Transcript FOOD SAFETY

FOOD SAFETY
HOW NOT TO GET SICK FROM
THE FOOD YOU EAT.
COOK your foods thoroughly
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Use meat thermometer to check internal
(inside) temperature of meats
Reheat leftovers to boiling or to 165 °
Don’t partially cook and then finish later.
CLEAN
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Wash your hands for 20
seconds
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Before and after handling
food
After sneezing
After using restroom
After handling pets
Keep long hair tied back
Sneeze away from food
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Wash all counters, utensils and towels
often
If meat, poultry or fish come in contact
with utensils or cutting boards, thoroughly
wash before using for anything else.
Wear clean clothes
CHILL
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Keep cold foods in fridge or freezer
Refrigerate foods dry goods after opening
Thaw meat:
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In the fridge
In the microwave
In a sink of COLD water
NOT ON THE COUNTER! WHY???
Bacteria
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Good bacteria:
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In yogurt, cheese, intestinal tract
Bad bacteria:
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E-coli, salmonellae
Needs 3 THINGS TO GROW
1) moisture
 2) food
 3) warmth
 Doubles in number every 20 minutes
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(More) CHILLING IDEAS
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Put leftovers in fridge
immediately.
Don’t let leftovers cool before
refrigerating
Put leftovers in small
containers so they cool faster.
Food should be out of fridge no
longer than 2 hours.
SEPARATE
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Don’t use same platter for
raw meat as for cooked
meat (grilling)
Use separate towels for
dishes and hands.
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Don’t cross contaminate