2. Which method is not necessary during the preparation of your turkey to ensure a Thanksgiving safe from food-borne illness?
A.Use separate utensils and cutting boards for your raw turkey and do not let them come in contact with ready-to-eat foods.
B.Place your raw turkey below cooked or ready-to-eat foods in the refrigerator.
C.Do not allow other food to come in contact with raw turkey or the juices from the raw turkey.
D.All of the above are equally necessary.

3. It is very important to cook your stuffing to which internal temperature?
A.145°F
B.150°F
C.165°F
D.180°F

4. Which is/are the safest method(s) with which to handle Thanksgiving leftovers?
A.Place whole leftover turkey in the refrigerator.
B.Cut leftover turkey into small pieces/slices before putting it in the refrigerator.
C.Refrigerate leftover turkey and stuffing separately in shallow containers.
D.Both b and c.

5. It is most important to keep which of the following Thanksgiving dessert foods refrigerated up until the time it is served?
A.“Homemade” Pumpkin Pie
B.Cookies and Crackers
C.Fresh Fruit (unpeeled)
D.Breads and Rolls

Score =
Correct answers: