Food Handling 4

8/12/2019 Food Handling 4

1/43

Cleanliness Helps Prevent Foodborne Illness

Spring has long been the time of year for annual springcleaning projects around our homes. However, when it

comes to safe food handling, everything that comes in

contact with food must be kept clean all year long.

Food that is mishandled can lead to foodborne illness.

While the United States has one of the safest food

supplies in the world, preventing foodborne illnessremains a major public health challenge. he

!artnership for Food Safety "ducation#a public$

private partnership of industry, government, andconsumer groups#educates the public about safe food

handling to help reduce foodborne illness. he

!artnership developed the Fight %&'() campaign,

which promotes the four simple food safety messages* Clean:Wash hands and surfaces often+

Separate:on-t cross$contaminate+

Cook:'ook to proper temperatures+

Chill:efrigerate promptly.

'leanliness is a major factor in preventing foodborne

illness. "ven with food safety inspection andmonitoring at Federal, State, and local government

facilities, the consumer-s role is to make sure food is

handled safely after it is purchased. "verything thattouches food should be clean. /isted below are stepswe can take to help prevent foodborne illness by safely

handling food in the home*

0. &lways wash hands with warm, soapy water

o before handling food+

o after handling food+

o after using the bathroom+

o after changing a diaper+

o after tending to a sick person+

o after blowing nose, coughing, orsnee1ing+ and

o after handling pets.

2. 3f your hands have any kind of skin abrasion or


2/43

infection, always use clean disposable gloves.Wash hands 4gloved or not5 with warm, soapy

water.

6. horoughly wash with hot, soapy water allsurfaces that come in contact with raw meat,

poultry, fish, and eggs before moving on to the

ne7t step in food preparation. 'onsider using

paper towels to clean kitchen surfaces. 3f youuse dishcloths, wash them often in the hot cycle

of your washing machine. 8eep other surfaces,

such as faucets and counter tops, clean bywashing with hot, soapy water.

9. o keep cutting boards clean, wash them in hot,

soapy water after each use+ then rinse and air orpat dry with clean paper towels. 'utting boardscan be saniti1ed with a solution of 0 tablespoon

of unscented, li:uid chlorine bleach per gallon

of water. Flood the surface with the bleachsolution and allow it to stand for several

minutes+ then rinse and air or pat dry with clean

paper towels.

;on$porous acrylic, plastic, glass, and solid

wood boards can be washed in a dishwasher

4laminated boards may crack and split5. "venplastic boards wear out over time. t use the same platter and utensils that heldthe raw product to serve the cooked product.

&ny bacteria present in the raw meat or juices

can contaminate the safely cooked product.Serve cooked products on clean plates, using

clean utensils and clean hands.

?. When using a food thermometer, it is important

to wash the probe after each use with hot, soapywater before reinserting it into a food.

@. 8eep pets, household cleaners, and other

chemicals away from food and surfaces used


3/43

for food.

A. When picnicking or cooking outdoors, take

plenty of clean utensils. !ack clean, dry, and

wet and soapy cloths for cleaning surfaces and

hands.

%ecause bacteria are everywhere, cleanliness is a major

factor in preventing foodborne illness. %y keepingeverything clean that comes in contact with food,

consumers can be assured they are helping to do their

part to Fight %&'()


4/43

The Color of Meat and Poultry

I've just opened a package of fresh chicken and theskin looks blue. Is it safe to use?

My package of ground beef is dark in the center. Is thisold meat?

The turkey was cooked according to the directions, but

the breast meat is pink. ill it make us sick?

hese are just a few of the many :uestions received at

the U.S. epartment of &griculture>s Beat and !oultryHotline concerning the color of meat and poultry.

'olor is important when meat and poultry are

purchased, stored, and cooked.


5/43

#. $oes a han%e in olor indiate spoila%e"

'hange in color alone does not mean the product is

spoiled. 'olor changes are normal for fresh product.With spoilage there can be a change in color#often a

fading or darkening. 3n addition to the color change,

the meat or poultry will have an off odor, be sticky ortacky to the touch, or it may be slimy. 3f meat hasdeveloped these characteristics, it should not be used.

&. If the olor of !eat and poultry han%es 'hile

fro(en) is it safe"

'olor changes, while meat and poultry are fro1en,

occur just as they do in the refrigerator. Fading anddarkening, for e7ample, do not affect their safety.

hese changes are minimi1ed by using free1er$type

wrapping and by e7pelling as much air as possible

from the package.

*. What are the 'hite dried pathes on fro(en !eat

and poultry"

he white dried patches indicate free1er burn. When

meat and poultry have been fro1en for an e7tended

period of time or have not been wrapped and sealedproperly, this will occur. he product remains safe to

eat, but the areas with free1er burn will be dried out

and tasteless and can be trimmed away if desired.

TH+ C,-, ,F M+/T

0. When displayed at the %roery store) 'hy is so!e

!eat bri%ht red and other !eat very dark in olor"


6/43

turns meat brownish$red. his color change alone does

not mean the product is spoiled 4see e7planation in

:uestion 25.

. Why is pre2paka%ed %round beef red on the

outside and so!eti!es %rayish2bro'n on theinside"

hese color differences do not indicate that the meat is

spoiled or old. &s discussed earlier, fresh cut meat is

purplish in color.


7/43

!eats"

"7posure to light and o7ygen causes o7idation to take

place, which causes the breaking down of colorpigments formed during the curing process. 'hemicals

in the cure and o7ygen, as well as energy from

ultraviolet and visible light, contribute to both thechemical breakdown and microbial spoilage of theproduct. 'ure, such as nitrite, chemically changes the

color of muscle. 'uring solutions are colored in order

to distinguish them from other ingredients 4such assugar or salt5 used in fresh and cured meat products.

For e7ample, cured raw pork is gray, but cured cooked

pork 4e.g., ham5 is light pink.

TH+ C,-, ,F P,7-T8

11. What is the usual olor of ra' poultry"aw poultry can vary from a bluish$white to yellow.

&ll of these colors are normal and are a direct result of

breed, e7ercise, age, andGor diet. Dounger poultry hasless fat under the skin, which can cause the bluish cast,

and the yellow skin could be a result of marigolds in

the feed.

1#. What auses the differenes in olor of ra'

%round poultry"

round poultry varies in color according to the part

being ground. arker pink means more dark meat wasused and a lighter pink means more white meat was

included 4or skin was included5. round poultry cancontain only muscle meat and skin with attached fat in

proportion to the whole bird.

