This module is intended for community educators to use to teach their clients about time temperature abuse. It is appropriate for anyone who cooks for groups including those with religous institutions. It is also beneficial for general consumers. It is meant for commercial food service.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
This module is intended for community educators to teach their clients about cross-contamination. It is appropriate for general consumers and anyone that cooks for groups including religous institutions. It is not meant for commercial food service.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
This module is intended for community educators to teach their clients about cross-contamination. It is appropriate for general consumers and anyone that cooks for groups including religous institutions. It is not meant for commercial food service.
Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful substances. Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from:
Chemical hazards
Biological hazards
Physical hazards
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Hygiene and food safety are the basic requirement to run or start up a commercial kitchen. In this PPT you will the dos and the donts of the hygiene management.
According to the rules of HACCP these rules are mandatory so be careful.
And be safe.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Basic Guidance Principles for Restaurants and Food Handlers, including Personal Hygiene, Freezing, Contamination & Stock Control. An introduction to Food Hygiene Rules!
Myoglobin and Meat Color - by Chris Raines (@itweetmeat)johnncoupland
A lecture on myoglobin and meat chemistry Chris Raines did in my Food Chemistry class. He was a great teacher and a generous guy. I think he would be glad if his work was available to everyone
Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful substances. Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from:
Chemical hazards
Biological hazards
Physical hazards
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Hygiene and food safety are the basic requirement to run or start up a commercial kitchen. In this PPT you will the dos and the donts of the hygiene management.
According to the rules of HACCP these rules are mandatory so be careful.
And be safe.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Basic Guidance Principles for Restaurants and Food Handlers, including Personal Hygiene, Freezing, Contamination & Stock Control. An introduction to Food Hygiene Rules!
Myoglobin and Meat Color - by Chris Raines (@itweetmeat)johnncoupland
A lecture on myoglobin and meat chemistry Chris Raines did in my Food Chemistry class. He was a great teacher and a generous guy. I think he would be glad if his work was available to everyone
This module is for use by community educators. It is meant to be used with general consumers or those who cook for groups such as religious instututions. It is not meant for food service.
Bài giảng được xuất bản mong nhận được ý kiến đóng góp từ kinh nghiệm sản xuất thực tế như số liệu, các thông số nhà máy ... mà hoàn thiện hơn và là sổ tay cho mọi tân sinh viên mới ra trường bốt bỡ ngỡ trong công việc
Mọi ý kiến đóng góp gửi về ngconghoan2881985@gmail.com, cong6hoan@gmail.com
Số Điện thoại 0918001595
Drainage in Commercial Kitchens is a Pre-Requisite of HACCP Food Safety Manag...Work Safe Scotland Ltd
Grease Management and Hazard Control
Food preparation and production in commercial kitchens or food processing factories naturally generate fats, oils and grease (FOG) in the waste water which can quickly lead to a build-up of solid residues in the drainage system restricting efficient flow of waste water and ultimately create blockages that can result in flooding of the food preparation area.
Unless adequate steps are taken to effectively manage FOG at source, local health and hygiene management is under extreme risk from the effects of odour, contaminated water and vermin. There area number of methods available to the specifier and user to manage FOG and an appreciation of the merits and disadvantages of each
system will be provided along with performance indicators.
Hygiene management is essential and Regulation (EC) 852/2004 applies to all food businesses and food operators. Article 5 (1) requires that permanent HACCP procedures are applied and importantly, drainage forms a pre-requisite to the supporting structure of HACCP.
Cold Pizza for Breakfast - Food Safety Tips for TeensAmy Peterson
The program covers Foodborne Illness Facts, MyPlate Food Safety Recommendations, and the Food Safety interactive quiz, “Keep or Toss’! There is also supplemental information on thermometer usage and food safety issues specific to seafood. It is a great resource to offer to middle and high school audiences as they learn to do more food preparation independently, BEFORE they leave the pizza out on the counter overnight!
Great for Extension Educators, RD's, teachers and anyone who wants to prepare and enjoy food safely. Developed by University of Nebraska Extension Educators Amy Peterson RD and Alice Henneman RD.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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Acute scrotum is a general term referring to an emergency condition affecting the contents or the wall of the scrotum.
