Podcast
Questions and Answers
What is the primary reason consumers should check the 'best by' dates on perishable foods when shopping?
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?
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?
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?
Why is it essential to pack meat, fish, and poultry in separate plastic bags when shopping?
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What should consumers do immediately after shopping for food to reduce the risk of food-borne illness?
What should consumers do immediately after shopping for food to reduce the risk of food-borne illness?
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Why is it crucial to purchase only pasteurized milk, fresh juices, and cheese made with pasteurized milk?
Why is it crucial to purchase only pasteurized milk, fresh juices, and cheese made with pasteurized milk?
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What should consumers do when inspecting eggs at the supermarket?
What should consumers do when inspecting eggs at the supermarket?
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Why is it important to avoid buying food in damaged containers, such as those that leak, bulge, or are severely dented?
Why is it important to avoid buying food in damaged containers, such as those that leak, bulge, or are severely dented?
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What should you do before purchasing eggs?
What should you do before purchasing eggs?
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How long should you wash your hands with soapy water before and after touching food?
How long should you wash your hands with soapy water before and after touching food?
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What type of materials are recommended for cutting boards?
What type of materials are recommended for cutting boards?
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How often should you wash and dry kitchen towels?
How often should you wash and dry kitchen towels?
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What should you do with foods from containers that leak, bulge, or are severely dented?
What should you do with foods from containers that leak, bulge, or are severely dented?
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How should you wash fresh produce before preparing it?
How should you wash fresh produce before preparing it?
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What is the recommended internal temperature for cooking meat, poultry, and egg-containing dishes?
What is the recommended internal temperature for cooking meat, poultry, and egg-containing dishes?
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What is the 'danger zone' for food temperature?
What is the 'danger zone' for food temperature?
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What should you do if you're unsure whether a food is safe to eat?
What should you do if you're unsure whether a food is safe to eat?
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How can you sanitize cutting boards?
How can you sanitize cutting boards?
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What is the temperature range at which most pathogenic microbes grow well in risky food?
What is the temperature range at which most pathogenic microbes grow well in risky food?
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What is the minimum internal temperature for cooking poultry products?
What is the minimum internal temperature for cooking poultry products?
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Why should meat thermometers be used properly?
Why should meat thermometers be used properly?
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Why is microwave cooking not recommended for stuffed foods?
Why is microwave cooking not recommended for stuffed foods?
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What happens to bacteria and viruses in food when it is frozen?
What happens to bacteria and viruses in food when it is frozen?
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Why should high-risk foods be thawed in the refrigerator, under cold running water, or in a microwave oven?
Why should high-risk foods be thawed in the refrigerator, under cold running water, or in a microwave oven?
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What is the recommended way to keep hot and cold foods at safe temperatures when serving from a single container?
What is the recommended way to keep hot and cold foods at safe temperatures when serving from a single container?
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Is it true that food dropped on the floor will not pick up microbes if picked up within 5 seconds?
Is it true that food dropped on the floor will not pick up microbes if picked up within 5 seconds?
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What is the minimum internal temperature required for freezing fish to kill parasites?
What is the minimum internal temperature required for freezing fish to kill parasites?
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Why is it prudent to not eat raw animal products, including fish?
Why is it prudent to not eat raw animal products, including fish?
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What is the maximum storage period for steaks and roasts in a refrigerator at 40°F?
What is the maximum storage period for steaks and roasts in a refrigerator at 40°F?
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What is the recommended storage period for luncheon meat in an unopened package in the freezer?
What is the recommended storage period for luncheon meat in an unopened package in the freezer?
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Why is it essential to keep all foods, including leftovers, covered while they are in the refrigerator?
Why is it essential to keep all foods, including leftovers, covered while they are in the refrigerator?
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What is the primary purpose of the 'Check Your Steps' program?
What is the primary purpose of the 'Check Your Steps' program?
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Why should raw meats, fish, poultry, and shellfish be stored on lower shelves of the refrigerator?
Why should raw meats, fish, poultry, and shellfish be stored on lower shelves of the refrigerator?
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What is the recommended storage period for fresh chicken or turkey (whole) in the freezer?
What is the recommended storage period for fresh chicken or turkey (whole) in the freezer?
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What should servers who handle food directly wear to ensure food safety?
What should servers who handle food directly wear to ensure food safety?
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What happens to the surface area of ground meats, fish, and poultry products during the grinding process?
What happens to the surface area of ground meats, fish, and poultry products during the grinding process?
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Why is it crucial to make sure hot foods are served hot or served from a heated food bar?
Why is it crucial to make sure hot foods are served hot or served from a heated food bar?
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What is the recommended storage period for ground meat in the refrigerator at 40°F?
What is the recommended storage period for ground meat in the refrigerator at 40°F?
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Why are raw ground meats often contaminated with dangerous microbes?
Why are raw ground meats often contaminated with dangerous microbes?
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What is the recommended internal temperature for cooked stuffing?
What is the recommended internal temperature for cooked stuffing?
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What should you do if your serving of meat, poultry, or fish does not appear to be thoroughly cooked?
What should you do if your serving of meat, poultry, or fish does not appear to be thoroughly cooked?
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Why is it important to refrigerate or freeze leftovers within a certain time frame?
Why is it important to refrigerate or freeze leftovers within a certain time frame?
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What is the recommended storage time for refrigerated leftovers?
What is the recommended storage time for refrigerated leftovers?
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Why are ground meats more perishable than intact cuts of meat?
Why are ground meats more perishable than intact cuts of meat?
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What happens to foods that are stored in the freezer for longer than the recommended periods?
What happens to foods that are stored in the freezer for longer than the recommended periods?
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Why is it essential to cook ground meats and poultry soon after purchasing?
Why is it essential to cook ground meats and poultry soon after purchasing?
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What should be done with the meat grinder after use to prevent the spread of pathogens?
What should be done with the meat grinder after use to prevent the spread of pathogens?
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Why is it important to use a meat thermometer to check for doneness when cooking?
Why is it important to use a meat thermometer to check for doneness when cooking?
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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.