1&. What auses dark bones in ooked poultry"

arkening of bones and meat around the bones occurs

primarily in young 4?$A weeks5 broiler$fryer chickens.Since the bones have not calcified or hardened

completely, pigment from the bone marrow seeps

through the bones and into the surrounding area.Free1ing can also contribute to this darkening. his is

an aesthetic issue and not a safety one. he meat is safe

to eat when all parts have reached at least 0?E F.

1*. What olor is safely ooked poultry"

Safely cooked poultry can vary in color from white to

pink to tan. For safety when cooking poultry, use a


8/43

food thermometer to check the internal temperature.

!oultry should reach a safe minimum internal

temperature of 0?= F throughout the product. For awhole chicken or turkey, check the internal

temperature in the innermost part of the thigh and wing

and the thickest part of the breast. &ll the meat$including any that remains pink#is safe to eat as soonas all parts reach at least 0?= F.

10. Why is so!e ooked poultry pink"

'hemical changes occur during cooking.


9/43

Bicrowave ovens can play an important role at

mealtime, but special care must be taken when cooking

or reheating meat, poultry, fish, and eggs to make surethey are prepared safely. Bicrowave ovens can cook

unevenly and leave Icold spots,I where harmful

bacteria can survive. For this reason, it is important touse the following safe microwaving tips to preventfoodborne illness.

Miro'ave ,ven Cookin%

&rrange food items evenly in a covered dish

and add some li:uid if needed. 'over the dish

with a lid or plastic wrap+ loosen or vent the lidor wrap to let steam escape. he moist heat that

is created will help destroy harmful bacteria

and ensure uniform cooking. 'ooking bags also

provide safe, even cooking. o not cook large cuts of meat on high power

40EEJ5. /arge cuts of meat should be cooked

on medium power 4=EJ5 for longer periods.his allows heat to reach the center without

overcooking outer areas.

Stir or rotate food midway through the

microwaving time to eliminate cold spots

where harmful bacteria can survive, and for

more even cooking.

When partially cooking food in the microwave

oven to finish cooking on the grill or in aconventional oven, it is important to transfer

the microwaved food to the other heat source

immediately. ;ever partially cook food andstore it for later use.

Use a food thermometer or the oven-s

temperature probe to verify the food hasreached a safe minimum internal temperature.

'ooking times may vary because ovens vary in

power and efficiency. &lways allow standingtime, which completes the cooking, before

checking the internal temperature with a foodthermometer.

'ook foods to the following safe minimum

internal temperatures*

o %eef, veal, and lamb steaks, roasts, and

chops may be cooked to 09= F.

o &ll cuts of pork to 0?E F.

o round beef, veal and lamb to 0?E F.


10/43

o "gg dishes, casseroles to 0?E F.

o /eftovers to 0?= F.

o Stuffed poultry is not recommended.

'ook stuffing separately to 0?= F.

o &ll poultry should reach a safe

minimum internal temperature of 0?=F.

'ooking whole, stuffed poultry in a microwave

oven is not recommended. he stuffing mightnot reach the temperature needed to destroy

harmful bacteria.

Miro'ave $efrostin%

emove food from packaging before

defrosting. o not use foam trays and plastic

wraps because they are not heat stable at hightemperatures. Belting or warping may causeharmful chemicals to migrate into food.

'ook meat, poultry, egg casseroles, and fish

immediately after defrosting in the microwaveoven because some areas of the fro1en food

may begin to cook during the defrosting time.

o not hold partially cooked food to use later.

'over foods with a lid or a microwave$safe

plastic wrap to hold in moisture and provide

safe, even heating.

Heat ready$to$eat foods such as hot dogs,luncheon meats, fully cooked ham, and

leftovers until steaming hot.

&fter reheating foods in the microwave oven,

allow standing time. hen, use a clean foodthermometer to check that food has reached 0?=

F.

Containers 9 Wraps


11/43

containers can warp or melt, possibly causing

harmful chemicals to migrate into the food.

Bicrowave plastic wraps, wa7 paper, cooking

bags, parchment paper, and white microwave$

safe paper towels should be safe to use. o not

let plastic wrap touch foods duringmicrowaving.

;ever use thin plastic storage bags, brown

paper or plastic grocery bags, newspapers, or

aluminum foil in the microwave oven.

Cuttin% oards and Food Safety

Which is better, wooden or plastic cutting boardsC


12/43

'onsumers may choose either wood or a nonporous

surface cutting board such as plastic, marble, glass, or

pyroceramic. ;onporous surfaces are easier to cleanthan wood.

/void Cross2Conta!inationhe Beat and !oultry Hotline says that consumers mayuse wood or a nonporous surface for cutting raw meat

and poultry. However, consider using one cutting

board for fresh produce and bread and a separate onefor raw meat, poultry, and seafood. his will prevent

bacteria on a cutting board that is used for raw meat,

poultry, or seafood from contaminating a food thatre:uires no further cooking.

Cleanin% Cuttin% oards

o keep all cutting boards clean, the Hotlinerecommends washing them with hot, soapy water after

each use+ then rinse with clear water and air dry or pat

dry with clean paper towels. ;onporous acrylic,plastic, or glass boards andsolidwood boards can be

washed in a dishwasher 4laminated boards may crack

and split5.

%oth wooden and plastic cutting boards can be

saniti1ed with a solution of 0 tablespoon of unscented,li:uid chlorine bleach per gallon of water. Flood the

surface with the bleach solution and allow it to standfor several minutes. inse with clear water and air dry

or pat dry with clean paper towels.

eplae Worn Cuttin% oards

&ll plastic and wooden cutting boards wear out overtime.


13/43

without electricity, cook it with sunlight, determine its

doneness and warm it at a picnic. %ut are these

products Itoo good to be trueIC Will they contribute tofoodborne illnessC

Some may+ some may not. he US& Beat and!oultry Hotline checked with microbiologists and othergovernment agencies and reports these findings.

Tha'in% Tray. he tray is made of superconductivemetal alloys that allow fro1en food to defrost speedily

at room temperature. 3t uses no energy or chemicals

and doesn>t warm the food.

Food must be handled properly when defrosting food

on this tray. 3t is important that the surface of the food

lays flat against the tray>s surface, and to account forthe food>s si1e, shape and thickness. o remain safe,

raw meats and poultry should be at room temperature

no longer than two hours, and if temperature is aboveKE F, only one hour.

he thawed food may be cooked immediately or it maybe refrigerated one or two days. &fter cooking, the

food must be refrigerated within 2 hours.

&lso very important* after use, the thawing tray must

be washed with hot soapy water to prevent crosscontamination of bacteria to other foods.

Solar o< Cookin%. he Solar %o7 cooks food using

sunlight. he bo7 has a top window which allows the

sunlight to enter. & dark covered pot is placed in thebottom of the bo7+ it absorbs the sunlight which

converts to heat.

