Savvy About Food Safety

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Savvy About Food Safety
Food safety concerns continue to grow
Centers for Disease Control and Prevention
report that on an annual basis

• 325,000 food-borne illnesses
• 75,000 hospitalizations
• 5,000 deaths

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Prevention and Education are Vital
Some key concepts

• Refrigerated storage Storage used for
  short-term holding of fresh, perishable and
  potentially hazardous food items at internal
  temperatures of 41 F or lower.
• Freezer storage Storage typically designed to
  hold food at temperatures of 0 F.

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Key Concepts Cont.

• Dry storage The holding of nonperishable food
  items, such as rice, flour, crackers and canned
  good at 50 to 60 percent humidity and between 50
  F and 70 F.
• Shelf life Recommended period of time during
  which a material may be stored and remain
  suitable for use.

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General Storage Principles

• Storage areas should be positioned to prevent
  contamination.
• Shelve food based based upon use-by or expiration
  dates, so the older food is used first.
• Discard food that has exceeded its expiration
  date.
• Potentially hazardous ready-to-eat foods should
  be discarded if not used within seven days of
  preparation.

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Refrigerated Storage

• Monitor food temperature regularly, using a
  calibrated thermometer.
• Use caution when cooling hot food in the
  refrigerator, which could warm up the interior
  enough to put foods in the temperature danger
  zone.
• Store raw meat, poultry and fish separately from
  cooked and ready-to-eat foods whenever possible
  to prevent cross-contamination. If not possible,
  always store prepared or ready-to-eat foods above
  raw mean, poultry and fish.

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Freezer Storage
Freezing does not kill all microorganisms, but
it slows their growth.

• Some guidelines to follow
• Check unit and food temperatures regularly.
• Store foods in their original containers or wrap
  them tightly in moisture-proof containers.
• Never refreeze thawed food until after it has
  been thoroughly cooked.

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Lets see just how savvy you are
Do you need a review before you begin??
If youre ready now, go for it!!
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Question 1.
Refrigerated, ready-to-eat foods stored at 41 F
must be eaten or thrown out within three days.
TRUE
FALSE
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Question 2.
Freezing destroys all harmful microorganisms in
food.
False
True
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Question 3.
If stored food has passed its expiration date,
you should cook and serve the food at once.
False
True
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Question 4.
Melissa placed the ready-to-eat pumpkin pie
directly below the raw chicken breasts. The raw
chicken should have been stored on the bottom
shelf below the pie.
False
True
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Absolutely!
You read it right the first time
You have a whole week to eat your food!
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Nope, not this time!
Remember, you have seven days to eat
ready-to-eat foodsthats a whole week!!
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You needed more review!
Freezing only slows down the growth of those bad
bugs!
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Now youre talking!!
You must have remembered that freezing only slows
down those bad bugs from growing good going!!
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Right-O!!
You dont want anything dripping from that raw
chicken onto your pie!!
Youve finished, but if you want a quick review,
be my guest
Otherwise, healthy eating!!
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Sorry
You need to ditch that stuff!
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Youre cooking, now!!
You ditched it, didnt you?!
One more question and youre done!
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AbsolutelyNOT!
Just think of all the contamination in that
pie!!
The good news is youre finished with the
questions, but you might want to review just to
be extra safecouldnt hurt!
OR
Hear what happens when you pick the true answer
Otherwise
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Remember to stay SAVVY ABOUT FOOD SAFETY
Additional information about food safety can be
obtained from www.fda.gov www.fightbac.org www.fo
odsafe.msu.edu