food safety at home national nutrition month pmc clinical dietetics department march 19 th, 2015
TRANSCRIPT
FOOD S
AFETY
AT
HOME
NA
TI O
NA
L NU
TR
I TI O
N M
ON
TH
PM
C C
L I NI C
AL D
I ET
ET
I CS
DE
P AR
TM
EN
T
MA
RC
H 1
9T
H , 2
01
5
• Shop for non-perishable items first
• Leave refrigerated and frozen items for the end of your trip
• Request meats, poultry, and be seafood bagged separately from other foods
• Transport foods in the back seat, instead of a hot trunk
• Unload groceries right away when you get home
SHOPPING WITH FOOD SAFETY IN MIND
http://www.eatright.org/resource/food/food-safety/shopping-safely/shopping-with-food-safety-in-mind
STORING FOOD IN YOUR KITCHEN
C O U N T E R T O P O R P A N T R Y
Honey
Tomatoes
Potatoes
Bread
Peanut butter
R E F R I G E R A T O R
Olive oil and nut oils
Cheese
Butter
http://www.eatright.org/resource/food/planning-and-prep/cooking-tips-and-trends/respect-your-food-a-guide-to-what-food-goes-where
• Use clean scissors or blades to open bags of produce
• Fruit peels may carry bacteria that can spread during eating, cutting or peeling
• Wash all fruits and veggies, including peel-and-eat fruits (oranges, bananas, and lemons) with cool tap water
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush
• Remove and discard outer leaves of lettuce
• After cleaning, place washed produce into clean storage containers, DO NOT place into original container once opened
PRODUCE
http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-and-storage-containers
• Rinse soda cans, milk bottles, jars, and canned foods before using
• Clean can openers after each use, which helps eliminate harmful bacteria from the outside container and inside when you open it
CANS AND BOTTLES
http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-and-storage-containers
CUTTING BOARDS
• Use separate cutting boards for your meat, poultry and seafood
• Use another for ready-to-eat foods including breads, fruits, and vegetables
• After using your cutting board for meats, clean thoroughly with hot, soapy water
• Disinfect with 1 Tbsp. of liquid chlorine bleach or other sanitizing solutions, then rinse with water
• Discard old cutting boards that have cracks, crevices, and knife scars where bacteria can likely live and grow
http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-and-storage-containers
LEFTOVERS
C H I L L I N G
• Store leftovers in airtight, shallow containers (2 in. deep or less)
• Refrigerate or freeze leftovers within TWO HOURS of cooking
• Set your refrigerator below 40°F and set your freezer to 0°F
U S E I T O R L O S E I T
• Use refrigerated cooked turkey within 3-4 days
• Use stuffing and gravy within 1-2 days
• Eat leftover casseroles and cooked veggies within 3-4 days
http://www.eatright.org/resource/food/food-safety/holiday-food-safety/holiday-food-safety-leftovers
LEFTOVERS
U S E I T L O S E I T
• Finish fruit and cream pies within 2-3 days
• Finish cheesecake within 7 days
• If in doubt, throw it away!
R E H E A T R I G H T
• Reheat leftovers to 165°F
• Bring leftover gravy to a boil on the stove
• Before serving it a second time
http://www.eatright.org/resource/food/food-safety/holiday-food-safety/holiday-food-safety-leftovers
• Make extra food at one meal for future meals
• Separate and refrigerate or freeze portions before serving the meal
• Freeze liquid foods, such as soup or stews, in freezer bags
• Freeze foods in portion sizes needed for future meals
• Use “freezer” bags, not “storage” bags for storing food due to thickness of freezer bag
• Label foods with the name, packaging date, # of servings or amount, etc.
FREEZING LEFT OVERS FOR FUTURE MEALS
http://food.unl.edu/fnh/freezer-bags
COOKING TIPS
E N S U R I N G P R O P E R T E M P
• Use a meat thermometer to ensure you cook meat, poultry, fish and seafood to proper temp
E G G S
• When boiling or frying eggs, yolks should be firm, not runny
• Never eat raw eggs or foods with raw eggs in it
• For recipes that call for raw eggs, use a liquid pasteurized egg substitute
http://www.eatright.org/resource/food/food-safety/food-safety-at-home/home-food-safety-basics
SIGNS OF FOOD POISONING
• It is not easy to tell between food poisoning and influenza
• Food poisoning shows many of the same symptoms as influenza, such as: fever, fatigue, body aches and pains, and gastrointestinal diarrhea
• If you become ill, especially with fever, see your health care provider as soon as possible
http://www.eatright.org/resource/food/food-safety/food-safety-at-home/home-food-safety-basics