Food Safety
The temperature danger zone, when food is most likely to be unsafe to eat.
What is 40o-140oF, the range of temperatures when bacteria grow most rapidly?
The amount of our nation's food supply that gets thrown out every year.
What is 30-40%?
The number of food groups.
What is 5? (Fruits, vegetables, grains, protein, and dairy.)
Poultry should be this internal temperature when fully cooked.
What is 165oF?
The range of people in the U.S. who worry whether they will have enough food to eat.
What are 30-50 million people?
The portion of your plate that should be fruits and vegetables at every meal.
What is half?
You can leave food out this long before it needs to be refrigerated.
What is no more than 2 hours, or 1 hour if it's above 90oF?
The average U.S. family spends this percentage of their income on food.
What is approximately 15%? (And families with lower incomes tend to spend a higher amount.)
Of the grains you eat, this much should be whole grains.
What is half?
You can safely leave leftovers in the fridge for this many days.
What is 3-4 days?
This food group gets thrown out the most.
What is dairy?
From the grain group, most people eat this.
What is bread?
These are the safest ways to thaw frozen food.
What the "best if used by" term on food packaging means.
What is food that won't have its best flavor or quality but is still safe to use and eat? (Always check food for off-aromas, mold, or change in visual appearance.)
Carrots and sweet potatoes get their orange color from this vitamin.
What is Vitamin A?
You need this many seconds to ensure your hands are properly cleaned.
What are 20 seconds? (Be sure to use warm, soapy water.)
The percent of people who throw out food thinking it's spoiled, but it's really not.
What is more than 80%?
You can find this important mineral in all dairy foods.
What is calcium?