Transcript Spending Your Calorie Salary

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Estimates of foodborne illnesses
in the U.S. each year:
• 76 million people
become ill
• 5,000 people die
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Signs and symptoms
Fever
Upset stomach
Vomiting
Diarrhea
Dehydration
(sometimes severe)
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Don’t count on these to
test for food safety!
Sight
Smell
Taste
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“Key recommendations”
for food safety
The 2005 USDA Dietary
Guidelines give five
“Key Recommendations”
for food safety.
Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm5
Recommendation 1: CLEAN
Clean hands,
food-contact
surfaces, fruits
and vegetables.
Do NOT wash or rinse meat and poultry as
this could spread bacteria to other foods.
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Wash your hands!
Handwashing is the most effective way
to stop the spread of illness.
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How to wash hands
1. Wet hands with
WARM water.
2. Soap and scrub for
20 seconds.
3. Rinse under clean,
running water.
4. Dry completely
using a clean cloth
or paper towel.
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Clean during food preparation
Wash cutting
boards, knives,
utensils and
counter tops in hot
soapy water after
preparing each
food and before
going on to the
next.
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Dirty dishcloths spread bacteria
• Wet or damp
dishcloths are ideal
environments for
bacterial growth.
• Have a good supply of
dishcloths to avoid
are more germs in the average
reusing them before There
kitchen than the bathroom. Sponges
laundry day.
and dishcloths are worst offenders.
~ research by Dr. Charles Gerba
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Recommendation 2: SEPARATE
Separate raw,
cooked, and
ready-to-eat foods
while shopping,
preparing or
storing foods.
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Use different cutting boards
Use one cutting board
for fresh produce and a
separate one for raw
meat, poultry and
seafood.
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Recommendation 3: COOK
Cook foods to a safe
temperature to kill
microorganisms.
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Chicken and turkey
Cook chicken and turkey (both whole birds and
poultry parts, such as wings, breasts, legs
and thighs, etc.) to 165 degrees F.
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Pork, egg dishes, hamburger
& ground meats
Cook pork, egg dishes, hamburger and
ground meats to 160 degrees F.
Cook ground poultry to 165 degrees F.
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Leftovers
Reheat leftovers until a temperature of
165 degrees F is reached
throughout the food.
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Beef, lamb & veal steaks
Cook beef, lamb and veal steaks and roasts to
160 degrees F for medium doneness
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(145 degrees F for medium rare).
For more information about using
food thermometers, visit this Web site …
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The ONLY way to know food
has been cooked to a safe
internal temperature is to
use a food thermometer!
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DIGITAL instant-read
• Reads in 10 seconds
• Place at least ½ inch deep (or as
directed by manufacturer)
• Gives fast reading
• Can measure temperature in thin and thick foods
• Not designed to remain in food while it's cooking
• Check internal temperature of food near the end of
cooking time
• Some models can be calibrated; check
manufacturer's instructions
• Available in "kitchen" stores
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
DIAL instant-read
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Reads in 15-20 seconds
Place 2-2½ inches deep in thickest part of food
Can be used in roasts, casseroles, and soups
Temperature is averaged along probe, from tip to 2-3
inches up the stem
Cannot measure thin foods unless inserted sideways
Not designed to remain in food while it is cooking
Use to check the internal temperature of a food at
the end of cooking time
Some models can be calibrated; check
manufacturer's instructions
Readily available in stores
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
Dial oven-safe
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Reads in 1-2 minutes
Place 2-2½ inches deep in thickest part of food
Can be used in roasts, casseroles, and soups
Not appropriate for thin foods
Can remain in food while it's cooking
Heat conduction of metal stem can cause false high
reading
• Some models can be calibrated; check
manufacturer's instructions
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
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Oven probe with cord
• Can be used in most foods
• Can also be used outside the oven
• Designed to remain in the food while it is
cooking in oven or in covered pot
• Base unit sits on stovetop or counter
• Cannot be calibrated
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
Disposable temperature
indicators (Single-use)
• Reads in 5 -10 seconds
• Place approximately ½ inch deep
(follow manufacturer's directions)
• Designed to be used only once
• Designed for specific temperature ranges
• Should only be used with food for which they are
intended
• Temperature-sensitive material changes color when
the desired temperature is reached
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
Placing a food thermometer
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Place in the thickest part of food.
4.
For irregularly shaped food – such
as with a beef roast – check the
temperature in several places.
5.
Clean thermometer with hot soapy
water before and after each use!
Do NOT touch bone, fat, or gristle.
Begin checking temperature
toward the end of cooking, but
before the food is expected to be
"done."
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Using a thermometer in thinner foods
For thinner foods such as
meat patties, pork chops
and chicken breasts, a
DIGITAL instant-read food
thermometer should be used
if possible – as it doesn’t have
to be inserted as far as a DIAL
instant-read thermometer.
Disposable temperature
indicators are another option.
For really thin foods, it may
be necessary to insert
a digital thermometer or
disposable temperature
indicator at an angle.
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Recommendation 4: CHILL
Chill (refrigerate)
perishable foods
promptly and
defrost foods
properly.
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The TWO-hour rule
Refrigerate perishable foods so
TOTAL time at room temperature
is less than TWO hours or
only ONE hour when temperature
is above 90 degrees F.
Perishable foods include:
• Meat, poultry, fish, eggs, tofu
• Dairy products
• Pasta, rice, cooked
vegetables
• Fresh, peeled/cut fruits and
vegetables
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DANGER
ZONE
Bacteria multiply rapidly
between
40 and 140 degrees F.
