Post on 13-Apr-2017
Know how. Know now.
Preparing Food Safely for Fairs and Festivals
Save Time – Do More with our FREE educational resources:
http://food.unl.edu/web/fnh/educational-resources
This publication has been peer-reviewed ● April 2014
Amy Peterson, MS RDUniversity of Nebraska–Lincoln
Extensionamy.peterson@unl.edu
Menu1. Food Safety Facts2. My Plate Food Safety 3. Foodborne Illness Facts4. Food Safety - Keep or
Toss?
Menu1. Food Safety Facts2. My Plate Food Safety 3. Foodborne Illness Facts4. Food Safety - Keep or
Toss?
How many people in the United States get sick each year from food they eat?
48 million people become sick from foodborne illnesses
3,000 people die
SOURCE: http://mednews.com/food-illness-statistics-2010-cd
What Is A Foodborne Illness?
A foodborne illness is a disease that is carried or transmitted to human beings by food. This can happen anywhere we serve food.
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Food safety impacts public health
School Food Service & Childcare Centers
Assisted Living, Senior Centers
& Nursing Homes
Events where food is prepared by
occasional quantity food handlers
Licensed FoodVenues
http://phil.cdc.gov/phil/quicksearch.asp
EVERY FOOD SERVICE IS
UNIQUE
http://www.cdc.gov/features/dsfoodborneoutbreaks/
Community Events
County Fair Stands
Festivals
Bake Sales
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Food stands, soup suppers, bake sales and other food sales are often used by groups and organizations to raise money.
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But ... you need to make sure you’re selling or serving safe food!
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Can YOUR organization afford to be liable for a food borne illness outbreak?
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Sponsoring organizations are responsible for the safety of the food products they offer for sale or service.
But above all, don’t sell a foodborne illness!
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The Nebraska Food Service Code has rules for Temporary Food Service Establishments.
Food stands, bake sales, bazaars and community suppers could be inspected by the Department of Agriculture or Department of Health under this ruling.
A “Temporary Food Service Establishment” is defined as a food service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration.
Commercial food stands at county fairs and other events are routinely inspected.
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If complaints are made or if a reported illness results from food sold at an event, inspection and/or investigation may result.
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How do you know if YOU have a foodborne illness?
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Signs and symptoms of foodborne illness ...
Vomiting
Diarrhea
Dehydration
Possible more severe conditions ...
Meningitis
Paralysis
Sometimes you can become very sick and may have to stay in the hospital a couple of weeks or longer!
You can’t always spot spoiled food by using these 3 senses – what are they?
Sight
Smell
Taste
Even IF tasting would tell … Why risk getting sick?
A “tiny taste” may not protect you …
Yuk!
… as few as 10 bacteria could make you sick!
Foodborne illness is NOT a pretty picture!
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Help I think I am going to get sick!
How long does it take to get sick after eating unsafe food? It can take ½ hour to 6 weeks to
become sick from unsafe foods.
You usually feel OK right after eating and become sick later.
Not everyone who eats the same food gets sick!
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I’m feeling sick …was it something I ate?
How come no one else feels sick?
People with a higher risk for foodborne illness include ...
Infants
Pregnant
women
Young children and older adults
People already weakened by
another disease or treatment for a
disease
People with a higher risk of foodborne illness should be especially careful to avoid these potentially hazardous foods …
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Raw and undercooked
meat and poultry
Raw or partially cooked eggs and foods containing
raw eggs
Unpasteurized juices, milk, or milk products Raw sprouts
Menu1. Food Safety Facts2. My Plate Food Safety 3. Foodborne Illness Facts4. Food Safety - Keep or
Toss?
Be a Winner!
Increase your chances of preventing foodborne
illness!
Choose MyPlate Food Safety Recommendations
• Clean• Separate• Cook • Chill
Source: http://www.choosemyplate.gov/healthy-eating-tips/food-safety-advice.html
Do this first before you cook!
The 10 most common causes of infection
After petting a dog or cat
After coughing or sneezing
After using the bathroom in your home
After changing a diaper
Wash without soupAfter using a public restroom
Hand Washing HabitsHow Well Do Americans Wash Their Hands?
