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?
Signup and view all the answers
What should consumers do immediately after shopping for food to reduce the risk of food-borne illness?
Signup and view all the answers
Why is it crucial to purchase only pasteurized milk, fresh juices, and cheese made with pasteurized milk?
Signup and view all the answers
What should consumers do when inspecting eggs at the supermarket?
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?
Signup and view all the answers
What should you do before purchasing eggs?
Signup and view all the answers
How long should you wash your hands with soapy water before and after touching food?
Signup and view all the answers
What type of materials are recommended for cutting boards?
Signup and view all the answers
How often should you wash and dry kitchen towels?
Signup and view all the answers
What should you do with foods from containers that leak, bulge, or are severely dented?
Signup and view all the answers
How should you wash fresh produce before preparing it?
Signup and view all the answers
What is the recommended internal temperature for cooking meat, poultry, and egg-containing dishes?
Signup and view all the answers
What is the 'danger zone' for food temperature?
Signup and view all the answers
What should you do if you're unsure whether a food is safe to eat?
Signup and view all the answers
How can you sanitize cutting boards?
Signup and view all the answers
What is the temperature range at which most pathogenic microbes grow well in risky food?
Signup and view all the answers
What is the minimum internal temperature for cooking poultry products?
Signup and view all the answers
Why should meat thermometers be used properly?
Signup and view all the answers
Why is microwave cooking not recommended for stuffed foods?
Signup and view all the answers
What happens to bacteria and viruses in food when it is frozen?
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?
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?
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?
Signup and view all the answers
What is the minimum internal temperature required for freezing fish to kill parasites?
Signup and view all the answers
Why is it prudent to not eat raw animal products, including fish?
Signup and view all the answers
What is the maximum storage period for steaks and roasts in a refrigerator at 40°F?
Signup and view all the answers
What is the recommended storage period for luncheon meat in an unopened package in the freezer?
Signup and view all the answers
Why is it essential to keep all foods, including leftovers, covered while they are in the refrigerator?
Signup and view all the answers
What is the primary purpose of the 'Check Your Steps' program?
Signup and view all the answers
Why should raw meats, fish, poultry, and shellfish be stored on lower shelves of the refrigerator?
Signup and view all the answers
What is the recommended storage period for fresh chicken or turkey (whole) in the freezer?
Signup and view all the answers
What should servers who handle food directly wear to ensure food safety?
Signup and view all the answers
What happens to the surface area of ground meats, fish, and poultry products during the grinding process?
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?
Signup and view all the answers
What is the recommended storage period for ground meat in the refrigerator at 40°F?
Signup and view all the answers
Why are raw ground meats often contaminated with dangerous microbes?
Signup and view all the answers
What is the recommended internal temperature for cooked stuffing?
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?
Signup and view all the answers
Why is it important to refrigerate or freeze leftovers within a certain time frame?
Signup and view all the answers
What is the recommended storage time for refrigerated leftovers?
Signup and view all the answers
Why are ground meats more perishable than intact cuts of meat?
Signup and view all the answers
What happens to foods that are stored in the freezer for longer than the recommended periods?
Signup and view all the answers
Why is it essential to cook ground meats and poultry soon after purchasing?
Signup and view all the answers
What should be done with the meat grinder after use to prevent the spread of pathogens?
Signup and view all the answers
Why is it important to use a meat thermometer to check for doneness when cooking?
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
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
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.