There are a number of conditions that present acutely, predominantly with pain and/or swelling
A careful and detailed history and examination, and in some cases, investigations allow differentiation between these diagnoses. A prompt diagnosis is essential as the patient may require urgent surgical intervention
Testicular torsion refers to twisting of the spermatic cord, causing ischaemia of the testicle.
Testicular torsion results from inadequate fixation of the testis to the tunica vaginalis producing ischemia from reduced arterial inflow and venous outflow obstruction.
The prevalence of testicular torsion in adult patients hospitalized with acute scrotal pain is approximately 25 to 50 percent
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Pharynx and Clinical Correlations BY Dr.Rabia Inam Gandapore.pptx
Food Safety is for Everyone, Module 4: Temperature Matters
1. Food Safety is for Everyone Module Four Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension
2. Module 4 T emperature M atters Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension
3.
4.
5.
6. “ It’s Safe to Bite When the Temperature is Right”
Now, let’s get ready for Temperature Matters. Yes, temperature matters. Improper cooling or temperature abuse is one of the most frequent mistakes in all foodborne illness outbreaks. Foods must be kept out of the “Danger Zone” which is between 40° F and 140° F.This module will address issues concerning “temperature abuse” and how you can keep yourself and your family, and sometimes the rest of the community, safe from foodborne illness.Source: http://www.ag.ndsu.edu/pubs/yf/foods/fn492.pdfDanger zone graphic, united States department of Agriculture, Food Safety and inspection Service
Why use a food thermometer?In order to confirm the internal temperature of foods, it is necessary to use a food thermometer. Using a thermometer is the only dependable way to be sure the bacteria has been destroyed and that the food has not been undercooked or overcooked. It is also important to use a thermometer for hot holding and cold holding of foods. After cooking and before serving, hot foods should be held at 140° F or above; after preparation, cold foods should be held at 40° F or below.Source: http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.asp
By using the “Food Safety Inspection Service/USDA Recommended Safe Minimum Internal Temperature Guide”, you can be assured that the food is cooked to a safe temperature to kill harmful bacteria. In addition, the temperature will also help you not to overcook the food. No one likes dried out, bland, overcooked food. You can refer back to this slide as we go through the varying minimal safe internal temperatures for: Meats, poultry and leftoversGround beef, lamb, veal, pork and egg dishes Refrigerator and freezer temperaturesHot holdingCold holding Source: http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.aspImageSource: www.fsis.usda.gov/news_&_events/cooking_for_groups_image_library/Index/aspwww.fsis.usda.gov/news_&_events/cooking_for_groups_image_library/Index/asp
In order to kill harmful bacteria , the “Food Safety Inspection Service/USDA Recommended Safe Minimum Internal Temperatures” guide has recommended safe minimum internal cooking temperatures for each of these foods. A food thermometer should always be used to check the internal temperature of foods and to keep the food at a safe temperature before serving. The temperature that destroys different microorganisms in foods, and the “doneness” temperature, changes for different meats and poultry.Source: http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.asphttp://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.aspSource of the “Thermy”graphic: “Food Safety and Inspection Service, USDA.”
Let’s take a look at this slide. Which burger is safe to eat? The one on your left, or the one on your right?Image Source:http://www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
The burger on your left is a safely cooked hamburger. Even though the meat is pink inside, the internal temperature is 160°F. Even though the burger on the right is brown inside, it is undercooked because the internal temperature is only 135°F. As stated in the picture, research has shown that some ground beef may look done when it turns brown, but it is actually undercooked. All hamburgers should be cooked to a safe minimum temperature of 160°F to kill harmful bacteria. At this temperature, the hamburger will be medium done. If you want a well done burger, seek an internal temperature of at least 170° F.Image Source: www.IsitDoneYet.gov Food Safety and Inspection Service/USDA
Temperature matters.As stated on the slide, one out of every four hamburgers looks done before it reaches a safe internal temperature of 160°F. The only safe way to know the internal temperature, is to use a food thermometer. Source:http://www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asp
Now, let’s talk about how to use a food thermometer to check the internal temperature of foods. Proper cooking is one of the four key steps to fighting bacteria found in food. There are different kinds of food thermometers. Always follow the directions that come with the thermometer. In general:To be sure of even heating, place the thermometer in several places in the food.Compare the reading with the “Food Safety Inspection Service/USDA Recommended Safe Minimum Internal Temperatures”guide for that food item.To avoid cross-contamination from one food to another, always clean your thermometer with hot soapy water before and after each use! Never use a mercury thermometer for food.Near the end of the cooking time, but before the food is expected to be “done”, place the thermometer in the thickest part of the meat away from the bone, gristle or fat. Source: http://www.fsis.usda.gov/food_safety_education/Types_of_ Food_Thermometers/index.asp http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp
