Transcript Holiday Food Safety

Holiday Food Safety Basics
for
busy people !
Dr. Rob Williams
Dept. of Food Science and Technology
LET’S TALK ABOUT BASICS!
4 core home practices
Clean
 Separate
 Cook
 Chill

Consistent practice is
important to your
family’s health!
The 4 food safety practices
• Clean. Why? Bacteria can spread
throughout the kitchen and get on
hands, utensils and countertops.
• Separate. Why? Cross-contamination
is how bacteria spreads. Keep raw
meat, poultry, seafood and eggs away
from ready-to-eat foods.
The 4 food safety practices
• Cook. Why? Improper heating &
preparation of food means bacteria
can survive.
• Chill. Why? Bacteria grows fastest
between 40 °F and 140 °F. Proper
chilling is important to reducing risk
of illness.
Clean
Wash hands & surfaces often
Separate
Don’t cross-contaminate
Cook
Use a food thermometer!
Chill
Refrigerate promptly!
Holiday
Leftovers
Safety Quiz
…and at
what temp?
How long can you safely
leftover
perishable
foods?
keep
 Leftovers should be
eaten or frozen within 3-4
days. Reheat to 165 °F.
 Chill leftover turkey,
stuffing & other foods
within 2 hours of your
feast.
 Your fridge should be
40 °F or colder. Use an
appliance thermometer
to measure fridge
temperature!
Turkey
Safety Quiz
…and how
do you tell
it’s done?
What is the
safe temp
for turkey?
 Cook turkey to a safe
minimum internal temp
of 165 °F.
 Measure with a food
thermometer!
 You can’t tell food is
safely cooked by
looking at it!
And always before and
after handling food …
Sing Happy
Birthday twice!
A full 20 seconds with warm water & soap !
For more information & free
home downloads
www.HolidayFoodSafety.org
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Safe – kitchen, turkey, leftovers
Fun – recipes & activities for kids
Easy – organizers & shopping lists
Tasty – menus, recipes & more!
Thank you!
Robert C. Williams, Ph.D.
Associate Professor
Food Microbiologist
Dept. of Food Science and Technology
[email protected]
540-231-4106