Food Safety

Handling Ingredients During the Holidays

Our holiday meal favorites are foods made from scratch! Here are guidelines for the safe handling of a few of the ingredients that go into your holiday dishes. Foodborne illness can strike anyone. But if you are preparing foods for people who are at a higher risk for illness—pregnant women, young children, older adults and people with weakened immune systems—it is critical to follow the basics of Clean, Separate, Cook and Chill.
Remember, always wash hands with warm water and soap for 20 seconds before and after handling food.

EGGS
To prevent illness from bacteria, keep eggs refrigerated. Cook eggs until yolks are firm and cook egg dishes to a safe temperature of 160 degrees F as measured with a food thermometer. Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165 degrees F before serving. Wash utensils, equipment and work surfaces with hot water and soap before and after they come in contact with eggs and egg-containing foods.

FRESH FRUITS AND VEGETABLES
Check to be sure fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated. Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ready-to-eat,” “washed,” or “triple washed,” need not be washed. Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption. Keep fresh fruits and vegetables separate from raw meat, poultry, seafood and eggs. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables. Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.

SEAFOOD
It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present. But, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.

RAW DOUGH
Do you find it hard to resist gobbling up a piece of raw dough when making cookies, or letting your children scrape the bowl? Do your kids use raw dough to make ornament or homemade “play clay”? Do you eat at family restaurants that give kids raw dough to play with while you’re waiting for the food?
If your answer to any of those questions is yes, that could be a problem. Eating raw dough or batter—whether it’s for bread, cookies, pizza or tortillas, could make you, and your kids sick. Do not eat raw dough. According to Jenny Scott, a senior advisor in FDA’s Center for Food Safety and Applied Nutrition. There are websites devoted to “flour crafts,” don’t give your kids raw dough or baking mixes that contain flour to play with.
Why? Flour, regardless of the brand, can contain bacteria that cause disease. In 2016, the U.S. Food and Drug Administration (FDA), along with Centers for Disease Control and Prevention (CDC) and state and local officials, investigated an outbreak of infections that illustrated the dangers of eating raw dough. Dozens of people across the country were sickened by a strain of bacteria called Shiga toxin-producing E.coli O121. The investigation found that raw dough eaten or handled by some of the patients was made with flour tested by the FDA contained some of the bacteria that was making people sick. Ten million pounds of flour were recalled, including unbleached, all-purpose, and self-rising varieties.
Some of the recall flours had been sold to restaurants that allow children to play with dough made from the raw flour while waiting for their meals. CDC advises restaurants not to give customers raw dough.

WHY FLOUR?
People often understand the dangers of eating raw dough due to the presence of raw eggs and the associated risk with Salmonella. Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria. And don’t make homemade cookie dough ice cream. If that is your favorite flavor, buy commercially made products. Manufacturers should use ingredients that include treated flour and pasteurized eggs.
Parents of you children should be particularly aware especially if your child is in day care or kindergarten. Even if they are not munching on the dough, they’re putting their hands in their mouth after handling the dough. Follow package directions for cooking products containing flour at proper temperatures and for specified times. Follow label directions to chill products containing raw dough promptly after purchase until baked. Wash hands, work surfaces, and utensils thoroughly after contact with flour and raw dough products. Keep raw foods separate from other foods while preparing them to prevent any contamination that may be present.

What's Cookin' Newsletter | A Dozen Egg Safety Tips

Eggs are a very popular and versatile food. They must be handled with care. We have providedsafety tips for purchasing, storing and preparing eggs. Remember eggs are considered a food allergen.

 Fried Eggs

 Shop for Eggs Safely

1. Only buy eggs sold from a refrigerator.
2. Check that eggs are clean and shells are not cracked.
3. Check the sell-by or expiration date and don’t buy out of date eggs.
 fresh eggs

 Store Eggs Correctly

4. Refrigerate within two hours.
5. Store on refrigerator shelf, not in the door.
6. Use eggs in shells within three weeks.
7. Discard hard-boiled eggs within one week.
8. Eat leftover cooked egg dishes within three to four days.
 fresh eggs 2

 Prepare Eggs Properly

9. Wash hands and surfaces with hot, soapy water before and after they come in contact with eggs.
10. Cook eggs until both the yolk and white are firm.
11. Egg dishes should be cooked to 160 degrees.
12. Never eat raw eggs or products that contain them.

IS YOUR KITCHEN MAKING YOU SICK?

IS YOUR KITCHEN MAKING YOU SICK?

Food Safety Tips

Follow these 11 tips to reduce your risk of foodborne illness.

                 wash your hands      

  1. Suds up for 20 seconds.
  2. Keep foods separate.
  3. Start with a clean scene.
  4. Don’t rinse meat or poultry.
  5. Keep your refrigerator at or below 40 degrees.
  6. Read and follow package cooking instructions.
  7. Rinse fresh fruits and veggies under running tap water.
  8. Place meat and poultry in plastic bag provided at the meat counter.
  9. Never defrost at room temperature.
  • Use a food thermometer.
  • Clean out your fridge. No leftovers past 3-4 days.

             COOK TO SAFE TEMPERATURES

Safely cooking food is a matter of temperature. Foods need to reach a high enough internal temperature to kill bacteria that can cause foodborne illness.

Color is NOT a reliable indicator of safety.

Check with a food thermometer.