Solar cooking has been touted as a way to conserve

fuel. 3t is possibly an alternative to conventional

methods for cooking meat and poultry.

However, US& microbiologists :uestion the

ade:uacy of cooking temperatures inside the Solar

'ooker. hey :uestion how long the foods will be inIthe anger LoneI 4temperatures between 9E and 09E

F5. hey are concerned about how long it takes for the

food to start cooking, and how hot the cooking


14/43

temperature

ever becomes.

3f the bo7 temperature rises too slowly, there may be

temperature abuse before the food starts cooking. he

bo7 temperature as well as the food temperature wouldneed to be measured during the cooking process toensure safety.

"ven if solar bo7 cooking proves to be reliable in thesummertime in some parts of the U.S., there is still

some :uestion about its use in the winter or on cloudy

days. 'onsumers attempting to use the Solar %o7should proceed with caution and use a thermometer to

ensure safe temperatures are reached.

$isposable Te!perature Indiatorsare single$use,cardboard thermometers. he manufacturer

recommends using them to verify that hamburger

patties are cooked to 0?E F, the temperature at which!. coli


15/43

cross contaminate the safely done pattie if only one

were used.

'onsumers should insert the cardboard e7actly in the

thickest part of the food. Hamburgers must reach 0?E

F throughout in order to ensure they are safe to eat.

Ther!oeletri Cooler=War!er.hese devices that

plug into a car>s cigarette lighter are meant to replace

the ice$filled insulated cooler as well as keep foodswarm. 'oolerGwarmers are advertised to store food 9=

degrees below the outside air temperature. Some

manufacturers even suggest food can be reheated in it,but the ma7imum heating temperature advertised for

these devices is 02= F.

There is a "uestion as to whether they keep foods at asafe temperature.

Bicrobiologists and food science e7perts at US&>sFood Safety and 3nspection Service have voiced great

concerns about temperatures at which these

coolerGwarmers claim to store or heat foods.

his is their concern*#athogens can grow and

multiply at temperatures between $% and &$% (. Summer temperatures often e7ceed KE F and the

interior of a car can reach 0?E F in a matter of minutesin the summertime, even with the windows partially

open. he food would then be in the Ianger LoneI ata temperature where foodborne bacteria multiply

rapidly.

/ikewise, the ma7imum heating temperature of 02= F

is unsafe. 3n fact, cooked warm food may become

dangerous after two hours at this temperature. 3t>simpossible to reheat cold food to steamy hot in these

devices.

&s advertised, the thermoelectric coolerGwarmer may

not keep food safe, either cold or hot. 'ontinue to keep

cold food cold in an insulated picnic cooler with plenty

of ice or fro1en gel packs.

For further information, call US&>s Beat and !oultry

Hotline, at 0$AAA$B!Hotline 40$AAA$?@9$?A=95.


16/43

$oneness >ersus Safety

3t-s hard to think about the holidays without thinkingabout food # roast ham, tender brisket with gravy,

perhaps even a spicy deep$fried turkey. &nd don>tforget the creamy mashed potatoes, the pies, the

cookies, and all the other special treats for the holiday

season. With these fond thoughts of holiday foodscomes pressure # pressure to prepare everything just

right and pressure to serve safe food to all those guests.

he cookies and mashed potatoes are relatively

straightforward, but how do you know if a turkey or a

beef roast is thoroughly cookedC 3s IdoneI the same asIsafeIC he !artnership for Food Safety "ducation has

launched a food safety campaign in conjunction with

!resident 'linton-s Food Safety 3nitiative. he

campaign, called Fight %&'(), stresses four simplesteps that are critical to food safety*

'lean* Wash hands and surfaces often+

Separate* on>t cross$contaminate+

'ook* 'ook to proper temperatures+

'hill* efrigerate promptly.

hese four steps are considered by food safety e7perts

to be critical control points to preventing foodborneillness. & critical control point is a process or handling

practice that has been identified as being essential or

critical in preventing foodborne illness. hesepractices, which prevent or control the harmful bacteria

associated with foodborne illness, are under the direct

control of the consumer. hey are purchasing, storing,

pre$preparing, cooking, serving, and handlingleftovers. Failure to take appropriate action at these

critical points could result in foodborne illness.

Cookin%: / Critial Control Point

Food safety e7perts agree that foods are properly

cooked when they are heated for a long enough timeand at a high enough temperature to kill the harmful

bacteria that cause foodborne illness. How can you tell

if food has been heated thoroughlyC he only accurate


17/43

way is to use a food thermometer, which measures the

internal temperature of cooked meat and poultry. here

are some foods, such as poultry, that will give visualsigns of Idoneness,I but other foods, such as ground

beef, will not.

What Is ?$one?"

Webster-s dictionary defines IdonenessI as the

condition of being cooked to the desired degree. While

food safety e7perts stress the internal temperature thatensures destruction of pathogens in food, IdonenessI

reflects subjective :ualities such as the appearance,

te7ture, and optimum flavor of a food. ecent researchhas shown that these indicators are not reliable for

safety.


18/43

enough to destroy bacteria, unless it is a rolled roast or

one that has been mechanically tenderi1ed. &

consumer would not be able to determine if a roast thatwas pink in the center had reached the safe temperature

of 09= F without a food thermometer.

Pork

!ork roasts are safe when cooked to 0?E F even

though the center of the roast may be somewhat pink.

!ork chops may have just a trace of pink color at thistemperature. &gain, a consumer would not be able to

determine visually if a pork roast that was pink in the

center had reached a safe temperature.

@round Meat and Poultry

esearch indicates that the color of the meat and the

color of the juices are not accurate indicators ofdoneness. round beef may turn brown before it has

reached a temperature at which bacteria are destroyed.

& consumer preparing hamburger patties anddepending on visual signs to determine safety by using

the brown color as an indicator is taking a chance that

pathogenic microorganisms may survive. & hamburgercooked to 0?E F, measured with a food thermometer

throughout the patty, is safe $ regardless of color.

Co!bination $ishes

'asseroles and other combination dishes must becooked to 0?= F as measured with a food

thermometer. hese dishes are traditionally composedof cooked foods and then heated to combine flavors.

!athogenic bacteria could survive, however, if the meat

or poultry component of a casserole was merelyIbrownedI and the casserole was not subse:uently

heated thoroughly, especially if the dish was assembled

in advance and refrigerated. hese dishes display novisible signs of doneness. he visual descriptor Iuntil

hot and steamyI is difficult to verify.


19/43

indicate the temperature the food has reached. Dou-ll

know if it needs to cook a few minutes more or if it is

finished. his is especially helpful with combinationdishes such as lasagne or egg casseroles that may

brown on the top before they heat through.

