Can You Handle It? Food Safety Quiz

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Can You Handle It? Food Safety Quiz

September 5, 2007

When it comes to storing and cooking food, do you know the facts...off the top of your head? Test your knowledge of the everyday issues and see.

24 Comments

georgie 5 years 37 weeks

Good things to know... but... erm... since I'm just a dumb aussie (no, I don't really think that I'm dumb at all, I just can never remember how to convert from celcuis to fahreiheit), think next time you could put both units in the questions so I don't have to google?!

smp7328 5 years 37 weeks

Sweet! I got them all right!

smp7328 5 years 37 weeks

Sweet! I got them all right!

mizlynz 5 years 37 weeks

Well, at least the two I got wrong, I said to keep the items for a SHORTER period of time than you can actually keep them.

mizlynz 5 years 37 weeks

Well, at least the two I got wrong, I said to keep the items for a SHORTER period of time than you can actually keep them.

LadyP 5 years 37 weeks

4 out of 5! I missed the poultry question.

Pinkgirl88 5 years 37 weeks

i would toss things after two days too-- but thats just me- it ewwies me after that.

jc521 5 years 37 weeks

vegan mayo lasts longer, i don't even eat half the stuff they asked about but its good to know about the fridge temp, i guess i could be saving in energy i should lower mines

cravinsugar 5 years 37 weeks

facin8me, thanks for your feedback! i am so glad to know people like you! :D

mollipop 5 years 37 weeks

I had no idea that leftovers were okay until 4 days after cooking. I err on the side of caution and toss anything over 2 days old.

JustSomeChick 5 years 37 weeks

I got the mayo question wrong. I had a feeling it would be less that what seemed right to me, but I don't use the stuff anyway, so I guess if I were to get something wrong, that would be a good one!

facin8me 5 years 37 weeks

Watermelon does not spontaneously produce Salmonella. The Salmonella outbreaks associated with watermelon were due to cut up watermelon from a grocery store that was cross contaminated with something else during the cutting process. Since cut up watermelon is a good substrate for Salmonella growth, it's a good idea to keep it away from your meats- it probably wouldn't be a good idea to keep it on the same shelf as uncooked meats (especially if it's already cut up). You should cook your steak to, at the least, an <i>internal</i> temperature of 145F. This is roughly the equivalent of cooking it medium rare. People used to assume that bacteria would only be present on the outside of a cut of meat and that cooking the meat to an external temperature of 150 would enough, but this is no longer the case because there can be bacteria present inside the cut of meat as well.Even if you're vegan, it's a good idea to throw out your leftovers after 4 days. Bacteria don't only use animal substrates to grow!

facin8me 5 years 37 weeks

Watermelon does not spontaneously produce Salmonella. The Salmonella outbreaks associated with watermelon were due to cut up watermelon from a grocery store that was cross contaminated with something else during the cutting process. Since cut up watermelon is a good substrate for Salmonella growth, it's a good idea to keep it away from your meats- it probably wouldn't be a good idea to keep it on the same shelf as uncooked meats (especially if it's already cut up). You should cook your steak to, at the least, an internal temperature of 145F. This is roughly the equivalent of cooking it medium rare. People used to assume that bacteria would only be present on the outside of a cut of meat and that cooking the meat to an external temperature of 150 would enough, but this is no longer the case because there can be bacteria present inside the cut of meat as well. Even if you're vegan, it's a good idea to throw out your leftovers after 4 days. Bacteria don't only use animal substrates to grow!

misstsapinay 5 years 37 weeks

At least I got 2 right...lol :)

Lovely_1 5 years 37 weeks

4/5!And that's not bad considering these were in farinhiet and I'm used to Canada and Celsius!

Lovely_1 5 years 37 weeks

4/5! And that's not bad considering these were in farinhiet and I'm used to Canada and Celsius!

kgtg1 5 years 37 weeks

I have definitely eaten leftovers that are more than 4 days old. But since I'm vegan I never have any leftovers that would have meat, dairy or eggs in them. I wonder if that makes a difference? I guess it probably doesn't. Oh well...

juju 5 years 37 weeks

I am a little compulsive about what stays in my fridge. Every time I come back from the grocery store with new groceries, I raid my fridge and toss anything that's been around for too long to make room for the new stuff. If I can't remember when I opened it, I just throw it away. I won't eat it if I am paranoid. I can't imagine eating leftovers that have been around for 4 days!

cravinsugar 5 years 37 weeks

oh, and nothing can remain in the "temperature danger zone" (between 40 degrees F and 140 degrees F) for more than 4 hours period...that includes before it reaches you. That also includes adding up all the time (like, a half hour when you had it on counter preparing a recipe, 15 minutes another time, someone forgot and left it out an hour)So, think twice before diving into leftovers at a picnic that have been sitting there all day!

cravinsugar 5 years 37 weeks

oh, and nothing can remain in the "temperature danger zone" (between 40 degrees F and 140 degrees F) for more than 4 hours period...that includes before it reaches you. That also includes adding up all the time (like, a half hour when you had it on counter preparing a recipe, 15 minutes another time, someone forgot and left it out an hour) So, think twice before diving into leftovers at a picnic that have been sitting there all day!

cravinsugar 5 years 37 weeks

If anyone does refirdgerate honey, you can't use it! Also, and this is jus tbecause I took a state certifying class in food safety...not only should poultry reach an internal temperature of 165, but it should stay there at least 15 seconds. The same goes for hamburger meat. Steaks can reach an external temp of (I wanna say somewhere around 150)it doesn't matter internally because the germs have remained on the outside of the meat.ALSO...watermelon, once spoiled, can contain salmonella bacteria, so when keeping one in the fridge, be sure to keep it on a lower shelf (as you would with all uncooked meats)

cravinsugar 5 years 37 weeks

If anyone does refirdgerate honey, you can't use it! Also, and this is jus tbecause I took a state certifying class in food safety...not only should poultry reach an internal temperature of 165, but it should stay there at least 15 seconds. The same goes for hamburger meat. Steaks can reach an external temp of (I wanna say somewhere around 150)it doesn't matter internally because the germs have remained on the outside of the meat. ALSO...watermelon, once spoiled, can contain salmonella bacteria, so when keeping one in the fridge, be sure to keep it on a lower shelf (as you would with all uncooked meats)

kiwitwist 5 years 37 weeks

had no clue with mayo..

kiwitwist 5 years 37 weeks

had no clue with mayo..

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