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Part 2

Part 2. 3 Separate. SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods. This prevents bacteria on one food from making another food unsafe to eat!. … and a separate one for fresh produce. Use different cutting boards.

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Part 2

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  1. Part 2

  2. 3 Separate

  3. SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods. This prevents bacteria on one food from making another food unsafe to eat!

  4. … and a separate one for fresh produce. Use different cutting boards Use one cutting boardfor raw meat, poultry and seafood …

  5. When groovy isn’t a good thing Why should you replace cutting boards if they become worn or develop grooves? It’s harder to clean a board that has grooves where bacteria can hide!

  6. Use clean plates NEVERserve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.

  7. 4 Cook

  8. COOK foods to a safe temperature to kill microorganisms. “Microorganisms” means things like bacteria.

  9. A B Which ground beef patty is cooked to a safe internal temperature? Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

  10. A B This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F. This IS a safely cooked hamburger, cooked to an internal temperature of 160°F, even though it's pink inside. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

  11. 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

  12. The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!

  13. dial instant-read digital instant-read dial oven-safe disposable temperature indicators oven probe with cord thermometer forkcombination Types of food thermometers

  14. Read the instructions for YOUR thermometer.

  15. Placing a food thermometer • Place in thickest part of food. • Do NOT touch bone, fat, or gristle. • Begin checking temperature toward end of cooking, but before food is expected to be "done." • For irregularly shaped food, check the temperature in several places. Clean thermometer with hot soapy water before and after each use!

  16. Using a thermometer in thinner foods Insert a thermometer at an angle or from the side for really thin foods like meat patties, pork chops and chicken breasts. When grilling or frying, to avoid burning fingers, it may be helpful to remove the food from the heat source before inserting the thermometer!

  17. Here are the temperatures for cooking some foods …

  18. Chicken and turkey Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legs and thighs, etc.) to165°F.

  19. Pork, egg dishes, hamburger & ground meats Cook pork, egg dishes, hamburger and ground meats to 160°F.Cook ground poultry to 165°F.

  20. You can’t stick a thermometer into a scrambled or fried egg. How do you know when they’re done? Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.

  21. Leftovers Reheat leftovers until a temperature of165°F is reached throughout the food.

  22. Beef, lamb & veal steaks Cook beef, lamb and vealsteaksand roasts to 160°F for medium doneness (145°F for medium rare).

  23. For more information about using food thermometers, visit this Web site …

  24. Homework Part 1 Visit 2 restaurants of your choice (only 1 out of the 2 can be from a ‘fast food’ type). Evaluate the restaurant, service and the meal according to the following criteria listed on your worksheet Part 2 Fill out the worksheet # 2. “ What do you look for when you eat out? Part 3 Write a reaction paper. Answer the following questions: Does the restaurant critique link to the food safety lesson why or why not? What do you like best about the restaurant critique? Then post it on your blog send me an email or you url of your blog. Due Date: One week from today!

  25. Information From: Alice Henneman, MS, RD Amy Peterson, MS, RD Teri Gemar, MS Cindy Brison, MS, RD Tracy Kulm, MS University of Nebraska–Extension Joyce Jensen, REHS, CFSP Lincoln-Lancaster County Health Department Beverly Benes, PhD, RD Julane Hill, Program SpecialistNebraska Department of Education Updated slightly January 2007

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