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
15
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