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If you don't have a meat thermometer, there are other ways to determine whether seafood is done:

• For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
• For shrimp, lobster and scallops, check color. Shrimp and lobster and scallops, red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
• For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay closed.
• When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.

6. If you answered A, you may be putting yourself at risk for infection with Salmonella enteritidis, a bacterium that can be in shell eggs. Cooking the egg or egg-containing food product to an internal temperature of at least 145 ° F (63 ° C) kills the bacteria. So answer C--eating the baked product--will earn you two points.

You'll get two points for answer B, also. Foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk, but their commercial counterparts don't. Commercial products are made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. Commercial preparations of cookie dough are not a food hazard.

If you want to sample homemade dough or batter or eat other foods with raw-egg-containing products, consider substituting pasteurized eggs for raw eggs. Pasteurized eggs are usually sold in the grocer's refrigerated dairy case.

Some other tips to ensure egg safety:

• Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.
• Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.
• Cook pasta dishes and stuffings that contain eggs thoroughly.

7. Answers C or D will earn you two points each; answer B, one point. According to FDA's Guzewich, bleach and commercial kitchen cleaning agents are the best sanitizers--provided they're diluted according to product directions. They're the most effective at getting rid of bacteria. Hot water and soap does a good job, too, but may not kill all strains of bacteria. Water may get rid of visible dirt, but not bacteria.

Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth.

8. Answers A and C are worth two points each. There are potential problems with B and D. When you let dishes sit in water for a long time, it "creates a soup," FDA's Buchanan said. "The food left on the dish contributes nutrients for bacteria, so the bacteria will multiply." When washing dishes by hand, he said, it's best to wash them all within two hours. Also, it's best to air-dry them so you don't handle them while they're wet.

9. The only correct practice is answer C. Give yourself two points if you picked it.

Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially raw meat, poultry and fish. If you have an infection or cut on your hands, wear rubber or plastic gloves. Wash gloved hands just as often as bare hands because the gloves can pick up bacteria. (However, when washing gloved hands, you don't need to take off your gloves and wash your bare hands, too.)

10. Give yourself two points if you picked B or C. Food safety experts recommend thawing foods in the refrigerator or the microwave oven or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight is best because it helps maintain quality.

When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.

Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.

Marinate food in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbor bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding raw food.

11. A and B are correct. Give yourself two points for either.

When buying fresh seafood, buy only from reputable dealers who keep their products refrigerated or properly iced. Be wary, for example, of vendors selling fish out of their creel (canvas bag) or out of the back of their truck.

Once you buy the seafood, immediately put it on ice, in the refrigerator or in the freezer. Some other tips for choosing safe seafood:

• Don't buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur. Or, at least, make sure the raw fish is on a level lower than the cooked fish so that the raw fish juices don't flow onto the cooked items and contaminate them.
• Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen.
• Recreational fishers who plan to eat their catch should follow local government advisories about fishing areas and eating fish from certain areas.
• As with meat and poultry, if seafood will be used within two days after purchase, store it in the coldest part of the refrigerator, usually under the freezer compartment or in a special "meat keeper." Avoid packing it in tightly with other items; allow air to circulate freely around the package. Otherwise, wrap the food tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
• Discard shellfish, such as lobsters, crabs, oysters, clams and mussels, if they die during storage or if their shells crack or break. Live shellfish close up whe the shell is tapped.

12. If you are under treatment for any of these diseases, as well as several others, you should avoid raw seafood. Give yourself two points for knowing one or more of the risky conditions.

People with certain diseases and conditions need to be especially careful because their diseases or the medicine they take may put them at risk for serious illness or death from contaminated seafood.

These conditions include:

• liver disease, either from excessive alcohol use, viral hepatitis, or other causes hemochromatosis, an iron disorder
• diabetes
• stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use)
• cancer
• immune disorders, including HIV infection
• long-term steroid use, as for asthma and arthritis
• Older adults also may be at increased risk because they more often have these conditions.

People with these diseases or conditions should never eat raw seafood -- only seafood that has been thoroughly cooked.

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Rating Your Home's Food Practices

24 points: Feel confident about the safety of foods served in your home.

12 to 23 points: Reexamine food safety practices in your home. Some key rules are being violated.

11 points or below: Take steps immediately to correct food handling, storage and cooking techniques used in your home. Current practices are putting you and other members of your household in danger of food-borne illness.

General Fire Prevention Tips

• Do not plug too many appliances into an electrical outlet.
• Make sure that combustibles are not too close to heaters, stoves and fireplaces.
• Never smoke in bed, or leave a burning cigarette in an ashtray.
• Do not use damaged or frayed electrical cords or extension cords.
• Keep matches and lighters out of the reach of children.
• Teach your children about the dangers of playing with fire.
• Never use extension cords with heating or air conditioning equipment.
• Purchase smoke alarms and fire extinguishers for each floor of your home.

Have an Emergency Escape Plan! Practice it frequently!

