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Our weekly news column bringing the most current, non-biased health
information to the consumer. |
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December 02, 2008 |
A Publication of QVHD |
The Kitchen Test
By: V. Deborah Culligan, RN, MPH,
Deputy Director QVHD
From Thanksgiving to New
Year's there is a lot of cooking and eating going on! Food safety is
always a concern, but with busy days and leftovers, we might not be as
“safe” from foodborne illness as we think. Can your kitchen pass the
food safety test? Originally published in the FDA Consumer magazine in
1995, this test has been updated over the years. Take the test and see
how your kitchen and knowledge of food safety fares. (What you may think
is a clean and safe environment may not be as clean as you think.)
The temperature of the refrigerator in my home is:
A) 50 0 F (10 0 C)
B) 40 0 F (5 0 C).
C) I don't know; I've never measured it.
The last time we had leftover cooked stew or other 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 over night or longer.
The last time the kitchen sink drain, disposal, and connecting
pipe in my home were sanitized was:
A) Last night.
B) Several weeks ago.
C) Can't remember.
If a cutting board is used in my home to cut raw meat, poultry or
fish and it is going to be used to chop another food, the board is:
A) Reused as is.
B) Wiped with a damp cloth.
C) Washed with soap and hot water.
D) Washed with soap and hot water, then sanitized.
The last time we had hamburgers in my home, I ate mine:
A) Rare.
B) Medium.
C) Well-done.
The last time there was cookie dough in my home, the dough was:
A) made with raw eggs, and I sampled some of it.
B) Made with raw eggs and refrigerated, then I sampled some
C) Store bought and I sampled some of it.
C) Not sampled until baked.
I clean my kitchen counters and other surfaces that come in
contact with food with:
A) water.
B) Hot water and soap.
C) Hot water and soap then bleach solution.
D) Hot water and soap, then commercial sanitizing agent.
When dishes are washed in my home, they are:
A) Washed and dried in an automatic dishwasher
B) Left to soak in the sink for several hours and then washed with
soap in the same water.
C) 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.
The last time I handled raw meat, poultry, or fish, I cleaned my
hands afterwards by:
A ) Wiping them on a towel.
B) Rinsing them under hot, cold or warm tap water.
C) Washing with soap and warm water.
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.
When I buy fresh seafood, I:
A) buy only fish that's refrigerated or well iced.
B) Take it home immediately and put it in the refrigerator.
C) Sometimes buy it straight out of a local fisher's creel.
I realize people, including myself, should be especially careful
about not eating raw seafood, if they have:
A) Diabetes.
B) HIV infection.
C) Cancer.
D) Liver disease.
Answer and points: 1) B, 2pts 2 ) B is best practice, 2pts 3 )
A is best practice, 2 pts and B, 1 pt 4) D 2pts 5) B or C, 2pts 6) D, 2
pts 7 ) C or D, 2pts and B, 1 pt 8) A and C, 2pts 9) C, 2 pts 10) B or
C, 2pts 11 ) A and B 2 pts 12) 2 pts for any answer.
Rating:
24 pts You can feel confident about the safety of foods served in
your home.
12-23 pts Reexamine food practices in your home. You are violating
some key rules.
11 pts or less Take steps immediately to correct food handling, storage
and cooking techniques used in your home. Current practices are putting
you and other family members in danger of food borne illness.
For an explanation of answers as well as information on food safety,
District residents can QVHD, 248-4528 or request on line,
www.qvhd.org.
| An Ounce of Prevention is a
publication of the Quinnipiack Valley Health District, located at
1151 Hartford Turnpike, North Haven, CT 06473. Telephone:
248-4528. An Ounce of Prevention is
written by V. Deborah Culligan. The articles are published in the following local newspapers, The Advisor &
Beth-Wood News.
The content is provided as health education and
information to help you make health decisions. It is not intended to
be legal or medical advice, or substitute for recommendations made
by your health care provider. Address all comments to the district
office. |
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