1. FOOD: Let’s play ... Keep or Toss
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2. Directions Click mouse on “keep” or “toss.”
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Turn on your computer’s sound!
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3. University of Nebraska–Lincoln Extension in Lancaster County
Alice Henneman,
MS, RD
Joyce Jensen,
REHS, CFSP
University of Nebraska–Lincoln Extension in Lancaster County
Lincoln–Lancaster County Health Dept.
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March 2007

4. Keep Toss Tacos left on the kitchen counter overnight?
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5. Toss!
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6. Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxin that cooking won’t destroy.
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7. Keep Toss Hamburger thawed all day on the kitchen counter?
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8. Toss!
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9. Remember how bacteria may have formed heat- resistant toxins when the tacos were left out overnight?
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10. Click mouse or hit “enter” for next slide
The best place to thaw frozen perishable foods — like frozen meat, poultry, seafood, vegetables, fruit and cooked pasta and rice — is in the refrigerator! Make sure your refrigerator is 40°F or lower.
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11. Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator. This prevents their juices from dripping on other foods.
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12. When microwave defrosting perishable food, cook it immediately after thawing.
Some areas of the food may start to cook during microwave defrosting and become warm.
Any bacteria present wouldn’t have been destroyed and may reach optimal temperatures for growth.
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13. Leftover pizza placed in the refrigerator within TWO hours after it was cooked?
Keep
Toss
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14. Keep!
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15. If perishable foods have not been left at room temperature for longer than 2 hours (1 hour in temperatures above 90°F), they should be safe. Refrigerate promptly; eat within 3 to 4 days.
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16. Cut or peeled fruits/vegetables left at room temperature MORE than TWO hours?
Keep
Toss
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17. Toss!
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18. Once you have cut through the protective skin of fruits and vegetables, bacteria can enter.
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19. Refrigerate cut or peeled fruits and vegetables within TWO hours!
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20. Just 1 bacteria in foods can grow to 2,097,152 bacteria
in 7 hours!
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21. Cleaning fruits & veggies
Remove and discard outer leaves.
Rinse under clean, running water just before preparing or eating. Don’t use soap or detergent as it can get into produce and make you sick.
Rub briskly — scrubbing with a clean brush or hands — to clean the surface.
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22. Dry with a clean cloth or paper towel.
Moisture left on fruits and vegetables helps bacteria grow. Dry them if you won’t eat or cook them right away.
6. Cut away bruised and damaged areas.
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23. Rinse fruits with peels ― even when the peel is removed ― such as melons and citrus fruits!
Bacteria on the outside of fruits can be transferred to the inside when fruit is peeled or cut.
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24. Keep Toss Leftovers kept in the refrigerator for over a week?
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25. Toss!
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26. Even refrigerated leftovers may become unsafe within 3 to 4 days.
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27. You can’t always see or smell or taste if a food is unsafe
You can’t always see or smell or taste if a food is unsafe. You could get sick tasting a food!
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28. Remember:
When in doubt...
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29. Toss it out!