FOOD SAFETY AT HOME NATIONAL NUTRITION MONTH PMC CLINICAL DIETETICS DEPARTMENT MARCH 19 TH, 2015

Shop for non-perishable items first Leave refrigerated and frozen items for the end of your trip Request meats, poultry, and be seafood bagged separately from other foods Transport foods in the back seat, instead of a hot trunk Unload groceries right away when you get home SHOPPING WITH FOOD SAFETY IN MIND

STORING FOOD IN YOUR KITCHEN COUNTERTOP OR PANTRY Honey Tomatoes Potatoes Bread Peanut butter REFRIGERATOR Olive oil and nut oils Cheese Butter where

Use clean scissors or blades to open bags of produce Fruit peels may carry bacteria that can spread during eating, cutting or peeling Wash all fruits and veggies, including peel-and-eat fruits (oranges, bananas, and lemons) with cool tap water Scrub firm produce, such as melons and cucumbers, with a clean produce brush Remove and discard outer leaves of lettuce After cleaning, place washed produce into clean storage containers, DO NOT place into original container once opened PRODUCE

Rinse soda cans, milk bottles, jars, and canned foods before using Clean can openers after each use, which helps eliminate harmful bacteria from the outside container and inside when you open it CANS AND BOTTLES

CUTTING BOARDS Use separate cutting boards for your meat, poultry and seafood Use another for ready-to-eat foods including breads, fruits, and vegetables After using your cutting board for meats, clean thoroughly with hot, soapy water Disinfect with 1 Tbsp. of liquid chlorine bleach or other sanitizing solutions, then rinse with water Discard old cutting boards that have cracks, crevices, and knife scars where bacteria can likely live and grow

LEFTOVERS CHILLING Store leftovers in airtight, shallow containers (2 in. deep or less) Refrigerate or freeze leftovers within TWO HOURS of cooking Set your refrigerator below 40°F and set your freezer to 0°F USE IT OR LOSE IT Use refrigerated cooked turkey within 3-4 days Use stuffing and gravy within 1-2 days Eat leftover casseroles and cooked veggies within 3-4 days

LEFTOVERS USE IT LOSE IT Finish fruit and cream pies within 2- 3 days Finish cheesecake within 7 days If in doubt, throw it away! REHEAT RIGHT Reheat leftovers to 165°F Bring leftover gravy to a boil on the stove Before serving it a second time

Make extra food at one meal for future meals Separate and refrigerate or freeze portions before serving the meal Freeze liquid foods, such as soup or stews, in freezer bags Freeze foods in portion sizes needed for future meals Use “freezer” bags, not “storage” bags for storing food due to thickness of freezer bag Label foods with the name, packaging date, # of servings or amount, etc. FREEZING LEFT OVERS FOR FUTURE MEALS

TEMPERATURE SAFETY ZONES Keep hot foods HOT, and cold foods COLD! DANGER ZONE 40°F – 140°F

TEMPERATURE SAFETY ZONES

COOKING TIPS ENSURING PROPER TEMP Use a meat thermometer to ensure you cook meat, poultry, fish and seafood to proper temp EGGS When boiling or frying eggs, yolks should be firm, not runny Never eat raw eggs or foods with raw eggs in it For recipes that call for raw eggs, use a liquid pasteurized egg substitute

SIGNS OF FOOD POISONING It is not easy to tell between food poisoning and influenza Food poisoning shows many of the same symptoms as influenza, such as: fever, fatigue, body aches and pains, and gastrointestinal diarrhea If you become ill, especially with fever, see your health care provider as soon as possible

COMMON FOOD BOURNE ILLNESS Foodsafety.gov