Rating your kitchen for health; new self-test from Environmental Nutrition.

Here's a surprising fact: home kitchens are the source of more food-related illnesses than restaurants. The reason? Most people are careless in their own kitchens when it comes to food storage. Improper storage of food not only increases the risk of food poisoning; it almost always results in a loss of nutrients and good taste.

Take this quiz to find out how your kitchen rates. The higher the score, the healthier your kitchen.

To take the quiz, answer whether each statement describes your kitchen always, sometimes, or never. Then read the section that follows for additional tips.

Q U I Z

Score each statement as follows:

  Almost Always - 2 points
  Sometimes     - 1 point
  Almost Never  - 0 points

1. Highly perishable foods such as milk are stored in the refrigerator, not in the refrigerator door.

2. Milk is kept in opaque, closed containers. Orange juice is kept tightly covered.

3. Eggs are stored in their original container.

4. Butter or margarine is kept covered in the refrigerator.

5. Fresh produce-especially leafy greens-are stored in plastic bags or in the vegetable bin.

6. Whole-wheat flour and wheat germ are stored in the refrigerator.

7. Frozen meat is tightly wrapped with foil or freezer wrap.

8. Refrigerated leftovers and frozen foods are marked to indicate their contents and the date they were stored.

9. Food is frozen in small containers.

10. Food is loosely packed in freezer.

11. Food is stored at least six inches off the pantry floor.

12. Dented cans are checked for seam damage and leaks before buying.

13. Package and can labels are checked for storage directions before being stored.

14. Food is stored in pantry cabinets, not under the sink.

15. Food is stored in cabinets away from the stove.

16. The temperature of both the refrigerator and freezer is monitored with thermometers.

17. Refrigerator and freezer door seals are periodically cleaned and checked.

ANSWERS

Read the following to find out why each of the above statements is correct.

1. The refrigerator door does not stay as cold as the rest of the refrigerator, so highly perishable foods-especially milk-should not be stored there. Use the door for storing condiments such as catsup and mayonnaise.

2. Milk is a good source of riboflavin-vitamin B2-but much is lost if milk is exposed to light. (Clear plastic jugs aren't as vitamin-saving as cartons are for milk, unless the plastic is tinted to block the light.) Orange juice gradually loses vitamin C upon exposure to air, so use covered pitchers or closed containers, or prepare only as much juice as needed.

3. Refrigerator manufacturers should wise up, because the egg holders built into refrigerator doors are not the place to store eggs. The door isn't cold enough. Eggs stay fresh longest when stored large end up in the carton in which they are sold. Use refrigerated eggs within a week for best flavor and cooking quality, although they're safe to eat for three to four weeks. At room temperature, eggs lose more quality in a day than they do after a week in the refrigerator.

Do not wash eggs before storing. Washing removes a natural film that protects against spoilage. Eggs that have cracked shells should be thrown out-they may be contaminated with salmonella bacteria.

4. Butter and margarine should be refrigerated to prevent rancidity. They will stay fresh in the refrigerator for two to three weeks. If wrapped, they can be frozen for up to six months. Note: Both easily pick up odors from other foods in the refrigerator if not kept tightly covered.

5. Most vegetables keep best when stored in the crisper drawer or in plastic bags on the lower shelf of the refrigerator. Either way helps keep in moisture, which prevents wilting.

6. Most flours and grains can be kept at room temperature, but should be tightly covered to prevent insect infestation. Whole grains, such as whole wheat and cracked wheat, however, keep better in the refrigerator. Because of their higher fat content, they are more susceptible to rancidity and insect infestation. Wheat germ should always be refrigerated after opening.

7. Frozen meat, poultry, and fish must be wrapped tightly in either aluminum foil or freezer wrap-not in the see-through plastic wrap in which it is bought-to prevent freezer burn. Giblets should be wrapped separately.

8. Marking the contents of refrigerated and frozen foods eliminates the guessing game. Dating foods is also essential, so foods can be rotated-oldest foods can be used first.

9. The faster foods are cooled, the less time there is for bacteria to grow. So avoid putting hot leftovers into large containers. The center may be dangerously warm for too long. Instead, put into small containers.

10. Overpacking a freezer interferes with air circulation, making it work harder to keep low temperature. if the temperature isn't low enough, food won't keep as long.

11. Storing food off the floor keeps it away from insects, rodents, and moisture.

12. Buying dented cans is OK, but only if free of seam damage and leaks. Check again just before opening. A sticky ring left on the shelf under the can may be an indication of leakage.

13. Some dry packaged foods and canned foods require refrigeration once they are opened; some even before they are opened. Get into the habit of checking labels for storage information.

14. Storing food under the sink is potentially dangerous for three reasons. First, if cleaning products are also kept there, they could leak and soak through cardboard boxes or bags. Second, leaking pipes can rust cans and damage boxes. Finally, openings in the walls for pipes give insects and rodents easy access to the area.

15. Cabinets over the stove get hot. Most foods, including packaged and canned foods, won't last long under such conditions. Use this space to store seldom-used pots and pans.

16. Use refrigerator/freezer thermometers to monitor the temperatures inside both areas. Refrigerated foods spoil rapidly above 45' F and are best kept at 40* F. For long storage, it's necessary to keep the freezer at O* F or below.

17. Door gaskets should be periodically washed to ensure the cold is sealed in and doesn't escape. As a test, close a dollar bill in the door. If the seal is tight, you shouldn't be able to pull it out.

Don't Refrigerate

Tomatoes-They'll lose their flavor. Let them ripen at room temperature.

Potatoes-The starch in them will turn to sugar faster. Keep in a cool, dry, dark, and well-ventilated location. Once they start to sprout, throw them out.

Onions-Like potatoes, they should be stored in a cool, dry, ventilated place and thrown out if they begin to sprout. But don't store onions with potatoes-the onions produce a gas that will cause the potatoes to rot faster (the same happens if apples and carrots are stored together).

Bread-in there frigerator, it will lose moisture and go stale faster. A better idea? Keep bread in the freezer, especially in hot, humid weather when mold grows faster (particularly important for whole-wheat bread made without preservatives).

To thaw, let a few slices sit out on the counter for a half hour, or pop in the microwave for 10 to 20 seconds using the defrost setting.

Bananas-The skin will turn black. They will still be edible, but may lose some of their flavor and texture.

Fast Tips

When refrigerating cottage cheese, turn the container upside down onto a plate. This creates a better seal against air. Remember, soft cheeses are more perishable than hard ones. Cottage cheese should be used within two to three days after opening.

* Save egg yolks by covering with cold water in a container and refrigerating. Use within two days. Egg whites don't need the water and can be frozen for longer storage.

* Nuts are best refrigerated--or frozen for longer storage. Because they're high in fat, they can turn rancid. The same goes for peanut butter, even though it's much less spreadable when cold. A compromise? Keep a small amount of peanut butter at room temperature that can be used fairly quickly, and refrigerate large jars.

* Spices lose their flavor if exposed to air, light, and heat. Don't store them near the stove. * To keep brown sugar soft, store in a tightly covered jar and add a slice of apple.