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iman bouraoui

on 5 February 2013

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Transcript of Copy of FOOD SAFETY

FOOD SAFETY BY IMAN BOURAOUI Why food safety matters? FOOD SAFETY food safety is about keeping you healthy and staying on track, about how to keep watch what your touching or what your eating. At The Super Market it's also bad than you think it is, cause if you leave it at room tempature for more than 2 hours all the bacteria in that room will get to your food, and for dinner you'll be eating a lot of it. At The Super Market 3 When buying meat and poultry but them in bags so the juices don't leak out onto your cart and your grocerys when ever your buying any packaged meat, fish and poultry always check the expiration date, and when your going to cook that food ahead of time. Bad-news Foods At The Super Market Make sure your eating healthy foods for your strength and growth. Milk is a good strength source for you bones, fruits and vegetables give you calcium and vitamins. and other healthy foods are good for you too. when your at the super market your gonna want to go to the refrigerated areas first, well many people accually do that. And that's a bad thing because then your refrigerated foods will melt and and some defrost and get all sogy and you don't want that. At The Super Market 2 don't buy meat, poultry and fish that has a strong or strange odor, even if the expiration date is OK. buy fresh foods that, not passed the expiration date. separate fruits and veggies from meat, poultry and fish. don't buy broken egg cartons that contain broken eggs or bacteria gets in to the yoke don't buy food that has broken skin, cause bacteria is able to go into that fruit unpasteurized milk, ciders, or juices are full of harmful bacteria that can make you sick prestuffed turkeys, chickens and ducks have bacteria inside the stuffing, that's not healthy In The Kitchen when your finished at the super market always put your refrigerated and freezer items first before they become soggy and melted keep eggs in the original carton. If your wanting to defrezze your meats and frozzen veggies put them in the refrigerator don't keep them out in room tempature or all the bacteria in the air will get to your food when your starting to make your dinner don't leave meat, poultry and fish at room tempature for more than 2 hours In The Kitchen 2 when your cooking meat, poultry and fish use a thermometer for best results Cook roasts, steaks, chops, and other solid cuts of meat (beef, veal, pork, and lamb) until the juices have disipared or until the meat has a temperature of 145° F (63° C). once your finished cooking, leave the meat out for 3 minutes at room tempature •Cook ground beef, veal, pork, or lamb until it's not pink any more or until it has a temperature of 160° F (71° C). Cook ground chicken or turkey to 165° F (74° C). cook fish until it is opaque and flaky or until it has a tempature of 145° F (63° C). In The Kitchen wash all fruits and veggies with water before eating, cause with out washing, your eating fruits and veggies with pesticides, dirt, and bacterial contamination. Get rid of the outer leaves of leafy greens, such as spinach and lettuce. Don't leave eggs stay at room temperature for more than 2 hours Make sure that you cook eggs thoroughly so yokes or whites are not runny. Try the egg challenge! Clean Up 2 Your kitchen might look nice but its still full of bacteria you can't even see. to prevent spreading bacteria when cooking, always wash your hands with warm water and soap before preparing any food. always wash your hands after handling meat, poultry or fish Keep raw meats and their juices away from other foods in the refrigerator Never put cooked food on a dish that was holding raw meat, poultry, or fish. Clean Up 2 If you use knives and other utensils on raw meat, poultry, or fish, you need to wash them before using them to cut or use something else. If you touch raw meat, poultry, or fish, wash your hands. Don't wipe them on a dish towel or this can contaminate the towel with bacteria, which can spread to someone else's hands. Use one cutting board for raw meat, poultry, and fish, and another board for everything else. When you're done preparing food, wipe down the countertops with the right cleaning product. Don't forget to wash the cutting board in hot, soapy water and then disinfect it with a cleaning product. Want to try to make your own cleanser?
check it out at the end! Wash dirty dish towels in hot water. Storing Leftovers Safely Put leftovers in the fridge as soon as possible. If you leave leftovers out for too long at room temperature, bacteria can quickly get to your food, turning your dish into food poisoning. Store leftovers in containers with lids that can be snapped shut. Bowls are OK for storing leftovers, but be sure to cover them tightly with plastic wrap keep the food from drying out. If you're freezing leftovers, freeze them in its each bag, so they'll be easy to take out of the freezer, pop in the microwave, and eat. Eat any leftovers within 3 to 4 days or freeze them. Don't freeze any dishes that contain uncooked fruit or veggies, hard-cooked eggs, or mayonnaise. Storing Leftovers Safely store leftovers in plastic containers, plastic bags, or aluminum foil. Don't fill bowls all the way to the top; when food is frozen, it expands. Leave a little extra space about ½ inch. Eat frozen leftovers within 2 months. take a look in your freezer, take time to look at the food that you have, is it expired, has it gone bad, does it look strange to you since you put it in the freezer, if so, throw it away, its probably gone bad and its time to throw it out. Microwave Magic Use only utensils and containers that are allowed for use in the microwave. Plastic plates and bowls are usually OK in the microwave, don't use lighter plastics like margarine tubs or cottage cheese containers. The heat can melt them, which means that some of the chemicals in the plastic can be transferred into your food. Most glass and ceramic containers are OK to use in the microwave. If you're not sure about glass, here's an easy test: microwave the empty container for 1 minute. If you remove it and the glass is cool, it's OK for cooking. If the glass is warm, it's unsafe. Waxed paper is safe for use in the microwave, but don't ever use brown paper or brown grocery bags. And never use aluminum foil. Microwave Magic When covering a plate or container with plastic wrap, try to keep the plastic wrap from touching the food while its in the microwave. If a food comes packaged in a foam tray, remove it from the tray and take off any plastic wrapping before microwaving. The heat can make foam trays and plastic wrapping melt. And don't use the trays again that are included with microwave dinners or other foods. If you're using the microwave to defrost foods, finish cooking them right away. If you're using the microwave to heat leftovers or frozen meals, the food should be very hot and steaming. Always look at the microwave directions on the box, especially the length of cooking time. The Egg Challenege the egg challenge is when you take an egg and you put it in a container full of water and you put the egg in, if the egg sinks it has not gone bad and is good to use and eat, if it sing and lands on the point than its ok to use, if it floats its time to throw the egg away, its not good to use any more Want to make your own cleanser? You can mix together 1 teaspoon (5 milliliters) chlorine bleach and 1 quart (about 1 liter) of water and store the solution in a spray bottle. Of course, keep the solution and the ingredients out of the reach of your younger brothers and sisters! make you own cleanser questions why does food safety matter? why are stuffed turkeys bad for your health? why does microwave safety have to do with food safety?
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