Transcript AG-ASB-02.421-08.1P Food_Safety_2

Food Safety
02421- 8.1
Created by Michigan State University
Cooperative Extension Service
Revised by Billy Moss and Rachel Postin
GA Ag Ed Curriculum Office
To accompany Georgia Agriculture Education Curriculum Lesson
June, 2002
August 2008
The BEST consumer is an
informed consumer.
August 2008
Write down your questions
for post-conference follow
up.
August 2008
FIGHT BAC
Clean
Cook
Separate
Chill
August 2008
If soap is unavailable, is there
any value in washing your
hands without it?
August 2008
Question: If soap is unavailable, is there any value
in washing your hands without it?
Answer: Yes, the friction of rubbing your hands
together under running water removes dirt and
contaminants.
August 2008
What does life begins after
40 mean?
August 2008
Question: What does “life begins after 40” mean?
Answer: Relating to food safety temperatures, it
means that bacteria multiply faster between 40 and
140 degrees and the amount of bacteria may cause
foodborne illness.
August 2008
Are gloves recommended to
avoid cross contamination of
foods in your kitchen?
August 2008
Question: Are gloves recommended to avoid cross
contamination of foods in your kitchen?
Answer: Actually, gloves only separate your hands
from food. The surface of the gloves may become
contaminated with bacteria or meat juices and
spread to other foods and work surfaces. Wearing
gloves may also give a false sense of security or
lead to people not realizing how often they need to
change them.
August 2008
Does the rule mean you can
keep food out 2 hours after
eating?
August 2008
Question: Does the rule mean you can keep food out 2
hours after eating?
Answer: No. The two hour rule means that you return
food to refrigerator or freezer within 2 hours of
removing it from the refrigerator or oven. This
includes the length of time that the meal lasted.
August 2008
What does the “Expiration
Date ” mean?
August 2008
Question: What does the “Expiration Date ” mean?
Answer: “Expiration” means do not sell or use after
date listed.
“Sell by” means that you should buy the product
before the date expires.
“Best if used by” means that the flavor quality is at its
best before the date listed.
“Use by” means that is the last day that quality can be
guaranteed. It is a good idea to consume that product
prior to that date.
August 2008
Why not defrost on the
countertop?
August 2008
Question: Why not defrost on the countertop?
Answer: When foods are defrosted at room
temperature, the actual temperature of the food
may reach temperatures above 40 degrees.
Portions of the food to be defrosted may be in fact
be a perfect breeding environment for bacteria,
while other portions remain colder.
August 2008
What are 2 reasons to cover
leftovers in the refrigerator?
August 2008
Question:What are 2 reasons to cover leftovers in
the refrigerator?
Answer: 1- To limit cross odors in the refrigerator
and 2- To keep foods from contaminating each
other, having foods spill or fall into each other in
the refrigerator.
August 2008
Does cooking ground meat
until it is no longer pink
assure its safety?
August 2008
Question: Does cooking ground meat until it is no
longer pink assure its safety?
Answer: No. The color of meat is not an indicator
that the internal temperature of the meat has
reached a safe temperature.
August 2008
How should eggs be cooked
to avoid possible salmonella
exposure?
August 2008
Question: How should eggs be cooked to avoid
possible salmonella exposure?
Answer: Cook eggs until the white and yolk are
both firm. Egg dishes should be cooked to an
internal temperature of 160 degrees F.
August 2008
Can I pasteurize juice or cider at
home?
August 2008
Question: Can I pasteurize juice or cider at home?
Answer: Yes. Unpasteurized cider can be homepasteurized by heating it on the stove. The cider
should be heated to at least 160 degrees Fahrenheit
to insure that E. coli O157:H7 is inactivated. If a
consumer does not have a thermometer, the cider
can be boiled (cider will boil at approximately 212
degrees Fahrenheit).
August 2008
Which is best, re-heating foods
in the microwave, or on the top
of the stove?
August 2008
Question: Which is best, re-heating foods in the
microwave or on the top of the stove?
Answer: Both. Microorganisms can survive
heating in the microwave because heat is applied
unevenly in a microwave and some spots may
remain cooler than others. It takes thorough
cooking to kill harmful bacteria. Reheat to
steaming hot in the microwave and on the top of
the stove.
August 2008
• Beyond expiration
date
• At room
temperature more
than 2 hours
• Questionable
processing
August 2008
When in Doubt
Throw it Out !
August 2008
Name 2 resources available
double check on food alerts and
product recall.
August 2008
Question: Name 2 resources available to double
check on food alerts and product recall.
Answer:
http://foodsafe.fshn.msu.edu/
http://www.safetyalerts.com/
http://recalls.consumer.gov.au/
http://www.cpsc.gov/cpscpub/prerel/prerel.html
http://www.foodsafety.org/product.htm
August 2008
Question: You have been without electricity for 42 hours,
how would you answer a mom who asks if any of the
food in her refrigerator is safe?
Answer: Milk, meats, mayo, and eggs that are no
longer cold must be discarded. Fruit juices, hard
cheeses, butter, margarine, fresh fruits and
vegetables, jelly, mustard, ketchup, pickles and
olives are all generally safe until power returns.
August 2008
Question: If there is no electricity what are safe options for
preparing foods?
Answer: Fireplace - You can grill food or wrap it in foil and
cook it in the fireplace. Camp stove - Use this type of stove,
which uses propane or butane fuel, only outside the house.
Charcoal grill - Although usually used to prepare meats, you
can also use charcoal to cook food in foil and prepare onepot meals during an emergency. Do your charcoal cooking
outside where there is plenty of ventilation. Fondue pot or
chafing dish.
August 2008
• No Ice
• Doesn’t Feel
Cold
• Broke the 2
hour rule
• When in
doubt..
August 2008
What is safe?
Paper
Non-perishables
Foods kept cold
August 2008