Posts belonging to Category Partnership for Food Safety Education



Halloween Food Safety Tips

foodThe Partnership for Food Safety Education (http://fightbac.org) offers the following tips for preventing foodbourne bacteria this Halloween:

  • Keep all perishable food chilled until serving time. These include, for example, finger sandwiches, cheese platters, cut fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped-cream and cream-cheese frosting. Cold temperatures help keep most bacteria from multiplying.
  • To keep store-bought party trays cold, fill lids with ice and place trays on top.  Similarly, keep salads and other perishable items in bowls cold by nesting them in larger bowls of ice.
  • Arrange food on several small platters. Refrigerate platters of food until it is time to serve, and rotate food platters within two hours.
  • Bacteria will creep up on you if you let platters of food sit out for too long.  Don’t leave perishable goodies out for more than two hours at room temperature (1 hour in temperatures above 90°F).

  • When whipping up Halloween treats, don’t taste dough and batters that contain uncooked eggs.
  • Beware of  unpasteurized juice or cider that can contain harmful bacteria such as E.coli O157:H7 and Salmonella. Serve only pasteurized products at your Halloween party.
  • Remind kids (and adults too!) to wash their hands before and after eating to help prevent foodborne illness.
  • Bobbing for Apples – Try a new spin on bobbing for apples. Cut out lots of apples from red construction paper.  Write activities for kids to do on each apple, such as “say ABCs” or “do 5 jumping jacks”. Place a paper clip on each apple and put them in a large basket. Tie a magnet to a string or create a fishing pole with a dowel rod, magnet and yarn.  Let the children take turn “bobbing” with their magnet and doing the activity written on their apple.
  •  Give children a fresh apple for participating in your food safe version of bobbing for apples.

From Those in the Know about Cookie Making

The Partnership for Food Safety Education sends the following message about a favorite Christmas tradition…cookie making.

cookie

Resist Temptation: Don’t Eat Raw Cookie Dough!

 

As gooey and delicious as it might look, eating raw cookie dough could make you very sick. When handling raw cookie dough, keep these safety tips in mind:

  • Do not eat raw cookie dough or any other raw batter that contains raw eggs.
  • Follow directions on packaged dough for cooking temperatures and times.
  • Wash hands, work surfaces, and utensils thoroughly after contact with raw dough and batter products.
  • Always keep raw foods separate from other foods to prevent cross contamination.
  • Chill batter and dough if you are not using it right away.
Cookie Coloring Page for Kids

SanitizingToys and Things Kids Touch

sanitizingIn a fact sheet put out by the Partnership for Food Safety Education, www.fightbac.org, they talk about sanitizing surfaces that children frequently touch such as tables, chairs, high chairs and toys.

The Partnership message states that dangerous germs such as, hepatitis and rotavirus  can live on surfaces for several weeks. If someone touches these surfaces, germs can get on the person’s hands and then be transferred into the mouth, to other people, or to food. That’s why it’s so important to clean and sanitize frequently-touched surfaces.

Cleaning and sanitizing aren’t the same. Cleaning, removing dirt and debris, comes before sanitizing. A sanitizing solution is then used to kill germs. Here’s a “recipe” for a safe and effective sanitizing solution: combine 1 tablespoon liquid chlorine bleach with 1 gallon of water in a clean bucket.

According to the Partnership for Food Safety Education the best way of cleaning and santizing is as follows:

  • Clean surfaces and  high chair trays, sinks, kitchen counters, and large plastic or rubber toys, cutting boards, dishes, utensils, and counter tops with hot water and soap and thoroughly rinse.
  • Apply the sanitizing solution and allow to air dry.

  • Wash high chair trays with hot water and soap after every use and dry thoroughly with a single use paper towel.
  • Cutting boards, dishes, utensils, and small plastic  toys can also be run through a dishwasher at 170 °F to disinfect them.

Food Safety

foodFood safety is an all-year-round concern.

But, the warm months get us thinking more about what we buy, how we wash, package and store food when our food has a greater chance of spoiling more quickly.

Some food safety issues may be beyond our control, such as how long milk and other perishables sat out in the heat before reaching the refrigeration units in the supermarket.

We can do something about the following food safety practices:

  • Don’t believe the myth that leftovers or other foods in the refrigerator for several days are still safe to eat if they don’t smell bad. The fact is that there are different kinds of bacteria in food that can make us sick that don’t change the taste or smell or look of a food.
  • Choose to freeze leftovers after the first serving as a meal. Err on the side of caution and throw away foods that have been in the refrigerator more than 3 days.
  • Don’t believe the popularly held belief that freezing foods kills bacteria.
  • Bacteria can survive freezing temperatures. Freezing is not a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply.
  • Cooking food to the proper internal temperature is the best way to kill harmful bacteria. Use a thermometer to measure the temperature of cooked foods

Source: Partnership for Food Safety Education

For more food safety tips, myths and facts go to: http://www.fightbac.org