4 Don’t count on these to test for food safety! Sight Smell Taste
5 “Key recommendations” for food safety The 2005 USDA Dietary Guidelines give five “Key Recommendations” for food safety. Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htmhttp://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
6 Clean hands, food-contact surfaces, fruits and vegetables. Recommendation 1: CLEAN Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.
7 Wash your hands! Handwashing is the most effective way to stop the spread of illness.
8 How to wash hands 1. Wet hands with WARM water. 2. Soap and scrub for 20 seconds. 3. Rinse under clean, running water. 4. Dry completely using a clean cloth or paper towel.
9 Clean during food preparation Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next.
10 Dirty dishcloths spread bacteria Wet or damp dishcloths are ideal environments for bacterial growth. Have a good supply of dishcloths to avoid reusing them before laundry day. There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders. ~ research by Dr. Charles Gerba
11 Recommendation 2: SEPARATE Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
12 Use different cutting boards Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
13 Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms.
14 Chicken and turkey Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legs and thighs, etc.) to 165 degrees F.
15 Pork, egg dishes, hamburger & ground meats Cook pork, egg dishes, hamburger and ground meats to 160 degrees F. Cook ground poultry to 165 degrees F.
16 Reheat leftovers until a temperature of 165 degrees F is reached throughout the food. Leftovers
17 Beef, lamb & veal steaks Cook beef, lamb and veal steaks and roasts to 160 degrees F for medium doneness (145 degrees F for medium rare).
18 For more information about using food thermometers, visit this Web site …
19 The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!
20 DIGITAL instant-read Reads in 10 seconds Place at least ½ inch deep (or as directed by manufacturer) Gives fast reading Can measure temperature in thin and thick foods Not designed to remain in food while it's cooking Check internal temperature of food near the end of cooking time Some models can be calibrated; check manufacturer's instructions Available in "kitchen" stores Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asphttp://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
21 DIAL instant-read Reads in 15-20 seconds Place 2-2½ inches deep in thickest part of food Can be used in roasts, casseroles, and soups Temperature is averaged along probe, from tip to 2-3 inches up the stem Cannot measure thin foods unless inserted sideways Not designed to remain in food while it is cooking Use to check the internal temperature of a food at the end of cooking time Some models can be calibrated; check manufacturer's instructions Readily available in stores Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asphttp://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
22 Dial oven-safe Reads in 1-2 minutes Place 2-2½ inches deep in thickest part of food Can be used in roasts, casseroles, and soups Not appropriate for thin foods Can remain in food while it's cooking Heat conduction of metal stem can cause false high reading Some models can be calibrated; check manufacturer's instructions Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asphttp://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
23 Can be used in most foods Can also be used outside the oven Designed to remain in the food while it is cooking in oven or in covered pot Base unit sits on stovetop or counter Cannot be calibrated Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asphttp://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp Oven probe with cord
24 Disposable temperature indicators (Single-use) Reads in 5 -10 seconds Place approximately ½ inch deep (follow manufacturer's directions) Designed to be used only once Designed for specific temperature ranges Should only be used with food for which they are intended Temperature-sensitive material changes color when the desired temperature is reached Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asphttp://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
25 Placing a food thermometer 1. Place in the thickest part of food. 2. Do NOT touch bone, fat, or gristle. 3. Begin checking temperature toward the end of cooking, but before the food is expected to be "done." 4. For irregularly shaped food – such as with a beef roast – check the temperature in several places. 5. Clean thermometer with hot soapy water before and after each use!
26 For thinner foods such as meat patties, pork chops and chicken breasts, a DIGITAL instant-read food thermometer should be used if possible – as it doesn’t have to be inserted as far as a DIAL instant-read thermometer. Disposable temperature indicators are another option. Using a thermometer in thinner foods For really thin foods, it may be necessary to insert a digital thermometer or disposable temperature indicator at an angle.
28 The TWO-hour rule Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 90 degrees F. Perishable foods include: Meat, poultry, fish, eggs, tofu Dairy products Pasta, rice, cooked vegetables Fresh, peeled/cut fruits and vegetables
29 DANGER ZONE Bacteria multiply rapidly between 40 and 140 degrees F.
30 A multiplication quiz How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours? Bacteria numbers can double in 20 minutes!
31 Answer: 2,097,152! Refrigerate perishable foods within TWO hours.
32 How to be cool – part 1 Cool food in shallow containers. Limit depth of food to 2 inches or less. Place very hot foods on a rack at room temperature for about 20 minutes before refrigeration.