Now, let’s look at some of the different kinds of food thermometers. Some thermometers can be left in the food for the duration of the cook time. Some are disposable and some are best for thicker foods and not thin foods. Still, some are meant to be used in a specific food only.Dial oven safe (Bimetal) thermometers can be placed in the food and used for the length of the cooking time.Digital instant-read or thermistor can be used in thin or thick food. It is not designed to stay in food while cooking.Dial instant-read (Bimetal) can be used in roast, soups or casseroles. It can only measure thin foods if placed in the food sideways. Disposable temperature indicators (single use) thermometers are the latest development in food thermometers and are designed for specific foods and temperature ranges; read the label carefully. Use it once then throw it out. The thermometer will change color when the proper temperature is reached. This thermometer is good for thin foods like hamburger and pork chops. It is also ideal for cooking foods outdoors because you do not have to worry about clean-up—just toss it out after each use.Pop-Up thermometers are accurate and are designed only to be used with the specific food it comes with. You may have seen these thermometers in some turkeys or roasting chickens. For uniform cooking, use another thermometer to check the temperature of other parts of the food item.Source: http://www.fsis.usda.gov/food_safety_education/Types_of_ Food_Thermometers/index.asp http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp
Safe temperature.
Temperature matters.Beef, veal, lamb steaks and roasts: a minimum of 145°F.Fish: a minimum of 145°F.The USDA does not recommend eating these foods rare. Gone are the days of the bloody raw steaks and chops some of us enjoyed some time ago. Restaurants will inform you that rare meats are unsafe, and often put a disclaimer on their menu if you choose to order your meat rare. Source: http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asphttp://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asp
Temperature matters.Turkey, chicken and duck whole, pieces and ground: a minimum of 165°.Source: http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asp
Fully cooked ham.Heat raw ham to an internal temperature of 160°F.Source: www.fsis.usda.gov/news_&_events/cooking_for_groups_image_library/Index/asphttp://www.foodsafety.gov/keep/charts/mintemp.html
Fully cooked ham.Reheat fully cooked ham to an internal temperature of 140°F.Source: www.fsis.usda.gov/news_&_events/cooking_for_groups_image_library/Index/asphttp://www.foodsafety.gov/keep/charts/mintemp.html
Temperature matters.All egg dishes and leftovers should be cooked to a minimum temperature of 165°. When cooking eggs, always cook the yolk and white of the egg until firm. Back in the day, some of us used to eat our eggs sunny-side-up or over easy. For safety sake, flip that egg over and cook the yolk and white of the egg until it is firm.Eggs:Cook fried eggs for 2 to 3 minutes on each side, 4 minutes in a covered pan.Cook scrambled eggs until all of the egg is firm.Boil eggs for 7 minutes.Do not eat egg recipes wherein eggs remain raw or only partially cooked.Meringue-topping on pies; bake about 15 minutes at 350 °F.Source: www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm083057.htm http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asp
“Safety” versus “doneness”.“Safety” refers to cooking food to a safe minimum temperature to kill harmful microorganisms to prevent foodborne illness.“Doneness” refers to the way you like it. The food is cooked to please you—texture, appearance, color, juicyness etc. These are all subjective because “doneness” can vary from person-to-person according to their taste. For example, chicken is food safe at 165°F, but some people may prefer 170°F. Source: http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.asp
Refrigerator/freezer temperatures:Prehistoric men and women used caves and packed snow to keep food fresher longer. Without taking the time to talk about the history of refrigeration, we have come a long way since the cave days. Refrigerators slow the growth of bacteria.Again, keep refrigerator temperatures at 40° F or slightly below. Keep freezer temperatures at 0° F or below. Refrigerator and freezer thermometers are available in your local food markets, variety, and kitchen stores for less than $10.00. These thermometers can be kept in the refrigerator and the freezer. Later, you will discover just how critical these appliance thermometers can be in a power outage.Source: http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp
Myoglobin in meat.Myoblobyn is a protein found in the muscle fibers of meat, poultry and seafood.Myoglobin in meat can cause meat to change colors when it is exposed to oxygen. So keep in mind, color changes are normal for meat, poultry, and seafood when properly stored in the refrigerator or freezer storage. The food should be checked for any odor or slime before discarding.Source:http://origin-www.fsis.usda.gov/PDF/Color_of_Meat_and_Poultry.pdf http://origin-www.fsis.usda.gov/Fact_Sheets/Color_of_Meat_&_Poultry/index.asp
Let’s move on to thawing food safely.When was the last time you thawed food?What method did you use?
