Seminar 4 –

Refrigeration & Food Safety

Getting to Know You !!!

Let’s spend a few minutes getting to know on another a little bit better at the beginning of each seminar

Those of you who have birthdays in May and June – tell us one unique thing about yourself

Reminder –

Any questions about Unit 4?

It extends the shelf life of food

Slows bacteria growth

Pathogenic Bacteria

Causes foodborne illnesses

Does not generally affect the taste, smell, or appearance of a food

Generally, one cannot tell that a pathogen is present

Grow rapidly in the “temperature danger zone”

Spoilage Bacteria

Causes foods to deteriorate and develop unpleasant odors, tastes, and textures

Can grow at low temperatures, such as in the refrigerator

Most people would not choose to eat spoiled food, but if they did, they probably would not get sick

Setting must keep the internal temperature of food at 41degrees F

Check the temperature at least once during each shift – log the temperature

 Always make sure the doors are closed tightly

Open shelving is the best option

Lined shelving restricts airflow

Storing too many products prevents good airflow

This makes the unit work harder to stay cold

Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.

Refrigerate dairy foods promptly. Discard dairy foods left at room temperature for more than two hours – even if they look and smell good.

Cover and refrigerate cut/peeled fruits and vegetables.

TOSS cut/peeled fresh produce if left at room temperature longer than TWO hours.

Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparingor storing them.

Pizza left on the counter overnight?

Even if you reheat pizza left on the counter overnight, some bacteria can form a heat resistant toxin that cooking won’t destroy.

Perishable food left out from the noon meal until the evening meal?

Perishable foods – such as meats, gravy and cooked vegetables – should be refrigerated within TWO hours.

Cut/peeled fruits and vegetables at room temperature for over TWO hours?

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.

A FULL pot of chicken soup stored in the refrigerator while still hot?

It can take up to 24 hours for an 8-inch stock pot of steaming chicken soup to cool to a safe temperature in your refrigerator!

Transfer hot foods to shallow containers to speed cooling.

Hamburger thawed on the kitchen counter?

Bacteria may have formed heat-resistant toxins.

The best way to thaw perishable foods is in the refrigerator.

Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator to prevent their juices from dripping on other foods.

Pumpkin pie stored at room temperature overnight?

Foods with eggs, milk, and a high moisture content – such as pumpkin pie – must be refrigerated.

Avoid keeping pumpkin pie at room temperature more than TWO hours, including time after baking AND before being served.

Some commercial pumpkin pies –purchased at room temperature – must later be refrigerated. Check label for storage requirements and don’t buy them if label directions are unclear or missing.

Leftovers in the refrigerator forover a week?

Refrigerated leftovers may become unsafe within 3 to 4 days.

You can’t always see or smell if a food is unsafe. It may be unsafe to taste a food.

A turkey in your freezer for five years?

Food kept frozen at 0 degrees F is still safe to eat. However, it may not taste as good.

To assure best flavor, eat a frozen turkey within a year.