Quiz: Can Your Kitchen Pass the Food Safety Test?
Updated March 2, 2017 |
Infoplease Staff
—By Paula Kurtzweil, Federal Drug Administration
1. The temperature of the refrigerator in my home is:
- 50° Fahrenheit (10° Celsius)
- 41° F (5° C)
- I don't know; I've never measured it
- cooled to room temperature, then put in the refrigerator
- put in the refrigerator immediately after the food was served
- left at room temperature overnight or longer
- last night
- several weeks ago
- can't remember
- reused as is
- wiped with a damp cloth
- washed with soap and hot water and sanitized with a mild chlorine bleach solution
- rare
- medium
- well-done
- water
- hot water and soap
- hot water and soap, then bleach solution
- d. hot water and soap, then commercial sanitizing agent
- cleaned by an automatic dishwasher and then air-dried
- left to soak in the sink for several hours and then washed with soap in the same water
- washed right away with hot water and soap in the sink and then air-dried
- d. washed right away with hot water and soap in the sink and immediately towel-dried
- wiping them on a towel
- rinsing them under hot, cold, or warm tap water
- washing with soap and water
- setting them on the counter
- placing them in the refrigerator
- microwaving
- homemade with raw eggs, and I sampled some of it
- store-bought, and I sampled some of it
- not sampled until baked
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