Get out the Grill
added 05/08/09
Grilling season is here. Do you know enough to be food-safe? Take our fun and simple food-safety quiz and find out! Test your knowlege about some of the things you should know before heading out for a picnic on a glorious Upper Valley day.
When carrying cold foods in a cooler to a picnic, you should put the meat you’re going to grill
A) on the top next to the ice pack
B) on the bottom
C) in the middle surrounded by cold fruit and vegetables
D) none of the above
On a hot day, cold foods taken from the cooler should be
A) returned to the cooler after no more than one hour
B) kept in the shade
C) reheated when you get home
D) considered safe if refrigerated within four hours
Melons cut ahead of time for a picnic
A) should be scrubbed before cutting
B) need to be kept cold
C) have the potential to cause foodborne illness
D) all of the above
Cut tomatoes
A) are not at risk of causing foodborne illness
B) can be assumed to be acidic enough to kill bacteria
C) must be refrigerated and treated as potentially dangerous
D) should not be carried on a picnic
Partially cooking meats ahead of time and finishing them on the grill
A) is a good way to ensure that foods are cooked sufficiently
B) can encourage the growth of bacteria during the interim
C) is recommended by the USDA as a best practice when going on a picnic
D) ensures the safety of the food
The most common cause of foodborne illness in summer salads is
A) insufficient mixing of ingredients
B) mayonnaise
C) flies and ants
D) improper handling of the protein-based ingredients (eggs, pasta, shrimp, etc.)
Marinade from poultry, meat, or fish can be used to baste the grilled product if
A) the marinade has remained at refrigerator temperatures
B) it has been brought to a boil after the poultry, meat, or fish was removed
C) the grilled poultry, meat, or fish will be eaten immediately
D) the marinade contains an acid ingredient
Local fruits and vegetables
A) are free of bacteria and other microorganisms if they’re organic
B) should be washed thoroughly before preparing
C) are not capable of causing cross-contamination with other foods
D) must be cooked in order to be safe to eat
Hamburgers cooked on the grill
A) should be preheated in the house
B) can remain unrefrigerated if they are well-done
C) should never be served with tomatoes and onions
D) should be cooked to an internal temperature of 165 degrees
Cold beverages for a picnic should be kept in a separate cooler from foods that need to remain cold before serving
A) to avoid cross-contamination from the beverages
B) to prevent unnecessary warming of the foods due to frequent opening and closing
C) to protect the food from ants drawn to the sticky beverages
D) to keep the beverages from freezing
What Do You Think?
The answers to the quiz are here! Have some thoughts about this article? We’d love to hear from you! Please email us your suggestion or question.