%y using a food thermometer on a regular basis,consumers can be assured that the food they cook is

IdoneI as well as safe.

Fi%htin% /CAB by Chillin% ,ut

&fter being out in chilly winter weather, coming into awarm, co1y home for a hot meal is comforting. %ut

warm temperatures are comfortable for bacteria aswell, and leftovers should not be left out underconditions where they can grow and cause foodborne

illness. he safest place for leftovers N winter, spring,

summer, or fall N is in the refrigerator where they canIchill out.I

Foodborne bacteria grow rapidly when food is left out

on the counter. oom temperatures fall in the IangerLone,I between 9E and 09EF, where bacteria grow

rapidly. 3t is estimated that as many as K,EEE deaths

and ?.= to 66 million illnesses yearly are directlylinked to foodborne pathogens 4bacteria and other

microorganisms that cause illness5. &nd many of these

illnesses are caused by food that are left out on thecounter at room temperature.

I'H3//* efrigerate promptlyI is one of the four

principles of the Fight %&'() campaign, a public$private partnership of industry, consumer groups, and

government, including the U.S. epartment of

&griculture-s 4US&5 Food Safety and 3nspection

Service 4FS3S5.

Why is Chillin% I!portant"

he reason chilling food is so important is that cold

temperatures keep harmful bacteria from growing.

Bost bacteria and other pathogens grow very slowly, ifat all, at refrigerator temperatures.)isteriamonocytogenesis one e7ception. Free1ing will stop


20/43

growth, but does not destroy bacteria.

*ampylobacter jejuni, *lostridium botulinum,*lostridium perfringens, !scherichia coli +&-/-,

0almonella, 0treptococcus 12roup 34, )isteria

monocytogenes, 0higella, and 0taphylococcus aureusare nine prominent pathogens that concern food safetye7perts. When ingested on food, they or their to7ic

products can cause foodborne illness. !athogenic

bacteria can grow in just about any food, but prefermeat, poultry, seafood, eggs, and dairy products, as

well as vegetables such as beans, grains, and other low

acid foods.

o survive and reproduce, bacteria need time and the

right conditions* food, moisture, and a warm

temperature. Bost pathogens grow rapidly attemperatures above 9EF. he ideal temperature for

bacterial growth is between 9E and 09EF N what FS3S

calls the Ianger Lone.I

Some bacteria can double their numbers every 2E

minutes at temperatures above 9EF. 3n 2 hours, thesebacteria can become so great in number that they may

cause an illness or form to7ins that cause illness.

!athogenic bacteria can be found on raw meat and

poultry products. 3f these foods are refrigerated, mostof the pathogens do not reproduce, and those that do,

grow slowly. hey will be destroyed when the productis cooked. 3f raw products are left out at warmer

temperatures, these pathogens can produce a heat$

stable to7in that might not be destroyed by cooking.

!athogenic bacteria do not generally affect the taste,

smell, or appearance of a food. 3n other words, onecannot tell that a food has been mishandled or is

dangerous to eat. For e7ample, food that has been left

too long on the counter may be dangerous to eat, butcould smell and look fine. 3f a food has been left in the

Ianger LoneI for more than 2 hours, discard it, even

though it may look and smell good. ;ever taste a food

to see if it is spoiled.

'old temperatures 4below 9EF5 can significantly slow

down bacterial growth, but only heat 4above 09EF5


21/43

can destroy bacteria.

Ho' to Chill Cooked Foods to eep The! Safe

ivide cooked foods into shallow containers

for rapid cooling.

Stir soups and stews to speed the release ofheat.

& large cut of meat or whole poultry should be

divided into smaller pieces and wrapped

separately or placed in shallow containersbefore refrigerating.

'over containers and refrigerate within 2 hours.

Store in the refrigerator and use within 9 days,

or free1e and use within 2 to 6 months for best

flavor and moistness.

Food Produt $atin%

ISell by Feb 09I is a type of information you might

find on a meat or poultry product. &re dates re:uired

on food productsC oes it mean the product will beunsafe to use after that dateC Here is some background

information which answers these and other :uestions

about product dating.

What is $atin%"

Is package to help the store determine how long

to display the product for sale. 3t can also help the

purchaser to know the time limit to purchase or use theproduct at its best :uality. 3t is not a safety date. &fter

the date passes, while not of best :uality, the product

should still be safe if handled properly and kept at 9EF or below for the recommended storage times listed

on the chart 4see below5. 3f product has a Iuse$byIdate, follow that date. 3f product has a Isell$byI date orno date, cook or free1e the product by the times on the

chart.

Is $atin% eDuired by Federal -a'"

"7cept for infant formula and some baby food 4see

below5, product dating is not generally re:uired by


22/43

Federal regulations. However, if a calendar date is

used, it must e7press both the month and day of the

month 4and the year, in the case of shelf$stable andfro1en products5. 3f a calendar date is shown,

immediately adjacent to the date must be a phrase

e7plaining the meaning of that date such as Isell$byI orIuse before.I

here is no uniform or universally accepted system

used for food dating in the United States. &lthoughdating of some foods is re:uired by more than 2E

states, there are areas of the country where much of the

food supply has some type of open date and other areaswhere almost no food is dated.

What Types of Food /re $ated"


23/43

date or no date, cook or free1e the product by the times

on the chart.

Foods can develop an off odor, flavor or appearance

due to spoilage bacteria. 3f a food has developed such

characteristics, you should not use it for :ualityreasons.

3f foods are mishandled, however, foodborne bacteria

can grow and cause foodborne illness $$ before or afterthe date on the package. For e7ample, if hot dogs are

taken to a picnic and left out several hours, they

wouldn>t be safe if used thereafter, even if the datehasn>t e7pired.

t use proper sanitary practices. Bake

sure to follow the handling and preparation instructionson the label to ensure top :uality and safety.

$atin% For!ula 9 aby Food

Federal regulations re:uire a Iuse$byI date on the

product label of infant formula and the varieties of

baby food under F& inspection. 3f consumed by thatdate, the formula or food must contain not less than the

:uantity of each nutrient as described on the label.Formula must maintain an acceptable :uality to pass

through an ordinary bottle nipple. 3f stored too long,formula can separate and clog the nipple.

ating of baby food is for :uality as well as fornutrient retention. Oust as you might not want to eat

stale potato chips, you wouldn>t want to feed your baby

meat or other foods that have an off flavor or te7ture.

he Iuse$byI date is selected by the manufacturer,

packer or distributor of the product on the basis ofproduct analysis throughout its shelf life+ tests+ or other

information. 3t is also based on the conditions of

handling, storage, preparation and use printed on the

label. o not buy or use baby formula or baby foodafter its Iuse$byI date.