• Develop an emergency exit plan and an alternate exit plan. The most obvious way out may be blocked by fire. A window will usually be the second way out of a bedroom. Make sure that screens or storm windows can be easily removed. If you live in a two story home, you should have an escape ladder for each occupied bedroom. Escape ladders are available for purchase, and they can easily be stored under a bed or in a closet.
• Establish a meeting place outside your home to be sure everyone has escaped. Every family member should participate in practicing escape drills at least two times per year.
• In the event of fire, do not stop to get dressed or gather valuables. Seconds count - do not search for the family pet.
• Teach your family that in a fire they must stay low to the floor to avoid smoke and intense heat. Passageways may be completely filled with dense smoke, so everyone should practice exiting on their hands and knees while blindfolded.
• Train family members to feel a closed door before exiting. If the door is warm, open it slowly, and close it quickly if heat or smoke rushes in.
• Establish a rule that once you're out, you never re-enter under any circumstances. As soon as two people have reached the meeting place, one should call 911 from a neighbor's house.

Smoke Alarms

Through education and media campaigns, most people now realize the importance of smoke alarms, and most homes in North America have them.

Recommendations:

• Purchase a smoke alarm for every floor of your home, and read the instructions on how to use it and where to position it.
• Smoke alarms should be placed near bedrooms, either on the ceiling or six to twelve inches below the ceiling on the wall.
• Local codes may require additional alarms. Check with your fire department or building code official.
• Locate smoke alarms away from air vents.
• Test your alarms regularly to ensure that they still work.
• If you have a battery powered alarm, change the battery every six months when you change your clocks.
• For maximum protection, install BOTH ionization and photoelectric smoke alarms in the home for the optimum detection of fast flaming fires and slow smoldering fires.

Fire Extinguishers

To guard against small fires or to keep a small fire from developing into a big one, every home should be equipped with a fire extinguisher. Because almost all fires are small at first, they might be contained if a fire extinguisher is handy and used properly. You should take care, however, to select the right kind of fire extinguisher, because there are different ones for different kinds of fires. Install fire extinguishers on every level of the home and include the kitchen, basement and garage.

Selecting a Fire Extinguisher

Extinguishers are classified according to the class of fire for which they are suitable. The four classes of fires are A, B, C, D:

• Class A fires involve common combustibles such as wood, paper, cloth, rubber, trash and plastics. They are common in typical commercial and home settings.
• Class B fires involve flammable liquids, solvents, oil, gasoline, paints, lacquers and other oil-based products. Class B fires often spread rapidly. Unless they are properly suppressed, they can re-flash after the flames have been extinguished.
• Class C fires involve energized equipment such as wiring, controls, motors, machinery or appliances. They can be caused by a spark, a power surge, or a short circuit and typically occur in locations that may be difficult to see or reach.
• Class D fires involve combustible metals.

A typical home or office fire extinguisher should have an ABC rating.

Carbon Monoxide

One of the greatest threats to your safety is the quality of air within your home. Carbon monoxide (CO) is a subtle yet dangerous threat because the gas is colorless, odorless and tasteless.

Each year, hundreds of people die from carbon monoxide poisoning. Thousands of other people suffer the effects of the gas without realizing it. Because CO symptoms mimic the flu and other common illnesses, CO poisoning can be easily missed during a routine medical examination.

CO is produced when any fuel does not burn completely because of insufficient oxygen. Mild exposure to CO gives most people a slight headache, nausea, vomiting, fatigue ("flu-like" symptoms) followed by a throbbing headache, drowsiness, confusion, and fast heart rate. If the entire family becomes ill after a few hours in the home, and feels better when they leave the home, carbon monoxide poisoning should be suspected.

Possible sources of CO include:

• Furnace or boiler
• Gas or fuel-oil water heater
• Gas or wood fireplace
• Gas kitchen range
• Plugged, rusted, disconnected, or defective chimneys or vents
• Back drafting of combustion gases into the home
• Automobiles in attached garages

Certain clues can indicate a carbon monoxide problem. Check to see if you have any of the following:

• Rusting or streaking on chimney or vent
• Loose or missing furnace panel
• Soot on venting or appliances
• Loose or disconnected venting
• Debris or soot falling from chimney
• Moisture on interior side of windows

CO can be produced and spill into your home without any of the preceding clues present. Heating appliances that appear to be operating correctly can still be sources of CO. Burning charcoal or wood produces CO that can spill into the home. Gasoline engines, when first started, produce large amounts of CO. Autos in attached garages are often sources of CO.

How To Protect Yourself

To avoid CO exposure in the home, it is important to:

• Make sure heating appliances are installed and used in accordance with manufacturer's instructions.
• Make sure chimneys and vents draw all gases out of the home.
• Have the heating system, chimney and vents inspected and serviced annually by a qualified heating contractor.
• Never use charcoal grills indoors.
• Never heat your home with a gas kitchen range.
• Always use a kitchen range hood, vented to the outdoors, when cooking on a gas range.
• Never warm-up or run vehicles or other gasoline engines in garages or indoors.

The Consumer Product Safety Commission recommends that every residence with fuel burning appliances be equipped with at least one CO alarm. For added protection, place one on every level of the home. Read and follow manufacturers' instructions.

If your alarm indicates high levels of carbon monoxide in your home:

• Immediately move outdoors to fresh air and do a head count
• Call your emergency services
• Do not re-enter the home until emergency service responders have arrived, aired out the house, and determined it is safe to re-enter
• Correct the problem before starting the heating appliances
• If a carbon monoxide alarm sounds again, repeat the above steps. Do not ignore alarms.

Fires are traumatizing and frightening, as is a carbon monoxide incident. It is essential to fully recognize the hazards of fire and carbon monoxide poisoning and to take preventative action. A regular home inspection, smoke and carbon monoxide alarms, fire extinguishers and an emergency exit plan will help you and your family live more safely.