Presentation on theme: "Food Safety Tips for Fall and Winter Holidays. Mishandling of Food Results in: Food Poisoning Toxins created by bacteria Undetectable by sight, taste,"— Presentation transcript:
Mishandling of Food Results in: Food Poisoning Toxins created by bacteria Undetectable by sight, taste, or smell. Wasted money Food costs money and when we prepare it improperly and make it unsafe to eat we waste that money spent on the food.
Thaw Turkey Thaw in the Refrigerator not on the Counter Top Room Temp. Encourages bacteria growth Allow 1 day of defrosting for each five pounds of turkey. To decrease the defrosting time Wrap the bird in a waterproof plastic bag and submerge it in cold water Change water every 30 minutes.
Cook the Stuffing Separate Stuffing cooked inside a turkey may not get hot enough to kill the bacteria transferred from the raw turkey
Don’t interrupt the cooking process Cooking a Turkey in stages promotes the growth of bacteria. The turkey may have been heated enough to activate bacteria but not kill it. An unstuffed whole turkey should reach an internal temperature of 180 F. If you do decide to stuff the turkey and cook it, then the Turkey should still reach 180 F internally and the stuffing should reach a minimum of 165 F.
Carve the Turkey into serving slices before Refrigerating Cooked whole Turkeys don’t store safely in the refrigerator. Remove the stuffing before refrigerating. Allow Turkey juices to settle for 20 – 30 minutes then carve the bird into slices. When ready to serve, reheat the slices to 165 F.
Make sure cooking Temps are high enough to kill bacteria! Bacteria grow at temperatures between 40 – 140 F. A meat thermometer inserted into the thickest part of the thigh next to the body but not touching the bone is the best way to measure and ensure the correct Temp.
Take extra time with holiday buffets. Food kept out beyond 2 hours increases the risk of food poisoning. Refrigerate perishables as soon as possible.
Careful storage of leftovers minimizes food poisoning. Turkey can be safely refrigerated for 3 or 4 days and reserved. Stuffing and gravy should be used within 1 or 2 days. To speed up the cooling process, slice leftovers into serving sizes.
Wrap food properly to prevent freezer burn Wrap items in freezer paper or heavy duty foil. Label all items and date them Use oldest items first
Be especially careful when making homemade eggnog Eggnog mixtures or anyitems made from raw eggs should be cooked to 160 F or until it thickens enough to coat a spoon, then refrigerated at once. If the eggs are pastuerized then no cookin is necessary.
Raw eggs in holiday recipes require special care Chickens transfer bacteria to the interior of the egg during egg formation. Raw cookie dough, Chocolate mousse. Make sure the egg mixture reaches 160 F!
Writing Situation: You have been given a lot of information of food safety. Specifically, how to be safer in your kitchen to reduce the spread of pathogens/food born disease. Writing Prompt: Share what you have learned about food safety with your family. Detail at least three things they can do to be safer and reduce food borne illnesses. Specifically for the holidays.