Can Your Kitchen Pass the Food Safety Test?
In the home, food safety concerns revolve around three main functions: food storage, food handling, and cooking. To see how well you're doing in each, take this quiz, and then read on to learn how you can make the meals and snacks from your kitchen the safest possible.
Choose the answer that best describes the practice in your household, whether or not you are the primary food handler.
2. The last time we had leftover cooked
stew or other food with meat, chicken or fish, the food was:
4. If a cutting board is used in my home
to cut raw meat, poultry or fish and it is going to be used to chop another
food, the board is:
6. The last time there was cookie dough
in my home, the dough was:
7. I clean my kitchen counters and other
surfaces that come in contact with food with:
8. When dishes are washed in my home,
11. When I buy fresh seafood, I:
1. Refrigerators should stay at 40 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn't, you're not alone. According to the FDA, many people overlook the importance of maintaining an appropriate refrigerator temperature.
FDA's advice: According to surveys, in many households, the refrigerator temperature is above 50 F (10 C).
Measure the temperature with a thermometer and, if needed, adjust the refrigerator's temperature control dial.
A temperature of 40 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick.
Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won't kill bacteria already present).
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