Tri-City Ledger -

By Carolyn Bivins
Es. Co. Extention Agent 

Warmer weather brings food safety concerns

 

April 19, 2018



Can You Pass This Food Safety Quiz?

It’s Spring time! The weather is getting warmer and people have gotten more concerned about food safety issues. We have received several phone calls at the Extension office about safe food practices.

There were some pretty good questions asked too! We are going to share the questions and answers with you. Answers are at the end. However, don’t skip ahead!

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

a) 1-2 years

b) 5 years

c) Indefinitely

2. What temperature is recommended for your refrigerator?

a) 50 degree F

b) 45 degree F

c) 40 degree F

3. Since only the inside on melons (such as watermelons) is eaten, does their outer rind need to be washed?

a) Yes

b) No

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

a) Yes

b) No

c) Maybe

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

a) 3-4 days

b) 1-2 weeks

c) 3-weeks

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

a) Yes

b) No

7. If a food taste okay, is it safe to eat?

a) Yes

b) No

c) Maybe

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

a) 1 week

b) 3-5 weeks

c) 2-3 months

Answers to Food Safety Quiz

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

c ) Indefinitely. Food will be safe indefinitely at 0 degrees F, though the quality will decrease the longer it is in the freezer.

2. What temperature is recommended for your refrigerator?

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

3. Since only the inside on melons (such as watermelons) is eaten, does their outer rind need to be washed?

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

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

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

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

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

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

a) No. Washing increases the danger 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.

7. If a food taste okay, is it safe to eat?

c) 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 it out.

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

b) 3-5 weeks. Store eggs in their original carton in the coldest part of the refrigerator, but not in the door where they are 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.

Source: Alice Henneman, MS, RDN, Extension Educator and USDA.

 
 

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