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.htmlCopyright
2010 by Lorraine Harley, Family and Consumer Sciences
EducatorUniversity of Maryland Extension
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences
EducatorUniversity of Maryland Extension
Data last updated: March 2010
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionCopyright 2010
by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionNow, lets get ready for Temperature
Matters.
Yes, temperature matters. Improper cooling or temperature abuse
is one of the most frequent mistakes in all foodborne illness
outbreaks. Foods must be kept out of the Danger Zone which is
between 40 F and 140 F.
This module will address issues concerning temperature abuse and
how you can keep yourself and your family, and sometimes the rest
of the community, safe from foodborne illness.
Source: http://www.ag.ndsu.edu/pubs/yf/foods/fn492.pdfDanger
zone graphic, united States department of Agriculture, Food Safety
and inspection Service*Copyright 2010 by Lorraine Harley, Family,
and Consumer Sciences Educator, University of Maryland
Extension*Improper cooling, cooking, thawing, reheating, hot
holding and cold holding of foods. We will discuss temperature
abuse in detail later in the course.Refrigerator temperature: 40
degrees or below.
Freezer temperature: 0 degrees or below.
Cooling: cool foods quicklyin a shallow dish.
Cooking: cook all foods to temperature. Check your handout for
cooking temperatures of specific foods.
Thawing: never on the sink board. In the refrigerator, microwave
or tub of cold water.
Reheating: to at least 160 degrees as quickly as possible.
Hot holding: 140 degrees or above. Not longer than 2 hours at
room temperature. One hour if 90 degrees or more outside.
Source:
http://www.foodsafety.gov/keep/charts/mintemp.htmlhttp://www.fsis.usda.gov/factsheets/Basics_for_Handling_Food_Safely/index.aspCopyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionWhy use a food thermometer?
In order to confirm the internal temperature of foods, it is
necessary to use a food thermometer. Using a thermometer is the
only dependable way to be sure the bacteria has been destroyed and
that the food has not been undercooked or overcooked. It is also
important to use a thermometer for hot holding and cold holding of
foods. After cooking and before serving, hot foods should be held
at 140 F or above; after preparation, cold foods should be held at
40 F or below.
Source:
http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionInternal temperature guide.
By using the Food Safety Inspection Service/USDA Recommended
Safe Minimum Internal Temperature Guide, you can be assured that
the food is cooked to a safe temperature to kill harmful bacteria.
In addition, the temperature will also help you not to overcook the
food. No one likes dried out, bland, overcooked food.
You can refer back to this slide as we go through the varying
minimal safe internal temperatures for:
Meats, poultry and leftoversGround beef, lamb, veal, pork and
egg dishes Refrigerator and freezer temperaturesHot holdingCold
holding
Source:
http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.aspImage
Source:
www.fsis.usda.gov/news_&_events/cooking_for_groups_image_library/Index/aspwww.fsis.usda.gov/news_&_events/cooking_for_groups_image_library/Index/asp
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionIts Safe to Bite
When the Temperature is Right.
In order to kill harmful bacteria , the Food Safety Inspection
Service/USDA Recommended Safe Minimum Internal Temperatures guide
has recommended safe minimum internal cooking temperatures for each
of these foods. A food thermometer should always be used to check
the internal temperature of foods and to keep the food at a safe
temperature before serving.
The temperature that destroys different microorganisms in foods,
and the doneness temperature, changes for different meats and
poultry.
Source:
http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.asphttp://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.aspSource
of the Thermygraphic: Food Safety and Inspection Service,
USDA.*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionLets take a look
at this slide. Which burger is safe to eat? The one on your left,
or the one on your right?
Image
Source:http://www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionWhich burger did
you pick?
The burger on your left is a safely cooked hamburger. Even
though the meat is pink inside, the internal temperature is 160 F.
Even though the burger on the right is brown inside, it is
undercooked because the internal temperature is only 135 F. As
stated in the picture, research has shown that some ground beef may
look done when it turns brown, but it is actually undercooked. All
hamburgers should be cooked to a safe minimum temperature of 160F
to kill harmful bacteria. At this temperature, the hamburger will
be medium done. If you want a well done burger, seek an internal
temperature of at least 170 F.
Image Source: www.IsitDoneYet.gov Food Safety and Inspection
Service/USDA *Copyright 2010 by Lorraine Harley, Family, and
Consumer Sciences Educator, University of Maryland
ExtensionTemperature matters.
