Food Safety Video Notes
· Food doesn’t last forever just because it’s in the fridge
· You should learn how to properly shop for, store and prepare food
· Over 250 diseases are linked to contaminated food
· Colder temperatures are effective at inhibiting bacterial growth but does not stop it
· Cooking is the only way to kill bacteria
· Most common pathogens (“bugs”) associated with food are
o Salmonella
o Campylobacter
o E. coli
· Proper shopping
o Check for use by or sell by dates
o Follow refrigeration and storage instructions
o Buy refrigerated and frozen foods last
o Frozen foods should be rock solid
o Pay attention to colors and smells
o Look carefully at canned goods
o Ensure jars and bottles are sealed
· 40°F = 4°C – maintain this temp or less in fridge
· Meat and dairy products should be placed immediately in fridge
· Raw meat should always be stored on the bottom shelf
· Rotate foods so that the oldest are used first – FIFO
· Throw out foods with mold on them
· Storage – refrigerate what the store refrigerates, freeze what the store freezes
· Thawing foods – 3 ways:
o Fridge
o Cold running water
o Microwave
o NEVER on counter or in hot water
· Proper cleaning and hand washing is very important
o Remove jewelry and wash with warm soapy water
· Avoid cross-contamination
· Don’t reuse sponges or cloths
· Wash fruits and vegetables
· Know proper cooking temperatures – heat KILLS bacteria (“bugs”)
· Use a thermometer – avoid the bones
· Different internal temperatures are required for different meats:
o Turkey
o Chicken
o Ground beef
o Beef
o Pork
o Ham
· Cooling leftovers – 2 hours or less to be in the fridge
· Use within three days
· Cool rapidly – divide and conquer – smaller portions
· Reheat leftovers until they are steaming/boiling
· Food doesn’t last forever just because it’s in the fridge
· You should learn how to properly shop for, store and prepare food
· Over 250 diseases are linked to contaminated food
· Colder temperatures are effective at inhibiting bacterial growth but does not stop it
· Cooking is the only way to kill bacteria
· Most common pathogens (“bugs”) associated with food are
o Salmonella
o Campylobacter
o E. coli
· Proper shopping
o Check for use by or sell by dates
o Follow refrigeration and storage instructions
o Buy refrigerated and frozen foods last
o Frozen foods should be rock solid
o Pay attention to colors and smells
o Look carefully at canned goods
o Ensure jars and bottles are sealed
· 40°F = 4°C – maintain this temp or less in fridge
· Meat and dairy products should be placed immediately in fridge
· Raw meat should always be stored on the bottom shelf
· Rotate foods so that the oldest are used first – FIFO
· Throw out foods with mold on them
· Storage – refrigerate what the store refrigerates, freeze what the store freezes
· Thawing foods – 3 ways:
o Fridge
o Cold running water
o Microwave
o NEVER on counter or in hot water
· Proper cleaning and hand washing is very important
o Remove jewelry and wash with warm soapy water
· Avoid cross-contamination
· Don’t reuse sponges or cloths
· Wash fruits and vegetables
· Know proper cooking temperatures – heat KILLS bacteria (“bugs”)
· Use a thermometer – avoid the bones
· Different internal temperatures are required for different meats:
o Turkey
o Chicken
o Ground beef
o Beef
o Pork
o Ham
· Cooling leftovers – 2 hours or less to be in the fridge
· Use within three days
· Cool rapidly – divide and conquer – smaller portions
· Reheat leftovers until they are steaming/boiling