Posts belonging to Category food safety



USDA Offers Summer Food Safety Tips In Advance of Memorial Day Weekend

foodWarmer temperatures call for extra attention to food safety when cooking and eating outdoors.

Memorial Day weekend marks the unofficial start to summer, and many Americans will celebrate with cookouts, camping, road trips and other activities that involve food. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is reminding families to take extra care not to let foodborne bacteria, which grows more quickly in hot weather, ruin the fun.

“This Memorial Day weekend and all summer long, I encourage families to get outside and enjoy our natural resources, national parks and forests, and the variety of food America’s farmers are able to provide,” said Agriculture Secretary Vilsack. “It’s important to remember that bacteria grow faster in the same warm temperatures that people enjoy, so extra care needs to be taken to prevent food poisoning when preparing meals away from home. The USDA reminds everyone to use a food thermometer, and take advantage of resources like our FoodKeeper app to help with any food handling questions.”

The USDA recently launched its FoodKeeper mobile app, which contains specific guidance on more than 400 food and beverage items, including safe cooking recommendations for meat, poultry and seafood products.

The app provides information on how to store food and beverages to maximize their freshness and quality. This will help keep products fresh longer than if they were stored improperly, which can happen more often during hot summer days. The application is available for free on Android and Apple devices.

Due to a variety of factors, including warmer temperatures, food borne illness increases in summer. To help Americans stay healthy and safe, the USDA offers the following food safety recommendations.

When bringing food to a picnic or cookout:
• Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also be used as a cold source.
• Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.
• A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
• Avoid opening the cooler repeatedly so that your food stays colder longer.

If you are going to be cooking on a grill:
• Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.
• Keep perishable food cold until it is ready to cook.
• Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures
• Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time
• Ground meats: 160 °F
• Whole poultry, poultry breasts, & ground poultry: 165 °F
• Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve the food once it is cooked.
Serving food outdoors:
• Perishable food should not sit out for more than two hours. In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
• Serve cold food in small portions, and keep the rest in the cooler. After cooking meat and poultry on the grill, keep it hot until served – at 140 °F or warmer.
• Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook.

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After School Food Safety

foodThe kitchen, for food, is often the first place children go when they get home from school, but it’s not always the safest place. Millions of children become ill from the food they eat.

Here are some food safety recommendations from the U.S. Department of Agriculture (USDA) to share with children to help keep them safe after school. When coming home after school, kids can help prevent illnesses by following these recommendations:

  1. Place books, bags, and sporting equipment on the floor, not on eating counters or the kitchen table where germs could be transferred.
  2. Clean out lunch boxes and throw away perishable sandwiches or other “refrigerator type” foods, such as yogurt tubes or cheese sticks, left over from lunch.
  3. Wash your hands before you make or eat a snack. Hands carry lots of germs, and not washing hands is a top cause of foodborne illness.
  4. Always use clean spoons, forks, and plates.
  5. Wash fruits and vegetables with running tap water before you eat them.
  6. Do not eat bread, cheese, or soft fruits or vegetables that are bruised or have spots of mold.
  7. Do not eat unbaked cookie dough because it may contain raw eggs that can have Salmonella bacteria.
  8. Do not leave cold items, like milk, lunchmeat, hard cooked eggs, or yogurt, out on the counter at room temperature. Put these foods back in the refrigerator as soon as you’ve fixed your snack.
  9. Don’t eat any perishable food left out of the refrigerator, such as pizza — even if it isn’t topped with meat. Food should not be left in the temperature “Danger Zone” of 40 to 140 °F for more than 2 hours (1 hour if the temperature is 90 °F or higher).

Heating or cooking foods in microwave ovens can present food safety and personal safety challenges. Some foods do not heat evenly to destroy all bacteria that could be present. Keep these tips in mind:

  1. Read package directions carefully. An adult needs to tell children whether to use the minimum or maximum cooking time on food package directions.
  2. Use only microwave-safe cookware. Don’t put metal or foil-wrapped foods in the microwave. Never microwave food in cold storage containers, such as margarine tubs, cottage cheese cartons, or bowls from frozen whipped topping. The containers can melt and transfer harmful chemicals into the food.
  3. For more even cooking and to better destroy bacteria, cover a dish of food with a lid, plastic wrap, or wax paper. Turn up one corner to let excess steam escape while food is microwaving.
  4. Halfway through cooking, rotate food packages and dishes or stir food during microwaving — even if the oven has a turntable. This helps the food cook more evenly and safely.

