food safety is for everyone, module 4: temperature matters
Post on 19-Oct-2014
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DESCRIPTION
This module is intended for community educators to use to teach their clients about time temperature abuse. It is appropriate for anyone who cooks for groups including those with religous institutions. It is also beneficial for general consumers. It is meant for commercial food service.TRANSCRIPT
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Food Safety is for Everyone
Module Four
Written and developed by:Lorraine Harley, Family and Consumer Sciences EducatorUniversity of Maryland ExtensionCalvert/Charles/St Mary’s Counties
Equal Access Programs
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator
University of Maryland Extension
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Module 4
Temperature
Matters
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
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Temperature matters:
Proper:Thermometer useCookingCoolingThawingReheating Hot holding
40°
140°
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Why use a food thermometer?
To confirm safe minimum internal food temperatures to prevent foodborne illness
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“It’s Safe to Bite When the Temperature is Right”
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Which burger is safe to eat?
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Which burger did you pick?
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Temperature matters!
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How to use a food thermometer
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Ground beef, veal & lamb
160 °F
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Temperature Matters!
Beef, Veal, Lamb Steaks and Roasts
145 °F
Fish
145 °F
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Temperature Matters!
Turkey, Chicken & Duck Whole, (pieces & ground)
165 °F
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Fresh ham
Raw
160°F
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Fully cooked ham
To reheat:
140°F
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Temperature Matters!
All egg dishes and leftovers:
165 °F
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Safety
Versus
Doneness
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Refrigerator/freezer temperatures
Refrigerator 40° or slightly below
Freezer 0° F
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Myoglobin in meat
Is a protein found in the muscle fibers of meat, poultry and seafood.
Are color changes in meat normal?
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Thawing food safely
When was the last time you thawed food?
What method did you use
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Thawing food safely continued…
There are 3 safe ways to thaw food safely:
In the refrigerator In the microwave or In a tub or pot of cold water
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Thawing food safely Continued…
Gee, I think I changed my mind. I don’t want to eat the food I just thawed out.
Can I re-freeze the food??
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Keep cold foods cold
40°F or below
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Hot holding: keep hot foods hot
Remember the
2 hour rule
140° or above
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Reheating foods safely
MicrowaveStove topOven
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Microwave cooking
Microwave cooking does not always provide even heating.
After defrosting in a microwave, always cook foods immediately
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Cooling foods down
Do not overfill the refrigerator
Break large pots into shallow containers
Break down large pieces of meat and turkey
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Let’s go shopping…again
Always purchase non-perishable items first
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Frozen foods
Always purchase frozen items after non-perishable items
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Dented cans
Do not buy dented cans!
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Packaging
Never buy meat, poultry or other foods in torn packaging.
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What types of foods are dated?
Dates are found mostly on perishable foods such as:
Meat Poultry Eggs Dairy products
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Federal law and dating requirements:
Only required on infant formula and some baby food.
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Types of food dating:
“Sell-By”“Best if used By”“Use-By” “Closed or coded dates”
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“Sell-by”
Informs the store how long to display the product for sale
Always buy the item before the “Sell-By” date
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“Best if used by”
This date is recommended for the best flavor or quality of a product
It is not a purchase or safety date
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“Use-by”
This date is the last date recommended for the use of the product while at peak quality
The manufacturer determines this date
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Canned food
May have “open” dates (calendar)
High-acid- 12 to 18 months (grapefruit, tomatoes)
Low acid- 2-5 years (meats, fish,poultry, most vegetables
Only if can is in good condition/stored in a clean, cool dry place
Copyright 2010 by Lorraine Harley, Asssitant Professor,
University of Maryland Extension
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“Closed or coded dates”
This date refers to packing numbers for use by the manufacturer
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Expiration dates
If the date expires during home storage, a product should be safe and of good quality if it is handled properly and stored at 40° F or below
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Cleaning the refrigerator
Follow the manufacturer’s
instructions
Wipe up spills
Chose cleaners carefully
Weekly toss out
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Cleaning the refrigerator continued…
Cooked leftovers—4 days Raw poultry; ground meats—1-2 days Keep odors down- baking soda
Clean refrigerator coils When in doubt toss it out!!