There are three safe ways to thaw food safely.Refrigerator:Move the food item from the freezer to the bottom shelf of the refrigerator to avoid any meat juices from spilling on to other foods.Microwave: Place the frozen food item in the microwave. Follow the manufacturer’s instructions for thawing.In a tub of water: Place the frozen food in a tub or pan of room temperature water. Place the tub or pan in the sink. Do not put the frozen food in a sink filled with water. To keep bacteria at a safer level, contain the food in a tub or pan filled with water. Thaw the food within two hours. Remember, raw and cooked food should never stay out of refrigeration longer than two hours; one hour if it is 90°F or higher outside.Source: http://www.fsis.usda.gov/is_it_done_yet/News_Videos_Photos_Images/index.asphttp://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp
Gee, I think I changed my mind. I don’t want to eat the food I just thawed out. An important note about thawing food. If the food is thawed outside of the refrigerator—meaning in a pan of room temperature water or the microwave, you cannot refreeze because it was thawed outside of refrigeration and could have developed bacteria by going through the danger zone. In addition, microwave thawing can partially cook the food and bring the temperature above 40°F. If the food is thawed in the refrigerator, and you do not want to cook it, it can be put back into the freezer and thawed at a later date. This can be done because the food never went into the danger zone between 40°F—140°F. The food stayed in the refrigerator never going above 40°F.Source: http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp
Keep cold foods cold! If food will be left out for two hours or more, use ice or cold packs to keep it refrigerated at a temperature of 40°f or below. Source: www.fsis.usda.gov/Fact_Sheets/Focus_On_Holiday_or_Party_Buffets/index.asp
Hot holding: Keep hot foods hot.After food is cooked to a proper internal temperature, it must be held at a temperature of 140°F or above before serving to avoid bacteria growth. Keep hot foods hot! We often cook wonderful meals especially around holidays and family gatherings. We set a beautiful table for everyone to see. The problem is, not everyone comes on time and the food is sometimes left out beyond the 2 hour rule. Never leave food out of refrigeration more than 2 hours, and not more than 1 hour if it is 90°F outside. If food will be left out for more than 2 hours, invest in chaffing dishes or food warmers that will keep the food at an internal temperature of 140°F or above.Source: www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp
Reheating foods safely.The microwave, stove top or the oven is the quickest way to safely reheat foods as quickly as possible. Food must be reheated within the 2 hour rule so as not to linger in the temperature danger zone of 40°F - 140°F.When using the oven to reheat, set the oven no lower than 325°F. The food must reach a safe internal temperature of at least, 165°F.Slow cookers are safe to cook with, but never use a slow cooker to reheat. The slow cooking temperature would keep the food in the danger zone for too long. Source: Cooking for Groups: A Volunteer’s Guide to Food Safety. United States Department of Agriculture, Food Safety and Inspection Service.
Microwave cooking.Microwave ovens can be so convenient that we wonder how we ever got along without one. As convenient as microwave cooking is, we must take special care to avoid foodborne illness. Microwave ovens do not always provide uniform heating. These “cold spots” can leave areas where harmful bacteria can thrive.So here are a few tips to follow:Stir or rotate food part way through the cooking or heating.Use a cooking thermometer to ensure proper internal cooking temperature of the food item.Break down large cuts of meat into smaller parts to ensure the heat reaches the center of the meat.Do not cook whole stuffed food in the microwave. The oven may not heat the stuffing thoroughly.After defrosting in a microwave, always cook foods immediately.For more information on microwave cooking, log onto:Source: www.fsis.usda.gov/Fact_Sheets/Cooking_Safely_in_the Microwave/index.asp
Cooling foods down.Never put a large pot of hot food in the refrigerator. Break larger quantities of food down to smaller quantities in shallow containers. This allows food to cool at a faster rate. Slice large pieces of meat and turkey and place them in shallow containers. This allows food to pass through the “danger zone” faster.Do not overfill the refrigerator; cool air must be allowed to circulate for proper refrigeration.Source: Cooking for Groups: A Volunteer’s Guide to Food Safety. United States Department of Agriculture, Food Safety and Inspection Service.
