slide1 n.
Skip this Video
Loading SlideShow in 5 Seconds..
Food Safety is for Everyone Module Four PowerPoint Presentation
Download Presentation
Food Safety is for Everyone Module Four

Loading in 2 Seconds...

play fullscreen
1 / 74

Food Safety is for Everyone Module Four - PowerPoint PPT Presentation

  • Uploaded on

Food Safety is for Everyone Module 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. Module 4. T emperature M atters. Temperature matters: . Proper:

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

Food Safety is for Everyone Module Four

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 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

module 4

Module 4

Temperature Matters

Copyright 2010 by Lorraine Harley,

Family and Consumer Sciences Educator, University of Maryland Extension

temperature matters
Temperature matters:


  • Thermometer use
  • Cooking
  • Cooling
  • Thawing
  • Reheating
  • Hot holding



why use a food thermometer
Why use a food thermometer?
  • To confirm safe minimum internal food temperatures to prevent foodborne illness
temperature matters2
Temperature Matters!

Beef, Veal, Lamb Steaks and Roasts

145 °F


145 °F

temperature matters3
Temperature Matters!
  • Turkey, Chicken & Duck Whole, (pieces & ground)

165 °F

fresh ham
Fresh ham



fully cooked ham
Fully cooked ham

To reheat:


temperature matters4
Temperature Matters!
  • All egg dishes and leftovers:

165 °F





refrigerator freezer temperatures
Refrigerator/freezer temperatures
  • Refrigerator 40° or slightly below
  • Freezer 0° F
myoglobin in meat
Myoglobin in meat
  • Is a protein found in the muscle fibers of meat, poultry and seafood.
  • Are color changes in meat normal?
thawing food safely
Thawing food safely
  • When was the last time you thawed food?
  • What method did you use
thawing food safely continued
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
thawing food safely continued1
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??
keep cold foods cold
Keep cold foods cold
  • 40°F or below
hot holding keep hot foods hot
Hot holding: keep hot foods hot

Remember the

2 hour rule

140° or above

reheating foods safely
Reheating foods safely
  • Microwave
  • Stove top
  • Oven
microwave cooking
Microwave cooking
  • Microwave cooking does not always provide even heating.
  • After defrosting in a microwave, always cook foods immediately
cooling foods down
Cooling foods down
  • Do not overfill the refrigerator
  • Break large pots into shallow containers
  • Break down large pieces of meat and turkey
let s go shopping again
Let’s go shopping…again
  • Always purchase non-perishable items first
frozen foods
Frozen foods
  • Always purchase frozen items afternon-perishable items
dented cans
Dented cans
  • Do not buy dented cans!
  • Never buy meat, poultry or other foods in torn packaging.
what types of foods are dated
What types of foods are dated?
  • Dates are found mostly on perishable foods such as:
  • Meat
  • Poultry
  • Eggs
  • Dairy products
federal law and dating requirements
Federal law and dating requirements:
  • Only required on infant formula and some baby food.
types of food dating
Types of food dating:
  • “Sell-By”
  • “Best if used By”
  • “Use-By”
  • “Closed or coded dates”
sell by
  • Informs the store how long to display the product for sale
  • Always buy the item before the “Sell-By” date
best if used by
“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
use by
  • This date is the last date recommended for the use of the product while at peak quality
  • The manufacturer determines this date
canned food
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

closed or coded dates
“Closed or coded dates”
  • This date refers to packing numbers for use by the manufacturer
expiration dates
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
cleaning the refrigerator
Cleaning the refrigerator
  • Follow the manufacturer’s


  • Wipe up spills
  • Chose cleaners carefully
  • Weekly toss out
cleaning the refrigerator continued
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!!
refrigerator odors
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)
refrigerator odors continued
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)
summer time
Summer time

Does foodborne illness peak in the Summer?

egg storage
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
egg storage1
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.
egg substitutes
Egg substitutes

Liquid egg substitutes (unopened):

