For most of us meat-eaters, chicken makes an appearance at the dinner table more frequently than other proteins. Perhaps it’s the versatility that makes chicken so appealing. Roasted whole, fried up as nuggets, grilled for salads, shredded for enchiladas, diced in soups, skewered for dipping sauces – in so many recipes, chicken is a dinner winner! How much do you know about food safety and cooking with chicken? Take the quiz! (And for those who always read the last page first…the answers are at the bottom. ;))
- True or False: All chickens that make it to the grocery store are inspected (innards included) by a government agency (USDA or comparable state regs) to ensure consumers get a bird that shows no signs of disease.
- True or False: The claim “fresh” on raw chickens means that the product has never been stored below 26F.
- True or False: Irradiation is permitted on raw poultry products as long as the radura symbol is clearly labeled with the statement “treated with irradiation” or “treated by irradiation.”
- The safe internal temperature for properly cooked chicken is:
- A 120F
- B 100F
- C 165F
- D 350F
- Which of the following microorganisms can be found on raw (or improperly cooked) chicken?
- A Salmonella Enteritidis
- B Staphylococcus aureus
- C Campylobacter jejuni
- D All of the above
- Leftover chicken can be safely stored in the refrigerator for how long?
- A Indefinitely – who doesn’t love a risky rendezvous with crusty chicken
- B 2-3 weeks
- C 3-4 days
- D 6 months
Source: USDA Food Safety and Inspection Service
1) True, 2) True, 3) True, 4)=C, 5)=D, 6)=C
A+ for you?