1. When taking food to a picnic, cooked meat dishes should be prepared ______ __________ .

1. 1. When taking food to a picnic, cooked meat dishes should be prepared ______ __________ . (V-228)

2. 1. When taking food to a picnic, cooked meat dishes should be prepared ______ __________ . Ahead of time

3. 2. When taking food to a picnic, chill the foods at least several hours before packing them in a cooler with plenty of ____ or __________. (V-228)

4. 2. When taking food to a picnic, chill the foods at least several hours before packing them in a cooler with plenty of ____ or __________. Ice or gel packs

5. 3. Marinate picnic meat and chicken in the _____________. (V-228)

6. 3. Marinate picnic meat and chicken in the _____________. refrigerator

7. 4. Put the cooler containing picnic foods in the __________ of the car--not in the hot ________. (V-228)

8. 4. Put the cooler containing picnic foods in the __________ of the car--not in the hot ________. Passenger compartment trunk

9. 5. If picking up take-out food on the way to the picnic, eat the food within _____. Or buy take-out foods ahead of time to chill thoroughly before packing into the ice chest (V-228)

10. 5. If picking up take-out food on the way to the picnic, eat the food within _____. Or buy take-out foods ahead of time to chill thoroughly before packing into the ice chest two hours

11. 6. At the picnic site, keep the ice chest ___________________________ . (V-228)

12. 6. At the picnic site, keep the ice chest ___________________________ . Out of direct sunlight

13. 7. Are meats leftover from a picnic safe to use later at home? (V-229)

14. 7. Are meats leftover from a picnic safe to use later at home? Yes--if they have been kept cold constantly except for brief serving times.

15. 8. Why is ground meat more perishable than roasts or steaks? (V-230)

16. 8. Why is ground meat more perishable than roasts or steaks? Grinding exposes more of the interior meat to bacteria which may be on the surface, in the air, on equipment and on people’s hands. The interior of a roast, for example, is sterile unless it has been cut.

17. 9. When purchasing meat at the store, be sure the wrapping ____ and the meat is ______. Put the package in a ____ so it won’t drip on other foods. Keep raw meat away from ____. Take the meat home ____ after leavining the store and refrigerate it ______________. (V-231)

18. 9. When purchasing meat at the store, be sure the wrapping ____ and the meat is ______. Put the package in a ____ so it won’t drip on other foods. Keep raw meat away from ____. Take the meat home ____ after leavining the store and refrigerate it ______________. Isn’t torn…cold…plastic bag…cooked food and produce…immediately as soon as possible

19. 10. Keep ground meats refrigerated and cook or freeze them within __________. (V-231)

20. 10. Keep ground meats refrigerated and cook or freeze them within __________. One or two days

21. 11. Over the years, many people thought pork was unsafe because of its connection with _______ a disease caused by _________ that infects the __________ and _________ tissue. (V-232)

22. 11. Over the years, many people thought pork was unsafe because of its connection with _______ a disease caused by _________ that infects the __________ and _________ tissue. trichinosis

23. 12. Today the incidence of the trichinosis is _______. (V-232)

24. 12. Today the incidence of the trichinosis is _______. rare

25. 13. Modern research shows that trichinae is killed in fresh pork by cooking pork to _______ internal temperature. (V-232)

26. 13. Modern research shows that trichinae is killed in fresh pork by cooking pork to _______ internal temperature. 160 F

27. 14. The USDA recommends cooking pork to _____ to be sure bacteria as well as trichinae are destroyed in all areas of the meat. Also product quality is better at 160 F versus 140 F. (V-232)

28. 14. The USDA recommends cooking pork to _____ to be sure bacteria as well as trichinae are destroyed in all areas of the meat. Also product quality is better at 160 F versus 140 F. 160 F

29. 15. Foods that cause the most choking problems are ____, ____, ____ and ____. (V-233)

30. 15. Foods that cause the most choking problems are ____, ____, ____ and ____. Hot dogs, candy, nuts and grapes

31. 16. Never leave your child _____ when he or she is eating. (V-233)

32. 16. Never leave your child _____ when he or she is eating. unattended

33. 17. Because you may not have time for action when you are driving, _________. (V-233)

34. 17. Because you may not have time for action when you are driving, _________. Don’t allow children to eat in a car.

35. 18. __________ and _______________, avoiding foods that the child is not yet capable of chewing. (V-233)

36. 18. __________ and _______________, avoiding foods that the child is not yet capable of chewing. Cook foods well and cut them into small pieces

37. 19. Do not allow children to drink from a cup or eat unless they’re _________. (V-233)

38. 19. Do not allow children to drink from a cup or eat unless they’re _________. Sitting up

39. 20. Remember that numbing caused by ___________ can interfere with the ability to swallow foods that require chewing. (V-233)

40. 20. Remember that numbing caused by ___________ can interfere with the ability to swallow foods that require chewing. Topical teething anesthetics

41. 21. Ask your _________ for advice on what to do if choking does occur. (V-233)

42. 21. Ask your _________ for advice on what to do if choking does occur. pediatrician

43. 22. Since most schools don’t have refrigerators for storage, pack a ____________ or ___________ in the child’s bag or lunchbox to keep perishable meats safe. (V-234)

44. 22. Since most schools don’t have refrigerators for storage, pack a ____________ or ___________ in the child’s bag or lunchbox to keep perishable meats safe. Small gel pack…frozen juice box

45. 23. You can freeze ahead of time meat sandwiches made without ________ and __________. (V-234)

46. 23. You can freeze ahead of time meat sandwiches made without ________ and __________. Lettuce…mayonnaise

47. 24. Is an unopened canned ham labeled “Keep Under Refrigeration” which has been left out of the refrigerator, safe to eat? (V-235)

48. 24. Is an unopened canned ham labeled “Keep Under Refrigeration” which has been left out of the refrigerator, safe to eat? The ham should be safe to eat if it was not left at room temperature for more than four hours.

49. 25. If canned meats stored in a cold place are accidently frozen, are they safe to eat? (V-236)

50. 25. If canned meats stored in a cold place are accidently frozen, are they safe to eat? Possibly. Seams on cans may burst and leak when cans freeze and contents swell. However, if there is not bulging or leaking, transfer the cans immediately to a refrigerator and allow to thaw. Use after thawing or cooking, or remove meat from cans and refreeze the food.