As stated on the slide, one out of every four hamburgers looks
done before it reaches a safe internal temperature of 160F. The
only safe way to know the internal temperature, is to use a food
thermometer.
Source:http://www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdfhttp://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionHow to use a food thermometer.
Now, lets talk about how to use a food thermometer to check the
internal temperature of foods. Proper cooking is one of the four
key steps to fighting bacteria found in food. There are different
kinds of food thermometers. Always follow the directions that come
with the thermometer. In general:
To be sure of even heating, place the thermometer in several
places in the food.
Compare the reading with the Food Safety Inspection Service/USDA
Recommended Safe Minimum Internal Temperatures guide for that food
item.
To avoid cross-contamination from one food to another, always
clean your thermometer with hot soapy water before and after each
use! Never use a mercury thermometer for food.
Near the end of the cooking time, but before the food is
expected to be done, place the thermometer in the thickest part of
the meat away from the bone, gristle or fat.
Source: http://www.fsis.usda.gov/food_safety_education/Types_of_
Food_Thermometers/index.asphttp://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionNow, lets look
at some of the different kinds of food thermometers. Some
thermometers can be left in the food for the duration of the cook
time. Some are disposable and some are best for thicker foods and
not thin foods. Still, some are meant to be used in a specific food
only.
Dial oven safe (Bimetal) thermometers can be placed in the food
and used for the length of the cooking time.
Digital instant-read or thermistor can be used in thin or thick
food. It is not designed to stay in food while cooking.
Dial instant-read (Bimetal) can be used in roast, soups or
casseroles. It can only measure thin foods if placed in the food
sideways.
Disposable temperature indicators (single use) thermometers are
the latest development in food thermometers and are designed for
specific foods and temperature ranges; read the label carefully.
Use it once then throw it out. The thermometer will change color
when the proper temperature is reached. This thermometer is good
for thin foods like hamburger and pork chops. It is also ideal for
cooking foods outdoors because you do not have to worry about
clean-upjust toss it out after each use.
Pop-Up thermometers are accurate and are designed only to be
used with the specific food it comes with. You may have seen these
thermometers in some turkeys or roasting chickens. For uniform
cooking, use another thermometer to check the temperature of other
parts of the food item.
Source: http://www.fsis.usda.gov/food_safety_education/Types_of_
Food_Thermometers/index.asp
http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionSafe temperature.*Copyright 2010 by
Lorraine Harley, Family, and Consumer Sciences Educator, University
of Maryland ExtensionTemperature matters.
Beef, veal, lamb steaks and roasts: a minimum of 145 F. Fish: a
minimum of 145 F.
The USDA does not recommend eating these foods rare. Gone are
the days of the bloody raw steaks and chops some of us enjoyed some
time ago. Restaurants will inform you that rare meats are unsafe,
and often put a disclaimer on their menu if you choose to order
your meat rare.
Source:
http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asp
http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionTemperature matters.
Turkey, chicken and duck whole, pieces and ground: a minimum of
165.
Source:
http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionFully cooked ham.
Heat raw ham to an internal temperature of 160 F.
Source:
www.fsis.usda.gov/news_&_events/cooking_for_groups_image_library/Index/asphttp://www.foodsafety.gov/keep/charts/mintemp.html*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionFully cooked ham.
Reheat fully cooked ham to an internal temperature of 140 F.
Source:
www.fsis.usda.gov/news_&_events/cooking_for_groups_image_library/Index/asphttp://www.foodsafety.gov/keep/charts/mintemp.html*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionTemperature matters.
All egg dishes and leftovers should be cooked to a minimum
temperature of 165 F. When cooking eggs, always cook the yolk and
white of the egg until firm. Back in the day, some of us used to
eat our eggs sunny-side-up or over easy. For safety sake, flip that
egg over and cook the yolk and white of the egg until it is
firm.
Eggs:
Cook fried eggs for 2 to 3 minutes on each side, 4 minutes in a
covered pan.Cook scrambled eggs until all of the egg is firm.Boil
eggs for 7 minutes.Do not eat egg recipes wherein eggs remain raw
or only partially cooked.Meringue-topping on pies; bake about 15
minutes at 350 F.
Source:
www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm083057.htm
http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionSafety versus doneness.
Safety refers to cooking food to a safe minimum temperature to
kill harmful microorganisms to prevent foodborne illness.
Doneness refers to the way you like it. The food is cooked to
please youtexture, appearance, color, juicyness etc. These are all
subjective because doneness can vary from person-to-person
according to their taste. For example, chicken is food safe at 165
F, but some people may prefer 170 F.
Source:
http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionRefrigerator/freezer
temperatures:
Prehistoric men and women used caves and packed snow to keep
food fresher longer. Without taking the time to talk about the
history of refrigeration, we have come a long way since the cave
days. Refrigerators slow the growth of bacteria.
Again, keep refrigerator temperatures at 40 F or slightly below.
Keep freezer temperatures at 0 F or below. Refrigerator and freezer
thermometers are available in your local food markets, variety, and
kitchen stores for less than $10.00. These thermometers can be kept
in the refrigerator and the freezer. Later, you will discover just
how critical these appliance thermometers can be in a power
outage.
Source:
http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp
*Copyright 2010 by Lorraine Harley, Family, and Consumer Sciences
Educator, University of Maryland ExtensionMyoglobin in meat.
Myoglobin is a protein found in the muscle fibers of meat,
poultry and seafood.
Myoglobin in meat can cause meat to change colors when it is
exposed to oxygen. So keep in mind, color changes are normal for
meat, poultry, and seafood when properly stored in the refrigerator
or freezer storage. If the food has changed colors and has any odor
or slime, toss it out.
Source:http://origin-www.fsis.usda.gov/PDF/Color_of_Meat_and_Poultry.pdf
http://origin-www.fsis.usda.gov/Fact_Sheets/Color_of_Meat_&_Poultry/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionLets move on to thawing food
safely.
When was the last time you thawed food?
What method did you use?
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionThere are three
safe ways to thaw food safely.
Refrigerator:Move the food item from the freezer to the bottom
shelf of the refrigerator to avoid any meat juices from spilling on
to other foods.
Microwave: Place the frozen food item in the microwave. Follow
the manufacturers instructions for thawing.
In a tub of water: Place the frozen food in a tub or pan of room
temperature water. Place the tub or pan in the sink. Do not put the
frozen food in a sink filled with water. To keep bacteria at a
safer level, contain the food in a tub or pan filled with water.
Thaw the food within two hours
Source:
http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asphttp://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland Extension
Gee, I think I changed my mind. I dont want to eat the food I
just thawed out.
An important note about thawing food.
If the food is thawed outside of the refrigeratormeaning in a
pan of room temperature water or the microwave, you cannot refreeze
because it was thawed outside of refrigeration. In addition,
microwave thawing can partially cook the food and bring the
temperature above 40 F.
If the food is thawed in the refrigerator, and you do not want
to cook it, it can be put back into the freezer and thawed at a
later date. This can be done because the food never went into the
danger zone between 40 F140 F. The food stayed in the refrigerator
never going above 40 F.
Source:
http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionKeep cold foods cold!
If food will be left out for two hours or more, use ice or cold
packs to keep it refrigerated at a temperature of 40 F or
below.
Source:
www.fsis.usda.gov/Fact_Sheets/Focus_On_Holiday_or_Party_Buffets/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionHot holding: Keep hot foods
hot.
After food is cooked to a proper internal temperature, it must
be held at a temperature of 140 F or above before serving to avoid
bacteria growth. Keep hot foods hot! We often cook wonderful meals
especially around holidays and family gatherings. We set a
beautiful table for everyone to see. The problem is, not everyone
comes on time and the food is sometimes left out beyond the 2 hour
rule. Never leave food out of refrigeration more than 2 hours, and
not more than 1 hour if it is 90 F outside.
If food will be left out for more than 2 hours, invest in
chaffing dishes or food warmers that will keep the food at an
internal temperature of 140 F or above.
Source:
www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp*Copyright 2010 by
Lorraine Harley, Family, and Consumer Sciences Educator, University
of Maryland ExtensionReheating foods safely.
The microwave, stove top or the oven is the quickest way to
safely reheat foods as quickly as possible. Food must be reheated
within the 2 hour rule so as not to linger in the temperature
danger zone of 40 F - 140 F.
When using the oven to reheat, set the oven no lower than 325 F.
The food must reach a safe internal temperature of at least, 165
F.
Slow cookers are safe to cook with, but never use a slow cooker
to reheat. The slow cooking temperature would keep the food in the
danger zone for too long.
Source: Cooking for Groups: A Volunteers Guide to Food Safety.
United States Department of Agriculture, Food Safety and Inspection
Service.*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionMicrowave
cooking.
