Food Safety is for Everyone, Module 4: Temperature Matters

Food Safety is for EveryoneModule Four
Written and developed by:
Lorraine Harley, Assistant Professor
University of Maryland Extension
Calvert/Charles/St Mary’s Counties
Equal Access Programs
Copyright 2010 by Lorraine Harley,
Assistant Professor,

Module 4
Temperature Matters

Temperature matters:
Proper:
Thermometer use
Cooking
Cooling
Thawing
Reheating
Hot holding
140°
40°

Why use a food thermometer?
To confirm safe minimum internal food temperatures to prevent foodborne illness

“It’s Safe to Bite When the Temperature is Right”

Which burger is safe to eat?

Which burger did you pick?
Copyright 2010 by Lorraine Harley, Asssitant Professor, University of Maryland Extension

Temperature matters!

How to use a food thermometer

Ground beef, veal & lamb
160 °F

Temperature Matters!
Fish
145 °F
Beef, Veal, Lamb Steaks and Roasts
145 °F

Turkey, Chicken & Duck Whole, (pieces & ground)
165 °F

Fresh ham
Raw
160°F

Fully cooked ham
To reheat:
140°F

All egg dishes and leftovers:
165 °F

Safety
Versus
Doneness

Refrigerator/freezer temperatures
Refrigerator 40° or slightly below
Freezer 0° F

Myoglobin in meat
Is a protein found in the muscle fibers of meat, poultry and seafood.
Are color changes in meat normal?

Thawing food safely
When was the last time you thawed food?
What method did you use

Thawing food safely cxontinued…
There are 3safe ways to thaw food safely:
In the refrigerator
In the microwave or
In a tub or pot of cold water

Thawing food safely Continued…
Gee, I think I changed my mind. I don’t want to eat the food I just thawed out.
Can I re-freeze the food??

Keep cold foods cold
40°F or below

Hot holding: keep hot foods hot
Remember the
2 hour rule
140° or above

Reheating foods safely
Microwave
Stove top
Oven

Microwave cooking
Microwave cooking does not always provide even heating.
After defrosting in a microwave, always cook foods immediately

Cooling foods down
Do not overfill the refrigerator
Break large pots into shallow containers
Break down large pieces of meat and turkey

Let’s go shopping…again
Always purchase non-perishable items first

Frozen foods
Always purchase frozen items afternon-perishable items

Dented cans
Never buy dented cans!

Packaging
Never buy meat, poultry or other foods in torn packaging.

What types of foods are dated?
Dates are found mostly on perishable foods such as:
Meat
Poultry
Eggs
Dairy products

Federal law and dating requirements:
Only required on infant formula and some baby food.

Types of food dating:
“Sell-By”
“Best if used By”
“Use-By”
“Closed or coded dates”

“Sell-by”
Informs the store how long to display the product for sale
Always buy the item before the “Sell-By” date

“Best if used by”
This date is recommended for the best flavor or quality of a product
It is not a purchase or safety date

“Use-by”
This date is the last date recommended for the use of the product while at peak quality
The manufacturer determines this date

“Closed or coded dates”
This date refers to packing numbers for use by the manufacturer
For example: cans and boxes of food

Expiration dates
If the date expires during home storage, a product should be safe and of good quality if it is handled properly and stored at 40° F or below
Butalways adhere to the “Use-By” date

Cleaning the refrigerator
Follow the manufacturer’s
instructions
Wipe up spills
Chose cleaners carefully
Weekly toss out

Cleaning the refrigerator coontinued…
Cooked leftovers—4 days
Raw poultry; ground meats—2 days
Keep odors down-baking soda
Clean refrigerator coils
When in doubt toss it out!!

Refrigerator odors
Equal vinegar and water
Solution of baking soda and water. Air dry
Paper towels—then vinegar and water

Refrigerator odors Continued…
Coffee grounds—baking soda
Freezer—cotton swab—vanilla—24 hours
Commercial product

Summer time
Does foodborne illness peak in the Summer?

What can we do during summer months?
Clean
Separate
Cook
Chill

Egg storage
Raw eggs in shell:
Refrigerate: 3 to 5 weeks
Freeze: after beating white and yolk together.
Raw egg white:
Refrigerate: 2 to 4 days
Freeze: 12 months

Egg storage
Raw egg yolks:
Refrigerate: 2 to 4 days
Freeze: Yolks do not freeze well.
Raw egg frozen accidentally in shell:
Refrigerate: use immediately when thawed.
Freeze: when ready to use, refrigerate to thaw.

Egg substitutes
Liquid egg substitutes (unopened):
Refrigerate: 10 days
Freeze: 12 months
Liquid Egg Substitutes (opened)
Refrigerate 3 days
Never freeze

Hard cooked eggs
Hard cooked eggs:
Refrigerate: 7 days
Never freeze

Freezer storage:
Once a perishable food item is frozen, before the date expires, it does not matter if the date expires while the food is frozen; foods kept frozen continuously are safe indefinitely

Freezer facts: wrap-date-FIFO
Preventing freezer burn

Special topics
Thunderstorms
Mercury and Methylmercury
Bisphenal A (BPA’s)
Keeping baby safe

Thunderstorms
The refrigerator
The freezer

Fish, Shellfish and…
Mercury
Methylmercury

Do Not Eat:
Swordfish
Shark
Tilefish
King mackerel

Fish lowerin methylmercury and…
Most commonly eaten are:
Shrimp
Canned light tuna
Salmon
Pollock
Catfish

Bisphenal A (BPAs)
Bisphenal is a plastic chemical used to make polycarbonate plastic products:
Water bottles
Baby bottles
Canned foods (lining of metal food cans)
Food storage and heating containers
Some children’s toys

Possible effects of BPA:(Found in animal studies only)
Miscarriage
Obesity
Altered brain development and behavior
Altered immune system
Prostate/breast cancer
Early onset of puberty
Lowered sperm count
Hyperactivity

To minimize exposure to BPA’s
Limit your intake of canned foods
Avoid polycarbonate plastic (usually #7)
Use glass baby bottles or:
Polypropylene
Polyethylene

To minimize exposure to BPA’s
Use powdered baby formulas (non-steel cans)
Heat foods in ceramic or glass containers.

BPA’s…
Look for BPA free plastic containers

FDA assessment of BPA
As of January 2010:
The FDA supports the industry’s actions to stop producing BPA-containing bottles and infant feeding cups for the U. S. market.

Keeping Baby Safe
Food Safety

What can I do to keep my baby safe?
Follow the manufacture’s recommendations …
Observe the “use-by” dates
Check commercial baby food jar lids

What can I do to keep my baby safe? Continued…
Transport bottles and food in an insulated cooler when traveling with the baby.
Place the ice chest in the passenger compartment of the car. It’s cooler than the trunk.

DO Not
Make more formula than you need
Put a bottle back into the refrigerator if the baby does not finish it

Do Not
Feed a baby from a jar of baby food and then put it back in the refrigerator.

Do Not
serve raw or unpasteurized milk, fruit or vegetable juice to infants or young children.
leave formula out at room temperature for more than 1 hour.
place dirty diapers in the same bag with bottles or food

Two ways to heat breast milk or formula
In hot tap water (1 -2 minutes)
On the stove; heat water in a pan. Remove the pan from the heat and set the bottle in it until warm

Food safety policy
House proposes new
food safety laws

FIGHT BAC!
CLEAN
Wash hands and surfaces often
SEPARATE
Don’t cross contaminate
COOK
Cook to proper temperatures
CHILL
Refrigerate promptly

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Food Safety is for Everyone, Module 4: Temperature Matters

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