Microwave to a safe temperature.

SAFE MICROWAVING

When it comes to Convenience Foods, Cook It Safe

Many Americans’ freezers are stocked with fast, tasty convenience foods. While the shortest distance between the freezer and the table may be the microwave oven, not all convenience foods can be cooked in the microwave.
Challenge yourself to Cook It Safe!

Prevent foodborne illness due to under-cooking frozen or other convenience foods with these four simple tips:

clean microwave

  1. Read and Follow Package Cooking Instructions.
  2. Know When to Use a Microwave or Conventional Oven.
  3. Know Your Microwave Wattage Before Microwaving Food.
  4. Always Use a Food Thermometer to Ensure a Safe Internal Temperature.

MICROWAVE DEFROSTING

Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food.
Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time. Do not hold partially cooked food to use later.

Party Platters and Buffets

PARTY PLATTERS AND BUFFETS

holiday meals

A popular way to celebrate holidays or any party occasion is to invite friends and family to a buffet. However, this type of food service, where foods may be out for long periods leaves the door open for uninvited guests---bacteria that cause foodborne illness. Here are some tips for a safe buffet:

Safe Food Handling

Always wash your hands with warm water and soap for 20 seconds before and after handling food. Clean kitchen surfaces, dishes and utensils with hot water and soap. Always serve food on clean plates, never those previously holding raw meat and poultry. Bacteria that may have been present in raw meat or poultry can cross-contaminate the food to be served.

Ready to Cook a Feast

If you are cooking foods ahead of time for your party, be sure to cook foods thoroughly to safe internal temperatures.

Keep Hot Foods HOT and Cold Foods COLD

Hot foods should be held at 1400F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers and warming trays. Cold foods should be held at 400F or colder. Keep foods cold by nesting dishes in bowls of ice. If you buy party trays at the store, remove lid and fill with ice. Put the tray on the lid for a handy cooling station. Bacteria can also multiply quickly in moist desserts that contain dairy products. Keep eggnog, cheesecakes, cream pies and cakes with whipped-cream or cream-cheese frostings refrigerated until serving time.

Safely Sauced

Some sauces, dressings and even dessert recipes contain uncooked eggs. If your homemade recipes call for uncooked eggs, you can modify them by using pasteurized eggs, pasteurized egg product or cooking the egg mixture on the stovetop to 1600F, then follow the recipe’s directions.

The 2 – Hour Rule

Foods should not sit at room temperature for more than 2 hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.

Storing the Smorgasbord

Divide cooked foods into shallow containers to store in the refrigerator or freezer until serving.

This encourages rapid, even cooling. Reheat foods to 1650F. Arrange and serve food on several small platters rather than one large platter. You can prepare extra serving platters and dishes ahead of time, store them in the refrigerator or keep them hot in the oven (set at approximately 200 to 2500F) prior to serving.

The More the Merrier

THE MORE THE MERRIER: LOTS OF PEOPLE, LOTS OF LEFTOVERS

merrier

When preparing for your special event, remember that there may be an invisible enemy ready to strike. It’s called BAC (foodborne bacteria), and it can make you sick. Lots of people and little time can create opportunities for mishandling and contamination. After the big party, remember to safely handle leftovers to prevent foodborne illness.

Plan Ahead

  • Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels.
  • Plan on enough storage space in the refrigerator and freezer. In the refrigerator, air needs to circulate to keep the temperature at 400F or below. Use an appliance thermometer in your refrigerator to monitor the temperature.

When You Shop

  • Separate raw meat, poultry, seafood, and eggs from fruit, vegetables, other foods and cleaning supplies in your grocery shopping cart, grocery bags and in your refrigerator.
  • Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before purchasing. Do not buy fresh cut items that are not refrigerated.
  • Buy cold foods last. Plan to drive directly home from the grocery store. You may want to take a cooler with ice or frozen gel packs for perishables. Always refrigerate perishable food within two hours. Refrigerate within one hour when the temperature is above 900F.
  • Avoid canned goods that are dented, leaking, bulging or rusted. These are the warning signs that dangerous bacteria may be growing in the can.

Working in the Kitchen

  • Make sure that anyone who helps in the kitchen knows the basic food safety rules--- clean, separate, cook and chill.
  • Encourage everyone to wash his or her hands with warm water and soap for 20 seconds before and after handling food.
  • Sponges and kitchen towels can easily soak up bacteria and cross-contaminate kitchen surfaces and hands. When a crowd is over and food preparation gets hectic, it can be safer to use paper towels.
  • Try to keep the refrigerator door closed as much as possible to keep it safely at 400F or below.

Lovely Leftovers

  • Throw away all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer than two hours; one hour in air temperatures above 900F. This also includes leftovers taken from home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread and whole fruits.
  • Whole roasts, hams and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer.
  • Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food. Leftovers stored in the refrigerator should be consumed within 3 – 4 days, and leftovers should be heated to 1650F prior to consumption.
  • Foods stored longer may become unsafe to eat and cause foodborne illness. Do not taste leftovers that appear to be safe, bacteria that causes illness does not affect the taste, smell, or appearance of food.
  • Frozen storage times are much longer, but some items such as salads made with mayonnaise do not freeze well. Foods kept frozen longer than recommended storage times are safe to eat, but may be drier and not taste as good.

WHEN IN DOUBT, THROW IT OUT!

fightbac.org for more information