Microwave ovens can be so convenient that we wonder how we ever
got along without one. As convenient as microwave cooking is, we
must take special care to avoid foodborne illness. Microwave ovens
do not always provide uniform heating. These cold spots can leave
areas where harmful bacteria can thrive.
So here are a few tips to follow:Stir or rotate food part way
through the cooking or heating.Use a food thermometer to ensure
proper internal cooking temperature of the food item.Break down
large cuts of meat into smaller parts to ensure the heat reaches
the center of the meat.Do not cook whole stuffed food in the
microwave. The oven may not heat the stuffing thoroughly.After
defrosting in a microwave, always cook foods immediately.
For more information on microwave cooking, log onto: Source:
www.fsis.usda.gov/Fact_Sheets/Cooking_Safely_in_the
Microwave/index.asp *Copyright 2010 by Lorraine Harley, Family, and
Consumer Sciences Educator, University of Maryland ExtensionCooling
foods down.
Do not put a large pot of hot food in the refrigerator (such as
stews or soup). Break larger quantities of food down to smaller
quantities in shallow containers. This allows food to cool at a
faster rate. Slice large pieces of meat and turkey and place them
in shallow containers. These allows food to pass through the danger
zone faster.
Do not overfill the refrigerator; cool air must be allowed to
circulate for proper refrigeration.
Source:
http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.aspCooking
for Groups: A Volunteers Guide to Food Safety. United States
Department of Agriculture, Food Safety and Inspection Service.
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionLets go shopping
again.
Always purchase non-perishable items first. This may sound like
a no brainer, but how many people do you see at the store with
perishable foods in the cart before non-perishable foods. Sometimes
we are rushing through the grocery store and we just do not pay
attention. Shopping for cold and frozen foods last, will ensure the
foods will still be cold by check-out time.
As stated earlier, there have been problems with contaminated
water used to wash fresh produce after harvesting. Before you
prepare the produce, make sure you wash the produce with potable
water for at least 30 seconds. This can help reduce harmful
bacteria, fertilizers and pesticides. This includes produce with
skins and rinds that are not eaten. Consider using a brush while
rinsing. When you cut into the food item, bacteria can enter the
food as you slice. Do not use soap to wash produce.
Source: Kitchen Companion. Your Safe Food Handbook. United
States Department of Agriculture, Food Safety and Inspection
Service.www.fsis.usda.gov/factsheets/Be_Smart_Keep_Foods_Apart/index.asphttp://www.fda.gov/ForConsumers/ConsumerUpdates/ucm204328.htm
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionFrozen
foods.
Always purchase frozen food items after non-perishable food
items. This may sound like a no-brainer; however, when we are in a
hurry we do not always adhere to this rule.
Source: Kitchen Companion. Your Safe Food Handbook. United
States Department of Agriculture, Food Safety and Inspection
Service.
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionDented cans.
Some of us may remember going to dented can sales. But when
purchasing canned items, make sure there are no dents, bulging lids
or cracks of any kind. Small cracks and dents may allow harmful
pathogens to enter the can or seep out onto other foods. Be sure to
clean the lid thoroughly with hot soapy water before opening the
can. Not cleaning the lid before opening the can may allow bacteria
to enter the food.
Dented, rusted, leaking, or bulging cans may be a sign of
botulism. Botulism is a serious illness that causes flaccid
paralysis of muscles in human caused by a neurotoxin.
Source:
http://www.fsis.usda.gov/news_and_events/NR_122704_01/index.asphttp://www.fsis.usda.gov/News/Script_Safe_Storage_of_Food/index.asphttp://www.medicinenet.com/botulism/article.htm*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionPackaging.
Source:
http://origin-www.fsis.usda.gov/Fact_Sheets/Basics_For_Handling_Food_Safely/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionWhat types of foods are dated?
Dating is found mostly on perishable foods such as: meat,
poultry, eggs, Dairy products.
Source:Kitchen Companion. Your Safe Food Handbook. United States
Department of Agriculture, Food Safety and Inspection Service.
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionFederal law and
dating requirements are only required on infant formula and some
baby food. Under current law, when an infant formula is formulated,
the manufacturer of the product must guarantee the nutritional
quality of that formulation before marketing can begin. The FDA
requires the manufacturer to disclose the following
information:
Proof of nutrient content of the infant formulaby disclosing all
quality control procedures, requirements for particular labeling,
and the manufacturers records and reports on the formula.
