Dietary Guidelines for Americans, 2000: Food Safety Quiz

Use refrigerated leftovers within ______ days.

Freeze fresh meat, poultry, fish, and shellfish that cannot be used in a ______ days.

Cook foods immediately after ______.

Never thaw meat, poultry, fish, or shellfish at ______ temperature.

If meat, poultry, fish, shellfish, or eggs have been left out for more than ______ hours, don't taste it.

For more information, contact USDA's Meat and Poultry Hotline, ______, or FDA's Food Information Line, 1-888-SAFE FOOD.

____ that are safe from harmful bacteria, viruses, parasites, and chemical contaminants are vital for healthful eating.

Safe means that the food poses little risk of ______ illness.

Farmers, food producers, markets, food service establishments, and other food preparers have a role to keep food as safe as ______.

We also need to keep and prepare foods safely in the home, and be alert when eating ______.

Foodborne illness is caused by eating food that contains harmful bacteria, toxins, parasites, viruses, or chemical ______.

Eating even a small portion of an unsafe food may make you ______.

Do not eat or drink ______ juices, raw sprouts, raw (unpasteurized) milk and products made from unpasteurized milk.

Do not eat raw or ______ meat, poultry, eggs, fish, and shellfish (clams, oysters, scallops and mussels).

Wash your hands with warm ______ water for 20 seconds (count to 30) before you handle food or food utensils.

You can also get up-to-date information by checking the government's ______ website at www.foodsafety.gov.

For the latest information and precautions, call USDA's Meat and Poultry ______, 1-800-535-4555.

Besides following the guidance in this guideline, some of the extra ______ those at high risk should take are...