Be Safe: A Home Guide to Help Keep Foods Safe Py Faq This guide contains recommendations on HERE ARE THE KEYS TO =} how you can keep your food safe and avoid SAFE FOOD HANDLING: a foodborne illness. Storing, preparing, cook- 1. Buy cold foods last get it home fast. Fi __ ing, serving, and handling foods properly can 2. Keep food safe - Refrigerate. greatly reduce your chances of getting sick; 3. Keep everything clean. so BE SAFE. 4, Thaw frozen food in the refrigerator. 5. Cook foods thoroughly. Foodborne iliness, often called "food poi- 6. Keep hot foods hot, cold foods cold. soning,’ results from eating contaminated 7. Don't wait - Refrigerate leftovers. foods. When foods is not handled properly, 8, Wash your hands. ‘microorganisms that case foodborne illness can contaminate it. These include bacteria, viruses, parasites, and molds. All can cause serious illness, but bacteria are the most common culprits. ‘Symptoms of foodborne illness include ‘ nausea, vomiting, cramps, diarthea, and mild fever. What some thought was the flu might actually have been foodborne iliness. A foodborne illness may develop within half an hour to a few days, while some may occur as long as two or more weeks after eating contaminated food. While a case of foodborne illness is unpleas- ant for anyone, it can be particularly danger- ous for older adults, people with weakened immune systems, infants and children, and pregnant women. Fortunately FOODBORNE ILLNESS IS PREVENTABLE. Follow this guide’ to help keep your food safe. Reprinted from the University of Hawall Cooperative Extension Service hatipy/www2.ctehchawail edwocitreepubs/paH/EN-S patBe Safe: A Home Guide == to Help Keep Foods Safe 1, BUYING FOOD: BUY COLD FOODS LAST, GET THEM HOME FAST. » Shop for frozen and refrigerated foods and hot items from the deli last, just before going to the checkout counter. » Make sure frozen foods feel rock solid and refrigerated foods feel cold. » Check the *sell-by" or “pull” date (how long the grocer can keep the produce for sale on the shelf) and "use-by" date (how long you can keep the product at home at its best quality) on packages before you buy. » When you check-out, be sure that your raw meats, poultry and seafood are placed in sepa- rate bags to prevent the transfer of juices and bacteria, » Use a cooler with coolant for cold foods ift will take you more than 30 minutes to get home, 2. STORING FOOD: KEEP IT SAFE - REFRIGERATE! » Arriving home from shopping, unload the perishable foods first, going directly from the car to the refrigerator or freezer. » Keep the refrigerator temperature between 34° F and 40°F. The freezer should be at or below 0° F. » Space items in the refrigerator and freezer so the cold air can freely circulate. » Use fresh meat and poultry within 3 to-4 days. Ground meat, poultry and fish should be used within 1 to 2 days. » Wrap raw meat, poultry and fish or place in separate plastic bags in the meat drawer or on a plate on the lowest shelf of the refrigerator to keep juices from dripping on other foods. PREPARING FOOD: KEEP EVERYTHING CLEAN. THAW FROZEN FOOD IN THE REFRIGERATOR. » Wash your hands with soap and hot water for atleast 20 seconds before starting any food preparation. If you stop to do something else, like use the bathroom, change a diaper, blow your nose, or touch a pet, be sure to wash your hands again before continuing food preparation. » Bandage any cuts or sores on your hands or use plastic gloves. » Make sure all kitchen helpers have clean hands too. » Plan ahead and thaw frozen foods in the refrigerator. Thaw foods on a plate or ina plastic bag on the lowest shel in the refrigerator to collect any juices and moisture. » For faster thawing, place in food in a leakproof plastic bag and immerse in cold water. Change water about every 30 minutes. Cook food immediately after thawing, » To thaw in microwave oven, place frazen food in a microwave-safe container and defrost on low’ or defrost" setting. Finish cooking food right after thawing. » Clean work surfaces often and remove food particles and spills. Use paper towels to wipe up spilled meat, poultry or fish juice, then use a sanitizing solution.* * Sanitizing solution: 3/4 cup liquid bleach and one gallon water STUDENT PAGES @Learning Zonexpress + 1-888-455-7003 + www.tearningzonexpress.comBe Safe: A Home Guide =, to Help Keep Foods Safe 3. PREPARING FOOD: KEEP EVERYTHING CLEAN. THAW FROZEN FOOD IN THE REFRIGERATOR. conr. » Never chop vegetables, salad ingredients, or other ready-to-eat foods on a cutting board that was used for raw meat or poultry without first cleaning and sanitizing it » After cutting raw meat, poultry or seafood, wash cutting board and utensils with hot, soapy water and sanitize. » Use plastic cutting boards rather than wooden ones where bacteria can be trapped in the grooves of the wood. » Change kitchen towels often and launder in hot water. Clean sponges and dishcloths fre- quently, using soaping hot water. Disinfect ina sanitizing solution; soak for two minutes; rinse and air dry. Do this once a week or more often as needed, STUDENT PAGES J] 4. COOKING FOOD: COOK IT THOROUGHLY. » Never partially cook food and then refrigerate or set them aside to finish cooking