Source:
www.fda.gov/Food/FoodSafety/Product-SpecificInformation/InfantFormula/default.htm*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionTypes of food dating:
Sell-ByBest if used ByUse-By Closed or coded dates
Source:Kitchen Companion. Your Safe Food Handbook. United States
Department of Agriculture, Food Safety and Inspection Service.
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionSell-By:
Informs the store how long to display the product for sale
Source:Kitchen Companion. Your Safe Food Handbook. United States
Department of Agriculture, Food Safety and Inspection Service.
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionBest if Used
By.
This date is recommended for the best flavor or quality of a
product. It is not a purchase or safety date.
Source:Kitchen Companion. Your Safe Food Handbook. United States
Department of Agriculture, Food Safety and Inspection Service.
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionUse-By:
This date is the last date recommended for the use of the
product while at peak quality. This date is set by the
manufacture.
The manufacturer determines this date.
Source:http://www.fsis.usda.gov/factsheets/Food_Product_Dating/index.asp
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionCanned food.
Source:
http://www.fsis.usda.gov/factsheets/food_product_dating/inde.aspCopyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland Extension*Copyright 2010 by Lorraine Harley,
Family, and Consumer Sciences Educator, University of Maryland
ExtensionClosed or coded dates are sometimes used by manufacturers
for shelf-stable products. This is a way for manufacturers to track
interstate commerce.
Source:
http://www.fsis.usda.gov/factsheets/food_product_dating/index.asp
.*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionExpiration
Dates:
According to the USDAIf 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.
Adhere to the Use-By date.
Source:http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.aspKitchen
Companion.
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionCleaning the
refrigerator.
If you want to keep your food safe, it is very important to keep
your refrigerator clean:
Follow the manufacturers instructions on the use of cleaners for
the refrigerator so as not to damage the surface.
Wipe up spills right away.
Clean refrigerator surfaces with hot, soapy water; then rinse
with clear water.
Do not use strong smelling cleaners; this odor can transfer to
your food or ice cubes.
At least once a week throw away foods that should no longer be
eaten.
Source:
http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionCleaning the refrigerator.
Do not keep raw poultry and ground meats in the refrigerator
longer than 2 days.
In general, do not keep cooked leftovers in the refrigerator
longer than 4 days. Check the handouts for-USDA fact sheet Basics
for Handling Food Safely and/or Food Storage Chart Food Storage
Guidelines.
For a fresh smelling refrigerator, keep an open box of baking
soda on the refrigerator shelf to absorb odors.
For refrigerator efficiency, use a brush or vacuum cleaner to
clean the refrigerator coil. Follow the manufacturers
instructions.
Source:
http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionRefrigerator odors.
Some odors are hard to get rid of. If odors persist, try these
techniques:
Use a solution of equal parts vinegar and water. The acidity of
vinegar destroys mildew. Repeat this process until the odor is gone
or;
Wash the unit with a solution of baking soda and water. Be sure
to wash every part of the refrigerator or;
Fill the refrigerator with rolled newspaper, keep the door
closed for several days. Then wash the unit with vinegar and water.
During this period the refrigerator cannot be used.
Source:
http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionRefriferator odors.
In an open container, place baking soda or fresh coffee grounds.
Allow it to sit in the refrigerator, or shake the coffee grounds or
baking soda, directly on the bottom shelf of the unit. Let stand
for several days.
Soak a cotton swab in vanilla and allow it to sit in the freezer
for 24 hours.
Try a commercial product and following the manufacturers
directions.
Source:
http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionSummer time.
Yes, foodborne illnesses do increase during the summer months.
As stated earlier, bacteria occur naturally in our environment in
our soil, air, water, and in the bodies of animals and people. Most
foodborne bacteria replicate fastest at 90 to 110F, and hot humid
weather, provides moisture for more bacterial growth.
In addition, people often cause the rise in foodborne illness
during summer months. More people are outdoors cooking and camping,
and preparing food in uncontrolled environments. Our kitchens,
refrigerators and washing areas are most often not available to us.
We often forget to keep hot foods hot and cold foods cold!
Source:
http://origin-www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_Peaks_in_Summer/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionWhat can we do during summer
months?
To avoid foodborne illness during the summer months we must
remain diligent and adhere to the Fight-Bac rules:
Clean: Wash hands and surfaces often.
Separate: Dont Cross-Contaminate.
Cook: Cook foods to proper temperatures.
Chill: Refrigerate foods promptly.
Source:
http://origin-www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_Peaks_in_Summer/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionEgg storage.
