Transcript FOOD SAFETY
FOOD SAFETY Protecting Your Family Through Safe Food Practices Opening Greetings: Name What you hope to learn from this class Other concerns Welcome and Introductions Class Outline 4 Step Process to Protecting your family from harmful bacteria: •Step 1: CLEAN •Step 2: SEPARATE •Step 3: COOK •Step 4: CHILL Group Activity True or False? 1. 2. 1 out of 100 Americans get sick from food poisoning every year. Older adults, pregnant women, newborns, and people with weakened immune systems are at higher risk for foodborne illnesses. Group Activity Answers: 1. 1 out of 100 Americans get sick from food poisoning every year. False 1 out of 6 Americans get sick from food poisoning every year! 2. Older adults, pregnant women, newborns, and people with weakened immune systems are at higher risk for foodborne illnesses. True Step 1: CLEAN Tip: Try singing a song, like “Twinkle, Twinkle Little Star!” Why is it important to wash our hands? Helps kill harmful germs and bacteria which prevents contamination. How long should we spend washing our hands? 20 seconds Step 1: CLEAN Sanitizing tip for cutting boards: 1 tablespoon liquid bleach to 1 gallon of water. Soak for a few minutes, rinse with water. Wash dish rags in hot water often OR Use paper towels. Wash cooking utensils, cutting boards and counters with hot soapy water before and after touching food. Rinse ALL fruits and vegetables under running water. Step 2: SEPARATE Tip: Have a cutting board that you use only for raw meat, poultry and seafood. What is cross contamination? Using same cutting board/utensils for cooked and raw food How do you prevent it from occurring? Separate raw meats and poultry from other foods Defrosting Frozen Meat, Poultry, and Seafood Thaw in the refrigerator 1-2 days before needed OR Microwave on low power, then cook right away. Remember: Wash hands with soap and warm water for 20 seconds after preparing food, too! Group Activity How can you prevent school lunches from spoiling? Group Activity Pack school lunches in insulated lunch bags with a gel ice pack or frozen item to keep food from spoiling until lunchtime. Tips: Use frozen bread for sandwiches Freeze grapes Include a frozen bottle of water Step 3: COOK “It’s safe to bite when the temperature’s right!” Why is it important to fully cook food? To kill bacteria How can you tell when meat is fully cooked? Use a food thermometer Step 3: COOK Use a safe cooking chart to make sure your food is cooked properly! Food Cooking Temperature Cooking Time Steaks (3/4” thick) Broil/Grill 4-5 min. per side Pork chops/Cutlets (1/4-3/4”) In skillet on stove 3-4 or 7-8 min. Chicken Breast halves, boneless (4 oz.) Roast 350° F 20 to 30 min. Chicken Drumsticks (4 oz.) Roast 350° F 35 to 45 min. Eggs Frying pan 2 to 3 minutes on each side Seafood Cook until opaque (milky white) and flakes with a fork. Step 3: COOK The color of your meat can also indicate if it’s fully cooked Step 4: CHILL Which foods should be put in the refrigerator right Meat Eggs Remember Poultry away? to keep How soon should leftovers your fridge be chilled? 2 Hours at 40˚F or How long should leftovers below! be saved for? 3-4 Days What kind of containers are the best for storage? Small and shallow How to Organize the Refrigerator Did you know that how you organize the refrigerator is part of practicing food safety? Freezer What should we avoid? DO NOT: Taste old food to see if it’s still good (When in doubt, throw it out!) 2.Put cooked meat on a plate that held raw meat 3.Wash poultry, meat or seafood 4.Thaw food on the counter 5.Eat raw cookie dough or other foods with uncooked eggs 6.Use raw meat marinade on cooked food 7.Undercook meat, poultry, seafood or eggs 8.FORGET TO WASH YOUR HANDS 1. Find more information on foodsafety.gov Summary 4 Step Process: •Step 1: CLEAN •Wash dishes, cooking utensils and hands with warm soapy water •Rinse all fruits and veggies •Step 2: SEPARATE •Place meats and poultry on a separate plate and cutting board to avoid cross contamination to other foods •Step 3: COOK •Make sure to cook food at the proper temperature for a long enough time •Step 4: CHILL •Place leftovers in a cool storage area within 2 hours •Make sure the refrigerator is set at 40˚F or below Questions/Comments? What have you learned today about food safety? How will you use this information in your own home? What other thoughts do you have? Thank You for joining us, and remember: Practice food safety!