Always wash my hands
– Total Sample –200542%(16%)
201039%
200583%(10%)
201083%
201093% Women 77% Men
201077%
201271%
Before handlingor eating food
Some Handwashing Facts
• 9 out of 10 adults say they wash their hands after using public restrooms, but only 6 in 10 were observed doing so.
• Women wash their hands more often than men.
• Americans with college degrees say they wash their hands less than those without college degrees.
• From survey conducted by the American Society for Microbiology, 1996
Handwashing is the most effectiveway to stop the spread of illness
5 handwashing steps follow ...
Wet hands with WARM water
Soap and scrub for 20 seconds
Rinse under clean,
running water
Dry completely
using a clean cloth
or paper towel
Turn off water with paper towel
Wash hands after …
Handling pets
Using the bathroom
or changing
diapers
Sneezing, blowing
nose, and coughing
Touching a cut or open sore
Before AND after eating and handling
food
Do you know the dirty parts of your kitchen?
Dirty
Dirty
Dirty
Avoid spreading bacteria!
Use paper towels or clean dishcloths to wipe up kitchen surfaces or spills.
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Wash dishcloths often on the hot cycle of the washing machine and dry in a hot dryer.
Dirty dishcloths spread bacteria
Bacteria like to grow in wet or damp dishcloths and sponges
Have lots of dishcloths or
sponges so you can change
them frequently!
There are more germs in the
average kitchen than the bathroom.
Sponges and dishcloths are the worst offenders.
~research by Dr. Charles Gerba
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Cleaning Tips• Clean all food
contact surfaces with warm water and soap. Use a clean cloth or paper towels. Do not use a sponge.
• After cleaning, sanitize with ½ teaspoon chlorine bleach to one quart water.
Clean does NOT mean sanitized!• Just because something looks clean
does not mean it is sanitized or safe to use. Sanitizing reduces the amount of germs on each item.
Allow time for dishes to air dry completely. This is the safest way to keep dishes clean because dishtowels can spread bacteria from dish to dish.
You have been assigned to help wash dishes. What is the correct order to clean dishes and
utensils properly?
ScrapeSanitize
Air dry
RinseWash
University of Nebraska–Lincoln
Let’s examine some pathogens found on common objects….
Pathogens that grew from a clean wash cloth
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Pathogens that grew from a cloth used during meal preparation
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Pathogens that grew from clean hands
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Pathogens that grew from hands that were coughed on
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Pathogens that grew from unwashed hands from the playground
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Glove Safety• Everyone should have disposable gloves at his or her
station to use if touching food is necessary.• These gloves should be put on after you wash your
hands.• If your gloves become dirty or torn, change them.• Also, if you switch jobs, you will need to change gloves.
– For example, if you are making hamburger patties and then start serving cookies, change your gloves to prevent contamination.
• If you have to touch food, only do so wearing disposable gloves.
• When filling cup, plate and napkin dispensers, fill from the back or bottom so all products are used in the order you fill them.
True or FalseWear gloves or use deli paper instead of touching ready-
to-eat food with your hands.
True or FalseWear gloves or use deli paper instead of touching ready-
to-eat food with your hands.
Handling Money• If you handle money, wash your hands
before touching any food or clean surfaces.• Money can be covered in germs, which you
should not spread to food.• If you touch money while wearing gloves,
you need to change them before touching any food.
Personal Appearance• Before starting your shift, be
sure you have a clean appearance and an apron to keep your clothes from becoming soiled.
• Tie back long hair or wear a hair restraint so your hair is away from your face and will not come in contact with food.
Do you know anyone who likes his or her food served with a “side of hair”?
You are about to start your shift. What is important to do before you start?
Not Important
Not Important
Cleaning fruits & vegetablesRemove and discard outer leaves. Rinse under clean, running water just before preparing or eating.Rub briskly, scrubbing with a clean brush or hands to remove dirt and surface microorganisms.
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Don’t use soap or detergent. Unlike washing dishes, some soap or detergent may remain in fruits and vegetables and make you sick!
Photo credit Freedigitalphotos.net - W
innond
Cleaning fruits & vegetables
After washing, dry with a clean cloth or paper towel. Cut away bruised and
damaged areas.