Source:
http://www.foodsafety.gov/keep/charts/eggstorage.html
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionEgg storage.
Source:
http://www.foodsafety.gov/keep/charts/eggstorage.html
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionEgg
substitutes.
Source:
http://www.foodsafety.gov/keep/charts/eggstorage.html*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionHard Cooked eggs.
Source: http://www.foodsafety.gov/keep/charts/eggstorage.htmlFor
more information on Egg Products
Preparation:http://www.fsis.usda.gov/fact_sheets/Focus_On_Shell_Eggs/index.asp*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionOnce 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. However, there will be a change in the taste
or quality of the food item if it has been kept frozen beyond the
recommended time period.
Source: Kitchen Companion. Your Safe Food Handbook. United
States Department of Agriculture, Food Safety and Inspection
Service.*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionFreezer facts.
Preventing freezer burn.
Those dried out, white, patchy, freezer burns on meat and
poultry will not make you sick. But it sure will make the meat and
poultry tough and bland. The food will be considered poor
quality.
Use heavy freezer paper, freezer bags, plastic wrap or foil to
wrap freezer items.
Use a permanent marker and date the food packages.
Use FIFOfirst in first out. Use the oldest food first and place
the newer food items toward the back.
Source: Kitchen Companion. Your Safe Food Handbook. United
States Department of Agriculture, Food Safety and Inspection
Service.*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland Extension*Copyright 2010
by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionThunderstorms.
How long can I keep the food after my power has been out??? When
the power goes outkeep the refrigerator and the freezer doors
closed whenever possible.
Refrigerator:Now, this situation is when a refrigerator
thermometer can really come in handy. If the power is out longer
than 4 hours, throw out all perishible food itemsunless the food is
40F or lower. If no food thermometer was kept in the refrigerator
or freezer, you must check each perishable food item. In order to
refrigerate the food safely the food must be 40 or below. If not,
toss it out! Food items such as pickles, jams, jellies, margarine
and peanut butter should still be safe for consumption if the power
is out for more than 4 hours.
Freezer:When the power is restored, if you have kept an
appliance thermometer in the freezer, check the temperature
reading. If the temperature reading is 40 F or below, you may
safely refreeze the food items.
A half full freezer will keep for 24 hours without power.A full
freezer will keep for 48 hours without power.If ice crystals are
still on the food, or the food is at 40 or less, you can safely
refreeze the food. Otherwise, toss it out.
Source:
www.fda.gov/Food/ResourcesForYou/Consumers/ucm076993.htm*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionMercury and methylmercury:
Mercury occurs naturally in the environment, but it can also be
released into the air by industrial pollution. and pollute rivers,
streams and our oceans. Once the mercury accumulates in water, it
becomes methylmercury. Fish and shellfish feed in these waters and
the methylmercury is absorbed, and builds in their bodies. Eating a
variety of fish and shellfish are a nutritious part of a healthy
diet providing nutrients such as high quality protein, low fat and
omega-3 fatty acids. These nutrients are essential to healthy
growth and development.
Although for most of the population, eating fish containing
mercury is not considered a health problem, methylmercury is
harmful to unborn babies and young children. Almost all fish and
shellfish have trace amounts of methylmercury. When we eat the fish
or shellfish, it accumulates in the bloodstream and is passed on to
the unborn baby.
Therefore The Food and Drug Administration (FDA) and the
Environmental Protection Agency (EPA) advise women who may become
pregnant, pregnant women, nursing mothers, and young children, to
avoid some types of fish and eat fish and shellfish that are lower
in mercury
(www.epa.gov/waterscience/fish/files/MethylmercuryBroschure.pdf).
Source:
www.epa.gov/waterscience/fish/files/MethylmercuryBroschure.pdf
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionDo not eat:
Swordfish, Shark, tilefish, or king mackerel
The risk of methylmercury depends on:
The amount of fish and shellfish eaten and How much
methylmercury is contained in the fish.
Due to the high levels of methylmercury, the FDA and EPA advise
us not to eat swordfish, shark, tilefish, or king mackerel.
