TID­BITS

Northwest Arkansas Democrat-Gazette - - STYLE - — Bon­nie S. Benwick, The Wash­ing­ton Post

Test your food safety and stor­age knowl­edge.

Q: Once opened, jarred horse­rad­ish can be re­frig­er­ated for 12 months.

A: False. It can be re­frig­er­ated for three to four months.

Q: Miso can be frozen. A: False. But it can be re­frig­er­ated for up to one year.

Q: Frozen shrimp is good for up to 18 months.

A: True. 12 to 18 months, max (for fresh­ness and best qual­ity).

Q: It’s good/OK to rinse raw meat, poul­try and eggs.

A: False. Rins­ing can spread bac­te­ria to your sink, coun­ter­tops and other kitchen sur­faces.

Q: Wash­ing your hands for 20 sec­onds with soap and run­ning wa­ter elim­i­nates germs.

A: True. So wash up be­fore you han­dle any raw or cooked foods.

Q: Wash­ing pro­duce with soap or de­ter­gent elim­i­nates germs.

A: False. Just clean run­ning wa­ter will do; soaps can linger on foods and may not be safe for con­sump­tion.

Q: Pre-cut, pre-washed pack­aged greens are safe to eat if they are held above 40 de­grees for more than two hours.

A: False. Bac­te­ria can

grow in those con­di­tions.

Q: Pro­cessed cheeses are safe to eat if they are held above 40 de­grees for more than two hours.

A: False. Q: It’s best to store eggs in the re­frig­er­a­tor door.

A: False. Keep them in their orig­i­nal car­tons, and store them in the main re­frig­er­a­tor com­part­ment where the tem­per­a­ture re­mains more con­stant.

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