Food Safety is for Everyone

Module 3Written and developed by:Lorraine Harley, Family and Consumer Sciences Educator University 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

Cross-contamination

Module 3

Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,

University of Maryland Extension

Cross contamination:

Is the transfer of a harmful substance from:

• Food to food• Equipment/utensil to food• People to food

How does cross contamination occur?

Poor personal hygiene Raw food in contact with ready to eat foods Contact with contaminated surfaces Improper storage practices Contact with food service workers Contamination from consumers

Human Hands (C-L-E-A-N)

• Human hands• Poor personal hygiene

S-e-p-a-r-a-t-e

• Direct contact from raw food to a ready-to-eat foods

Food contact surfaces…

EquipmentUtensilsWiping cloths

Contact surfaces: A word about cutting boards….

Wood or plastic

Food contact surfaces continued…

What about that

Sponge?

Cleaning vs. Sanitizing

What is the difference

Let’s go shopping

S-E-P-A-R-A-T-E

Shopping continued…

Obey the 2 hour rule in every situation!

Refrigerator/Freezer temperatures

Refrigerator 40°F or slightly below

Freezer 0° F

Avoid Improper storage practices

Perishable foodFrozen foodShelf-stable foodF.I.F.O

Refrigerator storage time

A general rule for cooked leftovers:

4 days Raw poultry and ground meats:

1 to 2 days

When in doubt toss it out!!

Refrigerator storage time continued

eggs, ketchup, jelly margarine, pickles, mustard

See “Food Storage Chart”…

http://whatscookingamerica.net/Information/FreezerChart.htm

Copyright 2010 by Lorraine Harley, Assistant Professor,

University of Maryland Extension

Choosing a restaurant:

Food service workers– Choose a restaurant carefully– Personal hygiene– Use of hair restraints– Food handlers who are ill

What else should you know about

cross-contamination?

Using hair restraints

Family gatheringsPicnicsChurch socials

Contamination from ice

Remember!Ice used to

keep foods cool is not safe for human consumption

To help prevent cross contamination:

Clean

Separate

Cook

ChillCopyright 2010 by Lorraine Harley,

Family and Consumer Sciences Educator, University of Maryland Extension

To learn more:

www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp

http://www.foodsafetysite.com/educators/competencies/foodservice/cleaning/cas1.html

“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