Food Safety for Children Ages 0

Transcript Food Safety for Children Ages 0

Food Safety is for Everyone

Module Four

Written and developed by: Lorraine Harley, Assistant Professor University of Maryland Extension Calvert/Charles/St Mary’s Counties

Equal Access Programs

Module 4 T

emperature

M

atters

Temperature matters: Proper:



Thermometer use



Cooking



Cooling



Thawing



Reheating



Hot holding 140 ° 40 °

Why use a food thermometer?



To confirm safe minimum internal food temperatures to prevent foodborne illness

“It’s Safe to Bite When the Temperature is Right”

Which burger is safe to eat?

Which burger did you pick?

Temperature matters!

How to use a food thermometer

Ground beef, veal & lamb

160 °F

Temperature Matters!

Beef, Veal, Lamb Steaks and Roasts 145 °F Fish 145 °F

Temperature Matters!



Turkey, Chicken & Duck Whole, (pieces & ground) 165 °F

Fresh ham

Raw 160 °F

Fully cooked ham

To reheat: 140 °F

Temperature Matters!



All egg dishes and leftovers: 165 °F

Safety Versus Doneness

Refrigerator/freezer temperatures



Refrigerator 40 ° or slightly below



Freezer 0 ° F

Myoglobin in meat



Is a protein found in the muscle fibers of meat, poultry and seafood.



Are color changes in meat normal ?

Thawing food safely



When was the last time you thawed food?



What method did you use

Thawing food safely

cxontinued… There are

3

food safely : safe ways to thaw



In the refrigerator



In the microwave or



In a tub or pot of cold water

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??

Keep cold foods cold



40 °F or below

Hot holding:

keep hot foods hot

Remember the 2 hour rule 140 ° or above

Reheating foods safely



Microwave



Stove top



Oven

Microwave cooking



Microwave cooking does not always provide even heating.



After defrosting in a microwave, always cook foods immediately

Cooling foods down



Do not overfill the refrigerator



Break large pots into shallow containers



Break down large pieces of meat and turkey

Let’s go shopping…again



Always purchase non-perishable items first

Frozen foods



Always purchase frozen items after non perishable items

Dented cans



Never buy dented cans!

Packaging



Never buy meat, poultry or other foods in torn packaging.

What types of foods are dated?



Dates are found mostly on perishable foods such as:



Meat



Poultry



Eggs



Dairy products

Federal law and dating requirements:



Only required on infant formula and some baby food.

Types of food dating:



“Sell-By”



“Best if used By”



“Use-By”



“Closed or coded dates”

“Sell-by”



Informs the store how long to display the product for sale



Always buy the item before By” date the “Sell-

“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

“Use-by”



This date is the last date recommended for the use of the product while at peak quality



The manufacturer determines this date

“Closed or coded dates”



This date refers to packing numbers for use by the manufacturer



For example: cans and boxes of food

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



But

always adhere to the “Use-By” date

Cleaning the refrigerator



Follow the manufacturer’s instructions



Wipe up spills



Chose cleaners carefully



Weekly toss out

Cleaning the refrigerator

coontinued…

 

Cooked leftovers —4 days Raw poultry; ground meats —2 days



Keep odors down baking soda



Clean refrigerator coils



When in doubt toss it out!!

Refrigerator odors



Equal vinegar and water

 

Solution of baking soda and water. Air dry Paper towels —then vinegar and water

Refrigerator odors

Continued…



Coffee grounds —baking soda



Freezer —cotton swab—vanilla—24 hours



Commercial product

Summer time

Does foodborne illness peak in the Summer?

What can we do during summer months?



Clean



Separate



Cook



Chill

Egg storage

Raw eggs in shell:

• Refrigerate: 3 to 5 weeks • Freeze: after beating white and yolk together.

Raw egg white:

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.

Egg substitutes

Liquid egg substitutes (unopened):

• Refrigerate: 10 days • Freeze: 12 months

Liquid Egg Substitutes (opened)

Hard cooked eggs

Hard cooked eggs:

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

Freezer facts :

wrap-date-FIFO



Preventing freezer burn

Special topics



Thunderstorms

 

Mercury and Methylmercury Bisphenal A (BPA’s)



Keeping baby safe

Thunderstorms



The refrigerator



The freezer

Fish, Shellfish and…



Mercury



Methylmercury

Do Not Eat:



Swordfish



Shark



Tilefish



King mackerel

Fish

lower

in methylmercury and… Most commonly eaten are

: 

Shrimp



Canned light tuna



Salmon



Pollock



Catfish

Bisphenal A (BPAs)



Bisphenal 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

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 Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

To minimize exposure to BPA’s



Limit your intake of canned foods



Avoid polycarbonate plastic (usually #7)



Use glass baby bottles or:

–

Polypropylene

–

Polyethylene

To minimize exposure to BPA’s



Use powdered baby formulas (non-steel cans)



Heat foods in ceramic or glass containers.

BPA’s…



Look for BPA free plastic containers

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.

Keeping Baby Safe Food Safety

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

What can I do to keep my baby safe? Continued…



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’s cooler than the trunk.

DO Not



Make more formula than you need



Put a bottle back into the refrigerator if the baby does not finish it

Do Not



Feed a baby from a jar of baby food and then put it back in the refrigerator.

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 1 hour.



place dirty diapers in the same bag with bottles or food

Two ways 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 set the bottle in it until warm

Food safety policy House proposes new food safety laws

FIGHT BAC!



CLEAN

Wash hands and surfaces often 

SEPARATE

Don’t cross contaminate 

COOK

Cook to proper temperatures 

CHILL

Food Safety for Children Ages 0

Transcript Food Safety for Children Ages 0

Food Safety is for Everyone

Module 4 T

emperature

M

atters

Temperature matters: Proper:

Which burger is safe to eat?

Which burger did you pick?

Temperature matters!

How to use a food thermometer

Ground beef, veal & lamb

Temperature Matters!

Temperature Matters!

Fresh ham

Fully cooked ham

Temperature Matters!

Safety Versus Doneness

Myoglobin in meat

Thawing food safely

Thawing food safely

3

Thawing food safely

Keep cold foods cold

40 °F or below

Hot holding:

Remember the 2 hour rule 140 ° or above

Reheating foods safely

Microwave

Stove top

Oven

Microwave cooking

Cooling foods down

Frozen foods

Dented cans

Never buy dented cans!

Packaging

Only required on infant formula and some baby food.

Types of food dating:

“Sell-by”

“Best if used by”

“Use-by”

“Closed or coded dates”

Expiration dates

But

Cleaning the refrigerator

Cleaning the refrigerator

Refrigerator odors

Refrigerator odors

Summer time

Egg storage

Egg storage

Egg substitutes

Hard cooked eggs

Freezer storage:

Freezer facts :

Preventing freezer burn

Special topics

Thunderstorms

The refrigerator

The freezer

Fish, Shellfish and…

Do Not Eat:

lower

BPA’s…

FDA assessment of BPA

Keeping Baby Safe Food Safety

DO Not

Do Not

Do Not

Food safety policy House proposes new food safety laws

FIGHT BAC!

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