How safe is your kitchen?

Take This Test -- for Goodness' Sake

1. The last time we had leftover cooked food with meat, chicken or fish, the food was:

• a. Cooled to room temperature, then put in the refrigerator.
• b. Put in the refrigerator immediately after the food was served.
• c. Left at room temperature the rest of the day or overnight.

2. Meat, poultry and fish products are defrosted in my home by:

• a. Setting them on the counter.
• b. Placing them in the refrigerator.
• c. Microwaving.

3. When I bake a cake or make cookies, the batter or dough is:

• a. Licked from the beaters or spoon to sample.
• b. Not sampled until baked.

4. The last time I handled raw meat, poultry or fish, I cleaned my hands afterward by:

• a. Wiping them on a towel.
• b. Rinsing them under running water.
• c. Washing them with soap and warm water.

Answers

1. (a) and (b) are the ways to go. Hot food should be refrigerated as soon as possible within two hours after cooking. At room temperature, some germs can double in number every 20 minutes.
2. (b) and (c) are safest. Thaw food in the refrigerator or the microwave oven. Defrosting food on the counter allows bacteria to grow on the thawed portion while inner areas remain frozen.
3. (b) is sound. Eating, or even tasting, any food containing raw eggs carries the risk of salmonella poisoning.
4. Washing with soap and warm water is the only safe method to clean hands. Antibacterial soaps offer an added defense, so we hope you chose (c).

How your kitchen habits rate

4 correct answers -- You have kitchen savvy; be sure to stay vigilant.
2 to 3 correct -- Follow the above tips to clean up your kitchen act.
0 or 1 correct -- Your kitchen is a danger zone! Take action to change your food-handling and -cleaning practices.