Kitchen Safety Mini-Quiz

Are you a kitchen safety pro? Take a look at the statements below – are they true or false? Try to give the quiz a shot before looking at the answers below. You can write “T or F” for each number on a piece of paper and check your answers at the end! No scrolling down!

1. Overcooking meat can contribute to kidney cancer.
2. The ‘danger zone’ for food poisoning bacteria multiplication is 10˚F – 40˚
3. Pre-cut fruits and veggies may harbour more bacteria than whole produce.
4. You only have to wash your hands frequently when handling meat, not necessarily when handling produce.
5. You have to smother a grease fire but an oil fire can be extinguished using liquid.

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Answers:

1. TRUE. When meat is cooked too long at high temperatures, two types of mutagenic chemicals from the animal’s muscles called heterocyclic amines (HCAs) and poly aromatic hydrocarbons (PAHs) are formed. According to the National Cancer Institute, lab rat studies have deemed these mutagenic chemicals carcinogenic. It seems PAHs and HCAs most contribute to kidney cancer.
2. FALSE. The ‘danger zone’ is actually between 40˚ and 140˚ Fahrenheit because harmful bacteria present on food like meats can better multiply between these values. Therefor, it is just as important to keep cooked food above 140˚F after it is cooked (until consumed or safely refrigerated) as it is to safely thaw food before cooking.
3. TRUE. Because pre-cut, pre-peeled or pre-washed produce may have been exposed to a dirty knife or come in contact with unclean surfaces before packaging it likely contains more harmful bacteria. That’s not to say don’t ever buy pre-prepared produce, just be sure to only buy the items that are packed in ice or appropriately refrigerated, refrigerate right away once home, and wash again before eating.
4. FALSE. It is important to wash your hands (for 20 seconds with soap and warm water) before and after dealing with fresh fruits or veggies as well as when you are working with meat. While it is true you have to be extra careful when handling meat because of the surplus of harmful bacteria, produce also harbours bacteria from transport and store handling, also your hands may further contaminate the produce if you don’t make sure they are clean.
5. FALSE. Both oil and grease cooking fires should be smothered using a metal lid, cooking glove or some kind of heat-resistant material. You can also use baking soda to smother a very small grease fire.

How did you do? Hopefully 5/5! Thanks for visiting DocChat! If you enjoyed this one, see how you’ll do on our recent, more thorough smoking quiz!