33 How to be cool – part 2 It ’ s OK to refrigerate foods while they ’ re still warm. Leave container cover slightly cracked until the food has cooled.
34 …(can you guess?) How long would it take an 8-inch stock pot of steaming chicken soup to cool to a safe temperature in your refrigerator?
35 Would you believe … 24 hours! TOSS IT OUT! Remember: Transfer hot foods to shallow containers to speed cooling.
36 Recommended refrigerator & freezer temperatures Set refrigerator at 40 degrees F or below. Set freezer at 0 degrees F.
37 Place an appliance thermometer in your refrigerator, freezer, and milk cooler!
38 The THAW LAW Plan ahead to defrost foods. The best way to thaw perishable foods is in the refrigerator.
39 When to leave your leftovers Refrigerated leftovers may become unsafe within 3 to 4 days. If in doubt, toss it out!
40 Recommendation 5: AVOID... Raw (unpasteurized) milk or milk products Raw or partially cooked eggs and foods containing raw eggs Raw and undercooked meat and poultry Unpasteurized juices Raw sprouts Most at risk are infants, young children, pregnant women, older adults and the immunocompromised.
41 The 2005 MyPyramid gives specific food safety recommendations for each food group. Food safety recommendations for food groups
42 Cleaning fruits & vegetables 1. Remove and discard outer leaves. 2. Rinse under clean, running water just before preparing or eating. 3. Rub briskly – scrubbing with a clean brush or hands – to remove dirt and surface microorganisms. 4. Don’t use soap or detergent.
43 Wash this produce, too! Bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut. Wash fruits – such as cantaloupe and other melons – under running water.
44 Handling fruits & vegetables Cover and refrigerate cut/peeled fruits and vegetables. TOSS cut/peeled fresh produce if left at room temperature longer than TWO hours.
45 Separate fruits & vegetables from other foods Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing or storing them.
46 Read labels Read labels on bagged produce to determine if it is ready-to-eat. Ready-to-eat, prewashed, bagged produce can be used without further washing if kept refrigerated and used by the “use-by” date.
47 Dairy do’s and don’ts Refrigerate dairy foods promptly. Discard dairy foods left at room temperature for more than two hours – even if they look and smell good.
48 Avoid washing raw meat & poultry Do NOT wash raw meat and poultry. Washing is not necessary. Washing increases the danger of cross-contamination, spreading bacteria present on the surface of meat and poultry to ready-to-eat foods, kitchen utensils, and counter surfaces.
49 Refrigerator storage Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.
50 Cook to safe temperatures Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry. Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.
51 Signs of safely cooked fish Fin fish: Slip point of sharp knife into flesh; pull aside. Edges should be opaque, the center slightly translucent with flakes beginning to separate. Let stand 3 to 4 minutes to finish cooking. Shrimp, lobsters & crab: Turn red and flesh becomes pearly opaque. Scallops: Turn milky white or opaque and firm. Clams, mussels & oysters: Watch for their shells opening to know they’re done. Toss those that stay closed. The US Food & Drug Administration recommends cooking most seafood to an internal temperature of 145 degrees F for 15 seconds. Source: United States Food & Drug Administration http://www.fda.gov/fdac/features/1997/797_home.html http://www.fda.gov/fdac/features/1997/797_home.html
52 Reauthorization Act of 2004 HACCP Plan for the district and each school Implemented by July 1, 2005
53 HACCP Stands for Hazard Analysis and Critical Control Point
54 HACCP is Preventive, not reactive A management tool used to protect the food supply against biological, chemical and physical hazards
HACCP Basic Flow Diagram Example Food Delivered Storing Food Cooking Food Storing Food in Warmer Serving Food Storage of Leftovers
56 HACCP Basic Concepts Sanitation Temperature control/monitoring/recording Standard Operating Procedures (SOP’s) Implemented & followed http://www.fns.usda.gov/cnd/CNlabeling/Food-Safety/HACCPGuidance.pdf
HACCP Essentials Management commitment HACCP training
59 Acknowledgments This slide set is based on information provided by: –United States Department of Agriculture –United States Department of Health & Human Services For more information, visit: –http://www.mypyramid.govhttp://www.mypyramid.gov –http://www.fsis.usda.govhttp://www.fsis.usda.gov –http://www.healthierus.gov/dietaryguidelineshttp://www.healthierus.gov/dietaryguidelines
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