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Earn Your “Home Food Safety MBA”
(Mastery of the Mealtime Balancing Act)

Once upon a time, “multitasking” was something you only had to do at the office! But these days, multitasking is as much a part of our lives as eating…in fact, most Americans are so busy we multitask WHILE we eat! Take this quick quiz to determine how adept you are at juggling mealtimes with your busy schedule – and find out if you have what it takes to earn your Home Food Safety MBA (Mastery of the Mealtime Balancing Act)!

When multitasking while preparing a meal, I always wash my hands for 20 seconds after each task, before I return to cooking.

• A. True
• B. False

 

Correct Answer: A. No matter how busy you are, always wash your hands for 20 seconds (about the length of time as two choruses of “Happy Birthday”) before, during and after handling foods to avoid cross-contamination from bacteria carried on your hands.

 

When bringing a packed lunch from home to work, I typically:

• A. Keep my lunch in my desk or briefcase until it’s time to eat it.
• B. Keep my lunch in an insulated lunch box with a frozen ice pack until it’s time to eat it.
• C. Keep my lunch in a refrigerator until it’s time to eat it.

 

Correct Answer: B or C. Perishable food items should not remain out of refrigeration for more than two hours; one hour in hot weather of 90 degrees Fahrenheit or more. To ensure the safety of brown bag lunches, “desktop diners” should take proper precautions. That means storing your lunch in an insulated lunch bag with a frozen ice pack (although a frozen water bottle or single-serve milk container works just as well) – or making sure your lunch is properly stored in an office refrigerator set below 40 degrees Fahrenheit. (Bring in a refrigerator thermometer from home to keep tabs. Your co-workers will thank you!)

 

165 degrees Fahrenheit is:

• A. The proper internal temperature to which a whole turkey should be cooked.
• B. The temperature to which your oven should be set when cooking red meat.
• C. The proper internal temperature to which leftovers should be reheated.

 

Correct Answer: C. Whether you’re reheating leftover foods in the microwave or in a conventional oven, make sure foods reach a proper internal temperature of 165 degrees Fahrenheit to eliminate harmful bacteria that can lead to foodborne illness. Use a meat thermometer to be sure.

 

When preparing a meat dish for dinner, I:

• A. Use separate cutting boards and utensils to keep raw meats and ready-to-eat foods separate.
• B. Use only a paper towel to clean the cutting board and utensils after using them to prepare raw meat.
• C. Make sure to wash the cutting board and utensils in warm, soapy water after using them to prepare raw meat.

 

Correct Answer: A or C. Wiping off cutting boards and utensils with a paper towel only doesn’t eliminate harmful bacteria that may be contained in the juices of raw meat. To be on the safe side, either use separate supplies to prepare raw meat and ready-to-eat foods, or wash supplies in warm, soapy water between uses.

 

How did you do?
If you’re a home food safety ace – or if you need a little help – download your own copy of the Home Food Safety MBA featuring the “7 Steps for Highly Effective Mealtime Multitasking” to post on your fridge to ensure your meals are a success!