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.