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Part 2

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Separate

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SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods.

SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods.

This prevents bacteria on one food from making another food unsafe to eat!

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Use different cutting boards

Use one cutting boardfor raw meat, poultry and seafood …

… and a separate one for fresh produce.

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Why should you replace cutting boards if they become worn or develop grooves?

When groovy isn’t When groovy isn’t a good thinga good thing

It’s harder to clean a board that has grooves where bacteria can hide!

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Use clean plates

NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.

NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.

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Cook

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COOK foods to a safe temperature to kill microorganisms.COOK foods to a safe temperature to kill microorganisms.

“Microorganisms” means things like bacteria.

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Which ground beef patty is cooked to a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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This IS a safely cooked hamburger, cooked to an internal temperature of 160°F, even though it's pink inside.

This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F.

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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1 out of 4 hamburgers turns brown before it has been cooked

to a safe internal temperature

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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Types of food thermometersTypes of food thermometers

digital instant-readdial oven-safe

oven probe with cord

disposable temperatureindicators

thermometer forkcombination

dial instant-read

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Read the instructions for YOUR thermometer.

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Placing a food thermometer

1. Place in thickest part of food.

2. Do NOT touch bone, fat, or gristle.

3. Begin checking temperature toward end of cooking, but before food is expected to be "done."

4. For irregularly shaped food, check the temperature in several places.

Clean thermometer with hot soapy water before and after

each use!

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Using a thermometer in thinner foods

Insert a thermometer at an angle or from the side for really thin foods like meat patties, pork chops and chicken breasts.

When grilling or frying, to avoid burning fingers, it may be helpful to

remove the food from the heat source before inserting the thermometer!

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Here are the temperatures for Here are the temperatures for cooking some foods …cooking some foods …

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Chicken and turkey

Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legs and thighs, etc.) to 165°F.

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Pork, egg dishes, hamburger & ground meats

Cook pork, egg dishes, hamburger and ground meats to 160°F. Cook ground poultry to 165°F.

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You can’t stick a thermometer into a scrambled or fried egg.

How do you know when they’re done? How do you know when they’re done?

Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.

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Reheat leftovers until a temperature of 165°F is reached throughout the food.

Leftovers

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Beef, lamb & veal steaks

Cook beef, lamb and veal steaks and roasts to 160°F for medium doneness (145°F for medium rare).

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For more information about using For more information about using food thermometers, visit this Web site …food thermometers, visit this Web site …

Homework

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Part 1Visit 2 restaurants of your choice (only 1 out of the 2 can be from a ‘fast food’ type). Evaluate the restaurant, service and the meal according to the following criteria listed on your worksheet

Part 2Fill out the worksheet # 2. “ What do you look for when you eat out?

Part 3Write a reaction paper. Answer the following questions: Does the restaurant critique link to the food safety lesson why or why not? What do you like best about the restaurant critique?Then post it on your blog send me an email or you url of your blog.

Due Date: One week from today!

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Alice Henneman, MS, RD

Amy Peterson, MS, RD

Teri Gemar, MS

Cindy Brison, MS, RD

Tracy Kulm, MS

University of Nebraska–Extension

Updated slightly January 2007

Beverly Benes, PhD, RDJulane Hill, Program Specialist

Nebraska Department of Education

Joyce Jensen, REHS, CFSPLincoln-Lancaster County

Health Department

Information From: