Food Safety Mini-Lesson

With your host, Gabrielle

POP QUIZ QUESTION

TRUE OR FALSE:

You don’t need to wash your produce if you plan on peeling it.

FALSE.

Some bacteria can get into the edible portion during the peeling process.

Discussion.

What do you do to keep food safe in your home?

Why do we care?

Foodborne illness is a serious problem in this country.

1 in 6 gets sick from food

325,000 are hospitalized

5,000 annual deaths

Some medications weaken immune system-increasing illness chances.

Source: www.cdc.gov

Interesting Foodborne Illness Facts

It could take 20 minutes-6 weeks before the symptoms occur.

More than 200 different diseases are spread through food. Increasing world-wide.

Bagged lettuce is riskier than unbagged.

11,000 illnesses in 2008 were reported from eating raw eggs (cookie dough).

How do we stay safe?

Federal Government’s FightBac! Program

4 Principles: CLEAN SEPARATE COOK CHILL

Principle 1: Clean

Wash hands thoroughly (alphabet song) with soap and warm water.

Wash cutting boards, dishes, utensils, counter tops

Paper towels vs. Sponges

Rinse produce

Wash the skins with brush or hands

Principle 2: Separate

Avoid bacteria spread among foods

Keep meat and eggs away from produce in grocery cart, bags and refrigerator.

Separate cutting boards.

Handwashing Demo

Let me know when you think I’ve thoroughly washed my hands.

POP QUIZ QUESTION

TRUE OR FALSE: “Let Stand” time recommended on microwave food packages is optional. It is only there to make sure you don’t burn yourself.

FALSE.

The “stand time” on packages is necessary for the food to heat internally to a proper temperature that kills off all bacteria.

PRINCIPLE 4: CHILL

Confessional: Has anyone ever thawed their foods on the countertop?

The bacterial growth cycle.

Bacteria can double every 20 minutes at room temperature.

Meat Models Demonstration Immediate (12:00) 12:30 1:00 2:00

Temperature Control

Keep fridge at 40F or freeze at 0F as soon as possible.

Refrigerate leftovers within 2 hours at room temperature, or within 1 hour in 90F+ environments.

Don’t rely on smell!

Other temperature recommendations..

3 Thawing Techniques: In the refrigerator In cold water Microwave

Marinate in the fridge.

Always use shallow containers for leftover storage.

Always bring leftover liquids to a boil when reheating.

Always turn the microwaved object at least once during re-heat.

Pass around the storage times on handout. How long do foods keep?

Food Refrigerator Freezer

Eggs, fresh 3-5 weeks Do not freeze

Eggs, cooked 1 week Do not freeze

Cheese (sliced) 1-2 months Do not freeze

Milk 1 week 3 months

Soups/Stews 3-4 days 2-3 months

Deli Salads 3-5 days Do not freeze

Hot Dogs 1-2 weeks 1-2 months

Deli Meat (opened)

3-5 days 1-2 months

Bacon 1 week 1 month

Ground meats 3-5 days 4-12 months

Poultry 1-2 days 9 months-1 year

Leftover Meats 3-4 days 2-6 months

Leftover pizza 3-4 days 1-2 months

Keep it or Toss it?

Use By vs. Sell By

Sell by: buy before this date.

Best if used by: NOT a purchase or safety date. Relates to the quality of the food’s flavor.

Use by: Last date recommended for the product to be used at peak quality.

Thanks!