Food Safety and Hygiene
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Questions and Answers

What is the primary reason consumers should check the 'best by' dates on perishable foods when shopping?

To choose products with the latest dates and reduce the risk of food-borne illness.

Why should consumers request that butchers and deli counter workers wear new sanitary gloves when handling food?

To prevent cross-contamination of food and reduce the risk of food-borne illness.

What is the recommended storage practice for whole eggs in the refrigerator?

Store whole eggs in their cartons.

Why is it essential to pack meat, fish, and poultry in separate plastic bags when shopping?

<p>To prevent cross-contamination of juices and reduce the risk of food-borne illness.</p> Signup and view all the answers

What should consumers do immediately after shopping for food to reduce the risk of food-borne illness?

<p>Take groceries home immediately and refrigerate or freeze perishable products promptly.</p> Signup and view all the answers

Why is it crucial to purchase only pasteurized milk, fresh juices, and cheese made with pasteurized milk?

<p>To reduce the risk of food-borne illness from harmful bacteria like Salmonella and E. coli.</p> Signup and view all the answers

What should consumers do when inspecting eggs at the supermarket?

<p>Open egg cartons and examine eggs, avoiding cartons with cracked eggs.</p> Signup and view all the answers

Why is it important to avoid buying food in damaged containers, such as those that leak, bulge, or are severely dented?

<p>To reduce the risk of food-borne illness from contaminated products.</p> Signup and view all the answers

What should you do before purchasing eggs?

<p>Open the carton and check the eggs for any cracks.</p> Signup and view all the answers

How long should you wash your hands with soapy water before and after touching food?

<p>At least 20 seconds.</p> Signup and view all the answers

What type of materials are recommended for cutting boards?

<p>Easy-to-clean, nonporous materials such as plastic, marble, or glass.</p> Signup and view all the answers

How often should you wash and dry kitchen towels?

<p>Frequently.</p> Signup and view all the answers

What should you do with foods from containers that leak, bulge, or are severely dented?

<p>Do not use them.</p> Signup and view all the answers

How should you wash fresh produce before preparing it?

<p>Carefully wash the foods under running water to remove dirt and bacteria.</p> Signup and view all the answers

What is the recommended internal temperature for cooking meat, poultry, and egg-containing dishes?

<p>The USDA's recommended minimum internal temperatures (Table 12.6).</p> Signup and view all the answers

What is the 'danger zone' for food temperature?

<p>Between 40°F and 140°F.</p> Signup and view all the answers

What should you do if you're unsure whether a food is safe to eat?

<p>Throw the food out.</p> Signup and view all the answers

How can you sanitize cutting boards?

<p>With hot, soapy water or a dilute bleach solution.</p> Signup and view all the answers

What is the temperature range at which most pathogenic microbes grow well in risky food?

<p>Between 40°F and 140°F</p> Signup and view all the answers

What is the minimum internal temperature for cooking poultry products?

<p>165°F</p> Signup and view all the answers

Why should meat thermometers be used properly?

<p>To accurately reflect the internal temperature of the product</p> Signup and view all the answers

Why is microwave cooking not recommended for stuffed foods?

<p>Because the temperature of the stuffing may not be high enough to eliminate pathogens</p> Signup and view all the answers

What happens to bacteria and viruses in food when it is frozen?

<p>Their ability to multiply is halted, but they are not destroyed</p> Signup and view all the answers

Why should high-risk foods be thawed in the refrigerator, under cold running water, or in a microwave oven?

<p>To reduce the risk of food-borne illness</p> Signup and view all the answers

What is the recommended way to keep hot and cold foods at safe temperatures when serving from a single container?

<p>Keep hot foods hot and cold foods cold, using shallow containers and ice or heated pans</p> Signup and view all the answers

Is it true that food dropped on the floor will not pick up microbes if picked up within 5 seconds?

<p>No, this is a myth</p> Signup and view all the answers

What is the minimum internal temperature required for freezing fish to kill parasites?

<p>10°F for 7 days</p> Signup and view all the answers

Why is it prudent to not eat raw animal products, including fish?

<p>To reduce the risk of food-borne illness</p> Signup and view all the answers

What is the maximum storage period for steaks and roasts in a refrigerator at 40°F?

<p>3-5 days</p> Signup and view all the answers

What is the recommended storage period for luncheon meat in an unopened package in the freezer?

<p>1-2 months</p> Signup and view all the answers

Why is it essential to keep all foods, including leftovers, covered while they are in the refrigerator?

<p>To prevent cross-contamination</p> Signup and view all the answers

What is the primary purpose of the 'Check Your Steps' program?

<p>To educate on food safety</p> Signup and view all the answers

Why should raw meats, fish, poultry, and shellfish be stored on lower shelves of the refrigerator?

<p>To separate them from foods that are to be eaten raw</p> Signup and view all the answers

What is the recommended storage period for fresh chicken or turkey (whole) in the freezer?

<p>12 months</p> Signup and view all the answers

What should servers who handle food directly wear to ensure food safety?

<p>Gloves</p> Signup and view all the answers

What happens to the surface area of ground meats, fish, and poultry products during the grinding process?

