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Toss

FOOD:. Let’s play. Keep. or. Toss. Click mouse or hit “enter” for next slide. Directions. Click mouse on “keep” or “toss.” If you don’t have a mouse — or if the mouse is hard to control — hit “enter” or simply click mouse (without placing it on answer box) to move to next slide.

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Toss

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  1. FOOD: Let’s play ... Keep or Toss Click mouse or hit “enter” for next slide

  2. Directions • Click mouse on “keep” or “toss.” • If you don’t have a mouse — or if the mouse is hard to control — hit “enter” or simply click mouse(without placing it on answer box)to move to next slide. • Turn on your computer’s sound! Click mouse or hit “enter” for next slide

  3. University of Nebraska–Lincoln Extension in Lancaster County Joyce Jensen, REHS, CFSP Alice Henneman, MS, RD Lincoln–Lancaster County Health Dept. Download this PowerPoint at:http://lancaster.unl.edu/food/keep-toss.shtml Click mouse or hit “enter” for next slide March 2007

  4. Tacos left on the kitchen counter overnight? Keep Toss If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

  5. Toss! Click mouse or hit “enter” for next slide

  6. Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxin that cooking won’t destroy. Click mouse or hit “enter” for next slide

  7. Hamburger thawed all dayon the kitchen counter? Keep Toss If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

  8. Toss! Click mouse or hit “enter” for next slide

  9. Remember how bacteria may have formed heat-resistant toxins when the tacos were left out overnight? Click mouse or hit “enter” for next slide

  10. The best place to thaw frozen perishable foods — like frozen meat, poultry, seafood, vegetables, fruit and cooked pastaand rice— is in the refrigerator! Make sure your refrigerator is 40°F or lower. Click mouse or hit “enter” for next slide

  11. Thaw packages of meat, poultry and seafood on a plate on thebottom shelf ofthe refrigerator.This preventstheir juices fromdripping onother foods. Click mouse or hit “enter” for next slide

  12. When microwave defrostingperishable food, cook itimmediately after thawing. Some areas of the foodmay start to cook duringmicrowave defrostingand become warm. Any bacteria present wouldn’t have beendestroyed and may reachoptimal temperaturesfor growth. Click mouse or hit “enter” for next slide

  13. Leftover pizza placed in the refrigeratorwithin TWOhours after itwas cooked? Keep Toss If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

  14. Keep! Click mouse or hit “enter” for next slide

  15. If perishable foods have not been left at room temperature for longer than 2 hours (1 hour in temperatures above 90°F), they should be safe. Refrigerate promptly; eat within 3 to 4 days. Click mouse or hit “enter” for next slide

  16. Cut or peeled fruits/vegetables left at room temperature MORE thanTWO hours? Keep Toss If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

  17. Toss! Click mouse or hit “enter” for next slide

  18. Once you have cut through the protective skin of fruits and vegetables, bacteriacan enter. Click mouse or hit “enter” for next slide

  19. Refrigerate cut or peeled fruits and vegetables within TWO hours! Click mouse or hit “enter” for next slide

  20. Just 1 bacteria in foods can grow to 2,097,152 bacteria in 7 hours! Click mouse or hit “enter” for next slide

  21. Cleaning fruits & veggies • Remove and discard outer leaves. • Rinse under clean, running water just before preparingor eating. Don’t use soap or detergentas it can get intoproduce and make you sick. • Rub briskly — scrubbing with a clean brush orhands — to cleanthe surface. Click mouse or hit “enter” for next slide

  22. Dry with a clean cloth or paper towel. Moisture left on fruits and vegetables helps bacteria grow. Dry them if you won’t eat or cook them right away. 6. Cut away bruised and damagedareas. Click mouse or hit “enter” for next slide

  23. Rinse fruits with peels ― even when the peel is removed ― such as melons and citrus fruits! Bacteria on the outside of fruits canbe transferred to the inside when fruit is peeled or cut. Click mouse or hit “enter” for next slide

  24. Leftovers kept in the refrigerator for over a week? Keep Toss If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

  25. Toss! Click mouse or hit “enter” for next slide

  26. Even refrigerated leftovers may becomeunsafewithin3 to 4 days. Click mouse or hit “enter” for next slide

  27. You can’t always see or smell or taste if a food is unsafe. You could get sick tasting a food! Click mouse or hit “enter” for next slide

  28. Remember: When in doubt... Click mouse or hit “enter” for next slide

  29. Toss it out!

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