Food Science

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Food Science Safety
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Objectives

• Describe food safety practices
• Describe the four steps to insure safe food.
• Recall myths and truths about refrigerating and
  defrosting food.

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Food Safety - How to fight BACTERIA
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Four steps to keeping food safe

• Clean - Wash hands and surfaces often
• Separate - Dont cross-contaminate
• Cook - Cook to proper temperatures
• Chill - Refrigerate promptly

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CLEAN

• Wash hands in hot soapy water . Wash for at
  least 20 seconds.
  
• Wash cutting boards, knives, utensils and counter
  tops in hot soapy water after preparing each food
  item and/or before beginning the next one.
  
• Use plastic or other non-porous cutting boards.
  Cutting boards need to be washed after each use.
  
• Consider using paper towels to clean up kitchen
  surfaces.

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Separate

• Separate raw meat, poultry and seafood from other
  foods in the grocery shopping cart.
  
• Store raw meat, poultry and seafood on the bottom
  shelf of the refrigerator so juices wont drip on
  the other foods.
  
• Use one cutting board for raw meat and one for
  everything else like salads if that is possible.
  
• Always wash cutting boards, knives and other
  utensils with hot soapy water after they come in
  contact with raw meat.
  
• Never place cooked food on a plate which
  previously held raw meat.
  

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Cook

• Use a meat thermometer (measures the internal
  temperature of the meat) to make sure that it is
  cooked all the way.
  
• Cook roasts and steaks to at least 145
  Fahrenheit. Whole poultry should be cooked to at
  least 180 Fahrenheit to be completely done.
  
• Cook ground meat, where bacteria can spread
  during grinding, to at least 160 F.
  
• Cook eggs until the yolk and white are firm, not
  runny. Dont use recipes in which eggs remain
  raw or only partially cooked.

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Cook

• Cook fish until it is opaque and flakes easily
  with a fork.
  
• Make sure there are no cold spots in food (where
  bacteria can survive) when cooking in a
  microwave.
  
• Bring sauces, soups and gravy to a boil when
  re-heating. Heat leftovers thoroughly to 165
  F.
  

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Chill

• Refrigerate or freeze perishables, prepared food
  and leftovers within two hours.
  
• Never defrost (or marinate) food on the kitchen
  counter. Use the refrigerator, cold running
  water, or the microwave.
  
• Divide large amounts of leftovers into small,
  shallow containers for quick cooling in the
  refrigerator.
  
• With poultry and other stuffed meats, remove the
  stuffing and refrigerate it in a separate
  container.
  
• Dont pack the refrigerator. Cool air must
  circulate to keep food safe.

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Myths and Facts about Food Safety

• Myth It will harm my refrigerator or ruin other
  foods if I put hot food inside, so I should let
  food cool first.
  
• Fact Hot food will not harm your refrigerator
  or ruin other foods. Actually, the sooner you
  refrigerate foods the safer you and your food
  will be.

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Myths and Facts about Food Safety

• Myth I can safely thaw food on my kitchen
  counter at room temperature.
  
• Fact Remember, bacteria grow rapidly at room
  temperature and you should avoid keeping foods in
  the Danger Zone any temperature between 40 F
  and 140 F.