Let’s go shopping again.Always purchase non-perishable items first. This may sound like a no brainer, but how many people do you see at the store with perishable foods in the cart before non-perishable foods. Sometimes we are rushing through the grocery store and we just do not pay attention. Shopping for cold and frozen foods last, will ensure the foods will still be cold by check-out time. As stated earlier, there have been problems with contaminated water used to wash fresh produce after harvesting. Before you prepare the produce, make sure you wash the produce with potable water for at least 30 seconds. This can help reduce harmful bacteria, fertilizers and pesticides. This includes produce with skins and rinds that are not eaten. Consider using a brush while rinsing. When you cut into the food item, bacteria can enter the food as you slice. Do not use soap to wash produce.Source: “Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.www.fsis.usda.gov/factsheets/Be_Smart_Keep_Foods_Apart/index.asphttp://www.fda.gov/ForConsumers/ConsumerUpdates/ucm204328.htm
Frozen foods.Always purchase frozen food items afternon-perishable food items. This may sound like a no-brainer; however, when we are in a hurry we do not always adhere to this rule.Source: “Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
Dented cans.Some of us may remember going to dented can sales. But when purchasing canned items, make sure there are no dents, bulging lids or cracks of any kind. Small cracks and dents can allow bacteria and other harmful pathogens to enter the can or seep out onto other foods. Be sure to clean the lid thoroughly with hot soapy water before opening the can. Not cleaning the lid before opening the can may allow bacteria to enter the food. Source: http://origin-www.fsis.usda.gov/Fact_Sheets/Basics_For_Handling_Food_Safely/index.asp
What types of foods are dated?Dating is found mostly on perishable foods such as: meat, poultry, eggs, Dairy productsSource:“Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
Federal law and dating requirements are only required on infant formula and some baby food. Under current law, when an infant formula is formulated, the manufacturer of the product must guarantee the nutritional quality of that formulation before marketing can begin. The FDA requires the manufacturer to disclose the following information:Proof of nutrient content of the infant formula—by disclosing all quality control procedures, requirements for particular labeling, and the manufacturer’s records and reports on the formula. Source: www.fda.gov/Food/FoodSafety/Product-SpecificInformation/InfantFormula/default.htm
Types of food dating:“Sell-By”“Best if used By”“Use-By” “Closed or coded dates”Source:“Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
“Sell-By”:Informs the store how long to display the product for saleSource:“Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
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.Source:“Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
“Use-By”:This date is the last date recommended for the use of the product while at peak quality.The manufacturer determines this date.Source:“Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
“Closed” or “coded” dates are sometimes used by manufacturers for “shelf-stable” products. An example would be cans and boxes of food. Source: U.S. Department of Agriculture, Food Safety and Inspection Service. “Food Safety for Older Adults”.
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 belowBut always adhere to the “Use-By” dateSource:“Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
Cleaning the refrigerator.If you want to keep your food safe, it is very important to keep your refrigerator clean:Follow the manufacturer’s instructions on the use of cleaners for the refrigerator so as not to damage the surface.Wipe up spills right away.Clean refrigerator surfaces with hot, soapy water; then rinse with clear water.Do not use strong smelling cleaners; this odor can transfer to your food or ice cubes.At least once a week throw away foods that should no longer be eaten.Source: http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.asp
Cleaning the refrigerator.Do not keep raw poultry and ground meats in the refrigerator longer than 2 days.Do not keep cooked leftovers in the refrigerator longer than 4 days.For a fresh smelling refrigerator, keep an open box of baking soda on the refrigerator shelf to absorb odors. For refrigerator efficiency, use a brush or vacuum cleaner to clean the refrigerator coil 3 or 4 times a year.Source: http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.asp
Refrigerator odors.Some odors are hard to get rid of. If odors persist, try these techniques:Use a solution of equal parts vinegar and water. The acidity of vinegar destroys mildew. Repeat this process until the odor is gone or;Wash the unit with a solution of baking soda and water. Be sure to wash every part of the refrigerator or;Stuff the unit with paper towels, keep the door closed for several days. Then wash the unit with vinegar and water.Source: http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.asp
