Kitchen Quiz September 2011

  1. True or false
    It’s important to wash all foods including fruits, vegetables, meat, fish and poultry prior to eating or preparing to cook.
  2. You’ve experienced a power outage. The food should be safe if:
    1. The outage only lasted an hour
    2. The temperature of the food remains at 40°F or lower for both the refrigerator and freezer
    3. It looks and tastes ok
    4. a and b only
  3. The temperature danger zone is:
    1. 50-150°F
    2. 40-140°F
    3. 60-165°F
    4. 30-150°F
  4. You’ve made sandwiches for lunch the night before and refrigerated them. They should be safe if:
    1. They are kept refrigerated until eating if made with raw or cooked meat, poultry, fish or eggs
    2. A peanut butter and jelly sandwich is safe at room temperature
    3. You’ve packed the sandwiches in an insulated bag or container with some sort of ice source such as a frozen gel pack or container of frozen juice.
    4. All of the above
    5. None of the above
  5. The universal temperature for assuring meats, poultry, fish and leftovers are safely cooked is:
    1. 175°F
    2. 150°F
    3. 165°F
    4. There is no universal temperature

    Answers
    1. False. Its important to wash all produce whether eating the skin or not (including onion, garlic, etc.) as bacteria can spread from outside to inside. However washing meats may actually spread bacteria by juices splashing and contaminating surfaces.

    2. D. a and b only. If foods are left at room temperature for more than 2 hours, they can enter the temperature danger zone and potentially become hazardous until steps are taken to keep hot foods hot and cold foods cold.  Contaminated food doesn’t always taste or look bad so it’s important to not rely on sight or taste. One exception is frozen foods. If there are still ice crystals remaining on frozen items and the food is at or below 40°F then the food may be safe. Also try to keep refrigerator and freezer doors closed as much as possible during at outage to keep temperatures low.

    3. B. 40-140°F is considered the temperature danger zone for food to become hazardous when left at these temperatures over 2 hours.

    4. D. As long as perishable foods are kept refrigerated until eating they should be safe. Peanut butter and jelly are not considered perishable foods so they can be kept at room temperature. Once opened, however, refrigerate jelly.

    5. D. There is no universal safe temperature for cooked protein or leftovers.  For specific protein and leftover recommendations go to http://www.fsis.usda.gov/factsheets/Keep_Food_Safe_Food_Safety_Basics/index.asp

Susan M. Piergeorge, MS, RD
Registered DietitianNutrition Coach & Author of Boomer Be Well
http://SusanPiergeorge.com

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