Cook & Chill

by kelsey | May 19, 2011 | Food

“Cook” and “Chill” are our food safety topics for today. When getting ready to prepare your meats, it’s very important to use a cutting board that is able to be washed and if possible, in the dishwasher. It’s especially important to use separate cutting boards for fresh produce, bread, and your meats. These basic practices are essential for prevention of contamination.

In addition, it’s essential to cook your meats to the proper temperature in order to prevent contamination from undercooked meats. If you do not own a thermometer, I want to encourage you to get one! The USDA recommends these temperatures when cooking meats:

Fresh ground beef, veal, lamb, and pork cooked medium      160 F

Fresh ground beef, veal, lamb, and pork cooked medium rare    145 F

Fresh ground beef, veal, lamb, and pork cooked well done     170 F

Fresh pork roasts, steaks, and chops cooked medium     160 F

Fresh pork roasts, steaks, and chops cooked medium    170 F

Fresh pork roasts, steaks, and chops cooked medium   160 F

Ham before eating    160 F

Ham, fully cooked, to reheat    140 F

Ground chicken/turkey    165 F

Whole chicken/turkey   180 F

Poultry breasts, roasts    170 F

When refrigerating foods, it is important to remember to store food for the proper amount of time.

Here is a list of general guidelines for refrigeration:

Eggs in shell: 3-5 weeks

Egg substitutes: Opened-3 days, Unopened-10 days

Cooked casseroles, gravy with broth, patties, nuggets, soups, and stews: 3-4 days

Luncheon meats: Unopened-2 weeks, Opened-3 to 5 days

Most whole cooked meats: 1-2 days

Food held at temperatures above 40 F for more than two hours is not safe to eat. If food is in temperatures above 80F, it is only good for one hour before refrigerating.  It is also important to maintain a clean refrigerator and at the correct temperature. Always cover your food, and be sure to maintain a temperature between 32-40 F.

We hope this helps you as you prepare your foods for parties an picnics!

-Contributed by Maria Block, WHS Junior Health Sciences Student under the guidance of Kelsey Raml, MS, RD, LN

References

http://www.fmi.org/consumer/foodkeeper/index.cfm?fuseaction=refriger

http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp

Food Safety Basics

by kelsey | May 18, 2011 | Food

Contaminated food causes millions of Americans to get sick every year. Symptoms of food poisoning vary from mild to severe and can include, upset stomach and cramps, nausea, vomiting, diarrhea, dehydration, and fever.  With graduation parties in May and summer picnics approaching, it’s important to review the basics of food safety to avoid any potential problems with food poisoning.

The basics of food safety include four concepts:

Clean: wash hands and surfaces often

Separate: don’t cross contaminate

Cook: cook to the proper temperature

Chill: refridgerate promtly

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Today, we will focus on the first two:

Clean: Avoid the spread of bacteria

• Wash your hands with hot, soapy water for at least 20 seconds
  • Before handling food
  • After handling raw meats or poultry
  • Using the bathroom
  • Changing diapers
  • Touching pets.
• When camping, or going on a picnic
  • For preparation and cleaning use a clean water source
  • Pack disposable wipes or sanitizing lotions
  • Paper towels.
• Store leftover food in clean plastic bags or containers.
• Use clean water when washing raw fruits and vegetables.

Separate: Keep foods separate to avoid cross-contamination

• When you pack a cooler for an trip or outdoor activity
  • Wrap raw meats and poultry securely and safely
  • Place on the bottom to prevent the juices from dripping onto other foods
  • Wash any item that comes in contact with raw meat before using them with cooked food

Tomorrow we will discuss proper cooking temperatures and storing recommendations. Have a great day!

-Kelsey