Savvy About Food Safety

1. Savvy About Food Safety Food safety concerns continue to grow Centers for Disease Control and Prevention report that on an annual basis: • 325,000 food-borne illnesses • 75,000 hospitalizations • 5,000 deaths Click here for next slide

2. Prevention and Education are Vital Some key concepts • Refrigerated storage: Storage used for short-term holding of fresh, perishable and potentially hazardous food items at internal temperatures of 41° F or lower. • Freezer storage: Storage typically designed to hold food at temperatures of 0° F. Click here for next slide

3. Key Concepts Cont. • Dry storage: The holding of nonperishable food items, such as rice, flour, crackers and canned good at 50 to 60 percent humidity and between 50° F and 70° F. • Shelf life: Recommended period of time during which a material may be stored and remain suitable for use. Click here for next slide

4. General Storage Principles • Storage areas should be positioned to prevent contamination. • Shelve food based based upon use-by or expiration dates, so the older food is used first. • Discard food that has exceeded its expiration date. • Potentially hazardous ready-to-eat foods should be discarded if not used within seven days of preparation. Click here for next slide

5. Refrigerated Storage • Monitor food temperature regularly, using a calibrated thermometer. • Use caution when cooling hot food in the refrigerator, which could warm up the interior enough to put foods in the temperature danger zone. • Store raw meat, poultry and fish separately from cooked and ready-to-eat foods whenever possible to prevent cross-contamination. If not possible, always store prepared or ready-to-eat foods above raw mean, poultry and fish. Click here for next slide

6. Freezer Storage Freezing does not kill all microorganisms, but it slows their growth. • Some guidelines to follow: • Check unit and food temperatures regularly. • Store foods in their original containers or wrap them tightly in moisture-proof containers. • Never refreeze thawed food until after it has been thoroughly cooked. Click here for next slide

7. Let’s see just how savvy you are Do you need a review before you begin?? If you’re ready now, go for it!!

8. Question 1. Refrigerated, ready-to-eat foods stored at 41° F must be eaten or thrown out within three days. TRUE FALSE

9. Question 2. Freezing destroys all harmful microorganisms in food. False True

10. Question 3. If stored food has passed its expiration date, you should cook and serve the food at once. False True

11. Question 4. Melissa placed the ready-to-eat pumpkin pie directly below the raw chicken breasts. The raw chicken should have been stored on the bottom shelf below the pie. False True

12. Absolutely! You read it right the first time You have a whole week to eat your food!

13. Nope, not this time! Remember, you have seven days to eat ready-to-eat foods—that’s a whole week!!

14. You needed more review! Freezing only slows down the growth of those bad bugs!

15. Now you’re talking!! You must have remembered that freezing only slows down those bad bugs from growing – good going!!

16. Right-O!! You don’t want anything dripping from that raw chicken onto your pie!! You’ve finished, but if you want a quick review, be my guest Otherwise, healthy eating!!

17. Sorry… You need to ditch that stuff!

18. You’re cooking, now!! You ditched it, didn’t you?! One more question and you’re done!

19. Absolutely—NOT! Just think of all the contamination in that pie!! The good news is you’re finished with the questions, but you might want to review just to be extra safe—couldn’t hurt! OR Hear what happens when you pick the true answer Otherwise…

20. Remember to stay SAVVY ABOUT FOOD SAFETY Additional information about food safety can be obtained from: www.fda.gov www.fightbac.org www.foodsafe.msu.edu