Food Safety for Children Ages 0-2 years儿童0-2年食品安全.pptVIP

* Food contact surfaces, continued… To decontaminate sponges the USDA recommends the following: Heat the moist sponge for at least one minute in the microwave on high. Or Sponges may be placed in the dishwasher. This method works best when using a dishwasher with a drying cycle. Source: Agricultural Research Service, USDA, and Dr. Mark Kantor, Associate Professor and Extension Specialist, University of Maryland, Department of Nutrition and Food Science. Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension Cleaning vs. Sanitizing. Let’s talk about the difference between cleaning and sanitizing. Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass or cutting board. Sanitizing is a process that reduces the number of harmful microorganisms that are on a properly cleaned surface to a safe level.” To sanitize, use a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water and allow the surface, as well as equipment and utensils to air dry, or pat dry with paper towels. Source: /educators/competencies/foodservice/cleaning/cas1.html * Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension Let’s go shopping. When shopping for food, always separate raw meat, seafood and poultry from other foods in your grocery cart. To avoid raw drippings from contaminating other foods in the cart, use plastic bags to separate raw foods of animal origin. Most grocery stores provide plastic bags near the meat, poultry and seafood displays. If not, go to the fresh produce area and use these bags. At the check-out station continue to keep raw foods away from other foods by bagging them separately. Source: /Factsheets/Be_Smart_Keep_Foods_Apart /ForConsumers/ConsumerUpdates/ucm204328.htm United States Department of Agriculture Food Safety and Inspection Service, Food Safety Information. * Copyright 2010 by Lorraine Harley,