Wash this produce, too!Bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut.
Wash fruits – such
as cantaloupe and
other melons –
under running
water!
Read labels
Read labels on bagged produce to learnif it is ready-to-eat.
Ready-to-eat, prewashed, bagged produce can be used without further washing if kept refrigerated and used by the “use-by” date.
Avoid washing raw meat & poultry …
Washing increases the danger of cross-contamination. Bacteria present on the surface of meat and poultry can be spread to
ready-to-eat foods, kitchen utensils and counter surfaces.
This prevents bacteria on one food from making
another food unsafe to eat!
Use different cutting boards
Use one cutting board for 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 a good thingIt’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.
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Match the following foods with the proper serving utensils :
1. Hot dog a. Gloved hand2. Mashed potatoes b. Ladle3. Soup c. Scoop4. Nacho chips d. Tongs
1. Hot dog d. Tongs2. Mashed potatoes c. Scoop3. Soup b. Ladle 4. Nacho chips a. Gloved hand
Serving Utensil Use• Before starting your shift, have
the correct supplies available.• Have serving utensils, such as
tongs, ladles and scoops, ready so you minimize your food contact.
• Have enough utensils available for each different food.– For example, you do not
want to use the hot dog tongs to grab a cookie.
• If you are running low on a hot food, such as taco meat, do not add meat from the fridge to the meat you already are using.
• Instead, heat a new batch of meat to replace the other dwindling amount and serve that instead.
• Adding new foods to old foods is a contamination risk.
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.
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COOK foods to a safe temperature to kill microorganisms.
“Microorganisms” means things like bacteria.
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
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
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
Types of food thermometers
digital instant-read dial oven-safe
oven probe with cord
disposable temperatureindicators
thermometer forkcombination
dial instant-read
Read the instructions for YOUR thermometer.
Placing a food thermometer1. 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!
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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You noticed some of the equipment is not heating foods correctly.
Which food is in the danger zone?
Poultry should be heated to 165F not
65F
Serving Customers• Food should be served to customers
with disposable dishes, such as paper plates, Styrofoam cups and plastic silverware.
• When handing plates, cups or silverware to customers, never touch the part that will come in contact with food or the person’s mouth.
• If customers ask you to carry items for them, take only what you can handle.
How do you get a handle on serving customers???
CHILL (refrigerate) “perishable” foods promptly and defrost foods properly.
What foods are “perishable” and spoil more readily?
Dairy products
Pasta, rice, cooked vegetables
Fresh, peeled/cut fruits and vegetables
Meat, poultry,fish, eggs, tofu
Photos: watermelon, potato, and rice are from NCI / photographer: Renee Comet
Does anyone know the “TWO-hour rule”?
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The TWO-hour rule
Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours
(Only ONE hour when temperature is above 90°F)
DANGER ZONE
Bacteria multiply rapidly between
41 and 135 degrees F.
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How to be Cool – Part 1
Place very hot foods on a rack at room temperature for about 20
minutes before putting them in the refrigerator.
Cool food in shallow containers. Limit depth of food to 2 inches or less.
How to be Cool – Part 2 It’s OK to refrigerate foods
while they are still warm.
Leave container cover slightly cracked until the food has cooled.
What temperatures are
recommended for refrigerator
and freezer?
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0oF
40oF
Place an appliance thermometer in the refrigerator AND freezer!
Monitor refrigerator & freezer temperatures
Place thermometer in the front of refrigerator/freezer in an easy-to-read location.
Check temperature regularly – at least once a week!
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The THAW LAW Plan ahead
to defrost foods.
The best way to thaw perishable foods is in the refrigerator!
Refrigerator StorageStore raw meat, poultry and seafood on the bottom shelf
of the refrigerator so juices don’t drip onto other foods.
Don’t do this, even if your food is
kept in the refrigerator!
Photo credit Freedigitalphotos.net - Ambro
How long should you keep leftover food?
Refrigerated leftovers may become
unsafe within
3 to 4 days.
A Multiplication Quiz
How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?
The number of bacteria can double in 20 minutes!
Answer: 2,097,152!