Remember larger fish live longer, and absorb more mercury than
smaller fish. For further information about the risk of mercury in
fish and shellfish in your area: Call 1-888-safefood or visit the
following websites:
www.cfsan.fda.gov/seafood1.htmlwww.epa.gov/ost/fish
Source: For further information about the risk of mercury in
fish and shellfish in your area: Call 1-888-safefood or visit the
following websites:
www.cfsan.fda.gov/seafood1.htmlwww.epa.gov/ost/fish
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionFish lower in
methylmercury
The following fish are lower in methylmercury and are most
commonly eaten shrimp, canned light tuna, salmon, pollock and
catfish. Most consumers can safely eat two fish meals or two 6oz.
servings of fish or shellfish that is lower in methylmercury on a
weekly basis unless advised otherwise by their doctor.
Albacore (white) light tuna has more mercury than canned light
tuna.
Source: www.cfsan.fda.gov/seafood1.htmlwww.epa.gov/ost/fish
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland Extension*Bisphenol A or
BPAs, is a plastic chemical used to make polycarbonate plastic
products:
Water bottlesBaby bottlesCanned foods (lining of metal food
cans)Food storage and heating containersSome childrens toys
Most of us already have some level of BPA in our systems from
eating canned foods.
In April 2008, the National Toxicology Program became concerned
that exposure to BPA during pregnancy and childhood could impact
the development of breast and prostate cancers, bring on the early
onset of puberty, and affect behavior in American children. (So far
this has happened in animal studies only.)
Source: National Toxicology Program. National Institute of
Environmental Health Sciences, NIH, Draft NTP Brief on Bisphenal A.
April 14, 2008.Copyright 2010 by Lorraine Harley, Family, and
Consumer Sciences Educator, University of Maryland ExtensionMore
possible effects of BPA: (Found in animal studies only)
MiscarriageObesity Altered brain development and behavior in
childrenAltered immune systemProstate/breast cancerEarly onset of
pubertyLowered sperm countHyperactivity
Source:
www.enviroblog.org/2008/04/cheatsheet-bisphenol-a-bpa.htmhttp://www.chej.org/documents/BabysToxicBottleFinal.pdf
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland Extension*To minimize
exposure to BPA:
Limit canned foods. Avoid canned soup, pasta, and infant
formula.Talk to your pediatrician concerning the use of powdered
formulas that are packaged in non-steel cans.`Avoid polycarbonate
plastic (usually #7)Use glass baby bottles
or:PolypropylenePolyethylene
Source:
www.enviroblog.org/2008/04/cheatsheet-bisphenol-a-bpa.htmCopyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionTo minimize exposure to BPAsUse
powdered formulas in non-steel cans that are not lined with BPAs.
Heat foods in ceramic or glass containers to avoid BPA chemicals
from leaching into the food.
Source:
www.enviroblog.org/2008/04/cheatsheet-bisphenol-a-bpa.htmhttp://www.enviroblog.org/2009/05/ewgs-tips-to-avoid-bpa-exposure.html*Copyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionOn the internet, search for BPA
free plastic containers. A number of outlets will pop-up for you to
explore.
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionFDA Assessment
of BPA:Interim Public Health Recommendations:Over the past year
manufacturers have stopped selling new infant feeding bottles and
infant feeding cups in the United States.
At this interim stage, FDA supports reasonable steps to reduce
exposure of infants to BPA in the food supply. In addition, FDA
will work with industry to support and evaluate manufacturing
practices and alternative substances that could reduce exposure to
other populations.Given that these are preliminary steps being
taken as a precaution, it is important that no harmful changes be
made in food packaging or consumption, whether by industry or
consumers, that could jeopardize either food safety or reduce
access to and intake of food needed to provide good nutrition,
particularly for infants.Infants. Infants are a potentially
sensitive population for BPA because (1) their neurological and
endocrine systems are developing; and (2) their hepatic system for
detoxification and elimination of such substances as BPA is
immature.FDA is supporting the industrys actions to stop producing
BPA-containing bottles and infant feeding cups for the U.S. market.
FDA understands that over the past year, the major manufacturers of
these products have stopped selling new BPA-containing bottles and
infant feeding cups for the U.S. market. Glass and polypropylene
bottles and plastic disposable bag liners have long been
alternatives to polycarbonate nursing bottles. FDA is facilitating
the development of alternatives to BPA for the linings of infant
formula cans. FDA has already noted increased interest on the part
of infant formula manufacturers to explore alternatives to
BPA-containing can linings, and has received notifications for
alternative packaging. The Food and Drug Administration Science
Advisory Board Committee will continue to assess the research
findings on any potential adverse human health effects of Bisphenal
A.
For more information:Source:
http://www.fda.gov/NewsEvents/PublicHealthFocus/ucm197739.htm
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland Extension*Copyright 2010
by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland Extension*What can I do to keep my baby
safe?
