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Food Safety

Food Safety

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Food Safety

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  1. 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

  2. What is your Food Safety I.Q.? The BEST consumer is an informed consumer.

  3. Questions about food safety Write down your questions for post-conference follow up.

  4. FIGHT BAC Clean Cook Separate Chill

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

  6. 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.

  7. Danger Zone What does life begins after 40 mean?

  8. 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.

  9. Wearing Gloves Are gloves recommended to avoid cross contamination of foods in your kitchen?

  10. 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.

  11. Two Hour Rule Does the rule mean you can keep food out 2 hours after eating?

  12. 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.

  13. Food Storage What does the “Expiration Date ” mean?

  14. 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.

  15. Defrosting Why not defrost on the countertop?

  16. 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.

  17. Leftovers What are 2 reasons to cover leftovers in the refrigerator?

  18. 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.

  19. Ground Meat Does cooking ground meat until it is no longer pink assure its safety?

  20. 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.

  21. Egg Safety How should eggs be cooked to avoid possible salmonella exposure?

  22. 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.

  23. Juice Safety Can I pasteurize juice or cider at home?

  24. 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).

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

  26. 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.

  27. What to Pitch? • Beyond expiration date • At room temperature more than 2 hours • Questionable processing

  28. Rule of Thumb When in Doubt Throw it Out !

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

  30. 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

  31. 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.

  32. 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.

  33. What to Pitch? • No Ice • Doesn’t Feel Cold • Broke the 2 hour rule • When in doubt..

  34. What To Save After the Trip What is safe? Paper Non-perishables Foods kept cold