USDA

(PPT. by J. Woodward Bingham)

a. 50 degrees Fahrenheit (10 degrees Celsius)b. 41ºF (5ºC)c. I don't know; I've never measured it.

a. cooled to room temperature, then put in the refrigeratorb. put in the refrigerator immediately after the food was servedc. left at room temperature overnight or longer

a. last nightb. several weeks agoc. can't remember

a. reused as isb. wiped with a damp clothc. washed with soap and hot waterd. washed with soap and hot water and then sanitized

a. rareb. mediumc. well-done

a. made with raw eggs, and I sampled some of it

b. store-bought, and I sampled some of it

c. not sampled until baked

a. waterb. hot water and soapc. hot water and soap,

then bleach solutiond. hot water and soap,

then commercial sanitizing agent.

a. cleaned by an automatic dishwasher and then air-dried

b. left to soak in the sink for several hours and then washed with soap in the same wate

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

a. wiping them on a towelb. rinsing them under hot, cold or warm tap waterc. washing with soap and warm water

a. setting them on the counterb. placing them in the refrigeratorc. microwaving

http://www.medicinenet.com/script/main/art.asp?articlekey=15240

http://www.vdacs.virginia.gov/foodsafety/kitchentest.shtml

http://www.infoplease.com/ipa/A0762313.html

a. buy only fish that's refrigerated or well icedb. take it home immediately and put it in the refrigeratorc. sometimes buy it straight out of a local fisher's creel

a. diabetesb. HIV infectionc. cancerd. liver disease

1. B 2 pts 2. B 2 pts 3. A 2 Pts B 1

pt 4. D 2 pts 5. C 2 pts 6. A 2 Pts 7. C or D 2 Pts B 1

pt 8. A or C 2 Pts

9. C 2 Pts 10. B or C 2 pts 11. A and B 2 pts 12. ABCD 2 pts