Food Science Food Safety Where were going today

Where we’re going today……. • • • Shopping Storage Thawing Preparation Cooking Leftovers Refreezing

Food Safety Basics • Clean – Wash hands & surfaces often • Separate –

Shopping • At what point while shopping should you purchase refrigerated or frozen items?

Storage • • Refrigerate perishable food – 2 hrs Refrigerator – 40*F Freezer –

Storage Continued • Canned Foods – High Acid • Tomatoes, Grapefruit & Pineapple –

Thawing • How do you thaw your food? – Refrigerator • Slow, safe thawing

Preparation • How long do we wash hands? • Do NOT cross-contaminate • Marinate

Cooking • Raw Beef, Pork, Lamb & Veal Steaks, Chops & Roasts – 145*F

Serving HOT FOOD • Temperature = 140* • Serving Food – Chafing dishes –

Leftovers • • When do we throw food away? Shallow containers – refrigerate or

Refreezing • Defrosted in Refrigerator – Refreeze • Defrosted by other methods – Cook

Review • • What are the 4 areas of Food Basics? What should we

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Food Science Food Safety

Where we’re going today……. • • • Shopping Storage Thawing Preparation Cooking Leftovers Refreezing Cold Storage Chart Serving USDA. org

Food Safety Basics • Clean – Wash hands & surfaces often • Separate – Do not cross-contaminate • Cook – Cook to proper temperatures, check with food thermometer • Chill – Refrigerate promptly

Shopping • At what point while shopping should you purchase refrigerated or frozen items? • Choosing Meat or Poultry packaging? • “Sell-by” or “Use-by”

Storage • • Refrigerate perishable food – 2 hrs Refrigerator – 40*F Freezer – 0*F Cook or Freeze – Poultry, Fish, Ground Meat 2 days – Beef, Veal, Lamb, Pork 3 -5 days • Thoroughly wrap

Storage Continued • Canned Foods – High Acid • Tomatoes, Grapefruit & Pineapple – 12 -18 Months – Low Acid • Meat, Poultry, Fish & Veggies – 2 -5 Years

Thawing • How do you thaw your food? – Refrigerator • Slow, safe thawing – Keep juices contained – Cold Water • Faster thawing – Keep food in bag – Change tap water every ½ hour – Cook immediately – Microwave • Cook meat immediately

Preparation • How long do we wash hands? • Do NOT cross-contaminate • Marinate meat & poultry in covered dish in refrigerator • Sanitize cutting boards – 1 Tbs – chlorine bleach – 1 Gal - water

Cooking • Raw Beef, Pork, Lamb & Veal Steaks, Chops & Roasts – 145*F – internal temp • Ground Meats & Poultry – 165* • Why cook ground meat at a higher temperature?

Serving HOT FOOD • Temperature = 140* • Serving Food – Chafing dishes – Slow cookers – Warming Trays COLD FOOD • Temperature = 40* • Serving Food – Nesting dishes in ice – Small Serving Trays Use Food thermometer How long does perishable food set out? ?

Leftovers • • When do we throw food away? Shallow containers – refrigerate or freeze Use within _____ days? ? Reheat to _______*? ?

Refreezing • Defrosted in Refrigerator – Refreeze • Defrosted by other methods – Cook before refreezing

Review • • What are the 4 areas of Food Basics? What should we remember when shopping? What is the storage temp of ref. & freezer? What are the 3 methods of thawing? – What is the best method • • • What are 3 tips for food preparation? What are proper cooking temps? What are hot vs. cold storage temps? How long do you keep leftovers? When should we refreeze items?