FOOD SAFETY AT HOME NATIONAL NUTRITION MONTH PMC CLINICAL DIETETICS DEPARTMENT MARCH 19 TH, 2015.

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• Shop for non-perishable items first

• Leave refrigerated and frozen items for the end of your trip

• Request meats, poultry, and be seafood bagged separately from other foods

• Transport foods in the back seat, instead of a hot trunk

• Unload groceries right away when you get home

SHOPPING WITH FOOD SAFETY IN MIND

http://www.eatright.org/resource/food/food-safety/shopping-safely/shopping-with-food-safety-in-mind

STORING FOOD IN YOUR KITCHEN

C O U N T E R T O P O R P A N T R Y

Honey

Tomatoes

Potatoes

Bread

Peanut butter

R E F R I G E R A T O R

Olive oil and nut oils

Cheese

Butter

http://www.eatright.org/resource/food/planning-and-prep/cooking-tips-and-trends/respect-your-food-a-guide-to-what-food-goes-where

• Use clean scissors or blades to open bags of produce

• Fruit peels may carry bacteria that can spread during eating, cutting or peeling

• Wash all fruits and veggies, including peel-and-eat fruits (oranges, bananas, and lemons) with cool tap water

• Scrub firm produce, such as melons and cucumbers, with a clean produce brush

• Remove and discard outer leaves of lettuce

• After cleaning, place washed produce into clean storage containers, DO NOT place into original container once opened

PRODUCE

http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-and-storage-containers

• Rinse soda cans, milk bottles, jars, and canned foods before using

• Clean can openers after each use, which helps eliminate harmful bacteria from the outside container and inside when you open it

CANS AND BOTTLES

http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-and-storage-containers

CUTTING BOARDS

• Use separate cutting boards for your meat, poultry and seafood

• Use another for ready-to-eat foods including breads, fruits, and vegetables

• After using your cutting board for meats, clean thoroughly with hot, soapy water

• Disinfect with 1 Tbsp. of liquid chlorine bleach or other sanitizing solutions, then rinse with water

• Discard old cutting boards that have cracks, crevices, and knife scars where bacteria can likely live and grow

http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-and-storage-containers

LEFTOVERS

C H I L L I N G

• Store leftovers in airtight, shallow containers (2 in. deep or less)

• Refrigerate or freeze leftovers within TWO HOURS of cooking

• Set your refrigerator below 40°F and set your freezer to 0°F

U S E I T O R L O S E I T

• Use refrigerated cooked turkey within 3-4 days

• Use stuffing and gravy within 1-2 days

• Eat leftover casseroles and cooked veggies within 3-4 days

http://www.eatright.org/resource/food/food-safety/holiday-food-safety/holiday-food-safety-leftovers

LEFTOVERS

U S E I T L O S E I T

• Finish fruit and cream pies within 2-3 days

• Finish cheesecake within 7 days

• If in doubt, throw it away!

R E H E A T R I G H T

• Reheat leftovers to 165°F

• Bring leftover gravy to a boil on the stove

• Before serving it a second time

http://www.eatright.org/resource/food/food-safety/holiday-food-safety/holiday-food-safety-leftovers

• Make extra food at one meal for future meals

• Separate and refrigerate or freeze portions before serving the meal

• Freeze liquid foods, such as soup or stews, in freezer bags

• Freeze foods in portion sizes needed for future meals

• Use “freezer” bags, not “storage” bags for storing food due to thickness of freezer bag

• Label foods with the name, packaging date, # of servings or amount, etc.

FREEZING LEFT OVERS FOR FUTURE MEALS

http://food.unl.edu/fnh/freezer-bags

TEMPERATURE SAFETY ZONES

Keep hot foods HOT, and cold foods COLD!

DANGER ZONE

40°F – 140°F

TEMPERATURE SAFETY ZONES

http://www.ncfoodsafety.com/foodforthought/temperature.htm

COOKING TIPS

E N S U R I N G P R O P E R T E M P

• Use a meat thermometer to ensure you cook meat, poultry, fish and seafood to proper temp

E G G S

• When boiling or frying eggs, yolks should be firm, not runny

• Never eat raw eggs or foods with raw eggs in it

• For recipes that call for raw eggs, use a liquid pasteurized egg substitute

http://www.eatright.org/resource/food/food-safety/food-safety-at-home/home-food-safety-basics

SIGNS OF FOOD POISONING

• It is not easy to tell between food poisoning and influenza

• Food poisoning shows many of the same symptoms as influenza, such as: fever, fatigue, body aches and pains, and gastrointestinal diarrhea

• If you become ill, especially with fever, see your health care provider as soon as possible

http://www.eatright.org/resource/food/food-safety/food-safety-at-home/home-food-safety-basics

COMMON FOOD BOURNE ILLNESS Foodsafety.gov