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Refrigerator odors
Equal vinegar and water Solution of baking soda and water. Air
dry Rolled newspaper—then vinegar and
water
(Procedures may have to be repeated)
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Refrigerator odors Continued…
Coffee grounds—baking soda-several days—several days
Freezer—cotton swab—vanilla—24 hours
Commercial product
(Procedures may have to be repeated)
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Summer time
Does foodborne illness peak in the Summer?
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What can we do during summer months?
Clean
Separate
Cook
Chill
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Egg storage
Raw eggs in shell:• Refrigerate: 3 to 5 weeks• Freeze: after opening egg and beating white and
yolk together.
Raw egg white:• Refrigerate: 2 to 4 days• Freeze: 12 months
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Egg storage
Raw egg yolks:• Refrigerate: 2 to 4 days• Freeze: Yolks do not freeze well.
Raw egg frozen accidentally in shell:• Refrigerate: use immediately when thawed.• Freeze: when ready to use, refrigerate to thaw.
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Egg substitutes
Liquid egg substitutes (unopened):• Refrigerate: 10 days• Freeze: 12 months
Liquid Egg Substitutes (opened)• Refrigerate 3 days• Never freeze
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Hard cooked eggs
Hard cooked eggs:• Refrigerate: 7 days• Never freeze
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Freezer storage:
Once a perishable food item is frozen, before the date expires, it does not matter if the date expires while the food is frozen; foods kept frozen continuously are safe indefinitely
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Freezer facts: wrap-date-FIFO
Preventing freezer burn
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Special topics
Thunderstorms Mercury and Methylmercury Bisphenal A (BPA’s) Keeping baby safe
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Thunderstorms
The refrigerator
The freezer
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Fish, Shellfish and…
MercuryMethylmercury
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Do Not Eat:Swordfish
Shark
Tilefish
King mackerel
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Fish lower in methylmercury and…
Most commonly eaten are: Shrimp Canned light tuna Salmon Pollock Catfish
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Bisphenol A (BPAs)
Bisphenol A is a plastic chemical used to make polycarbonate plastic products:
Water bottles Baby bottles Canned foods (lining of metal food cans) Food storage and heating containers Some children’s toys
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Possible effects of BPA:(Found in animal studies only)
Miscarriage Obesity Altered brain development and behavior Altered immune system Prostate/breast cancer Early onset of puberty Lowered sperm count Hyperactivity
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To minimize exposure to BPA’s
Limit your intake of canned foods Avoid polycarbonate plastic (usually #7)
Use glass baby bottles or:– Polypropylene– Polyethylene
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To minimize exposure to BPA’s
Use powdered baby formulas (non-steel cans)
Heat foods in ceramic or glass containers.
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BPA’s…
Look for BPA free plastic containers
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FDA assessment of BPA
As of January 2010:
The FDA supports the industry’s actions to stop producing BPA-containing bottles and infant feeding cups for the U. S. market.
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Food Safety
Keeping Baby Safe
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What can I do to keep my baby safe?
Follow the manufacture’s recommendations …
Observe the “use-by” dates
Check commercial baby food jar lids
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What can I do to keep my baby safe? Continued…
When traveling with the baby, use insulated coolers or gel packs to transport bottles and food
Place the ice chest in the passenger
compartment of the car. It is cooler than the trunk
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DO Not
Make more formula than you need
Put a bottle back into the refrigerator if the baby does not finish it
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Do Not
Feed a baby from a jar of baby food and then place it back in the refrigerator
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Do Not
Serve raw or unpasteurized milk, fruit or vegetable juice to infants or young children
Leave formula out at room temperature for more than 2 hours
Place dirty diapers in the same bag with bottles or food
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Two methods to heat breast milk or formula
In hot tap water (1 -2 minutes)
On the stove:
• Heat water in a pan• Remove the pan from the heat and
place the bottle in the pan until warm
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Food safety policy
House proposes new
food safety laws
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FIGHT BAC!
CLEAN Wash hands and surfaces often
SEPARATEDon’t cross contaminate
COOKCook to proper temperatures
CHILLRefrigerate promptly
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator
University of Maryland Extension
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To learn more: www.fsis.usda.gov/factsheets/Be_Smart_Keep_Foods_Apart/
index.asp
http://www.pewtrusts.org/our_work_report_detail.aspx?id=58821
http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.asp
http://www.foodsafety.gov/keep/charts/eggstorage.html
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator
University of Maryland Extension