on as early as a half hour
after eating contaminated food or may not develop for up to two weeks. They may last for a day or
two, but in some cases can persist a week or more.
4. Cool leftover foods completely before putting them in the refrigerator, freezer or cooler.
FALSE. Immediately after eating leftovers they should be put in the refrigerator, freezer, or cooler. If
food is left at room temperature for over two hours, bacteria can grow to harmful levels and the food may
no longer be safe. On a hot day, 90F or warmer, perishable food should not be left out for more than
one hour.
5. To keep “cold foods” cold, a temperature of 40F or lower is recommended.
True. A temperature of 40F or lower slows the growth of bacteria. Refrigerate or freeze perishables,
prepared foods and leftovers within two hours.
6. Freezing food will kill most bacteria.
FALSE. Freezing does not kill bacteria. Freezing will stop most bacteria growth so foods keep longer
than at refrigeration temperatures. As soon as frozen food starts to thaw, bacteria can grow again.
7. It is safe to thaw meat on the kitchen counter.
FALSE. It is best to plan ahead for slow, safe thawing in the refrigerator. Small items may thaw
overnight in the refrigerator. Larger food items may take longer--allow approximately one day for each
5 pounds of weight.
Tips:
*
For faster thawing, place food in leak proof plastic bag and immerse in cold water. Change the
water every 20-30 minutes to be sure it stays cold. After thawing, refrigerate the food until
ready to use.
*
If food is thawed in the microwave, cook it right away. Microwave-thawed foods reach
temperatures that encourage bacterial growth. Cook immediately to kill bacteria that may
have developed and to prevent further bacterial growth.
8. To keep “hot foods” hot, foods should be held above 140F.
TRUE. When holding foods keep them at an internal temperature of 140F or higher.
9. It is safe to eat a perishable food that was set out overnight, such as pizza, if it is heated.
FALSE. Some bacteria may produce a harmful, heat-resistant toxin that heating will not destroy.
Never leave perishable food out of the refrigerator more than two hours.
10. As long as ground meat is cooked brown on the outside, it is safe to eat.
FALSE. It is especially important that ground meat, where bacteria can spread throughout the meat
during processing, is cooked thoroughly (160F for ground red meat and 165F for ground poultry).
Cooked-out juices should have no trace of pink when the meat is cut. For the greatest safety, USDA
recommends using a food thermometer to be sure meat and poultry reach a safe internal temperature.
11. The following lunch would be safe to pack without refrigeration: peanut butter sandwich, carrot
sticks, apple, and a can of fruit juice.
TRUE. All of the food items listed above does not need refrigeration. Additional foods that could be
safely packed without refrigeration are unopened canned meats, hard cheese, bread products such as
bagels, english muffins, and fruit breads, dry ready-to-eat cereals, cookies, crackers and muffins, dried
fruits and fresh fruits and vegetables.
12. Before, during and after food preparation, hands should be washed with hot water for 10 seconds.
FALSE. To properly wash hands, three ingredients are needed---warm water, soap, and time. The
first two ingredients will not be as effective if enough time is not spent on the task. Twenty seconds is
the recommended minimum amount of time for proper handwashing.
13. Never place cooked food on a plate which has had raw meat, poultry or seafood.
TRUE. After coming in contact with raw meat, poultry, and seafood, wash hands, cutting boards,
dishes and utensils with hot soapy water.
14. Leftovers should be reheated to at least 140F.
FALSE. Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers to an internal
temperature of at least 165F or until steamy hot throughout.
15. Chlorine bleach is a good sanitizing solution.
TRUE. A sanitizing solution is made by combining 1 Tablespoon bleach with 1 gallon water.
When using a sanitizing solution first wash the item with hot soapy water, rinse thoroughly, immerse in the
sanitizing solution for a few minutes, then allow to air dry.
16. Foods in dented cans may contain harmful bacteria that can cause foodborne illness.
TRUE. Beware of eating foods in dented cans, especially if the dent is on a seam. Do not taste.
Rusted cans may also allow bacteria to enter. Bulging ends may mean that harmful bacteria are
growing. When in doubt, throw it out.
Used with permission by
The Food Stamp Program can help you buy nutritious foods. To find out more, call Oregon SafeNet at 1-800-SAFENET (723-3638) or (503) 988-5858
in the Portland metro area. This material was funded in part by USDA's Food Stamp Program. In accordance with Federal law and U.S. Department of
Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or
disability. © 2007 Oregon State University. Oregon State University Extension Service cooperating. Oregon State University Extension Service offers
educational programs, activities, and materials without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, marital
status, disability, or disabled veteran or Vietnam-era veteran status. Oregon State University Extension Service is an Equal Opportunity Employer.
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