Introduction to Food Safety and Food Demonstrations

Updated 05/2014

Food Safety Basics

Fightbac.org

Fightbac.org

CLEAN Hands With Soap and Water

• Wet hands with clean running water and apply soap.

• Rub hands together for 20 seconds.

• Rinse hands under running water.

• Dry hands using a clean paper towel.

Source: Dietary Guidelines for Americans, 2010

Keep Appliances CLEAN

• At least once a week, clean out refrigerator.• Discard cooked leftovers after 4 days and

raw poultry and ground meats after 1 to 2 days.

• Wipe up spills immediately—clean food contact surfaces often.

Source: Dietary Guidelines for Americans, 2010

CLEAN: Fruits and Vegetables

• Rinse fresh vegetables and fruits under running water.

• Scrub firm produce, such as melons and cucumbers, with a clean produce brush while you rinse it.

• Dry produce with a clean cloth towel or paper towel.

http://www.youtube.com/watch?v=HBg03D1474Q

Source: Dietary Guidelines for Americans, 2010

SEPARATE Foods When Shopping

• Raw seafood, meat, and poultry – Place in plastic bags and separate from other

foods in grocery cart and bags. – Store below ready-to-eat foods in your

refrigerator. • Clean reusable grocery bags regularly.

Source: Dietary Guidelines for Americans, 2010

SEPARATE Foods When Preparing and Serving Food

• Always use a clean cutting board for fresh produce and a separate one for raw seafood, meat, and poultry.

• Always use a clean plate to serve and eat food.

Separate: http://www.youtube.com/watch?v=8yeVdiATCGY&feature=player_embedded

Source: Dietary Guidelines for Americans, 2010

COOK AND CHILL

• Hold cold foods at 40°F or below. • Keep hot foods at 140°F or above. • Danger zone = 40-140°F for more than 2 hours • Keep your refrigerator at 40°F or below. • Keep your freezer at 0°F or below.

Cook: http://www.youtube.com/watch?v=u5LgHDX-0LAChill: http://www.youtube.com/watch?v=j6izvCovZ4Q

Source: Dietary Guidelines for Americans, 2010

Food Demonstrations

Preparation

• Know the site and available resources• Organize equipment, food, and materials• Prepare food ahead • Ask for assistance • Arrive early• Dress appropriately

Presenting

• Discuss each step of the recipe

• Wash hands before and as needed

• Highlight the nutritional value

• Discuss ingredients and substitutions

• Provide a small sample for each participant to try the food

Be aware of food allergies!

Photo source: http://healthsupporters.com/food-allergies-understanding-food-labels/

References & Resources

• Fightbac.org• Dietary Guidelines for Americans, 2010,

Appendix 3

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