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    Food Safety Presentation

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    api-276876378
    This document provides guidelines and best practices for food safety during shopping, storage, preparation and handling of food to prevent foodborne illness. It addresses safe practices for shopping, storing foods in the kitchen, produce handling, using cutting boards, leftovers, freezing foods, cooking temperatures and signs of food poisoning. The guidelines emphasize keeping hot foods hot and cold foods cold, cleaning surfaces and hands, avoiding cross-contamination, fully cooking foods and refrigerating leftovers within 2 hours.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Food Safety Presentation

    Uploaded by

    api-276876378
    580 views15 pages
    This document provides guidelines and best practices for food safety during shopping, storage, preparation and handling of food to prevent foodborne illness. It addresses safe practices for shopping, storing foods in the kitchen, produce handling, using cutting boards, leftovers, freezing foods, cooking temperatures and signs of food poisoning. The guidelines emphasize keeping hot foods hot and cold foods cold, cleaning surfaces and hands, avoiding cross-contamination, fully cooking foods and refrigerating leftovers within 2 hours.

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    food safety presentation

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    This document provides guidelines and best practices for food safety during shopping, storage, preparation and handling of food to prevent foodborne illness. It addresses safe practices for shopping, storing foods in the kitchen, produce handling, using cutting boards, leftovers, freezing foods, cooking temperatures and signs of food poisoning. The guidelines emphasize keeping hot foods hot and cold foods cold, cleaning surfaces and hands, avoiding cross-contamination, fully cooking foods and refrigerating leftovers within 2 hours.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    580 views15 pages

    Food Safety Presentation

    Uploaded by

    api-276876378
    This document provides guidelines and best practices for food safety during shopping, storage, preparation and handling of food to prevent foodborne illness. It addresses safe practices for shopping, storing foods in the kitchen, produce handling, using cutting boards, leftovers, freezing foods, cooking temperatures and signs of food poisoning. The guidelines emphasize keeping hot foods hot and cold foods cold, cleaning surfaces and hands, avoiding cross-contamination, fully cooking foods and refrigerating leftovers within 2 hours.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

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    SHOPPING WITH FOOD SAFETY IN MIND


    Shop for nonperishable 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

    http://www.eatright.org/resource/food/food-safety/shopping-safely/shopping-with-foodsafety-in-mind

    STORING FOOD IN YOUR KITCHEN


    C O U N T E RT O P O R
    PA N TRY

    R E F R I G E RAT O R

    Honey
    Tomatoes

    Olive oil and nut oils

    Potatoes

    Cheese

    Bread

    Butter

    Peanut butter
    http://www.eatright.org/resource/food/planning-and-prep/cooking-tips-and-trends/respect-your-food-a-guide-towhat-food-goes-where

    PRODUCE

    Use clean scissors or


    blades to open bags
    of produce

    Fruit peels may carry


    bacteria that can
    spread during eating,
    cutting or peeling

    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

    Wash all fruits and


    veggies, including
    peel-and-eat fruits
    http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-and-storage(oranges, bananas, containers
    and lemons) with cool
    tap water

    CANS AND BOTTLES


    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
    http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-andstorage-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-andstorage-containers

    LEFTOVERS
    CHILLING

    Store leftovers in
    airtight, shallow
    containers (2 in.
    deep or less)

    Refrigerate or
    freeze leftovers
    within TWO HOURS
    of cooking

    Set your refrigerator


    below 40F and set
    your freezer to 0F

    USE IT OR LOSE IT

    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
    USE IT LOSE IT

    Finish fruit and


    cream pies
    within 2-3 days
    Finish
    cheesecake
    within 7 days
    If in doubt,
    throw it away!

    R E H E AT R I G H T

    Reheat
    leftovers to
    165F
    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

    FREEZING LEFT OVERS FOR FUTURE


    MEALS
    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.

    http://food.unl.edu/fnh/freezer-bags

    TEMPERATURE SAFETY ZONES


    Keep hot foods HOT, and cold foods COLD!
    DANGER ZONE
    40F 140F

    TEMPERATURE SAFETY ZONES

    http://www.ncfoodsafety.com/foodforthought/temperature.htm

    COOKING TIPS
    ENSURING PROPER
    TEMP

    Use a meat
    thermometer
    to ensure you
    cook meat,
    poultry, fish
    and seafood to
    proper temp

    EGGS

    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-safetybasics

    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-

    COMMON FOOD BOURNE ILLNESS


    Foodsafety.gov

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