Transcript Part 2

Part 2
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Separate
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SEPARATE raw, cooked, and ready- toeat foods while shopping, preparing or
storing foods.
This prevents bacteria on one food from
making another food unsafe to eat!
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Use different cutting boards
Use one cutting board
for raw meat, poultry
and seafood …
… and a separate
one for fresh
produce.
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When groovy isn’t
a good thing
Why should you replace
cutting boards if they
become worn or
develop grooves?
It’s harder to clean a board that
has grooves where bacteria
can hide!
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Use clean plates
NEVER serve
foods on a plate
that previously
held raw meat,
poultry or
seafood unless
the plate has first
been washed in
hot, soapy water.
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Cook
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COOK foods to a safe temperature
to kill microorganisms.
“Microorganisms” means
things like bacteria.
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Which ground beef patty is cooked
to a safe internal temperature?
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
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This IS a safely
cooked hamburger,
cooked to an internal
temperature of
160°F, even though
it's pink inside.
This is NOT a safely
cooked hamburger.
Though brown inside, it’s
undercooked. Research
shows some ground beef
patties look done at
internal temperatures as
low as 135°F.
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
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1 out of 4 hamburgers turns
brown before it has been cooked
to a safe internal temperature
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
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Types of food thermometers
dial instant-read
dial oven-safe
digital instant-read
oven probe
with cord
thermometer fork
combination
disposable
temperature
indicators 13
Read the
instructions
for YOUR
thermometer.
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Placing a food thermometer
1. Place in thickest part of food.
2. Do NOT touch bone, fat, or gristle.
3. Begin checking temperature toward
end of cooking, but before food is
expected to be "done."
4. For irregularly shaped food, check
the temperature in several places.
Clean thermometer with hot
soapy water before and after
each use!
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Using a thermometer in thinner foods
Insert a thermometer
at an angle or from
the side for really thin
foods like meat
patties, pork chops
and chicken breasts.
When grilling or frying, to avoid
burning fingers, it may be helpful to
remove the food from the heat source
before inserting the thermometer!
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Here are the temperatures for
cooking some foods …
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Chicken and turkey
Cook chicken and turkey (both whole birds
and poultry parts, such as wings, breasts,
legs and thighs, etc.) to 165°F.
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Pork, egg dishes, hamburger
& ground meats
Cook pork, egg dishes, hamburger
and ground meats to 160°F.
Cook ground poultry to 165°F.
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You can’t stick a
thermometer into a
scrambled or fried egg.
How do you know
when they’re done?
Scrambled, poached, fried and
hard-cooked eggs are safe when
cooked so both yolks and whites
are firm, not runny.
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Leftovers
Reheat leftovers until a temperature of
165°F is reached throughout the
food.
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Beef, lamb & veal steaks
Cook beef, lamb and veal steaks and
roasts to 160°F for medium doneness
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(145°F for medium rare).
For more information about using
food thermometers, visit this Web site …
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Homework
Part 1
Visit 2 restaurants of your choice (only 1 out of the 2 can be from a ‘fast
food’ type). Evaluate the restaurant, service and the meal according to
the following criteria listed on your worksheet
Part 2
Fill out the worksheet # 2. “ What do you look for when you eat out?
Part 3
Write a reaction paper. Answer the following questions: Does the
restaurant critique link to the food safety lesson why or why not? What
do you like best about the restaurant critique?
Then post it on your blog send me an email or you url of your blog.
Due Date: One week from today!
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Information From:
Alice Henneman, MS, RD Joyce Jensen, REHS, CFSP
Amy Peterson, MS, RD
Lincoln-Lancaster County
Health Department
Teri Gemar, MS
Cindy Brison, MS, RD
Tracy Kulm, MS
University of Nebraska–
Extension
Beverly Benes, PhD, RD
Julane Hill, Program Specialist
Nebraska Department of Education
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Updated slightly January 2007