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A multiplication quiz
Bacteria numbers can double in 20 minutes!
How many bacteria will grow from 1 BACTERIA
left at room temperature 7 hours?
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Answer: 2,097,152!
Refrigerate perishable foods within TWO hours.31
How to be cool – part 1
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Cool food in
shallow containers.
Limit depth of food
to 2 inches or less.
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Place very hot
foods on a rack at
room temperature
for about 20
minutes before
refrigeration.
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How to be cool – part 2
It’s OK to
refrigerate foods
while they’re still
warm.
Leave container
cover slightly
cracked until the
food has cooled.
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…(can you guess?)
How long would it
take an 8-inch stock
pot of steaming
chicken soup to cool
to a safe temperature
in your refrigerator?
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Would you believe
… 24 hours!
TOSS IT OUT!
Remember: Transfer hot
foods to shallow containers
to speed cooling.
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Recommended refrigerator
& freezer temperatures
• Set refrigerator
at 40 degrees F
or below.
• Set freezer at
0 degrees F.
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Place an appliance thermometer in
your refrigerator, freezer,
and milk cooler!
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The THAW LAW
• Plan ahead to defrost
foods.
• The best way to thaw
perishable foods is in the
refrigerator.
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When to leave your leftovers
• Refrigerated
leftovers may
become unsafe
within 3 to 4 days.
• If in doubt, toss it
out!
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Recommendation 5: AVOID...
• Raw (unpasteurized)
milk or milk products
• Raw or partially cooked
eggs and foods
containing raw eggs
• Raw and undercooked
meat and poultry
• Unpasteurized juices
• Raw sprouts
Most at risk are infants, young children,
pregnant women, older adults and the
immunocompromised.
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Food safety recommendations
for food groups
The 2005 MyPyramid
gives specific food safety
recommendations for
each food group.
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Cleaning fruits & vegetables
1. Remove and discard outer
leaves.
2. Rinse under clean, running
water just before preparing or
eating.
3. Rub briskly – scrubbing with a
clean brush or hands – to
remove dirt and surface
microorganisms.
4.
Don’t use soap or detergent.
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Wash this produce, too!
Bacteria on the
outside of fruits can
be transferred to the
inside when the fruit
is peeled or cut.
Wash fruits – such
as cantaloupe and
other melons –
under running
water.
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Handling fruits & vegetables
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Cover and refrigerate
cut/peeled fruits and
vegetables.
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TOSS cut/peeled fresh
produce if left at room
temperature longer
than TWO hours.
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Separate fruits & vegetables
from other foods
Keep fruits and
vegetables separate
from raw meat,
poultry and seafood
while shopping,
preparing
or storing them.
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Read labels
Read labels on bagged
produce to determine if it is
ready-to-eat.
Ready-to-eat, prewashed,
bagged produce can be
used without further
washing if kept refrigerated
and used by the “use-by”
date.
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Dairy do’s and don’ts
• Refrigerate dairy foods
promptly. Discard dairy
foods left at room
temperature for more than
two hours – even if they
look and smell good.
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Avoid washing raw meat & poultry
Do NOT wash raw meat and
poultry. Washing is not
necessary.
Washing increases the danger
of cross-contamination,
spreading bacteria present on
the surface of meat and poultry
to ready-to-eat foods, kitchen
utensils, and counter surfaces.
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Refrigerator storage
Store raw meat, poultry and
seafood on the bottom shelf
of the refrigerator so juices
don’t drip onto other foods.
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Cook to safe temperatures
Avoid raw or partially
cooked eggs or foods
containing raw eggs and
raw/undercooked meat
and poultry.
Scrambled, poached, fried
and hard-cooked eggs are
safe when cooked so both
yolks and whites are firm, not
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runny.
Signs of safely cooked fish
• Fin fish: Slip point of sharp knife into flesh; pull aside.
Edges should be opaque, the center slightly translucent
with flakes beginning to separate. Let stand 3 to 4
minutes to finish cooking.
• Shrimp, lobsters & crab: Turn red and flesh becomes
pearly opaque.
• Scallops: Turn milky white or opaque and firm.
• Clams, mussels & oysters: Watch for their shells
opening to know they’re done. Toss those that stay
closed.
The US Food & Drug Administration recommends cooking most
seafood to an internal temperature of 145 degrees F for 15 seconds.
Source: United States Food & Drug Administration
http://www.fda.gov/fdac/features/1997/797_home.html
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Reauthorization Act of 2004
• HACCP Plan for the district and each
school
• Implemented by July 1, 2005
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HACCP Stands for
Hazard
Analysis
and
Critical
Control
Point
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HACCP is
• Preventive, not reactive
• A management tool used to protect the
food supply against biological,
chemical and physical hazards
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HACCP Basic Flow Diagram
Example
Food Delivered
Storing Food
Cooking Food
Storing Food in Warmer
Serving Food
Storage of Leftovers
HACCP Basic Concepts
• Sanitation
• Temperature
control/monitoring/recording
• Standard Operating Procedures (SOP’s)
• Implemented & followed
http://www.fns.usda.gov/cnd/CNlabeling/Food-Safety/HACCPGuidance.pdf
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HACCP Essentials
• Management commitment
• HACCP training
Most Important in HACCP
TEAMWORK!!
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Acknowledgments
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This slide set is based on information provided by:
– United States Department of Agriculture
– United States Department of Health & Human Services
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For more information, visit:
– http://www.mypyramid.gov
– http://www.fsis.usda.gov
– http://www.healthierus.gov/dietaryguidelines
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