What $o Can Codes Mean"


24/43

'ans must e7hibit a packing code to enable tracking of

the product in interstate commerce. his enables

manufacturers to rotate their stock as well as to locatetheir products in the event of a recall.

hese codes, which appear as a series of letters andGornumbers, might refer to the date or time ofmanufacture. hey aren>t meant for the consumer to

interpret as Iuse$byI dates. here is no book which

tells how to translate the codes into dates.

'ans may also display IopenI or calendar dates.

Usually these are Ibest if used byI dates for peak:uality.

3n general, high$acid canned foods such as tomatoes,

grapefruit and pineapple can be stored on the shelf 02to 0A months+ low$acid canned foods such as meat,

poultry, fish and most vegetables will keep 2 to = years

# if the can remains in good condition and has beenstored in a cool, clean, dry place.

$ates on +%% Cartons

Use of either a ISell$%yI or I"7pirationI 4"P!5 date is

not federally re:uired, but may be State re:uired, as

defined by the egg laws in the State where the eggs aremarketed. Some State egg laws do not allow the use of

a Isell$byI date.

Bany eggs reach stores only a few days after the henlays them. "gg cartons with the US& grade shield on

them must display the Ipack dateI 4the day that the

eggs were washed, graded, and placed in the carton5.he number is a three$digit code that represents the

consecutive day of the year 4the IOulian ateI5 starting

with Oanuary 0 as EE0 and ending with ecember 60 as6?=. When a Isell$byI date appears on a carton bearing

the US& grade shield, the code date may not e7ceed

9= days from the date of pack.

&lways purchase eggs before the ISell$%yI or I"P!I

date on the carton. &fter the eggs reach home,

refrigerate the eggs in their original carton and placethem in the coldest part of the refrigerator, not in the

door. For best :uality, use eggs within 6 to = weeks of

the date you purchase them. he Isell$byI date will


25/43

usually e7pire during that length of time, but the eggs

are perfectly safe to use.

7PC or ar Codes

Universal !roduct 'odes appear on packages as black

lines of varying widths above a series of numbers.hey are not re:uired by regulation but manufacturersprint them on most product labels because scanners at

supermarkets can IreadI them :uickly to record the

price at checkout.

%ar codes are used by stores and manufacturers for

inventory purposes and marketing information. Whenread by a computer, they can reveal such specific

information as the manufacturer>s name, product name,

si1e of product and price. he numbers are not used to

identify recalled products.

Stora%e Ti!es

Since product dates aren>t a guide for safe use of aproduct, how long can the consumer store the food and

still use it at top :ualityC Follow these tips*

!urchase the product before the date e7pires.

3f perishable, take the food home immediately

after purchase and refrigerate it promptly.

Free1e it if you can>t use it within times

recommended on chart.

tmatter if the date e7pires because foods kept

fro1en continuously are safe indefinitely.

Follow handling recommendations on product.

'onsult the following storage chart.

efri%erator Ho!e Stora%e Eat *6 GF or belo' of

Fresh or 7nooked Produts

3f product has a Iuse$byI date, follow that date.

3f product has a Isell$byI date or no date, cook orfree1e the product by the times on the following chart.

Stora%e of Fresh or 7nooked Produts

ProdutStora%e Ti!es

/fter Purhase


26/43

Poultry 1 or # days

eef) >eal) Pork and -a!b & to 0 days

@round Meat and @round

Poultry1 or # days

Fresh >ariety Meats E-iver)

Ton%ue) rain) idneys) Heart)

Chitterlin%s

1 or # days

Cured Ha!) Cook2efore2

+atin%0 to 3 days

Sausa%e fro! Pork) eef or

Turkey) 7nooked1 or # days

+%%s & to 0 'eeks

efri%erator Ho!e Stora%e Eat *6 GF or belo' of

Proessed Produts Sealed at Plant

3f product has a Iuse$byI date, follow that date.

3f product has a Isell$byI or no date, cook or free1e the

product by the times on the following chart.

Stora%e of Proessed Produts Sealed at Plant

Proessed Produt 7nopened)/fter Purhase /fter,penin%

Cooked Poultry & to * days & to * days

Cooked Sausa%e & to * days & to * days

Sausa%e) Hard=$ry)

shelf2stable 'eeks=pantry & 'eeks

Corned eef)

unooked) in pouh

'ith piklin% uies

0 to 3 days & to * days

>auu!2paked

$inners)

Co!!erial rand

'ith 7S$/ seal

# 'eeks & to * days

aon # 'eeks 3 days


27/43

Hot do%s # 'eeks 1 'eek

-unheon !eat # 'eeks & to 0 days

Ha!) fully ooked 3 days

slies) &

days

'hole) 3

days

Ha!) anned)

labeled ?keep

refri%erated?

5 !onths & to * days

Ha!) anned) shelf

stable# years=pantry & to 0 days

Canned Meat and

Poultry) shelf stable

# to 0

years=pantry& to * days

Food Safety in the ithen: / ?H/CCP? /pproah

!rocessing plants will be re:uired to test meat and

poultry for bacteria under new US& rules intended to

reduce disease$producing organisms known as

Ipathogens.I he plants must implement H&''!4Ha1ard &nalysis and 'ritical 'ontrol !oints5 systems

as a means of controlling their processes to preventmicrobial contamination.

"ven though H&''! in the plants will significantly

reduce pathogens on meat and poultry products, thesefoods will not be sterile. While it>s not practical to do

microbial testing in home kitchens, the H&''!

approach is also valid to help the consumer learn and

practice safe food handling and preparation of all meatand poultry at home.

he improved inspection system will not replace goodsanitation and safe food handling in the home.

'onsumers must still share in the responsibility for

safe food and safe food handling. Beat and poultrywhich are properly handled and cooked at home should

be safe.

/bout the ;e' ule


28/43

US&>s Food Safety and 3nspection Service 4FS3S5 is

pursuing a broad and long$term science$based strategy

to improve the safety of meat and poultry products andto better protect the public health. !art of this strategy

is a farm$to$table approach to improve the safety of

meat and poultry at each step in the food production,distribution, and marketing chain.

&s a result, FS3S has published new regulations to

moderni1e US&>s meat and poultry inspectionsystem. !art of these regulations include a H&''!

system of process controls to prevent food safety

ha1ards.

H&''! focuses on problem prevention. 3t involves

taking a look at processes or food handling practices

and identifying critical control points, or steps, wherefailure to take appropriate action is most likely to result

in foodborne illness.

