Prevent food poisoning
Keep food at safe temperatures
Prevent Contamination of foods
Hand washing: Using Common Sense
· Before you touch anything used to prepare foods
· After you work with raw meat, fish and poultry
· After you handle trash
· After you go to the bathroom
· After you touch any part of your body
· After you blow your nose, cough/sneeze
Germs such as bacteria and viruses grow easily, so think of your hands as always “contaminated.” Just because they look clean does not mean they are clean. Germs are too tiny to see with your eyes, people get sick from these germs and this is called “Food Borne Illness” or “Food Poisoning.”
· After you handle trash
· After you go to the bathroom
· After you touch any part of your body
· After you blow your nose, cough/sneeze
Germs such as bacteria and viruses grow easily, so think of your hands as always “contaminated.” Just because they look clean does not mean they are clean. Germs are too tiny to see with your eyes, people get sick from these germs and this is called “Food Borne Illness” or “Food Poisoning.”
Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is implicated. Infants and young children, pregnant women and their unborn babies, and older adults are at higher risk for foodborne illness, as are people with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients). Some persons may become ill after ingesting only a few harmful bacteria; others may remain symptom free after ingesting thousands.
Did you know when certain disease-causing bacteria or pathogens contaminate food and can cause food borne illness, or often called "food poisoning." The government estimates that there are about 48 million cases of food borne illness annually or 1 in 6 Americans each year. This results in an estimated 128,000 hospitalizations and 3,000 deaths. Personally, my own mother got E. coli from eating a hamburger that was not cooked properly at a restaurant and was hospitalized and in the I.C.U. for days.
The symptoms of consuming dangerous food borne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Symptoms of food borne illness can include; vomiting, diarrhea, and abdominal pain such as flu-like symptoms as well as fever, headache and body ache. These happen many times when we go to a potluck, or picnic or even dining out.
Potentially Hazardous Foods: Germs grow easily in foods such as; meat, fish, poultry and milk; they grow fast in refried beans, cooked rice and baked potatoes. These are all foods that are moist or damp and they have protein that germs need to grow.
Danger Zone: If you keep food "very hot" or "very cold" out of the danger zone, germs will not grow. The temperatures between 41 and 140 are in the “Danger Zone.” It is advisable to always have a metal stem thermometer to check temperatures while cooking.
To kill germs in the following items, use the correct temperature; these are provided by the USDA
Ground Meat - 160 degrees
Ground Turkey and/or Chicken -165 degrees
Red Meat, Veal, or Lamb, (steaks, chops, roasts) - Medium Rare 145 degrees - Medium 160 - Well Done 170
Poultry (chicken, turkey, duck or goose) 165 degrees
Pork - Medium 160 degrees - Well done 170
Ham - Raw 160 degrees - Pre-cooked 140
Eggs - 160 degrees
Fish -145 degrees
Shrimp and Lobster is fully cooked when it turns opaque and firm
Leftovers - 165 degrees
Casseroles - 165 degrees
Cold salads and sandwich spreads: Foods like potato salad; pasta or macaroni salad, egg and chicken salad have to be cold enough to keep germs from growing. Start with cold ingredients. It’s best to chill the bowls and keep the serving bowls inside a larger container with ice so they stay cold especially when serving outside on warm/hot days. Note: the USDA recommends that “if the potato salad was held in excess of 41°F for over two hours, then discard.” A couple of things to consider… Did the salad get made up and then refrigerated right away and you just have some leftover? If this is the case then it should easily last 3-4 days, NO LONGER.
Reheating: Food that is cooked and reheated should ALWAYS be reheated at 165 degrees. Purchase a food thermometer to check the internal temperature of meat, poultry, casseroles and other foods. Check the temperature in several places to make sure the food is evenly heated. Wash the thermometer with hot, soapy water after use.
Cross-Contamination: Cross contamination happens when germs from raw or unclean foods get into foods that are ready to serve or that will not be cooked again before you serve them. To prevent this from happening, don’t let raw meat; fish or poultry drip onto foods that will not be cooked before serving. Wash your hands between handling raw meat and foods that will not be cooked before eating. Wash, rinse and sanitize cutting surfaces and all utensils and knives every time you finish cutting raw meat, fish or poultry.
Always refrigerate or freeze meat, poultry, eggs, seafood and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90 degrees. Never thaw food at room temperature, such as on the counter top. There are a couple of safe ways to defrost; * in the refrigerator, * in cold water. Food thawed in cold running water should be cooked immediately. Always, always marinate food in the refrigerator. Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator. Note: as soon as raw or cooked meat, poultry or egg products begin to thaw and become warmer than 40 degrees bacteria that may have been present before freezing can begin to multiply. Perishable foods should NEVER be thawed on the counter or in hot water and must not be left at room temperature for more than 1 hour.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce with a clean produce brush (to clean brush add to your dishwasher cycle). Also, with canned goods, remember to clean lids before opening. This also applies to canned sodas, rinse off the can if you are drinking from it. Just think, a mouse or other undesirable critter could have run on that can while stored in a warehouse or even eliminated on it.
Key Points:
· Wash your hands often, and wash them well, hot soapy water, clean dry towel.
· Prevent food poisoning by keeping food out of the “Danger Zone” the temperature
between 41 degrees and 140 degrees.