Refriferator odors.In an open container, place baking soda or fresh coffee grounds. Allow it to sit in the refrigerator, or shake the coffee grounds or baking soda, directly on the bottom shelf of the unit.Soak a cotton swab in vanilla and allow it to sit in the freezer for 24 hours.Try a commercial product and following the manufacturer’s directions.Source: http://www.fsis.usda.gov/factsheets/refrigeration_&_food_safety/index.asp
Yes, foodborne illnesses do increase during the summer months. As stated earlier, bacteria occur naturally in our environment– in our soil, air, water, and in the bodies of animals and people. Most foodborne bacteria replicate fastest at 90 to 110°F, and hot humid weather, provides moisture for more bacterial growth. In addition, “people” often cause the rise in foodborne illness during summer months. More people are outdoors cooking and camping, and preparing food in uncontrolled environments. Our kitchens, refrigerators and washing areas are most often not available to us. We often forget to keep hot foods hot and cold foods cold! Source: http://origin-www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_Peaks_in_Summer/index.asp
What can we do during summer months?To avoid foodborne illness during the summer months we must remain deligent and adhere to the Fight-Bac rules:Clean: Wash hands and surfaces often.Separate: Don’t Cross-Contaminate.Cook: Cookfoods to proper temperatures.Chill: Refrigerate foods promptly.Source: http://origin-www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_Peaks_in_Summer/index.asp
Hard Cooked eggs.Source: http://www.foodsafety.gov/keep/charts/eggstorage.html
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. However, there will be a change in the taste or quality of the food item if it has been kept frozen beyond the recommended time period.Source: “Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
Freezer facts. Preventing freezer burn.Those dried out, white, patchy, freezer burns on meat and poultry will not make you sick. But it sure will make the meat and poultry tough and bland. The food will be considered ”poor quality.”Use heavy freezer paper, freezer bags, plastic wrap or foil to wrap freezer items.Use a permanent marker and date the food packages. Use FIFO—first in first out. Use the oldest food first and place the newer food items toward the back.Source: “Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
Thunderstorms.How long can I keep the food after my power has been out??? When the power goes out—keep the refrigerator and the freezer doors closed whenever possible.Refrigerator:Now, this situation is when a refrigerator thermometer can really come in handy. If the power is out longer than four hours, throw the food out—unless the food is 40°F or lower.If no food thermometer was kept in the refrigerator or freezer, you must check each food item. In order to refrigerate the food safely the food must be 40° or below. If not, toss it out!Freezer:When the power is restored, if you have kept an appliance thermometer in the freezer, check the temperature reading. If the temperature reading is 40°F or below, you may safely refreeze the food items.A half full freezer will keep for 24 hours without power.A full freezer will keep for 48 hours without power.If ice crystals are still on the food, or the food is at 40° or less, you can safely refreeze the food. Otherwise, toss it out.Source: www.fda.gov/Food/ResourcesForYou/Consumers/ucm076993.htm
Mercury and methylmercury:Mercury occurs naturally in the environment, but it can also be released into the air by industrial pollution. Mercury can fall from the air and pollute rivers, streams and our oceans. Once the mercury accumulates in water, it becomes methylmercury. Fish and shellfish feed in these waters and the methylmercury is absorbed, and builds in their bodies. Eating a variety of fish and shellfish are a nutritious part of a healthy diet providing nutrients such as high quality protein, low fat and omega-3 fatty acids. These nutrients are essential to healthy growth and development.Although for most of the population, eating fish containing mercury is not considered a health problem, methylmercury is harmful to unborn babies and young children. Almost all fish and shellfish have trace amounts of methylmercury. When we eat the fish or shellfish, it accumulates in the bloodstream and is passed on to the unborn baby.“Therefore The Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) advise women who may become pregnant, pregnant women, nursing mothers, and young children, to avoid some types of fish and eat fish and shellfish that are lower in mercury” (www.epa.gov/waterscience/fish/files/MethylmercuryBroschure.pdf).Source: www.epa.gov
