1. Read and construct 10 questions with Correct answers on food safety below The
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1. Read and construct 10 questions with Correct answers on food safety below The questions and answers that you provide should be written in the correct “jeopardy” format-answers first and questions second. The purpose of the assignment is to demonstrate an understanding of the course content.
Taking Care: Handling and Preparing Food Safely Foodborne pathogens are sneaky. Food that appears completely ne can contain pathogens—disease-causing bacteria, viruses, or parasites—that can make you sick. You should never taste a food to determine if it is safe to eat. As a person with cancer, it is especially important that you – or those preparing your food – are always careful with food handling and preparation. The easiest way to do this is to Check Your Steps – clean, separate, cook, and chill – from the Food Safe Families Campaign. Four Basic Steps to Food Safety 1. Clean: Wash hands and surfaces often Bacteria can spread throughout the kitchen and get onto cutting boards, utensils, counter tops, and food. To ensure that your hands and surfaces are clean, be sure to: • Wash hands in warm soapy water for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, or handling pets. • Wash cutting boards, dishes, utensils, and counter tops with hot soapy water be- tween the preparation of raw meat, poultry, and seafood products and preparation of any other food that will not be cooked. As an added precaution, sanitize cut- ting boards and countertops by rinsing them in a solution made of one tablespoon of unscented liquid chlorine bleach per gallon of water, or, as an alternative, you may run the plastic board through the wash cycle in your automatic dishwasher. • Use paper towels to clean up kitchen surfaces. If using cloth towels, you should wash them often in the hot cycle of the washing machine. • Wash produce. Rinse fruits and vegetables, and rub rm-skin fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. • With canned goods: remember to clean lids before opening. 8 2. Separate: Don’t cross-contaminate Cross-contamination occurs when bacteria are spread from one food product to another. This is especially common when handling raw meat, poultry, seafood, and eggs. The key is to keep these foods—and their juices—away from ready-to-eat foods. To prevent cross-contamination, remember to: • Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator. • Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs without rst washing the plate with hot soapy water. • Don’t reuse marinades used on raw foods unless you bring them to a boil rst. • Consider using one cutting board only for raw foods and another only for ready-to-eat foods, such as bread, fresh fruits and vegetables, and cooked meat. 3. Cook: Cook to safe temperatures Foods are safely cooked when they are heated to the USDA-FDA recommended safe minimum internal temperatures, as shown on the “Is It Done Yet?” chart (see next page). To ensure that your foods are cooked safely, always: • Use a food thermometer to measure the internal temperature of cooked foods. Check the internal temperature in several places to make sure that the meat, poul- try, seafood, or egg product is cooked to safe minimum internal temperatures. • Cook ground beef to at least 160 °F and ground poultry to a safe minimum internal temperature of 165 °F. Color of food is not a reliable indicator of safety or doneness. • Reheat fully cooked hams packaged at a USDA-inspected plant to 140 °F. For fully cooked ham that has been repackaged in any other location or for leftover fully cooked ham, heat to 165 °F. • Cook seafood to 145 °F. Cook shrimp, lobster, and crab until they turn red and the esh is pearly opaque. Cook clams, mussels, and oysters until the shells open. If the shells do not open, do not eat the seafood inside. • Cook eggs until the yolks and whites are rm. Use only recipes in which the eggs are cooked or heated to 160 °F. • Cook all raw beef, lamb, pork, and veal steaks, roasts, and chops to 145 °F with a 3-minute rest time after removal from the heat source. 9 3. Cook: Cook to safe temperatures (cont.) • Bring sauces, soups, and gravy to a boil when reheating. Heat other leftovers to 165 °F. • Reheat hot dogs, luncheon meats, bologna, and other deli meats until steam- ing hot or 165 °F. • When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer. Food is done when it reaches the USDA-FDA recommended safe minimum internal temperature. Is It Done Yet? Use a food thermometer to be most accurate. You can’t always tell by looking. 