going to Feeding with Love program at LAMP,Aug.13,2012

Monday again, we went to Feeding with Love program.

 

Today's topic is Food Handling Safety.

 

Food handling safety risks at home are more common than most people think.The four easy steps of Clean,Seperate,Cook and Chill can help prevent harmful bacteria from making your family sick.

 

1.Clean

 

Bacteria can spread throughout the kitchen and get on hands,cutting boards,knives and countertops.Frequent cleaning can prevent that from happening.

 

Wash your hands with warm water and soap for 20 seconds before and after handling food.Wash cutting boards,dishes,utensils and countertops with hot soapy water after preparing each food item and before you go on to the next food.

Using paper towels to clean up kitchen surfaces.If using cloth towels wash them often in the hot cycle of your washing machine.

Rinse fresh fruits and vegetables under cool running tap water,including those with skins and rinds that are not eaten.

Rub firm-skin fruits and vegetables under cool running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

 

2.Separate

 

Cross-contamination is how harmful bacteria spread.Keep raw meat,poultry,seafood and their juices separate from foods that won't be cooked.

 

Use one cutting board for fresh produce and a separate one for raw meat,poultry and seafood.

Separate raw meat,poultry,and seafood from other foods in your grocery shopping cart,grocery bags and in your refrigerator.

Never place cooked food on an unwashed plate that previously held raw meat,poultry,seafood or eggs.

 

3.Cook

 

Even for experienced cooks,the improper heating and preparation of food means bacteria can survive.

 

Use a food thermometer to measure the internal temperature of cooked food.Make sure that meat,poultry,egg dishes,casseroles and other foods and leftovers are cooked to the internal temperatures shown in the chart.

Cook ground meat or ground poultry until it reaches a safe internal temperature. Color is not a reliable indicator of doneness.

Bring sauces,soups and gravy to a boil when reheating.

 

4.Chill

 

Bacteria multiply fastest at temperatures between 4 degrees and 60 degrees,so chilling food properly is one of the most effective ways to reduce the risk of illness.

 

Chill leftovers and takeout foods within 2 hours. Keep the fridge at 4 degrees or below and use an appliance thermometer to check the temperature.

Refrigerate or freeze meat,poultry,eggs and other perishables as soon as you get them home from the store.

Never defrost food at room temperature.Food must be kept at a safe temperature during thawing.There are three safe ways to defrost food:in the refrigerator,in cold water,and in the microwave.Food thawed in the microwave should be cooked immediately.

 

Also, we were taught to make a easy disinfect spray water using a quarter of tea spoon of bleach mixed with one liter of water.It can disinfect most of household items but after spraying,must air dry.