Food Safety is for Everyone Module Four

1. Food Safety is for EveryoneModule Four Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension

2. Module 4 Temperature Matters Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

3. Temperature matters: Proper: • Thermometer use • Cooking • Cooling • Thawing • Reheating • Hot holding 140° 40°

4. Why use a food thermometer? • To confirm safe minimum internal food temperatures to prevent foodborne illness

6. “It’s Safe to Bite When the Temperature is Right”

7. Which burger is safe to eat?

8. Which burger did you pick?

9. Temperature matters!

10. How to use a food thermometer

12. Ground beef, veal & lamb 160 °F

13. Temperature Matters! Beef, Veal, Lamb Steaks and Roasts 145 °F Fish 145 °F

14. Temperature Matters! • Turkey, Chicken & Duck Whole, (pieces & ground) 165 °F

15. Fresh ham Raw 160°F

16. Fully cooked ham To reheat: 140°F

17. Temperature Matters! • All egg dishes and leftovers: 165 °F

18. Safety Versus Doneness

19. Refrigerator/freezer temperatures • Refrigerator 40° or slightly below • Freezer 0° F

20. Myoglobin in meat • Is a protein found in the muscle fibers of meat, poultry and seafood. • Are color changes in meat normal?

21. Thawing food safely • When was the last time you thawed food? • What method did you use

22. Thawing food safely continued… There are 3safe ways to thaw food safely: • In the refrigerator • In the microwave or • In a tub or pot of cold water

23. Thawing food safely Continued… • Gee, I think I changed my mind. I don’t want to eat the food I just thawed out. • Can I re-freeze the food??

24. Keep cold foods cold • 40°F or below

25. Hot holding: keep hot foods hot Remember the 2 hour rule 140° or above

26. Reheating foods safely • Microwave • Stove top • Oven

27. Microwave cooking • Microwave cooking does not always provide even heating. • After defrosting in a microwave, always cook foods immediately

28. Cooling foods down • Do not overfill the refrigerator • Break large pots into shallow containers • Break down large pieces of meat and turkey

29. Let’s go shopping…again • Always purchase non-perishable items first

30. Frozen foods • Always purchase frozen items afternon-perishable items

31. Dented cans • Do not buy dented cans!

32. Packaging • Never buy meat, poultry or other foods in torn packaging.

33. What types of foods are dated? • Dates are found mostly on perishable foods such as: • Meat • Poultry • Eggs • Dairy products

34. Federal law and dating requirements: • Only required on infant formula and some baby food.

35. Types of food dating: • “Sell-By” • “Best if used By” • “Use-By” • “Closed or coded dates”

36. “Sell-by” • Informs the store how long to display the product for sale • Always buy the item before the “Sell-By” date

37. “Best if used by” • This date is recommended for the best flavor or quality of a product • It is not a purchase or safety date

38. “Use-by” • This date is the last date recommended for the use of the product while at peak quality • The manufacturer determines this date

39. Canned food • May have “open” dates (calendar) • High-acid- 12 to 18 months (grapefruit, tomatoes) • Low acid- 2-5 years (meats, fish,poultry, most vegetables • Only if can is in good condition/stored in a clean, cool dry place Copyright 2010 by Lorraine Harley, Asssitant Professor, University of Maryland Extension

40. “Closed or coded dates” • This date refers to packing numbers for use by the manufacturer

41. Expiration dates • If the date expires during home storage, a product should be safe and of good quality if it is handled properly and stored at 40° F or below

42. Cleaning the refrigerator • Follow the manufacturer’s instructions • Wipe up spills • Chose cleaners carefully • Weekly toss out

43. Cleaning the refrigerator continued… • Cooked leftovers—4 days • Raw poultry; ground meats—1-2 days • Keep odors down-baking soda • Clean refrigerator coils • When in doubt toss it out!!

44. Refrigerator odors • Equal vinegar and water • Solution of baking soda and water. Air dry • Rolled newspaper—then vinegar and water • (Procedures may have to be repeated)

45. Refrigerator odors Continued… • Coffee grounds—baking soda-several days—several days • Freezer—cotton swab—vanilla—24 hours • Commercial product • (Procedures may have to be repeated)

46. Summer time Does foodborne illness peak in the Summer?

47. What can we do during summer months? • Clean • Separate • Cook • Chill

48. Egg storage Raw eggs in shell: • Refrigerate: 3 to 5 weeks • Freeze: after opening egg and beating white and yolk together. Raw egg white: • Refrigerate: 2 to 4 days • Freeze: 12 months

49. Egg storage Raw egg yolks: • Refrigerate: 2 to 4 days • Freeze: Yolks do not freeze well. Raw egg frozen accidentally in shell: • Refrigerate: use immediately when thawed. • Freeze: when ready to use, refrigerate to thaw.

50. Egg substitutes Liquid egg substitutes (unopened): • Refrigerate: 10 days • Freeze: 12 months Liquid Egg Substitutes (opened) • Refrigerate 3 days • Never freeze