FOOD SAFETY

I was re-organizing some kitchen gadgets and I realized I have not 1, not 2, not even 3, but 4 instant read thermometers.  Having 4 is a pretty good indication that I have a few that are inaccurate.  Will have to check them out.

As a refresher, here are a few questions regarding food safety. I will post the
answers tomorrow.

HERE GOES:

1.  True or false? Are bacteria and viruses always killed by freezing?

2.  Name at least 4 foods that can cause severe allergies.

                                             3.  At what temperature should cold foods be kept for safety?

                                             4.  At what temperature should hot foods be kept for safety?

                                             5.  What is the minimum safety cooking temperature for the following foods:

                                                  (Example: hamburger-145 degrees)

                                                  Poultry                 Sausage              Pork Chops          Steak

                                                  Eggs over easy            Shrimp                 Fish filet

                                             6.  "ready to eat" foods are not supposed to be handled with bare hands in a 

                                                  restaurant. Can you name a few of these foods?

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