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FOOD PREPARATION AND STORAGE A Holiday Safety Presentation.

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Presentation on theme: "FOOD PREPARATION AND STORAGE A Holiday Safety Presentation."— Presentation transcript:

1 FOOD PREPARATION AND STORAGE A Holiday Safety Presentation

2 Turkey Fryers If your fryer doesn ’ t have fill lines, put the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 ” above the turkey. Lift the turkey out, and use a ruler to measure/mark the water line. Pour out the water and dry the fryer completely before use. Read all of the instructions and precautions. Follow manufacturers recommendations. Use small turkeys – up to 12 lbs. Use oils with high smoke points such as peanut, canola and sunflower. Peanut oil adds flavor, but can be a concern if guests have peanut allergies Don ’ t overfill with oil, it could spill out of the unit when the turkey is added and the oil may hit the burner/flames causing a fire to engulf the entire unit or blow it up.

3 Turkey Fryers, cont. It can take anywhere from 20-to-60 minutes to heat the oil. Before frying, pat the turkey dry with paper towels to keep the hot oil from spattering. Keep an all-purpose fire extinguisher nearby. Do Not use water to extinguish a grease fire. Use your best judgment when attempting to fight a fire. If the fire is manageable, use the all-purpose fire extinguisher. If it increases, call 911 for help. Use turkey fryers outdoors a safe distance from buildings and combustible material.

4 Turkey Fryers, cont. Partially frozen turkeys placed into the fryer can cause a spillover, fire or splattering of oil. Remove any ice from the turkey and make sure it ’ s fully thawed prior to placing it in the fryer. The unit could tip over if not placed on solid footing, causing the oil to spill out and ignite a fire which could spread to nearby combustibles. Never leave the fryer unattended. The sides of the cooking pot, lid and pot handles get dangerously hot and can pose a severe burn hazard. Use protective hot pads/gloves, don ’ t use dish rags or towels.

5 Turkey Fryers, cont. Slowly lower the turkey into the oil, and fry turkey for 3 to 4 minutes per pound or about minutes for a lb turkey Be careful using marinades, oil and water don ’ t mix and water can cause oil to spill over, causing a fire or even explosion hazard If you have purchased an electric turkey fryer again read all operating instructions prior to use and follow manufacturers recommendations. Keep children well away and use the proper protective equipment when using the appliance. Never let children or pets near the fryer when in use. Even after use, never allow children or pets near it, the oil can remain dangerously hot, hours after use.

6 Thawing and Cooking To thaw a turkey, refrigerate, and allow 1 day for every 5 lbs. If using cold water, maintain airtight packaging, change water every 30 minutes, allow 30 minutes per pound of turkey to completely thaw. Younger poultry has less fat under the skin, which can cause the bluish cast. The yellow skin could be a result of marigolds in the feed. If thawing in the refrigerator, allow 24 hrs per 4 to 5 lbs of turkey. A thawed turkey can remain in the refrigerator for 1-2 days The color of raw poultry varies from bluish-white to yellow. These colors are normal and are a direct result of breed, exercise, age, and/or diet.

7 Thawing and Cooking, cont. Stuff your turkey loosely. The stuffing should be moist, heat destroys bacteria more rapidly in a moist environment, place the stuffed turkey in the oven immediately The turkey is safely cooked when the internal temperature is 165 degrees F. Remove turkey from the bone and refrigerate stuffing and turkey separately w/in 2 hrs of cooking, use w/in 3 or 4 days or freeze, reheat to 165 deg F or until hot and steaming. When reheating soups, sauces, or gravies always boil them.

8 Precautions for Cooking  After using a microwave oven, make sure there are no cold spots in food-- bacteria can survive there. When serving hot food buffet-style, keep temperatures at 140 F or higher.  Any raw food of animal origin, meat, poultry, milk, dairy products, eggs, seafood, some fruits and vegetables can carry a host of bacteria and/or parasites, if not properly prepared or thoroughly washed. Bacteria/parasites can contaminate other foods on contact.  Spoiled meat can have a change in color, fading or darkening. The meat/poultry will have an off odor, be sticky or tacky to the touch. If you observe any of these characteristics, don’t use it. When in doubt about the freshness of any food, meat or leftovers, throw it out.  If homemade, eggnog could be contaminated with bacteria sometimes found in raw eggs. To be sure the eggnog is safe, use pasteurized egg products or buy ready-made eggnog, which is pasteurized. If you want to make eggnog with whole eggs safely, gradually heat the egg-milk mixture to 160 F or until it coats a metal spoon.  Pasteurized eggnog sold in the dairy case is safe as long as it is properly refrigerated.