What $oes H/CCP Mean to the Consu!er in the

Ho!e"

ecent surveys show that consumers are more awarethese days of food safety issues. &ccording to %essie

%erry, Banager of US&>s Beat and !oultry Hotline,

I& recent &ssociated !ress poll revealed that AKJ ofthose surveyed said they follow the safety handling

instructions on raw meat and poultry products. hesafe handling instructions are really part of a H&''!

approach which starts in the store and continues in thehome.I %ut do consumers really understand what

ha1ards and critical control points areC &s in the meat

and poultry plants, potential ha1ards in the home canbe divided into three categories*

0. biological 4bacteria5+

2. chemical 4cleaning agents5+ and6. physical 4e:uipment5.

his focus will be on the biological ha1ards, or

foodborne bacteria, which can lead to illness if thefood is mishandled, particularly for those more at risk

$$ the very young, the elderly and the immuno$

compromised.

'ertain processes or handling practices by consumers


29/43

in the home have been identified as being essential or

critical in preventing foodborne illness. hese

practices, which prevent or control the Idinner plateImicrobial contamination associated with foodborne

illness, are under the direct control of the consumer,

from food ac:uisition through disposal.

hey are purchasing, storing, pre$preparation, cooking,

serving, and handling leftovers. Failure to take

appropriate action at these critical points could result infoodborne illness.

Critial Point 1: Purhasin%

!urchase meat and poultry products last and

keep packages of raw meat and poultry separate

from other foods, particularly foods that will be

eaten without further cooking. 'onsider usingplastic bags to enclose individual packages of

raw meat and poultry.

Bake sure meat and poultry products $$

whether raw, pre$packaged, or from the deli $$

are refrigerated when purchased.

US& strongly advises against purchasing

fresh, pre$stuffed whole birds.

'anned goods should be free of dents, cracks or

bulging lids.

!lan to drive directly home from the grocery

store. Dou may want to take a cooler with icefor perishables. &lways refrigerate perishable

food within 2 hours. efrigerate within 0 hourwhen the temperature is above KE F.

Critial Point #: Ho!e Stora%e

Merify the temperature of your refrigerator and

free1er with an appliance thermometer $$refrigerators should run at 9E F or below+

free1ers at E F. Bost foodborne bacteria grow

slowly at 9E F, a safe refrigerator temperature.Free1er temperatures of E F stop bacterial

growth.

&t home, refrigerate or free1e meat and poultry

immediately.

o prevent raw juices from dripping on other

foods in the refrigerator, use plastic bags or

place meat and poultry on a plate.


30/43

Wash hands with soap and water for 2E seconds

before and after handling any raw meat,

poultry, or seafood products.

Store canned goods in a cool, clean dry place.

&void e7treme heat or cold which can be

harmful to canned goods. ;ever store any foods directly under a sink and

always keep foods off the floor and separate

from cleaning supplies.

Critial Point &: Pre2Preparation

he importance of hand washing cannot be

overemphasi1ed. his simple practice is the

most economical, yet often forgotten way to

prevent contamination or cross$contamination.

Wash hands 4gloved or not5 with soap andwater for 2E seconds* before beginning

preparation+ after handling raw meat, poultry,seafood or eggs+ after touching animals+ after

using the bathroom+ after changing diapers+ or

after blowing the nose.

on>t let juices from raw meat, poultry or

seafood come in contact with cooked foods or

foods that will be eaten raw, such as fruits or

salad ingredients.

Wash hands, counters, e:uipment, utensils, and

cutting boards with soap and water immediatelyafter use. 'ounters, e:uipment, utensils andcutting boards can be saniti1ed with a chlorine

solution of 0 tablespoon of unscented, li:uid

chlorine bleach in 0 gallon of water. /et the

solution stand on the board after washing, orfollow the instructions on saniti1ing products.

haw in the refrigerator, ;ever


31/43

center of the stuffing should reach 0?= F

before removing it from the oven. /acking a

meat thermometer, cook the stuffing outside thebird.

Critial Point *: Pre2Cookin%

&lways cook thoroughly. 3f harmful bacteria

are present, only thorough cooking will destroy

them+ free1ing or rinsing the foods in cold

water is not sufficient to destroy bacteria.

Use a meat thermometer to determine if your

meat or poultry or casserole has reached a safe

internal temperature. 'heck the product in

several spots to assure that a safe temperaturehas been reached and that harmful bacteria like

0almonellaand certain strains of!. colihavebeen destroyed.

&void interrupted cooking. ;ever refrigerate

partially cooked products to later finish cooking

on the grill or in the oven. Beat and poultry

products must be cooked thoroughly the firsttime and then they may be refrigerated and

safely reheated later.

When microwaving foods, carefully follow

manufacturers instructions. Use microwave$safe containers, cover, rotate, and allow for the

standing time, which contributes to thoroughcooking.

Critial Point 0: Servin%:

Wash hands with soap and water before serving

or eating food. Serve cooked products on clean plates with

clean utensils and clean hands. ;ever put

cooked foods on a dish that has held raw

products unless the dish is washed with soap

and hot water. Hold hot foods above 09E F and cold foods

below 9E F.

;ever leave foods, raw or cooked, at room

temperature longer than 2 hours.


32/43

Critial Point : Handlin% -eftovers:

Wash hands before and after handling leftovers.

Use clean utensils and surfaces.

ivide leftovers into small units and store in

shallow containers for :uick cooling.efrigerate within 2 hours of cooking.

iscard anything left out too long.

;ever taste a food to determine if it is safe.

When reheating leftovers, reheat thoroughly to

a temperature of 0?= F or until hot and steamy.%ring soups, sauces and gravies to a rolling

boil.

3f in doubt, throw it out.

Free(in% and Food Safety

What 'an Dou Free1eC

3s Fro1en Food SafeC

oes Free1ing estroy %acteria Q !arasitesC

Freshness Q Ruality

;utrient etention

"n1ymes

!ackaging

Free1er %urn 'olor 'hanges

Free1e apidly

efrigerator$Free1ers

/ength of ime

Safe efrosting

efree1ing

'ooking Fro1en Foods

!ower


33/43

based on the fact that few people understand how

free1ing protects food. Here is some information on

how to free1e food safely and how long to keep it.

What Can 8ou Free(e"

Dou can free1e almost any food. Some e7ceptions arecanned food or eggs in shells. However, once the food4such as a ham5 is out of the can, you may free1e it.

%eing able to free1e food and being pleased with the:uality after defrosting are two different things. Some

foods simply don>t free1e well. "7amples are

mayonnaise, cream sauce and lettuce. aw meat andpoultry maintain their :uality longer than their cooked

counterparts because moisture is lost during cooking.

op of !ageT

Is Fro(en Food Safe"

Food stored constantly at E F will always be safe.


