Introduction to Food Safety and Food Demonstrations Updated 05/2014

Food Safety Basics Fightbac.org

CLEAN Hands With Soap and Water Wet hands with clean running water and apply soap. Rub hands together for 20 seconds. Rinse hands under running water. Dry hands using a clean paper towel. Source: Dietary Guidelines for Americans, 2010

Keep Appliances CLEAN At least once a week, clean out refrigerator. Discard cooked leftovers after 4 days and raw poultry and ground meats after 1 to 2 days. Wipe up spills immediately—clean food contact surfaces often. Source: Dietary Guidelines for Americans, 2010

CLEAN: Fruits and Vegetables Rinse fresh vegetables and fruits under running water. Scrub firm produce, such as melons and cucumbers, with a clean produce brush while you rinse it. Dry produce with a clean cloth towel or paper towel. Source: Dietary Guidelines for Americans, 2010

SEPARATE Foods When Shopping Raw seafood, meat, and poultry – Place in plastic bags and separate from other foods in grocery cart and bags. – Store below ready-to-eat foods in your refrigerator. Clean reusable grocery bags regularly. Source: Dietary Guidelines for Americans, 2010

SEPARATE Foods When Preparing and Serving Food Always use a clean cutting board for fresh produce and a separate one for raw seafood, meat, and poultry. Always use a clean plate to serve and eat food. Separate: =player_embedded =player_embedded Source: Dietary Guidelines for Americans, 2010

COOK AND CHILL Hold cold foods at 40°F or below. Keep hot foods at 140°F or above. Danger zone = °F for more than 2 hours Keep your refrigerator at 40°F or below. Keep your freezer at 0°F or below. Cook: Chill: Source: Dietary Guidelines for Americans, 2010

Food Demonstrations

Preparation Know the site and available resources Organize equipment, food, and materials Prepare food ahead Ask for assistance Arrive early Dress appropriately

Presenting Discuss each step of the recipe Wash hands before and as needed Highlight the nutritional value Discuss ingredients and substitutions Provide a small sample for each participant to try the food

Be aware of food allergies! Photo source: /food-allergies- understanding-food-labels/

References & Resources Fightbac.org Dietary Guidelines for Americans, 2010, Appendix 3

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