The latest listeria outbreak has made the issue of food safety impossible to ignore. There's no question that food-borne illness has been a growing concern over the past ten years with reports of contaminated spinach, tomatoes, apple juice, berries, beans sprouts and, most recently, deli meats.

While food processing has been blamed for many of these outbreaks, the fact remains that the majority food safety issues occur at home. It's estimated as many as 13 million of cases of food poisoning occur in Canada every year, most of which can be prevented by handling foods safely at home.

Despite repeated advice to wash hands thoroughly, check 'best before' dates, and cook meat to a safe temperature, research suggests that many of us are not putting these instructions into practice.

If you're like me, you're going to be spending time in the kitchen this weekend preparing a Thanksgiving meal - or at least eating one. To help ensure your meal is as safe as possible, take a minute to brush up on your food safety know-how. The following quiz will help you determine how savvy you are when it comes to food safety at home. Your answers will help you pinpoint what you need to work on. (Don't look ahead at the answers before answering each question!)

1. Food poisoning can cause which of the following symptoms?

• a) Constipation
• b) Fever
• c) Headache
• d) All of the above

Answer: d) All of the above. Classic symptoms include stomach cramps, nausea, vomiting, diarrhea and fever. But other symptoms - often not linked to food contaminated with bacteria, parasites, or viruses include headache, constipation, breathing problems and blurry vision. Symptoms can appear within a few hours after eating a contaminated food or several weeks. Many cases of food poisoning go unreported because symptoms are passed off as stress, stomach flu or overeating.

2. Fresh produce must always be washed. True or False?

Answer: True. Fresh fruit and vegetables should never be consumed without being washed under clean, running water - even pre-bagged, pre-washed produce. Potatoes, carrots, squash and melon should be scrubbed with a vegetable brush to prevent contamination during cutting. Dry produce with a clean paper towel to further reduce bacteria that may be present.

3. Refrigeration halts bacterial growth. True or False?

Answer: False. Refrigeration slows, but does not prevent the growth of harmful bacteria. Unlike most microorganisms that cause food poisoning, listeria can multiply in the refrigerator. To discourage the growth of bacteria in foods, make sure your fridge is set at 4 degrees C (40 degrees F) or colder and the freezer at -18 degrees C (0 degrees F). Refrigerate or freeze prepared food and leftovers within two hours.

4. Which food is not linked to listeria contamination?

• a) Hot dogs and deli meats
• b) Baked brie
• c) Smoked fish
• d) Refrigerated pate

Answer: b) Baked Brie. Cold cuts, hot dogs, smoked seafood, and soft cheeses made from unpasteurized milk (e.g. Feta, Camembert, Brie, blue-veined cheeses) may harbor listeria. Even undercooked turkey and meat can be risky. Pasteurization and cooking to proper temperatures kill the bacteria. High risk individuals such as pregnant women, the elderly and people with weakened immune systems should avoid these foods.

5. The safest way to thaw your Thanksgiving turkey is:

• a) On the kitchen counter
• b) In a sink of cold water
• c) In the microwave
• d) In the fridge

Answer: d) In the fridge. The ideal way to defrost a frozen turkey is on a tray on the bottom shelf of the fridge. Allow 5 hours per pound (10 hours per kilogram). If you're short on time, thaw in cold water but change the water at least once every 30 to 60 minutes. Allow one hour per pound (2 hours per kilogram). Never defrost a turkey at room temperature. Frozen, pre-stuffed turkeys do not require thawing.

6. Your stuffed Thanksgiving turkey is safe to eat at a temperature of:

• a) 63 C (145F)
• b) 71 C (160F)
• c) 80 C (175F)
• d) 82 C (180F)

Answer: d. 82C. Use a digital meat thermometer and cook your turkey until the temperature at the thickest part of the breast or thigh is at least 82C. To kill harmful bacteria, turkey should be roasted at or above 177C (350F). It is not recommended that poultry be partially cooked one day and finished the next.

7. It is only the turkey, not the stuffing, which can make you sick. True or False?

Answer: False. Stuffing, when cooked inside a turkey, can become contaminated if not cooked to a safe temperature. The safest way to cook stuffing is separately in its own dish or on the stove top to a minimum temperature of 74C (165F).

8. Microwaving destroys bacteria that cause illness. True or False?

Answer: False. Don't assume that microwaving your food means you've killed harmful bacteria. Microwave cooking heats foods from the outside in - not from the inside out - which can result in cold spots where bacteria can thrive. Cut food into small pieces and arrange them uniformly to promote even heating. For solid foods, add a little liquid to help foods cook more uniformly. For foods that need longer cook times, stir or rotate them at regular intervals.

9. At room temperature, bacteria in food can double in:

• a) 2 hours
• b) 1 day
• c) 20 minutes
• d) 8 hours

Answer: c) 20 minutes. Bacteria grow rapidly in the temperature range of 4C - 60C. Foods should not be left in this danger zone for more than two hours. Refrigerate leftovers quickly in shallow containers or lay food flat in re-sealable plastic bags to speed-up cooling. Don't overcrowd your fridge; cold air needs to circulate above and beneath food to keep it properly chilled.

10. Your Thanksgiving leftovers can be safely refrigerated for:

• a) 2 days
• b) 3 days
• c) 1 week
• d) 2 weeks

Answer: b) 3 days. To ensure safeness and best quality, leftovers should be refrigerated or consumed within two to three days or frozen for later use. Date leftovers to ensure they're not stored too long. In the freezer, cooked turkey can be frozen for up to 3 months, gravy for 2 to 3 months, and homemade TV dinners 3 to 4 months. Reheat leftover turkey to a temperature of at least 74C (165F) and gravy and soup to a rolling boil.

Rate your food safety know-how. Add up the number of correct answers to determine your score.

8 to 10 Move to the head of the class.

5 to 7 You passed, but there's room for improvement.

Less than 5 You flunked. Memorize the food safety motto: Cook, separate, cook, chill.

For more food safety tips, visit the website of the Canadian Partnership for Consumer Food Safety Education.