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Food Safety at Summer Fairs and Festivals

foodThe Centers for Disease Control want us to practice food safety at fairs and festivals throughout the summer.

One of the CDC publications  asks us to remember that the usual safety controls that a kitchen provides, like thermostat-controlled cooking, refrigeration, and washing facilities, may not be available when cooking and dining at these events. Here are some things they suggest you do or find out to prevent foodborne illness:

Before you buy food from a vendor check out the following:

  • Does the vendor have a clean/tidy workstation?
  • Does the vendor have a sink for employees to wash their hands?
  • Do the employees wear gloves or use tongs when handling food?
  • Does the vendor have refrigeration on site for raw ingredients or pre-cooked foods?
  • Has the vendor been inspected? Requirements vary by state, but in general, temporary and mobile vendors, like those at fairs and carnivals, should have a license to sell food and beverages in a particular state or county. You can check with the local health department to see if the vendors are licensed and if a food inspection has been completed.

Are there healthy food alternatives to consider at fairs and festivals?

When purchasing food from a vendor, look for foods that are healthy for you. If they are not available, consider bringing your own food to save money and calories. Don’t forget to keep safe food storage practices in mind.

If bringing food from home, what are the proper food handling and storage practices?

If you bring food to a fair or festival from home, be sure to keep food handling and storage times in mind. Don’t let food sit out for more than two hours. On a hot day (90°F or higher), reduce this time to one hour. Be sure to put perishable items in a cooler or insulated bag

Remember to Wash Hands Often:

  • Find out where hand washing stations are located.
  • Always wash your hands right after petting animals, touching the animal enclosure, and exiting animal areas even if you did not touch an animal.
  • Always wash hands after using the restroom, after playing a game or going on a ride, before eating and drinking, before preparing food or drinks, after changing diapers, and after removing soiled clothes or shoes.
  • Bring hand sanitizers or disposable wipes in case there aren’t any places to wash your hands.

Report Illness:

Anytime you suspect you may have contracted a foodborne illness, report it to your local health department, even if it is after you have recovered. The local public health department is an important part of the food safety system. Often, calls from concerned citizens are how outbreaks are first detected. If a public health official contacts you to find out more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as it is to ill people. Your cooperation may be needed even if you are not ill.

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Holiday Food Safety Tips from the USDA

food

The U.S. Dept. of Agriculture Offers the Following Food Safety Tips for the Holiday.

  • Wash hands with warm water and soap for 20 seconds before and after handling any food. Wash food-contact surfaces (cutting boards, dishes, utensils, counter tops) with hot, soapy water after preparing each food item. Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt.
  • Do not rinse raw meat and poultry before cooking in order to avoid spreading bacteria to areas around the sink and counter tops.
  • When shopping in the store, storing food in the refrigerator at home, or preparing meals, keep foods that won’t be cooked separate from raw eggs, meat, poultry or seafood—and from kitchen utensils used for those products.
  • Consider using one cutting board only for foods that will be cooked (such as raw meat, poultry, and seafood) and another one for those that will not (such as raw fruits and vegetables).
  • Do not put cooked meat or other food that is ready to eat on an unwashed plate that has held any raw eggs, meat, poultry, seafood, or their juices.
  • Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165°F. If the turkey is stuffed, the temperature of the stuffing should be 165°F.

  • Bring sauces, soups, and gravies to a rolling boil when reheating.
  • Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.
  • Don’t eat uncooked cookie dough, which may contain raw eggs.
  • Refrigerate leftovers and takeout foods—and any type of food that should be refrigerated, including pie—within two hours.
  • Set your refrigerator at or below 40°F and the freezer at 0°F. Check both periodically with an appliance thermometer.
  • Thaw frozen food safely in the refrigerator, under cold running water, or in the microwave—never at room temperature. Cook food thawed in cold water or in the microwave immediately.
  • Allow enough time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely in the refrigerator.
  • Don’t taste food that looks or smells questionable. When in doubt, throw it out.
  • Leftovers should be used within three to four days, unless frozen.

 Keep Your Family Safe From Food Poisoning…Check your steps at FoodSafety.gov

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Serving Safe Summer Foods

With summer not far off, most of us think about serving more quick and easy suppers. Many of us foodschoose to serve more ready to eat foods.

The following article, which recently appeared in on the FDA’s Consumer Updates page,  is about protecting your family from a bacteria called Listeria. This bacteria has been linked to a number of ready to eat foods.

