Food Safety at Home.ppt

Shopping Storing PreparingJanie Burney, PhD, RD Associate Professor Family and Consumer Sciences1FCS Inservice TrainingWhat Concerns Consumers?Hoban, Oct. 20002FCS Inservice TrainingDietary GuidelinesKeep Food Safe to Eat3FCS Inservice TrainingKeep Food Safe to Eatn Clean n Separate n Cook n Chill n Follow the label n Serve safely n When in doubt, throw it outBuild a Healthy Base Keep food safe to eat.Keep food safe to eat.4FCS Inservice TrainingFor TennesseeSafe Food for Families… Keep Food Safe to Eat5FCS Inservice TrainingTime and Temperaturen“Danger Zone” 40oF to 140oF nBacteria can multiply every 20 to 30 minutes. nMaximum time in “danger zone” is 2 hours.6FCS Inservice TrainingFoods of Greatest ConcernnRaw foods of animal origin nMeat nPoultry nEggs nUnpasteurized milk nShellfish7FCS Inservice TrainingFoods of Greatest ConcernnFoods that mingle products from several animals nBulk raw milk nPooled raw eggs nGround beef8FCS Inservice TrainingFoods of Greatest ConcernnFruits and vegetables eaten raw nAlfalfa and other raw sprouts nUnpasteurized juice9FCS Inservice TrainingVulnerable PopulationsnPregnant women nInfants nElderly nImmunocompromised individuals10FCS Inservice TrainingFrom Store to HomenShop for meats and frozen foods last. nMake grocery store last stop. nRises 8 to 10oF in summer. nMay rise from 15 to 20oF.11FCS Inservice TrainingCooking TemperaturesnCook ground meat to 160oF. nCook intact meat to 145oF. nReheat to 165oF.12FCS Inservice TrainingGround BeefnE. coli O157:H7 nIncreased surface area nIn refrigerator, use within 1 to 2 days. nIn freezer, use within 4 months. nCook to 160oF.13FCS Inservice TrainingGround Beef is a National Issue14FCS Inservice TrainingPoultrynGood for 1 to 2 days in refrigerator. nThaw in refrigerator, use cold water method or microwave. nCook to 180oF?15FCS Inservice TrainingEggsnSalmonella may be in 1 in 20,000 eggs. nCook until there is no visible liquid egg. nWhole egg will coagulate (set) at 149 to 158oF. nCooking to 160oF will kill most bacteria.16FCS Inservice TrainingSeparating Eggs SafelynUse funnel or egg separator. nShells can be contaminated.17FCS Inservice TrainingShellfishn Raw oysters nVibrio vulnificus bacterium n Risk factors nLiver disease nHemachromatosis nDiabetes nStomach problems nCancer nImmune Disorders nLong term steroid use18FCS Inservice TrainingShellfishn Fully cook oysters nOrder cooked oysters in restaurants. nLive oysters in the shell nBoil 3 to 5 minutes after shells open. nSteam 4 to 9 minutes. nShucked oysters nBoil or simmer at least 3 minutes. nFry in oil at least 3 minutes at 375oF. nBroil 3 inches from heat 3 minutes. nBake for 10 minutes at 450oF.19FCS Inservice TrainingHot Dogs and Luncheon MeatsnCan be contaminated with Listeria. nLess than 2,000 cases per year nHeat until they are steaming hot.20FCS Inservice TrainingSoft Cheesen Certain cheeses can be contaminated with Listeria n Mexican-style cheeses nQueso blanco nQueso fresco nQueso de hojo nQueso de crema nAsadero21FCS Inservice TrainingSoft CheesenOther soft cheeses nFeta (goat cheese) nBrie nCamembert nBlue-veined cheeses (like Roquefort)22FCS Inservice TrainingFruits and VegetablesnAre they safe? nWash with clean drinking water. nScrub tough fruits that will not be peeled.23FCS Inservice TrainingTo Wash or Not to Wash“Water doesn't remove chemicals and dirt trapped within the wax coating. To enjoy the splendor of naked produce, you need a stronger solution.”Proctor & Gamble24FCS Inservice TrainingFitn Ingredients nPurified water nOleic acid and glycerol (from vegetables) nEthyl alcohol (from corn) nPotassium hydrate nBaking soda nCitric acid (from corn starch and molasses)25FCS Inservice TrainingJuicesn Juices n98% are pasteurized n FDA requires a labelWARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly and persons with weakened immune systems.26FCS Inservice Training。