Refrigerate perishable foods
within TWO hours!
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http://ww
w.4daythrow
away.org
Which containers are labeled correctly?
A.
B.
A. The date and contents are both listed
Click to reveal the answer.
Taco Casserole 12/1 12:30 p.m.
Keep Cool with Ice Safety
Food safety rules apply to ice used to keep foods or beverages cool. Remember that ice touches
food and customers can consume it.
Do not touch ice with your hands; instead, use a metal scoop when serving it with drinks or filling coolers.
Menu1. Food Safety Facts2. My Plate Food Safety 3. Foodborne Illness Facts4. Food Safety - Keep or
Toss?
Setting a Microbial Buffet
TemperatureFood
OxygenMoistureTime
Acidity
• Biological• Chemical• Physical
How Do Foods Become Unsafe?
• Biological• Chemical• Physical
How Do Foods Become Unsafe?
BIOLOGICAL Hazards
BacteriaVirusFungi
Do YOU Know Your MICROBES?
Let’s do a little quiz to see if you know who is lurking where….
What bacteria can be associated with turtles and is also the most common
cause of foodborne deaths
Source: CDC/ James Gathany
Salmonellosis infection – toxin mediated
SYMPTOMS SOURCES FOODS INVOLVED PREVENTION
Diarrhea Contaminated water and soil
Meat and poultry Avoid cross-contamination
Chills and Fever Insects Fresh produce Refrigeration
Abdominal cramps Animals Fish and shrimp Cooking poultry to 165 for 15 seconds
Headache Human intestinal tract
Shell Eggs Good hygiene
Nausea
Peanut Butter
Tomatoes
This deadly pathogen has been popping up more places that at a poultry farm!
Chocolate Bars
Cat Food
Raw milk andsoft cheese
Frozen chicken
Ice Cream
What bacteria is frequently spread if people don’t wash their hands after going to the
bathroom or changing a diaper?
Shigella infection
SYMPTOMS SOURCES FOODS INVOLVED PREVENTION
Abdominal cramps
Humans Moist and mixed foods, such as potato, tuna, shrimp and macaroni salads
Good handwashing and hygiene with safe water source.
Fever and chills
Contaminated water
Lettuce Proper refrigeration of suspect foods
Diarrhea Most outbreaks associated with day care centers
Avoid cross contamination
Wash fruits and vegetables and drink fresh water.
Shigella is spread person-to-person and is transmitted by the fecal-oral route. Has a low infectious dose – as few as 10 Shigella bacteria can result in a clinical infection!
http://www.about-shigella.com/shigella_transmission/#.U1gCbFVdWSo
Shigella bacteria are present in the stools of infected persons while they are sick and for up to a week or two afterwards. It is estimated that up 80% of all infection is the result of person-to-person transmission
http://www.about-shigella.com/shigella_transmission/#.U1gCbFVdWSo
http://barfblog.com/2013/10 /
Which bacteria is associated with drinking unpasteurized milk, lunchmeat, cheese, and more recently, cantaloupe??
CDC/Dr. Balasubr Swaminathan; Peggy Hayes (colorized by PowerPoint author)
Listeriosis infection
SYMPTOMS SOURCES FOODS INVOLVED PREVENTION
Nausea and vomiting
Contaminated water and soil
Unpasteurized milk and cheese and soft cheeses - processed foods
Use only pasteurized milk and dairy products
Fever Damp environments
Ice cream Avoid cross-contamination
Diarrhea Animals Yogurt Cook foods to proper internal temperature
Headache Humans Raw vegetables and fruits
Check use-by dates
Backache Poultry, seafood and meats, especially hot dogs and lunch meats
Check that meat and cheese drawer
and throw away slimy lunch meat!
Often called the “Bachelor’s Disease”, Listeria likes cold and moist places the best, like the refrigerator!
In the U.S., 2,500 persons become seriously ill each year
with 500 fatalities.
Pregnant women account for 27% of these cases and are 20
times more likely to become infected than non-pregnant
healthy adults.
People with poor immune systems are also more susceptible to infection
More recent outbreaks implicated cantaloupe due to unsanitary growing, sanitizing, and packing conditions, and not following U.S. food safety guidelines. 33 people died and there was one miscarriage due to the outbreak in Colorado in 2011.