Do not eat: Swordfish, Shark, tilefish, or king mackerelThe risk of methylmercury depends on:The amount of fish and shellfish eaten and How much methylmercury is contained in the fish.Due to the high levels of methylmercury, the FDA and EPA advise us not to eat swordfish, shark, tilefish, or king mackerel. Remember larger fish live longer, and absorb more mercury than smaller fish. For further information about the risk of mercury in fish and shellfish in your area: Call 1-888-safefood or visit the following websites: www.cfsan.fda.gov/seafood1.htmlwww.epa.gov/ost/fishSource: For further information about the risk of mercury in fish and shellfish in your area: Call 1-888-safefood or visit the following websites: www.cfsan.fda.gov/seafood1.htmlwww.epa.gov/ost/fish
Fish lower in methylmercury…The following fish are lower in methylmercury and are most commonly eaten– shrimp, canned light tuna, salmon, pollock and catfish. For safety, each week eat two fish meals or two 6oz. servings of fish or shellfish that is lower in methylmercury. Albacore (white) light tuna has more mercury than canned light tuna. Source: www.cfsan.fda.gov/seafood1.htmlwww.epa.gov/ost/fish
More possible effects of BPA:(Found in animal studies only)MiscarriageObesity Altered brain development and behavior in childrenAltered immune systemProstate/breast cancerEarly onset of pubertyLowered sperm countHyperactivitySource: www.enviroblog.org/2008/04/cheatsheet-bisphenol-a-bpa.htmhttp://www.chej.org/documents/BabysToxicBottleFinal.pdf
To minimize exposure to BPA’sUse powdered formulas in non-steel cans that are not lined with BPA’s. Heat foods in ceramic or glass containers to avoid BPA chemicals from leaching into the food.Source: www.enviroblog.org/2008/04/cheatsheet-bisphenol-a-bpa.htmhttp://www.enviroblog.org/2009/05/ewgs-tips-to-avoid-bpa-exposure.html
On the internet, search for BPA free plastic containers. A number of outlets will pop-up for you to explore.
FDA Assessment of BPA:Interim Public Health Recommendations:“Over the past year manufacturers have stopped selling new infant feeding bottles and infant feeding cups in the United States”.“At this interim stage, FDA supports reasonable steps to reduce exposure of infants to BPA in the food supply. In addition, FDA will work with industry to support and evaluate manufacturing practices and alternative substances that could reduce exposure to other populations.Given that these are preliminary steps being taken as a precaution, it is important that no harmful changes be made in food packaging or consumption, whether by industry or consumers, that could jeopardize either food safety or reduce access to and intake of food needed to provide good nutrition, particularly for infants. Infants. Infants are a potentially sensitive population for BPA because (1) their neurological and endocrine systems are developing; and (2) their hepatic system for detoxification and elimination of such substances as BPA is immature.FDA is supporting the industry’s actions to stop producing BPA-containing bottles and infant feeding cups for the U.S. market. FDA understands that over the past year, the major manufacturers of these products have stopped selling new BPA-containing bottles and infant feeding cups for the U.S. market. Glass and polypropylene bottles and plastic disposable “bag” liners have long been alternatives to polycarbonate nursing bottles. FDA is facilitating the development of alternatives to BPA for the linings of infant formula cans. FDA has already noted increased interest on the part of infant formula manufacturers to explore alternatives to BPA-containing can linings, and has received notifications for alternative packaging.” The Food and Drug Administration Science Advisory Board Committee will continue to assess the research findings on any potential adverse human health effects of Bisphenal A.”For more information:Source: http://www.fda.gov/NewsEvents/PublicHealthFocus/ucm197739.htm
There has been no new food safety policy changes in seventy years until July of 2009. Recent food-related illnesses and deaths have prompted the Obama administration to support new Food Safety Policy. The new legislation, if passed by the Senate, would raise the bar significantly for the food industry and give the FDA more authority. Presently, the new bill includes:Mandatory on-farm food safety practices for fruits and vegetables.More frequent inspections of processing plants that the Food and Drug Administration deems high risk (every six to twelve months). Lower risk processing plants would be inspected every three years. Presently, some plants go as long as a decade or more without inspection.Processing plants would have to pay a yearly fee to finance the cost of inspections.The Food and Drug Administration would have authority to recall tainted food items. Presently, the FDA can only request companies to recall their product.Creation of a system of tracing food products and ingredients, to reach the source of the problem sooner. Heightened inspections on imported foods.To read more about this new legislation log onto http://www.govtrack.us/congress/billtext.xpd?bill=h111-875Source: www.pewtrusts.org/mews_room_detail.aspx?id_54382http://www.govtrack.us/congress/billtext.xpd?bill=h111-875