Food Safety at Home: from the Store to the Table and Beyond

Spice of Life Fall 2009 – Class 23 Notes Food Safety At Home: From the Store to the Table and Beyond

I. Outline a. Safe Shopping b. Food Safety at Home

II. General Concepts

III. Safe Shopping a. Check for cleanliness

b. Keep certain foods separated

c. Inspect cans and jars

d. Inspect frozen food packaging e. Select frozen foods and perishables last

f. Choose fresh eggs carefully

g. Be mindful of time and temperature

h. How to report contaminated food

i. For Help With Meat, Poultry And Egg Products: Call the toll- free USDA Meat and Poultry Hotline at 1-888-MPHotline 1. In order for the USDA to investigate a problem with meat, poultry or egg products, you must have: a. The original container or packaging b. Any foreign object that you might have discovered in the product. c. Any uneaten portion of the food (refrigerate or freeze it)

2. Information you should be ready to tell the Hotline on the phone includes: a. Name, address and phone number; b. Brand name, product name and manufacturer of the product c. The size and package type d. Can or package codes (not UPC bar codes) and dates e. Establishment number (EST) usually found in the circle or shield near the "USDA passed and inspected" phrase; f. Name and location of the store, as well as the date that you purchased the product. g. You can complain to the store or the product's manufacturer if you don't choose to make a formal complaint to the USDA.

ii. For Help With Restaurant Food Problems: Call the Health Department in your city, county or state.

iii. For complaints about food products that do not contain meat or poultry -- such as cereal -- call or write to the Food and Drug Administration (FDA). Check your local phone book under U.S. Government, Health and Human Services, to find an FDA office in your area. The FDA's Center for Food Safety and Applied Nutrition can be reached at 1-888-723-3366.

IV. Food Safety at Home – “Clean, Separate, Cook and Chill”

a. Clean

i. Wash hands and surfaces often

ii. How to Wash Hands:

iii. When to Wash Hands:

iv. Keep These Handy... v. Surface Safety

vi. Sanitize It!

vii. Fridge TIPS viii. Fruits & Veggies

b. Separate

i. Safely Separate

ii. Seal It

iii. Lather Up iv. Cutting Boards: Take Two

v. Clean Your Plate

vi. Marinating Mandate c. Cook i. The Danger Zone...

This refers to the range of temperatures at which bacteria can grow - usually between 40° and 140° F (4° and 60° C). For food safety, keep food below or above the "danger zone." Remember the 2-Hour Rule: Discard any perishables (foods that can spoil or become contaminated by bacteria if unrefrigerated) left out at room temperature for longer than two hours. When temperatures are above 90° F (32° C), discard food after one hour.

d. Meat and Poultry

i. Rules of Thumb for Meet and Poultry ii. Rules of Thumb for Eggs

iii. Seafood

1. Finfish

2. Cook fish until it's opaque (milky white) and flakes with a fork.

3. Shrimp, lobster, and scallops until they reach their appropriate color.

4. Cook clams, mussels, and oysters to the point at which their shells open. iv. Leftovers

v. Microwave Musts!

1. Microwaves often cook foods unevenly. 2. For food safety, follow these tips to even out the cooking:

e. Chill

i. Refrigerate Promptly ii. Cool Rules

iii. Don't Pack Your Refrigerator...

iv...But Be Sure to Pack Your Cooler v. 3 Ways to Defrost Frozen Foods

1. In the refrigerator.

2. In cold water.

3. Using the microwave.