Other recent outbreaks connected to frozen vegetables, raw milk, packaged salads, ice cream, and caramel apples.
Staphylococcus intoxicationSYMPTOMS SOURCES FOODS INVOLVED PREVENTION
Nausea Skin, hair, nose and throat
Reheated foods Wash hands
Retching Infected sores
Ham and other meats Good personal hygiene
Diarrhea Animals Egg products and other protein foods – salads, custards, and pastry fillings.
Cooking foods to 165 for 15 minutes or 140 for one hour, followed by serving or refrigeration
Abdominal Cramps
Poultry
Did you know? Staph can grow on foods with a high salt or sugar content.
Be aware if the possible signs and symptoms of staph with the people you are around each day, as volunteers or as clients. If there are odd looking sores that are pus-filled, make sure they get checked for a staph infection.
Most commonly found when large quantities of food are prepared several hours before serving,
and is spore forming and heat resistant.
Source: CDC/Don Stalons
Clostridium perfringensToxin-mediated infection
SYMPTOMS SOURCES FOODS INVOLVED
PREVENTION
Abdominal pain Human intestinal tract
Cooked meat Time-temperature control when reheating foods
Nausea Animals Meat products
Diarrhea Poultry
Dehydration Stews and gravies
Commonly referred to as “The 24-Hour Flu”
Identified as Clostridium perfringens, improperly cooked or reheated taco meat was the culprit. C. perfringens infections often occur when foods are prepared in large quantities and are then kept warm for a long time before serving.
As few as 10 of which bacteria can make a person ill?
Source: CDC/ National Escherichia, Shigella, Vibrio Reference Unit at CDC
E. coli O157:H7 EHEC Toxin-mediated infection
SYMPTOMS SOURCES FOODS INVOLVED
PREVENTION
Watery or bloody diarrhea
Animals Raw and undercooked ground beef
Thoroughly cook ground beef to 155 F for 15 seconds
Severe abdominal pain
Human intestinal tract
Imported cheeses Avoid cross contamination
Vomiting Swimming in or drinking contaminated water
Unpasteurized milk, apple cider, apple juice
Practice good personal hygiene
Intestinal tract of cattle
Hemorrhagic colitis is the name of the acute disease caused by E. coli O157:H7.
E. coli lives in the intestines of cattle and other animals and typically is linked to contamination by fecal material. It causes an estimated 73,000 infections in the U.S. each year, including 61 deaths. (CDC)
Recent outbreaks reaching new food products, including flour, alfalfa sprouts, chicken salad, and ready-to-eat salad products.
Virus 101Did You Know: • Viruses are transferred to foods by people who do
not wash their hands after using the toilet. • Viruses will be killed if the food is cooked, but not
if they are transferred to fruits and vegetables that won’t be cooked. Cooked foods can be re-contaminated.
• Viruses don’t grow on food but can be carried by food and water. They only multiply in a living cell.
Symptoms for this virus may take up to 6 weeks to appear?
Source: CDC/Betty Partin
Hepatitis A infection
SYMPTOMS SOURCES FOODS INVOLVED
PREVENTION
Fever Contaminated water
Water and ice Obtain shell fish from approved sources
Nausea Humans intestinal and urinary tract
Shellfish Good personal hygiene
Abdominal pain Salads Prevent hands from cross contamination
Yellow skin Cold cuts and sandwiches
Discomfort Fruit and fruit juices
In outbreaks traced to food contamination by infected food workers: Food preparers or cooks have often been identified as the source of contamination, although they are generally not ill at the time of food preparation.
The peak time of infectivity, is during the two weeks before illness begins.
The 2003 United States hepatitis A outbreak was the worst hepatitis A outbreak in U.S. history, more than 660 people infected including 4 fatalities.
The infection was from green onions served at Chi-Chi's restaurants in Pennsylvania and West Virginia.
The green onions likely were contaminated with HAV in the distribution system or during growing, harvest, packing, or cooling. Traceback investigations completed to date have determined that the green onion source is one or more farms in Mexico.
http://www.cdc.gov/mmwR/preview/mmwrhtml/mm5247a5.htm
What virus is the leading cause of diarrhea in the U.S.?