If you eat food contaminated with Listeria, you could get so sick that you have to be hospitalized. And for certain vulnerable people, the illness could be far worse.

Contaminated food can bring Listeria into the home. Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. So if you unknowingly refrigerate Listeria-contaminated food, the germs not only multiply at the cool temperature, they could contaminate your refrigerator and spread to other foods there, increasing the likelihood that you and your family will become sick.

Those most at risk for listeriosis—the illness caused by Listeria monocytogenes—include pregnant women, older adults and people with compromised immune systems and certain chronic medical conditions (such as HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients). In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies.

What foods could be contaminated?

Listeria has been linked to a variety of ready-to-eat foods, including deli meats, hot dogs, smoked seafood and store-prepared deli-salads. A draft study released May 10, 2013 by the Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) evaluates the risk of listeriosis associated with foods prepared in retail delis. There are many steps that deli operators and processing establishments that supply food to delis can follow to reduce the risk of listeriosis.

FDA and FSIS recommend that consumers at risk for developing listeriosis—including older adults, pregnant women and people with compromised immune systems—reheat hot dogs and lunch meats until steaming hot.

At-risk consumers are also advised to avoid unpasteurized milk and soft cheeses (such as feta, brie, camembert, blue-veined cheeses, “queso blanco,” “queso fresco” or Panela), unless they are made with pasteurized milk.

And Listeria can sometimes be found in other foods. In 2011, a multi-state outbreak of listeriosis tied to contaminated cantaloupes caused illnesses and deaths.

Donald Zink, Ph.D, senior science advisor at FDA’s Center for Food Safety and Applied Nutrition, says FDA is aware of cases of foodborne illness caused by bacteria that can live in the kitchen and spread to foods that had not been contaminated.

Consumers are advised to wash all fruits and vegetables under running water just before eating, cutting or cooking, even if you plan to peel the produce first. Scrub firm produce such as melons and cucumbers with a clean produce brush.

To further protect yourself and your family from Listeria, follow these steps:

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Keep Refrigerated Foods Cold

Chilling food properly is an important way of reducing risk of Listeria infection. Although Listeria can grow at refrigeration temperatures, it grows more slowly at refrigerator temperatures of 40 degrees F or less.

  • Keep your refrigerator at 40 degrees F or lower and the freezer at 0 degrees F or lower.
  • Wrap or cover foods with a sheet of plastic wrap or foil or put foods in plastic bags or clean covered containers before you place them in the refrigerator. Make certain foods do not leak juices onto other foods.
  • Place an appliance thermometer, such as a refrigerator thermometer, in the refrigerator, and check the temperature periodically.  Adjust the refrigerator temperature control, if necessary, to keep foods as cold as possible without causing them to freeze. Place a second thermometer in the freezer to check the temperature there.
  • Use precooked and ready-to-eat foods as soon as you can. The longer they are stored in the refrigerator, the more chance Listeria has to grow.

“If you have leftovers in your refrigerator, it’s best to throw them out after three days, just to be sure,” says Zink. “It’s better to be safe than sorry.”

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Clean Refrigerator Regularly

Listeria can contaminate other food through spills in the refrigerator.

  • Clean up all spills in your refrigerator right away—especially juices from hot dog and lunch meat packages, raw meat, and raw poultry. Consider using paper towels to avoid transferring germs from a cloth towel.
  • Clean the inside walls and shelves of your refrigerator with warm water and liquid soap, then rinse. As an added measure of caution, you can sanitize your refrigerator monthly using the same procedures described below for kitchen surfaces.

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Clean Hands and Kitchen Surfaces Often

Listeria can spread from one surface to another.

  • Thoroughly wash food preparation surfaces with warm, soapy water. As an added precaution you should sanitize clean surfaces by using any of the kitchen surface sanitizer products available from grocery stores, being careful to follow label directions.

You can make your own sanitizer by combining 1 teaspoon of unscented bleach to one 1 quart of water, flooding the surface and letting it stand for 10 minutes.  Then rinse with clean water.  Let surfaces air dry or pat them dry with fresh paper towels.  Bleach solutions get less effective with time, so discard unused portions daily.

  • A cutting board should be washed with warm, soapy water after each use. Nonporous acrylic, plastic, or glass boards can be washed in a dishwasher.
  • Dish cloths, towels and cloth grocery bags should be washed often in the hot cycle of your washing machine.
  • It’s also important, to wash hands with warm water and soap for at least 20 seconds before and after handling food.

 

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