later. » Cook meat (esspecially ground meat), poultry, and fish thoroughly. Use a meat or instant- read themometer to check intemal temperature. Use this chart as a guide: INTERNAL, BRODUCT COOKED TEMPERATURE (°F) Ground meat (patties or meatloaf) 160" Ground poultry 165° Steaks and roasts 145° Pork and ham 160° Fish 145° Poultry (breast, thigh, wing) 165° Poultry (whole bird) 165°Be Safe: A Home Guide \ to Help Keep Foods Safe is 5. SERVING FOOD: KEEP HOT FOODS HOT, COLD FOODS COLD. » Do not leave cooked food out at room temperature for more than 2 hours. » For buffets, put hot foods over a heat source, and cold foods on ice. Do not mix fresh (unserved) food with food that has already been out for serving, » When away from home, pack food in an insulated container or cooler with a freeze-pack or ice. Keep it way from direct sun. 6. HANDLING LEFTOVERS: DON'T WAIT... REFRIGERATE! » Refrigerate foods within 2 hours after cooking, » Put food in shallow containers for quick chilling » Freeze leftovers that will not be eaten within 2 days. » Reheat leftovers to 165°F or until steaming hot. Boil leftover soups, sauces and gravies for at least 1 minute before serving. » Unsafe food does not always smell, taste or look bad. When in doubt, throw it out. HOW TO SANITIZE FOOD-PREPARATION SURFACES First, clean surface with hot, soapy water and rinse. Then, do the following: FOR HARD, NON-POROUS SURFACES: FOR POROUS SURFACES: STUDENT PAGES Use 1 Tbsp. liquid bleach* in 1 gallon of water, | Use 3 Tbsp. liquid bleach* in 1 gallon of water. Leave wet for 2 minutes, Leave wet for 2 minutes. Don't rinse; allow to air-dry. Rinse and wipe dry or air-dry. Keep all cleaning products away from children. Do not mix liquid bleach with other cleaning products such as toilet bow! cleaners or ammonia,4 Easy Lessons in Safe Food Handling CLEAN. Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives, and countertops. Frequent cleaning can keep that from happening. » Wash your hands with warm water and soap for 20 seconds before and after handling food. » Wash cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food. » Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine. > Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. >» Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. SEPARATE. Cross-contamination is how bacteria spreads. Keep raw meat, poultry, and seafood and their juices away from ready-to-eat foods. » Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. » Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator. » Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. yy = = Fa SI = i Reprinted from The Partnership for Food Safety Education | http:/nww.befoodsateorg/sites/befoodsateorg/iles/BFSE:20BROCHURE_b_w:pdt4 Easy Lessons in (Safe Food Handling COOK. Even for experienced cooks, the improper heating and preparation of food means bacteria can survive. » Use a food thermometer to measure the internal temperature of cooked foods. Make sure that meat, poultry, egg dishes, casseroles and other foods are cooked to the inter- nal temperature shown in the chart, » Cook ground meat or ground poultry until it reaches a safe internal temperature. Color is not a reliable indicator of doneness. » Cook eggs until the yolk and white are firm, Only use recipes in which eggs are cooked or heated thoroughly. » Bring sauces, soups and gravy toa boil when reheating, GRILLE. Bacteria spreads fastest at temperatures between 40 °F and 140 °F, so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness. » Chill leftovers and takeout foods within 2 hours. Keep the fridge at 40°F or below and use an appliance thermometer to check the temperature. » Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store. Never defrost food at room temperature. Food must be kept at a safe temperature dur- ing thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the the microwave should be cooked immediately. STUDENT PAGES If"Be Safe" Study Guide Directions: Read the "Be Safe: A Home Huged to Help Keep Foods Safe" handouts provided, then answer the questions below from that reading. 1, Foodborne illness is another name for. Food poisoning is caused when Symptoms include: sw ON How long after you eat contaminated food can you develop the symptoms? 5. — Give two tips you should follow when you buy food to keep it safe: a b ee 6. What temperature should the refrigerator be kept at? 7. Howlong you can freshly purchased ground beef be stored in the refrigerator? __ 8. When you wash your hands, be sure to scrub the back, between fingers and you should wash forat least seconds before food preparation. 9. What are the two options for thawing frozen foods? a b 10. Whatis the internal temperature that a whole chicken should be cooked to? 11. How many hours is the limit to leave cooked food out at room temperature? 12. Leftovers can stay in your refrigerator only days before they should be eaten. 13. Towhat temperature do you reheat foods? ©Learning Zonexpress + 1-888-455-7003 * www.laarningzonexpress.com"Be Safe" Study Guide 14, Finish the saying: “When in doubt, 15. Howdo you makea sanitizing solution for countertops? 16. Summarize the “fight bac” principles of food sanitation, CLEAN cook SEPARATE CHILL