Did you know when certain disease-causing bacteria or pathogens contaminate food and can cause food borne illness, or often called "food poisoning." The government estimates that there are about 48 million cases of food borne illness annually or 1 in 6 Americans each year. This results in an estimated 128,000 hospitalizations and 3,000 deaths. Personally, my own mother got E. coli from eating a hamburger that was not cooked properly at a restaurant and was hospitalized and in the I.C.U. for days.
The symptoms of consuming dangerous food borne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Symptoms of food borne illness can include; vomiting, diarrhea, and abdominal pain such as flu-like symptoms as well as fever, headache and body ache. These happen many times when we go to a potluck, or picnic or even dining out.
Potentially Hazardous Foods: Germs grow easily in foods such as; meat, fish, poultry and milk; they grow fast in refried beans, cooked rice and baked potatoes. These are all foods that are moist or damp and they have protein that germs need to grow.
Danger Zone: If you keep food "very hot" or "very cold" out of the danger zone, germs will not grow. The temperatures between 41 and 140 are in the “Danger Zone.” It is advisable to always have a metal stem thermometer to check temperatures while cooking.
To kill germs in the following items, use the correct temperature; these are provided by the USDA
Ground Meat - 160 degrees
Ground Turkey and/or Chicken -165 degrees
Red Meat, Veal, or Lamb, (steaks, chops, roasts) - Medium Rare 145 degrees - Medium 160 - Well Done 170
Poultry (chicken, turkey, duck or goose) 165 degrees
Pork - Medium 160 degrees - Well done 170
Ham - Raw 160 degrees - Pre-cooked 140
Eggs - 160 degrees
Fish -145 degrees
Shrimp and Lobster is fully cooked when it turns opaque and firm
Leftovers - 165 degrees
Casseroles - 165 degrees
Cold salads and sandwich spreads: Foods like potato salad; pasta or macaroni salad, egg and chicken salad have to be cold enough to keep germs from growing. Start with cold ingredients. It’s best to chill the bowls and keep the serving bowls inside a larger container with ice so they stay cold especially when serving outside on warm/hot days. Note: the USDA recommends that “if the potato salad was held in excess of 41°F for over two hours, then discard.” A couple of things to consider… Did the salad get made up and then refrigerated right away and you just have some leftover? If this is the case then it should easily last 3-4 days, NO LONGER.
Reheating: Food that is cooked and reheated should ALWAYS be reheated at 165 degrees. Purchase a food thermometer to check the internal temperature of meat, poultry, casseroles and other foods. Check the temperature in several places to make sure the food is evenly heated. Wash the thermometer with hot, soapy water after use.
Cross-Contamination: Cross contamination happens when germs from raw or unclean foods get into foods that are ready to serve or that will not be cooked again before you serve them. To prevent this from happening, don’t let raw meat; fish or poultry drip onto foods that will not be cooked before serving. Wash your hands between handling raw meat and foods that will not be cooked before eating. Wash, rinse and sanitize cutting surfaces and all utensils and knives every time you finish cutting raw meat, fish or poultry.
Always refrigerate or freeze meat, poultry, eggs, seafood and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90 degrees. Never thaw food at room temperature, such as on the counter top. There are a couple of safe ways to defrost; * in the refrigerator, * in cold water. Food thawed in cold running water should be cooked immediately. Always, always marinate food in the refrigerator. Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator. Note: as soon as raw or cooked meat, poultry or egg products begin to thaw and become warmer than 40 degrees bacteria that may have been present before freezing can begin to multiply. Perishable foods should NEVER be thawed on the counter or in hot water and must not be left at room temperature for more than 1 hour.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce with a clean produce brush (to clean brush add to your dishwasher cycle). Also, with canned goods, remember to clean lids before opening. This also applies to canned sodas, rinse off the can if you are drinking from it. Just think, a mouse or other undesirable critter could have run on that can while stored in a warehouse or even eliminated on it.
Key Points:
· Wash your hands often, and wash them well, hot soapy water, clean dry towel.
· Prevent food poisoning by keeping food out of the “Danger Zone” the temperature
between 41 degrees and 140 degrees.
· Cook foods until they reach proper temperatures.
· Keep food safe from cross contamination.
· Keep food safe from cross contamination.
Please note; Keep cold food cold. Place cold food in a cooler with a cold source such as ice or frozen gel packs. Use plenty of ice or frozen gel packs. Keep an appliance thermometer in the cooler. Cold food should be held at 40 °F or below. Hot food should be kept hot, at or above 140 °F. Wrap well and place in an insulated container. For outdoor events, make sure you have a source of clean water. If none is available at the site, bring water for cleaning of hands, utensils, and food thermometers. Develop a plan for transporting equipment for cleanup after the event. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
Do not use a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in hot, soapy water.
For outdoor events; such as picnics, barbecues, etc.; make sure you have a source of clean water. If none is available at the site, bring water for cleaning of hands, utensils, and food thermometers. Develop a plan for transporting equipment for cleanup after the event. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freeze.
Use a food thermometer to check the internal temperature of meat, poultry, casseroles, and other food. Check the temperature in several places to make sure the food is evenly heated. Wash the thermometer with hot, soapy water after use.
Discard all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F. Some exceptions to this rule are foods such as cookies, crackers, bread and whole fruit.
"When two or three have gathered together in My name,
I am there in their midst."
Matthew 18:20
Matthew 18:20
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