34/43

Freshness 9 Juality

Freshness and :uality at the time of free1ing affect thecondition of fro1en foods. 3f fro1en at peak :uality,

foods emerge tasting better than foods fro1en near the

end of their useful life. So free1e items you won>t use:uickly sooner rather than later. Store all foods at E For lower to retain vitamin content, color, flavor and

te7ture.

op of !ageT

;utrient etention

he free1ing process itself does not destroy nutrients.

3n meat and poultry products, there is little change in

nutrient value during free1er storage.

op of !ageT

+n(y!es

"n1yme activity can lead to the deterioration of food

:uality. "n1ymes present in animals, vegetables and

fruit promote chemical reactions, such as ripening.Free1ing only slows the en1yme activity that takes

place in foods. 3t does not halt these reactions which

continue after harvesting. "n1yme activity does notharm fro1en meats or fish and is neutrali1ed by the

acids in fro1en fruits. %ut most vegetables that free1ewell are low acid and re:uire a brief, partial cooking to

prevent deterioration. his is called Iblanching.I Forsuccessful free1ing, blanch or partially cook vegetables

in boiling water or in a microwave oven. hen rapidly

chill the vegetables prior to free1ing and storage.'onsult a cookbook for timing.

op of !ageT

Paka%in%

!roper packaging helps maintain :uality and preventIfree1er burn.I It is safe to free(e !eat or poultry

diretly in its super!arket 'rappin%but this type of

wrap is permeable to air. Unless you will be using the

food in a month or two, overwrap these packages asyou would any food for long$term storage using

airtight heavy$duty foil, 4free1er5 plastic wrap or

free1er paper, or place the package inside a 4free1er5
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#tophttp://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#tophttp://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#tophttp://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#tophttp://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#tophttp://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#top


35/43

plastic bag. Use these materials or airtight free1er

containers to repackage family packs into smaller

amounts. 3t is not necessary to rinse meat and poultrybefore free1ing. Free1e unopened vacuum packages as

is. 3f you notice that a package has accidentally been

torn or has opened while food is in the free1er, the foodis still safe to use+ merely overwrap or rewrap it.

op of !ageT

Free(er urn

Free1er burn does not make food unsafe, merely dry in

spots. 3t appears as grayish$brown leathery spots and iscaused by air reaching the surface of the food. 'ut

free1er$burned portions away either before or after

cooking the food. Heavily free1er$burned foods may

have to be discarded for :uality reasons.

op of !ageT

Color Chan%es

'olor changes can occur in fro1en foods. he bright

red color of meat as purchased usually turns dark orpale brown depending on its variety. his may be due

to lack of o7ygen, free1er burn or abnormally long

storage.

Free1ing doesn>t usually cause color changes inpoultry. However, the bones and the meat near them

can become dark. %one darkening results whenpigment seeps through the porous bones of young

poultry into the surrounding tissues when the poultry

meat is fro1en and thawed.

he dulling of color in fro1en vegetables and cooked

foods is usually the result of e7cessive drying due toimproper packaging or over$lengthy storage.

op of !ageT

Free(e apidly

Free1e food as fast as possible to maintain its :uality.

apid free1ing prevents undesirable large ice crystalsfrom forming throughout the product because the

molecules don>t have time to take their positions in the

characteristic si7$sided snowflake. Slow free1ing


36/43

creates large, disruptive ice crystals. uring thawing,

they damage the cells and dissolve emulsions. his

causes meat to IdripI$$lose juiciness. "mulsions suchas mayonnaise or cream will separate and appear

curdled.

3deally, a food 2$inches thick should free1e completelyin about 2 hours. 3f your home free1er has a I:uick$

free1eI shelf, use it. ;ever stack packages to be fro1en.

3nstead, spread them out in one layer on variousshelves, stacking them only after fro1en solid.

op of !ageT

efri%erator 2 Free(ers

3f a refrigerator free1ing compartment can>t maintain

1ero degrees or if the door is opened fre:uently, use itfor short$term food storage. "at those foods as soon as

possible for best :uality. Use a free$standing free1er set

at E F or below for long$term storage of fro1en foods.8eep a thermometer in your free1ing compartment or

free1er to check the temperature. his is important if

you e7perience power$out or mechanical problems.

op of !ageT

-en%th of Ti!e

%ecause free1ing keeps food safe almost indefinitely,recommended storage times are for :uality only. efer

to the free1er storage chart at the end of this document,which lists optimum free1ing times for best :uality.

3f a food is not listed on the chart, you may determineits :uality after defrosting. First check the odor. Some

foods will develop a rancid or off odor when fro1en too

long and should be discarded. Some may not lookpicture perfect or be of high enough :uality to serve

alone but may be edible+ use them to make soups or

stews. 'ook raw food and if you like the taste andte7ture, use it.

op of !ageT

Safe $efrostin%

;ever defrost foods in a garage, basement, car,

dishwasher or plastic garbage bag+ out on the kitchen


37/43

counter, outdoors or on the porch. hese methods can

leave your foods unsafe to eat.

here are three safe ways to defrost food* in the

refrigerator, in cold water, or in the microwave. 3t>s

best to plan ahead for slow, safe thawing in therefrigerator. Small items may defrost overnight+ mostfoods re:uire a day or two. &nd large items like

turkeys may take longer, appro7imately one day for

each = pounds of weight.

For faster defrosting, place food in a leak proof plastic

bag and immerse it in cold water. 43f the bag leaks,bacteria from the air or surrounding environment could

be introduced into the food. issues can also absorb

water like a sponge, resulting in a watery product.5

'heck the water fre:uently to be sure it stays cold.'hange the water every 6E minutes. &fter thawing,

cook immediately.

When microwave$defrosting food, plan to cook it

immediately after thawing because some areas of the

food may become warm and begin to cook duringmicrowaving.

op of !ageT

efree(in%,ne food is tha'ed in the refri%erator) it is safe to

refree(e it 'ithout ookin%)although there may be aloss of :uality due to the moisture lost through

defrosting. &fter cooking raw foods which were

previously fro1en, it is safe to free1e the cooked foods.3f previously cooked foods are thawed in the

refrigerator, you may refree1e the unused portion.

3f you purchase previously fro1en meat, poultry or fish

at a retail store, you can refree1e if it has been handled

properly.

op of !ageT

Cookin% Fro(en Foods

aw or cooked meat, poultry or casseroles can be

cooked or reheated from the fro1en state. However, it

will take appro7imately one and a half times the usual
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#tophttp://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#tophttp://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#tophttp://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#top


38/43

cooking time for food which has been thawed.

emember to discard any wrapping or absorbent paper

from meat or poultry.

