Kitchen sanitation videos What is sanitation? the development and application of  sanitary measures in the kitchen for the sake of cleanliness, protecting health, and to kill bacteria.

Preparing Foods with Four Easy Steps video #1 www.eatright.org/resource/homefoodsafety/multimedia/videos/preparing-foods-with-four-easy-steps-video

- Chill – refrigerate room temperature left overs within 2 hours. Video #1 - Keep raw meat separate from cooked foods and fresh fruits and vegetables. - Cook food to the proper internal temperature to kill food borne illness bacteria. - Use a food thermometer to be sure your cooked food reaches the proper internal temperature. - Chill – refrigerate room temperature left overs within 2 hours. - Carefully wash hands, surfaces, and produce.

How Clean Is Your Kitchen? video #2 www.eatright.org/resource/homefoodsafety/multimedia/videos/wash-how-clean-is-your-kitchen-motion-graphic-video

Video #2 Wash hands with warm soapy water for 20 seconds (back of hands, between fingers, and under nails) to kill bacteria. Bacteria love warm, dark, and moist conditions and multiply rapidly Washing hands properly can eliminate food poisoning and reduce the spread of diseases like the common cold. Wash surfaces and utensils in hot soapy water after each use. Wash sponges and towels on hot cycle in the washer. Sanitize sponges in a bleach water solution OR on top rack of the dishwasher OR a place wet sponge for 45 seconds in the microwave to sanitize Replace worn sponges frequently

Separate: Avoid Cross-Contamination video #3 www.eatright.org/resource/homefoodsafety/multimedia/videos/separate-avoid-cross-contamination-motion-graphic-video

Video #3 Keep raw meat, poultry, seafood, and eggs separate from other foods. Keep raw meat juices or unclean objects away from ready to eat foods. SHOPPING – Keep meats in bottom of the cart, place meat in plastic bags, keep meats away from fresh foods COOKING – use separate (or newly sanitized/cleaned) cutting boards and utensils for raw and cooked /fresh foods. STORAGE - store raw meats on the bottom shelf of the refrigerator OR in separate sealed container to prevent juices from leaking onto other foods.

Refrigerate: Keep It Cool video #4 www.eatright.org/resource/homefoodsafety/multimedia/videos/refrigerate-keep-it-cool-motion-graphic-video

Video #4 Refrigerator slows the growth of bacteria Freezer stops the growth of bacteria but they start growing again when meat is thawed Refrigerate leftovers (perishable foods) at room temperature within 2 hours and refrigerate within 1 hour if temperature is 90 degrees Fahrenheit or above. Refrigerator should be set at 40 degrees Fahrenheit or below Freezer should be set at 0 degrees Fahrenheit or below Monitor refrigerator and freezer temperatures with a refrigerator thermometer Toss expired foods If in doubt, throw it out! Tasting even a small amount of food can cause serious illness if contaminated.

Cook: Is It Done Yet? video #5 www.eatright.org/resource/homefoodsafety/multimedia/videos/cook-is-it-done-yet-motion-graphic-video

Video #5 Cannot tell if meat is cooked completely by sight, smell, or taste Meat is only finished when cooked to a high enough internal temperature to kill bacteria Use a food thermometer to determine if meat is properly cooked to kill bacteria Left overs should be heated to 165 degrees Fahrenheit. Poultry should be heated to 165 degrees Fahrenheit. Pork should be heated to 145 degrees Fahrenheit. Fish should be heated to 145 degrees Fahrenheit. Hamburger/Beef should be heated to 160 degrees Fahrenheit. Microwave meals should be heated to 165 degrees Fahrenheit. Eggs (dishes) should be heated to 165 degrees Fahrenheit. Casseroles should be heated to 165 degrees Fahrenheit.

How to Wash Fruits and Vegetables video #6 www.eatright.org/resource/homefoodsafety/multimedia/videos/how-to-wash-fruits-and-vegetables-video

Video #6 Adults and adolescents should eat 2 cups of fruit and 2 ½ cups of vegetables each day . Wash hands for 20 seconds with warm water and soap before washing produce. Rinse fruits and vegetables under cool running tap water even if you plan to peel the fruit or vegetable (like bananas). If the produce has a bumpy texture, use a bristled produce brush to scrub the outer surface under cool running tap water. Leafy vegetables (lettuce or cabbage), pull off outer layer of leaves first and then thoroughly rinse leaves under cool running water. If produce is damaged, cut away damaged areas before eating. Berries or grapes – place produce in a colander under cool running water and pat dry with a paper towel

Refrigerator Organization video #7 www.eatright.org/resource/homefoodsafety/multimedia/videos/refrigerator-organization-video

Video #7 – Tips for saving food and money and also to prevent illness Keep eggs in original carton. Do not store eggs or milk in the door of the refrigerator. Place produce in marked produce bins in refrigerator. Refrigerator should be set at 40 degrees Fahrenheit or below. Use a refrigerator thermometer to be sure. Freezer should be set at 0 degrees Fahrenheit or below. Use a refrigerator thermometer to be sure. Meat should be stored in the back on the bottom shelf of the refrigerator Stored in coldest area of the refrigerator to prevent spoilage The following fresh foods should be stored… - Meat (steaks) store for 3 to 5 days in refrigerator - Ground meat store for 1 to 2 days in refrigerator Poultry store for 1 to 2 days in refrigerator Fish store for 1 to 2 days in refrigerator Deli meats store for 3 to 5 days in refrigerator

How to Use a Food Thermometer video #8 www.eatright.org/resource/homefoodsafety/multimedia/videos/how-to-use-a-food-thermometer-video

Video #8 Using a food thermometer is the only wat to know safe internal temperatures of cooked foods. Take temperature in the thickest part of the meat, away from bone Left overs should be heated to 165 degrees Fahrenheit. And eaten within 2 to 3 days after preparing Poultry should be heated to 165 degrees Fahrenheit. Pork should be heated to 145 degrees Fahrenheit. (for medium doneness) can cook up to 160 degrees Fahrenheit Fish should be heated to 145 degrees Fahrenheit. Measure temperature in the thickest part and the fish should also be slightly opaque and flake easily with a fork. Hamburger/Beef should be heated to 160 degrees Fahrenheit. Microwave meals should be heated to 165 degrees Fahrenheit. Eggs (dishes) should be heated to 165 degrees Fahrenheit. Casseroles should be heated to 165 degrees Fahrenheit.