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Can you Pass This Food Safety Quiz?

April 6, 2018

 Lots of people call the Extension office because they don’t know the answers to the eight questions on this food safety quiz. Do you?

 

  1. How long will food stored constantly at 0o F remain safe?
    1. 1-2 years
    2. 5 years
    3. Indefinitely
  2. What temperature is recommended for your refrigerator?
    1. 50o F
    2. 45o F
    3. 40o F
  3. Since only the inside of the melons (such as watermelon) is eaten, does their outer rind need to be washed?
    1. Yes
    2. No
  4. If a food tastes OK, is it safe to eat?
    1. Yes
    2. No
    3. Maybe
  5. Should you wash raw meat and poultry before preparing it?
    1. Yes
    2. No
  6. How long should you store leftovers in the refrigerator?
    1. 3-4 days
    2. 1-2 weeks
    3. 3 weeks
  7. If you’ve never gotten sick from food you prepare – even though you don’t follow “food safety guidelines” – could it make someone else sick?
    1. Yes
    2. No
  8. For best quality, how soon after purchase does the U.S. Department of Agriculture recommend using eggs?
    1. 1 week
    2. 3-5 weeks
    3. 2-3 months

 

Answers to the Food Safety Quiz

  1. How long will food stored constantly at 0o F remain safe?

Indefinitely. Food will be safe indefinitely at 0o F though the quality will decrease the longer it is in the freezer.

  1. What temperature is recommended for your refrigerator?

40o F. Keep your refrigerator at 40o F or below and your freezer at 0o F or below. Buy an inexpensive appliance thermometer for both your fridge and your freezer; check them often.

  1. Since only the inside of melons (such as watermelon) is eaten, does their outer rind need to be washed?

Yes. Bacteria present in soil can contaminate the outside of melons. When melons are cut, these bacteria are transferred to the part we eat.

  1. If food tastes OK, is it safe to eat?

Maybe. However, don’t count on your taste, smell or sight to tell you if a food is safe to eat. Even if tasting could tell – why risk getting sick? A “tiny taste” may not protect you. A small amount of some bacteria, such as E. Coli, could make you sick. When in doubt, throw food out!

  1. Should you wash raw meat and poultry before preparing it?

No. Washing increases the danger of cross-contamination by spreading bacteria present on the surface of meat and poultry to nearby ready-to-eat foods, kitchen utensils and counter surfaces. Cooking meat and poultry to the recommended internal temperature will make them safe to eat.

  1. How long should you store leftovers in the refrigerator?

3-4 days. Use leftovers within 3-4 days. Discard any food left at room temperature for more than 2 hours or 1 hour of the temperature is above 90oF. Place food in shallow containers and refrigerate at 40o F or lower or freeze at 0oF or lower. Frozen leftovers will taste best and be at best quality if eaten within about 3 months.

  1. If you’ve never gotten sick from food you prepare – even though you don’t follow “food safety guidelines” – could it make someone else sick?

Yes. Some people have a greater risk for foodborne illnesses.  A food you safely eat might make other sick. People with a higher risk for foodborne illness include infants, pregnant women, young children, older adults, people with weakened immune systems and individuals with certain chronic disease.

  1. For best quality, how soon after purchase does the U.S. Department of Agriculture recommend using eggs?

3-5 weeks. Store eggs in their original carton in the coldest part of the refrigerator, but not on the door where they are more susceptible to temperature changes as the door opens and closes. Though the “sell by” date will probably expire during that time, the eggs will still be safe to use.

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