1. Handwashing and fruit/vegetable safety.
Food Safety
The Allen Center for Nutrition
Handwashing and fruit/vegetable safety.
Welcome and thanks for joining us. I’m going to be talking about food safety and why it is important. On the slides whenever you see the bug crawling across the screen you know we are talking about germs! Be sure to be on the lookout for them.
Provided by a grant from the Allen Foundation

2. Why is food safety important
Food safety begins with simply washing your hands every time you use the bathroom, change a diaper, and before preparing food.
Cleanliness can prevent many food borne illnesses and prevent costly doctor bills, and time lost from work.
Food safety is very important and it being with simply washing your hands, after using the bathroom, or changing a diaper and before preparing food.
Keeping your hands clean is one of the simplest and most important ways to prevent many disease and food borne illnesses which also prevents doctor bills and lost time from work.

3. Lets begin with handwashing
How long should you wash your hands for?
20 Seconds
Or, long enough to sing happy birthday!
20 seconds is all it takes to wash your hands, this is just about as long as it takes to sing happy birthday. So sing it inside your head every time!

4. Lets begin with handwashing
When washing hands, remember to use warm water.
An antibacterial liquid soap is suggested. Because bar soap has been shown to harbor bacteria.
Wash hands for at least 20 seconds remembering to get in between fingers and backs of hands.
Some other important things to remember when washing your hands is to use warm water, use and antibacterial liquid soap. Make sure to get in between your fingers and backs of hands.

5. Fruits and Vegetables
It is very important to wash your fruits and vegetables, especially those in which you eat the peels.
There are many fruits and vegetables that really hold on to pesticides, the most common are strawberries, peaches, apples, and grapes.
Unclean fruits can cause upset stomach and sometimes cause the fruit to taste bad.
Moving on to food now. For fruits and vegetables it is very important to wash them before you eat them due to other people touching them at the store, packagers, pesticides etc. There are many fruits and vegetables that are know to really hold onto germs and pesticides, the most common are strawberries, peaches and, grapes. Unclean fruits and vegetables can cause upset stomach and the pesticides can cause the fruit to taste bad.

6. How to clean fruits and vegetables
Using cold water for seconds rubbing them as you rotate them in your hands.
Smaller fruits like grapes and raspberries should be sat in a strainer and rinsed and allowed to drain.
Potatoes and apples can be washed with a vegetable brush.
Remove outer leaves of lettuce and cabbage and then rinse the outside.
So how do we clean fruits and vegetables? The USDA recommends cold water for seconds rubbing them as you rotate in your hands. Use a strainer for smaller fruits and vegetables like grapes. Be sure the water gets to all of them shaking them in the strainer is a good idea. The picture in the lower right is a vegetable brush, potatoes and apples can be cleaned with them to get any dirt/ wax off.
The outer leaves of lettuce and cabbage can be removed and then rinse the inside.

7. Meat and kitchen safety
Food Safety II
The Allen Center for Nutrition
Meat and kitchen safety
Welcome and thanks for joining us. I’m going to be talking about food safety and why it is important. On the slides whenever you see the bug crawling across the screen you know we are talking about germs! Be sure to be on the lookout for them.

8. Meat Safety
Raw meats, especially chicken (or any other poultry, including eggs) products are known to carry bacteria and disease.
The bacteria will cause stomach upset and Vomiting.
The disease that pork can carry doesn’t just go away, and a person can be affected for months or years.
Moving on to meat, as you may know, raw meat especially chicken and any poultry products are known to carry bacteria and disease which causes nausea and vomiting. Pork carries a disease that doesn’t just go away and can affect the person for months or years. So when it comes to meat, it is very important to take care to cook it correctly and be clean and careful when handling it.

9. Meat Safety
If thawing meats, put them in the refrigerator, meat left out on counters can make bacteria multiply.
Meats can be drippy, so it is a good idea to put them in a plastic bag, also putting them on the bottom shelf is important so if they do leak, they don’t drip on any foods below.
When thawing meats it is not recommended to leave the on the counter, it should always be thawed in the refrigerator to make sure the temperature doesn’t reach an unsafe level.
Remember that meats can be drippy so when you are thawing them in the refrigerator it is a good idea to put them in a plastic bag, on the bottom shelf, so if they do leak there is nothing below to be leaked on.

10. Meat Safety
When getting your meat ready to cook, take it out of the container and throw it away.
Many people believe in washing their meat first, but from a safety standpoint it is not required, plus, washing meat can spread bacteria around into the sink, and if there is any spray, it will infect whatever it comes in contact with.
After you are done preparing the meat and it is in it’s pan or etc, wash hands thoroughly.
When you are ready to use the meat, take it out of the container and throw the container away. Leaving it out on a counter could spread germs. Many people believe in washing the meat, from a safety standpoint it is not required, plus washing meat can spread bacteria around the sink and possibly cause spray onto counters or food sitting near by.
After you have put the meat into the pan or etc. wash your hands. It is never a good idea to use any plate or utensils you used on the raw meat with the cooked one because of the spread of germs from the raw juices.

11. Here is a thermometer which shows what internal temperature different types of meat should be to be considered cooked thoroughly. It is important when you use a meat thermometer to test near the middle of the piece and away from any areas of fat or bones. Note that eggs should never be served sunny side up and minimum internal temperature should be 160F

12. Other kitchen and food safety topics
A good kitchen cleaning product would be a bleach clean up spray.
Use paper towels to clean countertops and cutting boards. Rags and sponges carry bacteria.
Here are some other tips for kitchen food safety. A good cleaning product for counters would be a bleach clean up spray.
Use paper towels to clean countertops and cutting boards. Rags and sponges carry bacteria. However, if you do use a sponge for anything, put it in the microwave for at least 30 seconds to sanitize it after use. Store in a dry place.

13. More other
Never use the same cutting board that raw meat was on for any other foods without cleaning first. You may want to get 2 different cutting boards, one for meats only and one for other things.
While glass, wood, and plastic cutting boards are fine, it is easier to clean plastic and glass.
To prevent cross contamination, it is suggested to use either different cutting boards for raw meat and other types of food. Or if you only have one, make sure to wash it in hot soapy water, rinse and dry with paper towels. Glass wood and plastic cutting boards are fine, it is easier to clean plastic and glass as opposed to wood. When your cutting boards start to show deep grooves, which will be harder to clean they should be replaced.

14. References
Cutting boards and food safety: Fact sheets. (2010). United states Department of Agriculture. Retrieved from: Cutting_Boards_and_Food_Safety/index.asp Safe minimum cooking temperatures. (2011). FoodSafety_SafeMinTemp.pdf Safe minimum cooking temperatures. (2012). mintemp.html

15. Questions?