Did you know that about half of all food poisoning cases occur at places like restaurants, family picnics, banquets, stadiums, and your Aunt Betsy’s house? There’s only so much you can do to avoid getting sick when you’re away from home, but there’s plenty you can do to protect yourself and your family at home.

Take this food safety quiz and see how you do. Then check back next week to learn more about the most common contaminated foods, ways to avoid getting sick, and recommended cooking temperatures.

1. Is it necessary to wash my hands with soap or dishwashing liquid before and after I handle food?
Yes: It’s important to wash everything you come in contact in the world off of your hands before you prepare foods. Also wash them afterward with soap and water.

2. Is it OK to use my dishtowel to wipe my hands while I’m cooking and then dry my dishes?
No. Best to use one towel for hands and one towel for dishes.

3. Are plastic cutting boards is less likely to spread bacteria than wooden cutting boards?
No. They are the same. All you need to do clean them after every use, using hot, soapy water. It’s a good idea to keep two cutting boards – one for meat, poultry and seafood and another for everything else.

4. Should I soak my fresh produce in the sink before I use it?
No. All produce should be rinsed thoroughly under cold, running water – a shower not a bath. It’s also a good idea to wash citrus fruits and other foods that you’re planning to peel. Using a knife to slice an unwashed piece of fruit or vegetable can drive surface contaminants into the flesh.

5. Should I keep a thermometer in my refrigerator to ensure that the temperature stays at 40°F or less?
Yes. It’s the only way to tell you that your refrigerator is at the proper temperature.

6. If refrigerated meat, fish, or poultry smells OK, is it safe to eat?
Not always. It doesn’t have to smell bad to be bad.

7. Is it necessary to wash the inside of my refrigerator?
Yes. A thorough monthly wash with warm, soapy water is a great way to reduce bacteria.

8. Should I defrost frozen meat, seafood, or poultry in the sink, so I can rinse the thawed juices right down the drain.
No. Defrost meat, seafood, or poultry in the microwave or refrigerator by placing it on a plate or in a dish to keep the juices from contaminating other foods.

9. Do I need to check the “sell by” or “use by” dates on perishable foods before I buy them, and again before I use them?
Yes. It is safe to eat perishables foods (milk, for example) for up to a week after the “sell by” date has passed. But if the “use by” date has passes, toss it. The packages for some foods, like broth and sauces that come in cartons that don’t need refrigerating until open, will tell you to use it up within a certain number of days after opening. If you write the date you opened the food right on the package, you can keep track of when to toss it.

10. Can I still use cracked eggs?
No. They might be contaminated.

11. Do I need to cook or freeze meat, poultry and fish within a certain mount of time?
Yes. Cook or freeze steaks and pork chops within 3-4 days, fish within 2-3 days, and poultry or ground meat within 1-2 days of purchase. The longer these foods hang out in the fridge the more time bacteria has a chance to multiply.

12. Is it safe to buy unpasteurized dairy products and fruit juices?
No. Pasteurizing kills bacteria, period. You’re taking a risk when you consume unpasteurized dairy products and fruit juices.

13. Should I eat leftovers that have sat out longer than two hours?
No. Get your leftovers into the fridge as soon as possible. Never leave them out for more than two hours. And if you’re unsure how long the food has sat out, like at a wedding, party or family potluck, don’t chance it.

14. Can I eat, freeze, or toss leftovers within a week?
No. After 3-4 days in the refrigerator, toss leftovers.

15. Is it OK to clean my sponges once a week?
Yes. Every day is even better. Simply stick your sponge in the dishwasher, or microwave for 60 seconds or boil them. Or use a new dishcloth every 1-2 days.

16. Is it necessary to wash my counters after every meal?
Yes. Get rid of those germs!

17. Should I judge the doneness of poultry by piercing it and seeing if the juices run clear?
No. It’s best to use a meat thermometer to be sure. The only protein that doesn’t need a thermometer to test for doneness is fish and egg whites. Aim for 165° for ground chicken or turkey, 180°F for chicken, whole or pieces, or turkey (unstuffed).

18. Is it okay to baste meat, seafood, or poultry with a marinade as it cooks?
Yes. You can use the marinade to baste your food, as long as the food is still cooking. If you want to baste food after its done, boil the marinate and wash the brush thoroughly before re-basting the meat.