Food Safety - Home Drexel University卓克索大学食品安全回家.pptVIP

Food Safety Be Food Safe Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department of Nutrition Sciences, Drexel University What Is Foodborne Illness? Disease that comes from food that is contaminated with harmful pathogens: Bacteria Viruses Molds Preventable! Bacteria and Viruses How Is Foodborne Illness Prevented? Key points from the Dietary Guidelines: Wash hands Rinse vegetables and fruits Prevent cross-contamination Cook foods to safe internal temperatures Store foods safely in the home Fight BAC!? Follow the 4 safe food handling principles: Clean Separate Cook Chill CleanAvoid cross-contamination Hands Practice proper hand-washing techniques Surfaces Clean all surfaces that food touches including utensils and appliances Clean out the fridge! Food Rinse all fruits and vegetables prior to eating, peeling, cutting, or cooking Separate Always separate foods that are ready to eat from those that need to be cooked When shopping and storing: - Place raw seafood, meat, and poultry in plastic bags - Separate them from other foods in your grocery cart and bags Separate When preparing and serving: Use separate cutting boards Separate foods when storing in the refrigerator Never place ready-to-eat food on a plate that previously held raw meat, poultry, eggs, or fish Cook Measure cooked foods with a food thermometer at the THICKEST part Cook steaks, roasts, and chops to 145oF Cook ground beef, pork, veal, and lamb to 160oF Cook poultry to 165oF Cook eggs until the yolk and white are firm Keep hot foods at a minimum of 140oF Avoid the “danger zone” - 40-140°F Chill Keep cold and cooked foods in the refrigerator, making sure it is set to 40° or below Refrigerate leftovers and takeout foods within 2 hours of being in the danger zone This should be 1 hour if the air temperature is above 90°F It includes the time in the shopping basket, car, and on the kitchen counter Chill Thro