  • Refrigerate: 10 days
  • Freeze: 12 months

Liquid Egg Substitutes (opened)

  • Refrigerate 3 days
  • Never freeze
hard cooked eggs
Hard cooked eggs

Hard cooked eggs:

  • Refrigerate: 7 days
  • Never freeze
freezer storage
Freezer storage:
  • Once a perishable food item is frozen, before the date expires, it does not matter if the date expires while the food is frozen; foods kept frozen continuously are safe indefinitely
freezer facts wrap date fifo
Freezer facts: wrap-date-FIFO
  • Preventing freezer burn
special topics
Special topics
  • Thunderstorms
  • Mercury and Methylmercury
  • Bisphenal A (BPA’s)
  • Keeping baby safe
  • The refrigerator
  • The freezer
fish shellfish and
Fish, Shellfish and…
  • Mercury
  • Methylmercury
do not eat
Do Not Eat:
  • Swordfish
  • Shark
  • Tilefish
  • King mackerel
fish lower in methylmercury and
Fish lowerin methylmercury and…

Most commonly eaten are:

  • Shrimp
  • Canned light tuna
  • Salmon
  • Pollock
  • Catfish
bisphenol a bpas
Bisphenol A (BPAs)
  • Bisphenol A is a plastic chemical used to make polycarbonate plastic products:
  • Water bottles
  • Baby bottles
  • Canned foods (lining of metal food cans)
  • Food storage and heating containers
  • Some children’s toys
possible effects of bpa found in animal studies only
Possible effects of BPA:(Found in animal studies only)
  • Miscarriage
  • Obesity
  • Altered brain development and behavior
  • Altered immune system
  • Prostate/breast cancer
  • Early onset of puberty
  • Lowered sperm count
  • Hyperactivity
to minimize exposure to bpa s
To minimize exposure to BPA’s
  • Limit your intake of canned foods
  • Avoid polycarbonate plastic (usually #7)
  • Use glass baby bottles or:
    • Polypropylene
    • Polyethylene
to minimize exposure to bpa s1
To minimize exposure to BPA’s
  • Use powdered baby formulas (non-steel cans)
  • Heat foods in ceramic or glass containers.
bpa s
  • Look for BPA free plastic containers
fda assessment of bpa
FDA assessment of BPA

As of January 2010:

The FDA supports the industry’s actions to stop producing BPA-containing bottles and infant feeding cups for the U. S. market.

what can i do to keep my baby safe
What can I do to keep my baby safe?
  • Follow the manufacture’s recommendations …
  • Observe the “use-by” dates
  • Check commercial baby food jar lids
what can i do to keep my baby safe continued
What can I do to keep my baby safe? Continued…
  • When traveling with the baby, use insulated coolers or gel packs to transport bottles and food
  • Place the ice chest in the passenger compartment of the car. It is cooler than the trunk
do not
DO Not
  • Make more formula than you need
  • Put a bottle back into the refrigerator if the baby does not finish it
do not1
Do Not
  • Feed a baby from a jar of baby food and then place it back in the refrigerator
do not2
Do Not
  • Serve raw or unpasteurized milk, fruit or vegetable juice to infants or young children
  • Leave formula out at room temperature for more than 2 hours
  • Place dirty diapers in the same bag with bottles or food
two methods to heat breast milk or formula
Two methods to heat breast milk or formula
  • In hot tap water (1 -2 minutes)
  • On the stove:
    • Heat water in a pan
    • Remove the pan from the heat and

place the bottle in the pan until warm

food safety policy
Food safety policy

House proposes new

food safety laws

fight bac

Wash hands and surfaces often


Don’t cross contaminate

  • COOK

Cook to proper temperatures


Refrigerate promptly

Copyright 2010 by Lorraine Harley,

Family and Consumer Sciences Educator

University of Maryland Extension

to learn more
To learn more:

Copyright 2010 by Lorraine Harley,

Family and Consumer Sciences Educator

University of Maryland Extension