Is your Holiday Food Safety expertise up to safe standards? Most people don’t realize that food safety is the most important ingredient in preparing food for the holidays.
Check your comprehension of food safety so that the holidays can be remembered for all the right reasons. And don’t forget to share your results when you’re finished.
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Leftovers should be eaten, frozen or discarded within _____ days after serving.
Leftovers are only safe for 3-4 days in the fridge. After that they may begin to spoil. If you don’t plan to use your leftovers soon, freeze them! They are best 2-3 months in the freezer.
What is the bacteria growth "Danger Zone" range of temperature?
Bacteria grows most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes.
What is the correct temperature for re-heating leftovers?
When reheating leftovers, be sure they reach 165 °F – as measured with a food thermometer. Reheat sauces and gravies by bringing them to a rolling boil.
The only way to ensure food is properly cooked to kill harmful bacteria is to:
The only way to know food has been cooked to a safe internal temperature is to use a food thermometer.
Which of the following federal agencies is responsible for ensuring the safety of meat and poultry in the U.S.?
The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
Which bacteria poses the greatest risk to foodborne illness is found in raw poultry?
Salmonella is the greatest risk found in raw poultry (domestic fowl, such as chickens, turkeys, ducks, and geese). Salmonella is a bacteria associated with poultry and egg products causing nausea, diarrhea, abdominal pain, fever, headache, chills, and prostration.
How long can you keep a thawed or fresh turkey in the refrigerator?
Once a frozen turkey is thawed, The FDA recommends it be cooked within two days. If getting a fresh, unfrozen turkey, plan on picking up from the store only one or two days before cooking it.
Food or leftovers should not be left at room temperature for more than:
Follow the 2-hour rule: Don't let perishable food sit out at room temperature for more than 2 hours. If the temperature is above 90 degrees, limit that time to only 1 hour.
What is the safe temperature for cooking pumpkin pies?
Pumpkin pie is made with eggs and milk – so it must be safely baked to a safe minimum internal temperature of 160 °F. Other pies made with milk and eggs, such as custard pie or cheese cake, should be treated similarly.
Before or after handling food, hands should be washed with water and soap for at least:
According to FDA, you should use plain soap and water, rub your hands together to make a lather, and scrub them well for at least 20 seconds.
Is it safe to eat raw cook dough?
The FDA suggests to not eat any raw cookie dough, cake mix, or batter due to a risk of E. coli from untreated flour or salmonella from raw eggs.
What is NOT the best method to thaw a frozen turkey?
There are three ways you can safely thaw frozen turkey: slow, medium, and fast. Slow: Thaw in the Refrigerator - Allow approximately 24 hours for every 5 pounds of turkey. Medium: Thaw in Cold Water - Allow approximately 30 minutes for every pound of turkey. Fast: Thaw in a Microwave Oven - Times and power settings will be vary from model to model. In general though, it could take an hour or more on the defrost setting.
Is it safe to cook the stuffing inside a turkey?
The USDA recommends that the entire turkey is cooked to 165 °F - including the stuffing! If the stuffing doesn't reach 165 °F, the bacteria won't be killed off and could cause foodborne illness. Cooking stuffing inside the turkey to 165 °F often means overcooking the bird - so it's best to cook the stuffing separate.
Which of the following groups has the lowest risk for foodborne illness:
Although foodborne illness can affect anyone, certain groups have a greater risk in becoming ill. These groups include: pregnant women; infants and young children; older adults; people with weakened immune systems from medical conditions, and people taking certain kinds of medications for medical conditions – or receiving chemotherapy or radiation treatment.
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