Always follow the manufacturers recommendations for preparing
bottles before filling them with formula or milk.
Remember, do not buy or use any baby food products after the
use-by date. As stated earlier, the use-by date is the last date
recommended by the manufacturer to use the product at peak
quality.
Check the safety button on the lid of commercial baby-food jars.
This lid should be down. If the jar lid does not pop when opened,
do not use the product. Always discard any jars with chipped glass
or rusty lids.
Source:
http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm089629.htm
Copyright 2010 by Lorraine Harley, Family, and Consumer Sciences
Educator, University of Maryland Extension*What can I do to keep my
baby safe?
Transport bottles and food in an insulated cooler when traveling
with the baby. Place the ice chest in the passenger compartment of
the car. It is cooler than the trunk.
Do not use perishable items (milk, formula, or food) left out of
the refrigerator or without a cold source for more than 2 hours.
Cold temperatures keep most bacteria from multiplying.
Source:
http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm089629.htm
Copyright 2010 by Lorraine Harley, Family, and Consumer Sciences
Educator, University of Maryland Extension*Do not make more formula
than you need.
Reduce the chance of bacteria forming by only making formula as
needed. Making larger quantities of formula not properly
refrigerated increases the risk of bacterial growth.
Harmful bacteria from the babys mouth can enter the bottle
during feeding; this bacteria can grow and multiply even after
refrigeration (some bacteria can grow at refrigerator temperatures)
and reheating. To preserve nutrients, do not continually reheat
baby formula.
Source:
http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm089629.htm
Copyright 2010 by Lorraine Harley, Family, and Consumer Sciences
Educator, University of Maryland Extension*Do Not feed a baby from
a jar of baby food and then place it back in the refrigerator.
Saliva on the spoon may contaminate the remaining food in the
jar. Put one serving size on a dish and refrigerate the remaining
food. Discard any remaining food on the dish.
Source:
http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm089629.htm
Copyright 2010 by Lorraine Harley, Family, and Consumer Sciences
Educator, University of Maryland Extension*Unpasteurized milk or
fruit can contain bacteria.
Do not serve raw or unpasteurized milk, fruit or vegetable juice
to infants or young children.
Do not leave formula out at room temperature for more than 2
hours. Bacteria can multiply quickly at room temperature. Keep baby
food and formula out of the danger zone (40-140 degrees F).
No matter how busy you become, do not place dirty diapers in the
same bag with bottles or food. Use a separate bag.
Source:
http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm089629.htm
Copyright 2010 by Lorraine Harley, Family, and Consumer Sciences
Educator, University of Maryland Extension*Two ways to heat breast
milk or formula:
Place the bottle under hot, running tap water until the desired
temperature is reached (approximately 1 to 2 minutes)
On the stove; heat water in a pan. Remove the pan from the heat
and set the bottle in it until warm
Source:
http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm089629.htmCopyright
2010 by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland ExtensionRecent food-related illnesses and
deaths have prompted the Obama administration to support new Food
Safety Policy.
The new legislation, if passed by the Senate, would raise the
bar significantly for the food industry and give the FDA more
authority. Presently, the new bill includes:
Mandatory on-farm food safety practices for fruits and
vegetables.
More frequent inspections of processing plants that the Food and
Drug Administration deems high risk (every six to twelve months).
Lower risk processing plants would be inspected every three years.
Presently, some plants go as long as a decade or more without
inspection.Processing plants would have to pay a yearly fee to
finance the cost of inspections.
The Food and Drug Administration would have authority to recall
tainted food items. Presently, the FDA can only request companies
to recall their product.
Creation of a system of tracing food products and ingredients,
to reach the source of the problem sooner.
Heightened inspections on imported foods.
To read more about this new legislation log onto
http://www.govtrack.us/congress/billtext.xpd?bill=h111-875
Source:http://www.washingtonpost.com/wp-dyn/content/article/2009/05/27/AR2009052703234.htmhttp://www.pewtrusts.org/news_room_detail.aspx?id=58943
*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionAnd remember:
Fight Bac!!*Copyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland ExtensionCopyright 2010
by Lorraine Harley, Family, and Consumer Sciences Educator,
University of Maryland Extension*Copyright 2010 by Lorraine
Harley,Family and Consumer Sciences Educator University of Maryland
ExtensionCopyright 2010 by Lorraine Harley, Family, and Consumer
Sciences Educator, University of Maryland Extension