9 Food-Borne Illness  Thousands of bacteria are naturally present in our environment, not all cause illness. When certain bacteria enter the food supply, they cause food borne illness. Bacteria multiply extremely fast when kept at unsafe temperatures.  Age and physical condition place some people at a higher risk than others, no matter what type of bacteria is implicated. If food born illness is suspected always preserve the evidence and seek medical treatment.  E coli is caused by eating unwashed vegetables or undercooked meat. Dairy & beef cattle can carry it asymptomatically, shedding it in their feces. Food products associated w/outbreaks include raw ground beef, seed sprouts or spinach, raw milk, and foods contaminated by infected food workers via fecal-oral route. Prevention can be achieved by cooking food properly, preventing cross-contamination, and using proper hygienic methods of meat and food preparation.

10 Food-Borne Illness, cont.  E coli is caused by eating unwashed vegetables or undercooked meat. Dairy & beef cattle can carry it asymptomatically, shedding it in their feces. Food products associated w/outbreaks include raw ground beef, seed sprouts or spinach, raw milk, and foods contaminated by infected food workers via fecal-oral route. Prevention can be achieved by cooking food properly, preventing cross-contamination, and using proper hygienic methods of meat and food preparation.  Staphylococcus bacteria are found on our skin, infected cuts, noses and throats. It is spread by improper food handling, the best defense is hand washing and proper food handling/care.  Listeria has been found in uncooked meats/vegetables, unpasteurized milk, foods made from unpasteurized milk, and processed foods. Killed by pasteurization & cooking, it can also be prevented by effective sanitation of food contact surfaces. Follow the keep refrigerated label directions, observe sell by/use by dates on food.

11 CLEAN: Wash hands for at least 20 seconds and surfaces often with hot/warm soapy water. Clean up while preparing holiday meals. Wash cutting boards, dishes, and utensils after preparing each food item. SEPARATE: Don't cross-contaminate. Keep raw meat & juices separate from all other foods, even at the grocery store & in your refrigerator. Use one cutting board for raw meat and a separate one for other food. Never place cooked food on a plate that previously held raw meat and poultry unless the plate has been thoroughly cleaned. COOK: Cook to proper temps, use a food thermometer to make sure. Cook roasts or steaks to at least 145 ºF, poultry to 165 ºF, and ground beef to 160 ºF. Reheat leftovers to 165 ºF. Eggs are safe to use in food as long as egg mixtures are cooked to 160 ºF. Preventing Food-Borne Illness

12 Don’t defrost food at room temperature. Thaw food in the refrigerator, in a cold water bath, or in the microwave. Marinate foods in the refrigerator. Unlike microorganisms that cause food to spoil, harmful bacteria cannot be smelled or tasted, the best prevention is safe food handling. CHILL: Refrigerate/freeze promptly. Maintain refrigerator temp at 40 °F or below and freezer at 0 °F or, and cold foods at 40 ºF or <. Preventing Food-Borne Illness, cont.

13 Holly and mistletoe while colorful and pretty can be deadly to a small child or even adults if ingested. Poinsettias can cause rashes and upset stomachs if ingested and can have the same effect on pets. Mistletoe, holly and even poinsettias can be deadly to animals. Speaking of pets, puppies, kittens also love to chew on electrical cords and play with ornaments. Turkey bones can be a mouth- watering treat for dogs but can splinter and penetrate their digestive tracts. Chocolate is tempting to give dogs, but it contains theobromine, which can over- stimulate the hearts of dogs (especially small ones) and can be fatal. Pets and Holiday Treats

14 Bacteria grow rapidly on food between 40 and 140. Put leftovers into the refrigerator as soon as possible and make sure your refrigerator is registering the correct temperature of 40. Remember you can’t see, taste or smell bacteria, but it can be on food and multiply in moist, warm conditions. Remember not to get caught up in the hectic pace of the holiday season, especially in the kitchen. Take time to abide by general safety tips. Don ’ t leave perishable foods at room temperature for more than 2 hours. Enforce good hygiene practices in the kitchen and throughout your home. The End Thanks to the Naval Air Station Pensacola safety office for sharing this presentation


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