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Food Safety

This presentation will show the importance of food safety and uses the standard clean, separate, cook and chill method.
by

Stephanie Wolf

on 20 April 2011

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Transcript of Food Safety

Food Safety What is Food Poisoning? Meats, fruits and vegetables are
full of bacteria, viruses and parasites.
These pathogens transfer from one food to another
easily and LOVE warm, moist environments. In Case of Suspected Foodborne Illness
Follow these general guidelines:
1. Preserve the evidence.
2. Seek treatment as necessary.
3. Call the local health department
4. Call the USDA Meat and Poultry Hotline at 1-888-MPHotline
3 Ways to Defrost Frozen Foods

1. In the refrigerator. Cold temperatures keep most harmful bacteria from multiplying.
2. In cold water. Change the water every half-hour to keep the water cold.
3. Using the microwave, but cook the food immediately after it's defrosted.
Wash cutting boards, dishes, utensils (including knives), and countertops with hot, soapy water after preparing each food item and before going on to the next food. Sanitize It! Periodically sanitize kitchen countertops using a kitchen sanitizer Consider using paper towels to clean up kitchen surfaces. Fridge TIPS
• Clean your refrigerator regularly.
• Wipe up spills immediately.
• Clean inside walls and shelves with hot water and a mild liquid dishwashing detergent; then rinse.
• Once a week, check expiration and "use by" dates, and throw out foods if the date has passed.
Fruits & Veggies
• Rinse raw fruits and vegetables thoroughly under running water to help remove germs and soils. (Don't use soap, detergents, or bleach solutions.)
• For thick or rough-skinned vegetables and fruits (potatoes, carrots, cantaloupe, etc.), use a small vegetable brush to remove surface dirt. Try to cut away damaged or bruised areas on produce - bacteria can thrive in these places.
Separate Separate raw meat, poultry, and seafood from ready-to-eat foods in your grocery shopping cart, refrigerator, and while preparing and handling foods at home. Consider placing these raw foods inside plastic bags in your grocery shopping cart to keep the juices contained. Seal It
• To prevent juices from raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or sealable plastic bags.
Lather Up
• Thoroughly wash cutting boards, dishes, and utensils (including knives) with soap and hot water after they come in contact with raw meat, poultry, seafood, eggs, and unwashed fresh produce.
Cutting Boards: Take Two
• If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables.
• If two cutting boards aren't available, prepare fruits and vegetables first, and put them safely out of the way. Wash cutting boards thoroughly with soap and hot water. Then, prepare the raw meat, poultry, or seafood. Follow by washing the cutting board again.
Clean Your Plate
• Place cooked food on a clean plate. If cooked food is placed on an unwashed plate that previously held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the cooked food.
Marinating Mandate
• Marinades used on raw meat, poultry, or seafood can contain harmful bacteria. Don't re-use these marinades on cooked foods, unless you boil them first.
• Never taste uncooked marinade or sauce that was used to marinate raw meat, poultry, or seafood.
When Storing Leftovers:
• Refrigerate or freeze leftovers within 2 hours
Keeping the Refrigerator Clean
Once a week, make it a habit to throw out perishable foods that should no longer be eaten
To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf.
Wash hands and surfaces often Chill Clean Causes of food poisoning Cook
Full transcript