ACTIVITY 2 (Understanding) CHOOSE WISELY

Directions: Read the following statements on basics for handling

food safely. Write for Shopping, for Storage, for Preparation, for Thawing, for Cooking, for Serving,
for Left Overs and for Refreezing.

___1. Always wash hands with warm water and soap for 20 seconds before

and after handling food.

___2. Discard any food left out at room temperature for more than 2 hours.

___3. Always refrigerate perishable food within 2 hours.

____4. Meat and poultry defrosted in the refrigerator may be refrozen before

or after cooking.

____5. Hot food should be held at 140˚F or warmer.

____6. Make sure thawing meat and poultry juices do not drip onto other

food.

____7. Do not buy food without expiration dates.

____8. Check the temperature of your refrigerator and freezer with an

appliance thermometer.

____9. Cook all poultry to an internal temperature of 165˚F as measured

with a food thermometer.

____10. Marinate meat and poultry in a covered dish in the refrigerator.

____11. Cold should be held at 40˚F or colder.

____12. Never choose meat or poultry in packaging that is torn or leaking.

____13. Use cooked leftovers within 4 days.

____14. For safety and quality, allow meat to rest for at least three minutes

before carving or consuming.

_____15. Cook meat and poultry immediately after microwave thawing

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