<p>The grinding process greatly increases the surface area of ground meats, fish, and poultry products.</p> Signup and view all the answers

Why is it crucial to make sure hot foods are served hot or served from a heated food bar?

<p>To prevent food-borne illness</p> Signup and view all the answers

What is the recommended storage period for ground meat in the refrigerator at 40°F?

<p>1-2 days</p> Signup and view all the answers

Why are raw ground meats often contaminated with dangerous microbes?

<p>Raw ground meats are often contaminated with dangerous microbes because the grinding process mixes the pathogens throughout the meat.</p> Signup and view all the answers

What is the recommended internal temperature for cooked stuffing?

<p>The recommended internal temperature for cooked stuffing is 165°F.</p> Signup and view all the answers

What should you do if your serving of meat, poultry, or fish does not appear to be thoroughly cooked?

<p>Ask the waiter to return the item to the kitchen to be reheated</p> Signup and view all the answers

Why is it important to refrigerate or freeze leftovers within a certain time frame?

<p>It is important to refrigerate or freeze leftovers within a certain time frame because food-borne pathogens thrive at room temperature.</p> Signup and view all the answers

What is the recommended storage time for refrigerated leftovers?

<p>The recommended storage time for refrigerated leftovers is within 4 days.</p> Signup and view all the answers

Why are ground meats more perishable than intact cuts of meat?

<p>Ground meats are more perishable than intact cuts of meat because the grinding process increases the surface area and mixes pathogens throughout the meat.</p> Signup and view all the answers

What happens to foods that are stored in the freezer for longer than the recommended periods?

<p>Foods that are stored in the freezer for longer than the recommended periods are safe to eat but may develop unappealing flavors.</p> Signup and view all the answers

Why is it essential to cook ground meats and poultry soon after purchasing?

<p>It is essential to cook ground meats and poultry soon after purchasing because they are highly perishable and can be contaminated with pathogens.</p> Signup and view all the answers

What should be done with the meat grinder after use to prevent the spread of pathogens?

<p>The meat grinder should be thoroughly cleaned after use to prevent the spread of pathogens.</p> Signup and view all the answers

Why is it important to use a meat thermometer to check for doneness when cooking?

<p>It is important to use a meat thermometer to check for doneness because it ensures that the food is cooked to a safe internal temperature, killing pathogens.</p> Signup and view all the answers

Study Notes

Purchasing Food

  • Select frozen foods and highly perishable foods last when shopping in a supermarket
  • Check "best by" dates on packaged perishable foods and choose products with the latest dates
  • Avoid damaged containers, leaky or bulging containers, and cracked or loose jar lids
  • Purchase pasteurized milk and fresh juices, and cheese made with pasteurized milk
  • Request butchers, deli workers, and bakery staff to wear new sanitary gloves when handling food
  • Pack meat, fish, and poultry in separate plastic bags to prevent cross-contamination
  • Take groceries home immediately and refrigerate or freeze meat, fish, egg, and dairy products promptly

Setting the Stage for Food Preparation

  • Wash hands thoroughly with warm, soapy water for at least 20 seconds before and after touching food
  • Clean food preparation surfaces with hot, soapy water and sanitize with a solution of 1 tablespoon of bleach per gallon of water
  • Use cutting boards with unmarred surfaces made of easy-to-clean, nonporous materials, such as plastic, marble, or glass
  • Replace cutting boards when they become streaked with cuts
  • Sanitize cutting boards with a dilute bleach solution

Preparing Food

  • Do not use foods from containers that leak, bulge, or are severely dented or from jars that are cracked or have loose or bulging lids
  • Do not taste or use food that spurts liquid or has a bad odor when the can is opened
  • Read product labels to determine whether foods need to be refrigerated after their packages are opened
  • Before preparing fresh produce, wash the foods under running water to remove dirt and bacteria
  • Avoid eating moldy foods, except for hard cheeses and firm fruits and vegetables where mold can be removed by cutting away the moldy area
  • When in doubt, throw the food out

Maintaining the Proper Temperature of Foods

  • Most microbes grow well when the temperature of a high-risk food is between 40°F and 140°F (the "danger zone")
  • Cooking foods to the proper temperature destroys food-borne viruses and bacteria
  • Use a meat thermometer to ensure that meat, poultry, thick pieces of fish, and egg-containing dishes have reached the proper internal temperature
  • Refer to Table 12.6 for safe minimum internal temperatures for cooking various foods

Storing and Reheating Food

  • Always thaw high-risk foods in the refrigerator, under cold running water, or in a microwave oven
  • Cook foods immediately after thawing
  • Marinate food in the refrigerator, and discard the marinade
  • Do not remove cold foods from the refrigerator or hot foods from the stove until it is time to serve them
  • Check your refrigerator's temperature regularly to make sure it stays below 41°F
  • Use refrigerated leftovers within 4 days and frozen leftovers within recommended time limits (Table 12.7)

Food Safety Educators' Four Simple Actions

  • CLEAN: Wash hands and surfaces often
  • SEPARATE: Do not cross-contaminate
  • COOK: Cook to proper temperatures
  • CHILL: Refrigerate promptly

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Description

Learn how to reduce the risk of food-borne illness when handling and consuming foods and beverages. Understand why certain foods are prone to contamination and how to prevent it.

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