food safety
Download
Skip this Video
Download Presentation
Food Safety

Loading in 2 Seconds...

play fullscreen
1 / 34

Food Safety - PowerPoint PPT Presentation


  • 276 Views
  • Uploaded on

Food Safety. 02421- 8.1 Created by Michigan State University Cooperative Extension Service Revised by Billy Moss and Rachel Postin. GA Ag Ed Curriculum Office To accompany Georgia Agriculture Education Curriculum Lesson June, 2002. What is your Food Safety I.Q.? .

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Food Safety' - Gideon


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
food safety

Food Safety

02421- 8.1

Created by Michigan State University Cooperative Extension Service

Revised by Billy Moss and Rachel Postin

GA Ag Ed Curriculum Office

To accompany Georgia Agriculture Education Curriculum Lesson

June, 2002

slide2

What is your Food Safety I.Q.?

The BEST consumer is an informed consumer.

slide3

Questions about food safety

Write down your questions for post-conference follow up.

fight bac
FIGHT BAC

Clean

Cook

Separate

Chill

slide5

Handwashing

If soap is unavailable, is there any value in washing your hands without it?

slide6

Handwashing

Question: If soap is unavailable, is there any value in washing your hands without it?

Answer: Yes, the friction of rubbing your hands together under running water removes dirt and contaminants.

slide7

Danger Zone

What does life begins after 40 mean?

slide8

Danger Zone

Question: What does “life begins after 40” mean?

Answer: Relating to food safety temperatures, it means that bacteria multiply faster between 40 and 140 degrees and the amount of bacteria may cause foodborne illness.

slide9

Wearing Gloves

Are gloves recommended to avoid cross contamination of foods in your kitchen?

slide10

Wearing Gloves

Question: Are gloves recommended to avoid cross contamination of foods in your kitchen?

Answer: Actually, gloves only separate your hands from food. The surface of the gloves may become contaminated with bacteria or meat juices and spread to other foods and work surfaces. Wearing gloves may also give a false sense of security or lead to people not realizing how often they need to change them.

slide11

Two Hour Rule

Does the rule mean you can keep food out 2 hours after eating?

slide12

Two Hour Rule

Question: Does the rule mean you can keep food out 2 hours after eating?

Answer: No. The two hour rule means that you return food to refrigerator or freezer within 2 hours of removing it from the refrigerator or oven. This includes the length of time that the meal lasted.

slide13

Food Storage

What does the “Expiration Date ” mean?

slide14

Food Storage

Question: What does the “Expiration Date ” mean?

Answer: “Expiration” means do not sell or use after date listed.

“Sell by” means that you should buy the product before the date expires.

“Best if used by” means that the flavor quality is at its best before the date listed.

“Use by” means that is the last day that quality can be guaranteed. It is a good idea to consume that product prior to that date.

slide15

Defrosting

Why not defrost on the countertop?

slide16

Defrosting

Question: Why not defrost on the countertop?

Answer: When foods are defrosted at room temperature, the actual temperature of the food may reach temperatures above 40 degrees. Portions of the food to be defrosted may be in fact be a perfect breeding environment for bacteria, while other portions remain colder.

slide17

Leftovers

What are 2 reasons to cover leftovers in the refrigerator?

slide18

Leftovers

Question:What are 2 reasons to cover leftovers in the refrigerator?

Answer: 1- To limit cross odors in the refrigerator and 2- To keep foods from contaminating each other, having foods spill or fall into each other in the refrigerator.

slide19

Ground Meat

Does cooking ground meat until it is no longer pink assure its safety?

slide20

Ground Meat

Question: Does cooking ground meat until it is no longer pink assure its safety?

Answer: No. The color of meat is not an indicator that the internal temperature of the meat has reached a safe temperature.

slide21

Egg Safety

How should eggs be cooked to avoid possible salmonella exposure?

slide22

Egg Safety

Question: How should eggs be cooked to avoid possible salmonella exposure?

Answer: Cook eggs until the white and yolk are both firm. Egg dishes should be cooked to an internal temperature of 160 degrees F.

slide23

Juice Safety

Can I pasteurize juice or cider at home?

slide24

Juice Safety

Question: Can I pasteurize juice or cider at home?

Answer: Yes. Unpasteurized cider can be home-pasteurized by heating it on the stove. The cider should be heated to at least 160 degrees Fahrenheit to insure that E. coli O157:H7 is inactivated. If a consumer does not have a thermometer, the cider can be boiled (cider will boil at approximately 212 degrees Fahrenheit).

slide25

Microwave

Which is best, re-heating foods in the microwave, or on the top of the stove?

slide26

Microwave

Question: Which is best, re-heating foods in the microwave or on the top of the stove?

Answer: Both. Microorganisms can survive heating in the microwave because heat is applied unevenly in a microwave and some spots may remain cooler than others. It takes thorough cooking to kill harmful bacteria. Reheat to steaming hot in the microwave and on the top of the stove.

slide27

What to Pitch?

  • Beyond expiration date
  • At room temperature more than 2 hours
  • Questionable processing
slide28

Rule of Thumb

When in Doubt

Throw it Out !

slide29

Food Alert

Name 2 resources available double check on food alerts and product recall.

slide30

Food Alert

Question: Name 2 resources available to double check on food alerts and product recall.

Answer:

http://foodsafe.fshn.msu.edu/

http://www.safetyalerts.com/

http://recalls.consumer.gov.au/

http://www.cpsc.gov/cpscpub/prerel/prerel.html

http://www.foodsafety.org/product.htm

slide31

Disaster Preparedness

Question: You have been without electricity for 42 hours, how would you answer a mom who asks if any of the food in her refrigerator is safe?

Answer: Milk, meats, mayo, and eggs that are no longer cold must be discarded. Fruit juices, hard cheeses, butter, margarine, fresh fruits and vegetables, jelly, mustard, ketchup, pickles and olives are all generally safe until power returns.

slide32

Disaster Preparedness

Question: If there is no electricity what are safe options for preparing foods?

Answer: Fireplace - You can grill food or wrap it in foil and cook it in the fireplace. Camp stove - Use this type of stove, which uses propane or butane fuel, only outside the house. Charcoal grill - Although usually used to prepare meats, you can also use charcoal to cook food in foil and prepare one-pot meals during an emergency. Do your charcoal cooking outside where there is plenty of ventilation. Fondue pot or chafing dish.

slide33

What to Pitch?

  • No Ice
  • Doesn’t Feel Cold
  • Broke the 2 hour rule
  • When in doubt..
slide34

What To Save After the Trip

What is safe?

Paper

Non-perishables

Foods kept cold

ad