Source: CDC/ E. L. Palmer
http://www.cdc.gov/features/dsnorovirus
Norwalk (Noravirus) Virus Infection
SYMPTOMS SOURCES FOODS INVOLVED
PREVENTION
Nausea, vomiting Human intestinal tract
Water Obtain fresh foods from approved sources
Headaches Contaminated water
Steamed or raw shellfish
Good personal hygiene
Diarrhea Raw vegetables Proper handwashing
Abdominal pain Fresh fruits and salads
Cook foods to safe minimum internal temperatures
Low grade fever
The OTHER “24-Hour Flu”
Yearly Trends with Noravirus
You can get norovirus illness at any time during the year, but it is most common in the winter. There can be 50% more norovirus illness in years when there is a new strain of the virus going around.
http://www.cdc.gov/norovirus/trends-outbreaks.html
• Biological• Chemical• Physical
How Do Foods Become Unsafe?
Chemical Hazards
Cleaners Sanitizers Polishes Metal cookware Ceramic or leaded
cookware and dishes Machine Lubricants
185SOURCE: FOXNEWS.COM
BiologicalChemicalPhysical
How Do Foods Become Unsafe?
physical Hazards
Glass Bones and Pits Metal Shavings Dirt and Stones Bandages Jewelry Hair Wood and Paper Unintentional Food
Products
Allergy AwarenessThe eleven most common food allergens are:
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Individuals who are allergic or food sensitive can touch or smell food and have an allergic reaction!
Label items containing all or some of these allergens i.e. “containing nuts”.
Position these foods away from others, or use a separate table.
Assign one or two people to handle the sales of allergen free foods.
192PHOTO SOURCE: flickr commoncontent christaface
25% of children with food allergies may have their first reaction at a childcare or school setting.
Menu1. Food Safety Facts2. My Plate Food Safety 3. Foodborne Illness Facts4. Food Safety - Keep or
Toss?
Let‘s Play
Keep
OR
Toss!
Should you KEEP or TOSS …
Tacos left on the kitchen counter overnight?
Toss it out!
Photo credit Freedigitalphotos.net – m_bartosch
Toss it out!
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A toxin is something that can make you sick. The
type of sickness depends on the type of bacteria
forming the toxin.
Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxinwhich cooking won’t destroy.
Hamburger thawed all dayon the kitchen counter?
Should you KEEP or TOSS …
Photo credit FoodPhotoSite.com
Toss it out!
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Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator. This prevents their juices
from dripping on other foods.
Remember how bacteria may have formed heat- resistant toxins when tacos were left out more than TWO hours?
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Should you KEEP or TOSS …
Leftover pizza which was stored in the refrigerator within TWO hours
after it was served?
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KEEP IT!
If perishable foods are refrigerated within
TWO hours after they are served, they should be safe. Just eat them
within 3 to 4 days.
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Leftover cold pizza can be a
GREAT breakfast food — IF you
handle it safely!
Photo credit Freedigitalphotos.net – A
mbro
Should you KEEP or TOSS …
Cut or peeled fruits and vegetables left at room temperature for more
than TWO hours?
Toss it out!
Toss it out!
Once you have cut through
the protective skin of fruits
and vegetables, bacteria can
enter. Refrigerate cut or
peeled fruits and vegetables
within TWO hours!
Should you KEEP or TOSS …
Leftovers kept in the refrigerator
for over a week?
Toss it out!
Toss it out!
Even refrigerated leftovers may become unsafe within
3 to 4 days.
You can’t always see or smell if a
food is unsafe. You
could get sick tasting
a food!
Should you KEEP or TOSS …
A pot of chili soup stored in the refrigerator while
still hot?
And….can you guess…. How long would it take
a pot of chili to cool to a safe temperature in your refrigerator?
Would you believe … at least 24 hours!
Toss it out!
Toss it out!
Transfer hot foods to shallow containers to speed cooling!
COOL!
Remember:
222University of Nebraska-Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska-Lincoln and the United States Department of Agriculture.