Transcript Slide 1

Xavier High School
Safe Shopping Tips
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Buy cold food last; get it home fast.
Never choose packages which are torn or leaking.
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Don't buy foods past "sell-by" or expiration dates.
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Put raw meat and poultry into a plastic bag so
meat juices won't cross-contaminate cooked foods
or those eaten raw, such as vegetables or fruit.
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Place refrigerated or frozen items in the shopping
cart last, right before heading for the checkout
counter.
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When loading the car, keep perishable items inside
the air-conditioned car—not in the trunk.
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Drive immediately home from the grocery. If you
live farther away than 30 minutes, bring a cooler
with ice from home; place perishables in it.
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Keep it safe; refrigerate.
Unload perishable foods from the
car first and immediately refrigerate
them.
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Place securely wrapped packages
of raw meat, poultry, or fish in the
meat drawer or coldest section of
your refrigerator.
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Check the temperature of your unit
with an appliance thermometer. To
slow bacterial growth, the
refrigerator should be at 40° F; the
freezer, 0° F.
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Cook or freeze fresh poultry, fish,
ground meats, and variety meats
within 2 days; other beef, veal,
lamb or pork, within 3 to 5 days.
Grilling Precautions
Marinate meats in the refrigerator. If you plan to
use some of the marinade for a dip or basting
sauce, make sure it has been boiled for at least
1 minute.
Keep vegetables or fruits intended for grilling
separate from raw meats so no one will
unwittingly munch on an uncooked, possibly
contaminated piece of produce.
If you partially cook meat in advance to reduce
grilling time, put it on the grill immediately
afterward.
To transport hamburger patties, fresh meat, or
poultry to a picnic site, place the food in a wellinsulated cooler that keeps food at 40 ° or lower;
store food in the cooler until it's time to start
grilling.
Don't return cooked meats to the plates that held
them when they were raw.
Use a food thermometer to check temperatures
of grilled meats.
Do Not
Undercook
Food!
Thorough cooking will kill most germs. To make sure
foods get hot enough, check the internal temperature
by inserting a food thermometer in the thickest part.
Meats: Cook beef and pork to at least 160 ° F, lamb to
145 °, and poultry to 180 ° for thigh meat and 170 ° for
breasts. Ground beef, pork, veal, and lamb should be
cooked to at least 160 °, and ground poultry to 165 °.
Seafood: Cook fish until it flakes with a fork. Simmer
shrimp for three to five minutes or until the flesh turns
pinkish and opaque. Steam clams and mussels for 5 to
10 minutes or until the shells open (if they don't, toss
them out). Cook oysters until they're plump, for about
five minutes. Don't eat raw oysters.
Eggs: Don't use homemade foods containing raw eggs,
such as mayonnaise and Caesar-salad dressing.
Commercial versions are okay, since manufacturers
use heat-treated eggs. Use hard-boiled eggs within two
to three days of cooking.
Food Poisoning Prevention
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Food poisoning is usually a result of eating
contaminated or undercooked food.
Some common bacterium and viruses found
in these food are: E. coli, salmonella,
Hepatitis A and many others.
You should know the symptoms of food
poisoning.
The symptoms are diarrhea,
vomiting, and stomach cramps.
These generally being occurring
anywhere from 4- 36 hours
after consuming the infected
food.
If you begin to display these
symptoms you should see a
doctor immediately.
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Keep everything clean!
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Hands should be washed thoroughly after using
the bathroom or changing diapers, and before
preparing or eating food.
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Wash hands before and after handling raw meat
and poultry.
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Sanitize cutting boards often in a solution of 1
teaspoon chlorine bleach in 1 quart of water.
Wash kitchen towels and cloths often in hot water
in washing machine.
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Don't cross-contaminate. Keep raw meat, poultry,
fish, and their juices away from other food. After
cutting raw meats, wash hands, cutting board,
knife, and counter tops with hot, soapy water.
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Marinate meat and poultry in a covered dish in
the refrigerator.
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Always wash fresh fruits and vegetables under
cool running tap water before eating. This
removes any lingering dirt while also removing or
reducing any bacteria or other substances.
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Certain hearty vegetables, such as potatoes and
carrots. can be scrubbed with a produce brush if
consumers plan to eat the fiber and nutrient-rich
skin.
Quick and Easy Safety Tips
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Refrigerator Raider
When it comes to refrigerating leftovers, Americans are losing their
cool! More than a third of people typically keep their refrigerator set at
40 degrees Fahrenheit or higher, and 41 percent admit they don’t know
the proper temperature to which their refrigerator should be set. Don’t
let bacteria shorten your leftovers’ life – use a refrigerator thermometer
to make sure your fridge is always set below 40 degrees Fahrenheit.
Repeater Eater
Nearly nine out of 10 people consistently reheat leftovers before eating
them – versus nibbling them cold right out of the fridge. But 97 percent
of leftover lovers do not use a meat thermometer to ensure doneness
of foods. Next time you reheat, use a meat thermometer to make sure
food reaches the proper internal temperature of 165 degrees
Fahrenheit before you eat.
Pizza Prowler
Believe it or not, 36 percent of people admit to eating leftover pizza
from the night before…even if it hasn’t been refrigerated! Pizza, like all
perishable foods, follows the two-hour rule: If pizza has been sitting at
room temperature for more than two hours, toss it!
Doggie Bag Diner
Who says you can’t take it with you? When eating out, nearly 40
percent of restaurant patrons leave at least some of the time with a
doggie bag or leftovers to eat for another meal. If you’re a doggie bag
diner, write the date of purchase on your take-out container – and
remember to discard leftovers within three to five days.
with the
Xavier High School Food Science Club