When cooking whole poultry, remove the giblet pack

from the cavity as soon as you can loosen it. 'ook thegiblets separately. ead the label on US&$inspectedfro1en meat and poultry products. Some, such as pre$

stuffed whole birds, M7STbe cooked from the fro1en

state to ensure a safely cooked product.

/


39/43

block ice, or bags of ice in the free1er or transfer foods

to a friend>s free1er until power is restored. Use an

appliance thermometer to monitor the temperature.

When it is free1ing outside and there is snow on the

ground, it seems like a good place to keep food untilthe power comes on+ however, fro1en food can thaw ifit is e7posed to the sun>s rays even when the

temperature is very cold. efrigerated food may

become too warm and foodborne bacteria could grow.he outside temperature could vary hour by hour and

the temperature outside will not protect refrigerated

and fro1en food. &dditionally, perishable items couldbe e7posed to unsanitary conditions or to animals.

&nimals may harbor bacteria or disease+ never

consume food that has come in contact with an animal.

o determine the safety of foods when the power goes

on, check their condition and temperature. 3f food is

partly fro1en, still has ice crystals, or is as cold as if itwere in a refrigerator 49E F5, it is safe to refree1e or

use. 3t>s not necessary to cook raw foods before

refree1ing. $isard foods that have been 'ar!er

than *6 GF for !ore than # hours. $isard any

foods that have been onta!inated by ra' !eat

uies.ispose of soft or melted ice cream for :uality>ssake.

op of !ageT

Fro(en Cans

&ccidentally fro1en cans, such as those left in a car or

basement in sub$1ero temperatures, can present healthproblems. 3f the cans are merely swollen $$ and you are

sure the swelling was caused by free1ing $$ the cans

may still be usable. /et the can thaw in the refrigeratorbefore opening. 3f the product doesn>t look andGor

smell normal, throw it out. < ;


40/43

Shell eggs should not be fro1en. 3f an egg accidentally

free1es and the shell cracked during free1ing, discard

the egg. 8eep an uncracked egg fro1en until needed+then thaw in the refrigerator. 3t can be hard cooked

successfully but other uses may be limited. hat>s

because free1ing causes the yolk to become thick andsyrupy so it will not flow like an unfro1en yolk orblend very well with the egg white or other ingredients.

op of !ageT

Free(er Stora%e Chart E6 GF

;ote* Free1er storage is for :uality only. Fro1en foodsremain safe indefinitely.

Ite! Months

aon and Sausa%e 1 to #

Casseroles # to &

+%% 'hites or e%% substitutes 1#

Fro(en $inners and +ntrees & to *

@ravy) !eat or poultry # to &

Ha!) Hotdo%s and -unh!eats 1 to #

Meat) unooked roasts * to 1#Meat) unooked steaks or hops * to 1#

Meat) unooked %round & to *

Meat) ooked # to &

Poultry) unooked 'hole 1#

Poultry) unooked parts 5

Poultry) unooked %iblets & to *

Poultry) ooked *

Soups and Ste's # to &

Wild %a!e) unooked 4 to 1#
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#tophttp://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#top


41/43

USDA'S Meat and Poultry Hotline Presentsthe Top

16 easons to Handle 8our Food Safely

Beat and !oultry Hotline

began its tenth year as a toll$free public service.'onsumers with food safety :uestions may call the

hotline any time 4the staff is available from 0E a.m. to

9 p.m. "astern ime+ recorded messages are available

other times5 with :uestions on the safe handling ofmeat and poultry products.

3n honor of the occasion, the hotline presents its Iop0E easons to Handle Dour Food Safely.I

;7M+ 16:Safe food handling practices are the

ones most likely to preserve food>s peak :uality.

8eeping hot foods hot and cold foods cold inhibitsgrowth of the microorganisms that can spoil your food

or make you ill. Storage at the proper temperature also

retains the fresh appearance, pleasant aroma and

agreeable te7ture that contribute so strongly to anenjoyable dining e7perience.

;7M+ 5:Safe food handling lets you enjoy to thefullest the nutritional benefits of food.

3f you>ve taken the time to carefully select a variety ofhealthful foods, why not use them up # or properly

preserve them for long$term storage # while nutrient

levels are at their peakC Foods that must be discarded

due to decay or temperature abuse nourishno one.

;7M+ 4:he safest ways to handle food areusually the most efficient.

on>t take chances in the name of saving time.hawing meat and poultry products at room

temperature and partial cooking are e7amples of

practices which can seem like good ideas, but that mayactually encourage bacterial growth by keeping food in

the Idanger 1oneI 49E$09E F.5 where bacteria

multiply fastest. 3n the case of bacteria that produce

heat$resistant to7ins, this becomes a problem that


42/43

further cooking can>t fi7.

;7M+ 3:Safe food handling is easy. Dou set agood e7ample for others, including your children.

Dou are the last person to handle your food before it iseaten. Dou may be the last person to handle foodbefore it is served to your family or friends. ake

charge( !revention of illness may be as simple as

washing your hands # an often$neglected but M"Dimportant act.

;7M+ :Safe food handling inspires confidenceand keeps peace in the family.

3magine* ;o more family feuds because someone

handled dinner in a :uestionable fashion. &nd familyand friends won>t call the Beat and !oultry Hotline

begging to have food safety literature mailed to your

address(

;7M+ 0:Safe food handling can enhance your

standing in the community.

Food for a concession stand, bake sale or church

supper must be carefully prepared. Bany of those inyour community are very young, elderly, or suffering

from health problems that affect the immune system.hese folks are at increased risk for foodborne illness.

!rotect their health and the reputation of yourorgani1ation.

;7M+ *:Safe food handling is the responsiblething to do.

hose for whom you prepare food deserve the best,and you e7pect no less from those who produce and

prepare food for you. Dou are no less important than

the manufacturer, government regulator, or grocer inassuring food safety. Dou are an important link in the

farm$to$table chain.

;7M+ &:Safe food handling saves money.

Foodborne illness costs billions each year in health

care costs and lost wages. 3t>s hard to throw away food


43/43

you know has been mishandled. %ut compare the cost

of the food to the cost of a bad case of food poisoning,

starting with the doctor>s bill(

;7M+ #:%y handling food safely, you will spare

yourself and your family from a painful bout of illness.

%acterial, parasitic or viral illness caused by food is no

fun, and it can have long$term conse:uences.

Should we fear foodC ;o. Bicroscopic organisms have

always been and will always be an important part ofour world. %ut we must store foods properly, cook

them thoroughly and keep our hands and work areas

clean. Sometimes, what you can>t see can hurt you.

Which brings us to the...

;7M+ 1 +/S,; T, H/;$-+ 8,7 F,,$

S/F+-8:3t may save a life.

Food Handling 4

Documents