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Food Science Food Safety

Food Science Food Safety. Where we’re going today……. Shopping Leftovers Storage Refreezing Thawing Cold Storage Chart Preparation Serving Cooking USDA.org. Food Safety Basics. Clean Wash hands & surfaces often Separate Do not cross-contaminate Cook

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Food Science Food Safety

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  1. Food Science Food Safety

  2. Where we’re going today……. • Shopping Leftovers • Storage Refreezing • Thawing Cold Storage Chart • Preparation Serving • Cooking USDA.org

  3. Food Safety Basics • Clean • Wash hands & surfaces often • Separate • Do not cross-contaminate • Cook • Cook to proper temperatures, check with food thermometer • Chill • Refrigerate promptly

  4. Shopping • At what point while shopping should you purchase refrigerated or frozen items? • Choosing Meat or Poultry packaging? • “Sell-by” or “Use-by”

  5. Storage • Refrigerate perishable food – 2 hrs • Refrigerator – 40*F • Freezer – 0*F • Cook or Freeze • Poultry, Fish, Ground Meat  2 days • Beef, Veal, Lamb, Pork  3-5 days • Thoroughly wrap

  6. Storage Continued • Canned Foods • High Acid • Tomatoes, Grapefruit & Pineapple • 12-18 Months • Low Acid • Meat, Poultry, Fish & Veggies • 2-5 Years

  7. Thawing • How do you thaw your food? • Refrigerator • Slow, safe thawing – Keep juices contained • Cold Water • Faster thawing • Keep food in bag • Change tap water every ½ hour • Cook immediately • Microwave • Cook meat immediately

  8. Preparation • How long do we wash hands? • Do NOT cross-contaminate • Marinate meat & poultry in covered dish in refrigerator • Sanitize cutting boards • 1 Tbs – chlorine bleach • 1 Gal - water

  9. Cooking • Raw Beef, Pork, Lamb & Veal Steaks, Chops & Roasts • 145*F – internal temp • Ground Meats & Poultry • 165* • Why cook ground meat at a higher temperature?

  10. Serving HOT FOOD COLD FOOD Temperature = 40* Serving Food Nesting dishes in ice Small Serving Trays • Temperature = 140* • Serving Food • Chafing dishes • Slow cookers • Warming Trays Use Food thermometer How long does perishable food set out??

  11. Leftovers • When do we throw food away? • Shallow containers – refrigerate or freeze • Use within _____ days?? • Reheat to _______*??

  12. Refreezing • Defrosted in Refrigerator • Refreeze • Defrosted by other methods • Cook before refreezing

  13. Review • What are the 4 areas of Food Basics? • What should we remember when shopping? • What is the storage temp of ref. & freezer? • What are the 3 methods of thawing? • What is the best method • What are 3 tips for food preparation? • What are proper cooking temps? • What are hot vs. cold storage temps? • How long do you keep leftovers? • When should we refreeze items?

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