Your SlideShare is downloading. ×
0
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Recipe for success food safety
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Recipe for success food safety

276

Published on

Published in: Technology, Business
0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
276
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
15
Comments
0
Likes
1
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. SHERYL AUSTIN, R.D.EXTENSION AGENT-FAMILY & CONSUMER SCIENCES SLAUSTIN@AG.TAMU.EDU PVCEP.PVAMU.EDUHTTP://AGRILIFE.ORG/BELLCOUNTYFCS/
  • 2. ONE IN SIX AMERICANS WILL GET SICK FROM FOOD POISONING THIS YEAR. (WWW.FOOD SAFETY.GOV)
  • 3. PROTECT YOUR FAMILY BY FOLLOWING THESE 4 STEPS. 1. Clean 2. Separate 3. Cook 4. Chill
  • 4. Wash hands for20 secondswith soap andrunning water.Wash cuttingboards, knives,utensils andcountertopsafter each use.Even if youpeel fruits andvegetables,wash themfirst.
  • 5. Make your own sanitizing solution. 1 tsp bleach (unscented)4 cups water (1 quart)
  • 6. Cross-contamination is the spread of bacteria from one place orfood to another.Use separate cutting boardsfor raw produce and meat, poultry, and fish.
  • 7. Keep raw meat, eggs, fresh produce, and other foods from one another when purchasing, storing, and preparing them.Don’t rinse meat or poultry before cooking– doing so can spread germs to other parts of the kitchen.
  • 8. Cook food to a safe internal temperature. Use a food thermometer. When foods fall into the danger zone (40 to 140 °F), germs grow fast. Foods should not be in the danger zone for more than 2 hours.
  • 9. Refrigerate or freeze perishable foods, prepared foods, and leftovers within 2 hours. Divide leftovers into small, shallow containers for quick cooling.Don’t pack the refrigerator. Cool air must circulate to keep food safe.
  • 10. Thaw foods in the refrigerator (best), microwave (then cook immediately), or in cold water (change every 30 minutes). Keep refrigerators at 40°F or below.Keep freezers at 0°F or below.
  • 11. EVERYONE IS AT RISK FOR A FOODBORNE ILLNESS.Prevent foodborne illness by selecting, preparing, and storing food safely.Utilize the principles of Clean, Cook, Separate, and Chill to keep food safe. Sources: www.foodsafety.gov; Texas AgriLife Extension ServiceThe Cooperative Extension Program serves people of all ages regardless of race, color, national origin, sex, religion, disability, political beliefs, marital or family status. (Not all classes are protected by legal statute.) Persons with disabilities who require alternative means for communication of program information (braille, large print, audiotape,etc.) should contact Sheryl Austin, Extension Agent at 254/ 933-5305.

×