silver-threads-sm.gif (4858 bytes) 2007

DANGER ZONE!
Food Safety Tips!!!

Restaurant Safety

  Chose menu items that are completely cooked. If it appears that any food such as beef, pork, chicken, eggs or fish is undercooked, don't hesitate to send it back for additional cooking.

  If you take home a "doggie bag"--you must refrigerate it immediately (especially in hot weather) and be sure to reheat it to 165°.

  Getting take-out to take home? Eat it within two hours and don't let the food sit out at room temperature before you eat it!

Thawing Safety

  Defrost food in the refrigerator. This is the safest method.

  Short on time? Thaw meat and poultry in airtight packaging in cold water.

  Change the water every 30 minutes, so food continues to thaw. NEVER use hot water.

  Defrost food in the microwave only if it will be cooked immediately.

  Avoid thawing food in the DANGER ZONE (temperatures between 40 and
140 F). That means giving the cold shoulder to thawing food on the counter!
 

Leftover Safety
D
iscard all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer than 2 hours.

Whole roasts, hams and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer

Turkey legs, wings and thighs may be left whole.

Refrigerate or freeze leftovers in shallow containers. Wrap or
cover the food.

When in doubt, throw it OUT!

FOOD SAFETY LINK

USDA Food Safety  Information Center
http://riley.nal.usda.gov/nal_display/index.php?info_center=16&tax_level=1


Four Steps to Safety:
Clean, Separate, Chill and Cook

Each year more than eight million Americans suffer from food borne illness. The very young, the very old and the infirmed are at greatest risk. It’s estimated that 85% of the cases could be avoided if people handled food safely:

u   Think clean! Do you know the most important thing you can do to keep from getting sick? It only takes 20 seconds, almost everyone can do it and it’s not expensive….wash your hands! While washing away, sing the "Happy Birthday" song to yourself twice.

Teach all family members to wash their hands with hot, soapy water before fixing or eating foods, after handling pets, going to the bathroom, combing your hair, coughing or blowing your nose. Clean hands and cooking utensils and surfaces are your first defense against the bacteria! Wipe down counter surfaces with a solution of household bleach water: 1 teaspoon bleach added to a quart spray bottle of water works well.

u Divide and Conquer! Don’t cross-contaminate. In your refrigerator, place fresh meats on trays to keep meat juices away from produce and other food. Use separate cutting boards for meats and fresh vege-tables. Divide leftovers into small, shallow containers for rapid cooling.

u   Chill Out! Don’t Delay, Cool It! Refrigerate perishables and leftovers within two hours of purchase or preparation. When on a picnic and the air temperature is 90˚ F or more, foods should be left out no more than one hour. At room temperature, bacteria in food can double every 20 minutes! Don’t overfill your refrigerator, cool air must circulate to help keep food safe. Use a thermometer to be sure your refrigerator maintains a temperature below 40˚ F. Thaw meats, fish, and poultry in the refrigerator or the microwave. Never defrost on the kitchen counter. Cook food immediately after thawing in the microwave.

u   Cook It Right…and Keep It Hot! Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill harmful bacteria. Use a food thermometer to determine the internal temperature of cooked food, meats and poultry. Ground meats should be cooked to an internal temperature of 160˚ F. Use a thermometer to check hamburgers. One out of every four burgers will turn brown before it’s done. Undercooked hamburgers have been linked to serious illness from
E. coli bacteria.

u Microwave Musts!  When cooking or reheating in a microwave, make sure there are no cold spots in food where bacteria can survive. Cover food, stir and rotate for even cooking. Use a thermometer to be certain leftovers are reheated to at least 165˚ F. Bring sauces, soups, and gravies to a rolling boil when reheating


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Kris Jenkins jenkinsk@missouri.edu
Regional Specialist
Human Environmental Sciencs
Last revised: 03/18/09