4. Chill: Refrigerate promptly Cold temperatures slow the growth of harmful bacteria. Keep- ing a constant refrigerator temperature of 40 °F or below is one of the most effective ways to reduce risk of foodborne illness. Use an appliance thermometer to be sure the refrigera- tor temperature is consistently 40 °F or below and the freezer temperature is 0 °F or below. To chill foods properly: • Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90 °F. • Never thaw food at room temperature, such as on the counter top. It is safe to thaw food in the refrigerator, in cold water, or in the microwave. If you thaw food in cold water or in the microwave, you should cook it immediately. • Divide large amounts of food into shallow containers for quicker cooling in the refrigerator. • Follow the recommendations in the abridged USDA-FDA Cold Storage Chart (see page 11). The USDA-FDA Cold Storage Chart in its entirety may be found at www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp. USDA-FDA Recommended Safe Minimum Internal Temperatures Beef, Pork, Veal, Lamb Steaks, Roasts & Chops 145 °F with 3-minute rest time Fish 145 °F Beef, Pork, Veal, Lamb Ground 160 °F Egg Dishes 160 °F Turkey, Chicken & Duck Whole, Pieces & Ground 165 °F 10 USDA-FDA Cold Storage Chart These time limit guidelines will help keep refrigerated food safe to eat. Because freezing keeps food safe inde nitely, recommended storage times for frozen foods are for quality only. Product Refrigerator (40 °F) Freezer (0 °F) Eggs Fresh, in shell 3 to 5 weeks Don’t freeze Hard cooked 1 week Don’t freeze well Liquid Pasteurized Eggs, Egg Substitutes Opened 3 days Don’t freeze well Unopened 10 days 1 year Deli and Vacuum-Packed Products Egg, chicken, ham, tuna, & macaroni salads 3 to 5 days Don’t freeze well Hot Dogs Opened package 1 week 1 to 2 months Unopened package 2 weeks 1 to 2 months Luncheon Meat Opened package 3 to 5 days 1 to 2 months Unopened package 2 weeks 1 to 2 months Bacon & Sausage Bacon 7 days 1 month Sausage, raw—from chicken, turkey, pork, beef 1 to 2 days 1 to 2 months Hamburger and Other Ground Meats Hamburger, ground beef, turkey, veal, pork, lamb, & mixtures of them 1 to 2 days 3 to 4 months Fresh Beef, Veal, Lamb, Pork Steaks 3 to 5 days 6 to 12 months Chops 3 to 5 days 4 to 6 months Roasts 3 to 5 days 4 to 12 months Fresh Poultry Chicken or turkey, whole 1 to 2 days 1 year Chicken or turkey, pieces 1 to 2 days 9 months Seafood Lean sh ( ounder, haddock, halibut, etc.) 1 to 2 days 6 to 8 months Fatty sh (salmon, tuna, etc.) 1 to 2 days 2 to 3 months Leftovers Cooked meat or poultry 3 to 4 days 2 to 6 months Chicken nuggets, patties 3 to 4 days 1 to 3 months Pizza 3 to 4 days 1 to 2 months Check Your Steps • Check “Sell-By” date • Put raw meat, poultry, or seafood in plastic bags • Buy only pasteurized milk, soft cheeses made with pasteurized milk, and pasteurized or juices that have been otherwise treated to control harmful bacteria. • When buying eggs: – Purchase refrigerated shell eggs – If your recipe calls for raw eggs, purchase pasteurized, refrigerated liquid eggs • Don’t buy food displayed in unsafe or unclean conditions Is It Done Yet? You can’t tell by looking. Use a food thermometer to be sure. USDA-FDA Recommended Safe Minimum Internal Temperatures Beef, Pork, Veal, Lamb Steaks, Roasts & Chops 145 °F with 3-minute rest time Fish 145 °F Beef, Pork, Veal, Lamb Ground 160 °F Egg Dishes 160 °F Turkey, Chicken & Duck Whole, Pieces & Ground 165 °F Ordering “Smart” When Eating Out Higher Risk: Cheese made from unpasteurized (raw) milk. Raw or undercooked seafood. Cold hot dogs. Sandwiches with cold deli or luncheon meat. Raw or undercooked fish, such as sashimi or some kind of sushi. Soft-boiled or “over-easy” eggs, as the yolks are not fully cooked. Lower Risk: Hard or processed cheeses. Soft cheeses only if made from pasteurized milk. Fully cooked smoked fish or seafood. Hot dogs reheated to steaming hot. If the hot dogs are served cold or lukewarm, ask to have the hot dogs reheated until steaming, or else choose something else. Grilled sandwiches in which the meat or poultry is heated until steaming. Fully cooked fish that is firm and flaky; vegetarian sushi. Fully cooked eggs with firm yolk and whites. Clip out these handy Info Cards and carry them for quick reference when shopping, cooking, and eating out! In the Know: Becoming a Better Shopper Follow these safe food-handling practices while you shop. • Carefully read food labels while in the store to make sure food is not past its “sell by” date. (See Food Product Dating • Put raw packaged meat, poultry, or seafood into a plastic bag before placing it in the shopping cart, so that its juices will not drip on— and contaminate—other foods. If the meat counter does not offer plastic bags, pick some up from the produce section before you select your meat, poultry, and seafood. • Buy only pasteurized milk, cheese, and other dairy products from the refrigerated section. When buying fruit juice from the refrigerated section of the store, be sure that the juice label says it is pasteurized. • Purchase eggs in the shell from the refrigerated section of the store. (Note: store the eggs in their original carton in the main part of your refrigerator once you are home.) For recipes that call for eggs that are raw or undercooked when the dish is served—homemade Caesar salad dressing and ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella by pasteurization, or pasteurized egg products. When consuming raw eggs, using pasteurized eggs is the safer choice. • Never buy food that is displayed in unsafe or unclean conditions. • When purchasing canned goods, make sure that they are free of dents, cracks, or bulging lids. (Once you are home, remember to clean each lid before opening the can.) • Purchase produce that is not bruised or damaged. When shopping for food, it is important to read the label carefully. on page 13) 12 Food Product Dating Read the “Safe Handling Label” for food safety information on raw foods. Types of Open Dates Open dating is found primarily on perishable foods such as meat, poultry, eggs, and dairy products. • A “Sell-By” date tells the store how long to display the product for sale. You should buy the product before the date expires. • A “Best If Used By (or Before)” date is recommended for best avor or quality. It is not a purchase or safety date. • A “Use-By” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product. CHICKEN SAMPLER PACK SELL BY JAN 13.06 576 PRICE/LB NET WT LB 1.99 2.56 lb 270567 005093 $5.09 TOTAL PRICE P—7903 BEST IF USED BY MEAT DEPT. “Closed or coded dates” are packing numbers for use by the manufacturer. “Closed” or “coded” dating might appear on shelf-stable products such as cans and boxes of food. Transporting Your Groceries Follow these tips for safe transporting of your groceries: • Pick up perishable foods last, and plan to go directly home from the grocery store. • Always refrigerate perishable foods within 2 hours of cooking or purchasing. • Refrigerate within 1 hour if the temperature outside is above 90 °F. • In hot weather, take a cooler with ice or another cold source to transport foods safely. 13 10 NOV 06 Eating out can be lots of fun—so make it an enjoyable experience by following some simple guidelines to avoid food- borne illness. Remember to observe your food when it is served, and don’t ever hesitate to ask questions before you order. Waiters and waitresses can be quite helpful if you ask how a food is prepared. Also, let them know you don’t want any food item containing raw meat, poultry, sh, sprouts, or eggs. Being Smart When Eating Out Basic Rules for Ordering • Ask whether the food contains uncooked ingredients such as eggs, sprouts, meat, poultry, or sh. If so, choose something else. • Ask how these foods have been cooked. If the server does not know the answer, ask to speak to the chef to be sure your food has been cooked to a safe minimum internal temperature. • If you plan to get a “doggy bag” or save leftovers to eat at a later time, refrigerate perishable foods as soon as possible—and always within 2 hours after purchase or delivery. If the leftover food is in air temperatures above 90 °F, refrigerate it within 1 hour.
Explanation / Answer
Answers:
1. Clean, Separate, Cook and Chill
2. Not lessthan 20 seconds
3. Cross contamination
4. 1600F
5. 400F
6. Perishable foods
7. Sell by date
8. 00F or below
9. Within 2 hours
10. Best if used by
QUESTIONS:
1. Sequence of four basic steps to food safety are _____ ?
2. Duration of hand washing before and after handling food and after using bathroom, handling pets is ____?
3. Using the same cutting board for raw meat and fresh fruits and vegetables will lead to ___?
4. USDA-FDA recommended safe minimum internal temperature for ground beef is _____?
5. Most effective refrigerator temperature to be maintained to reduce the risk of foodborne illness is ___?
6. Open dating is found primarily on ___?
7. Date which tells the store how long to display the product for sale is ____?
8. Freezer temperature to maintained to reduce the risk of foodborne illness is ____?
9. Refrigeration of perishable foods after purchase or delivery should be done within ____?
10. The date recommended by best avor is ________?
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