Preparing food safely for fairs and festivals

Preparing Food
Safely for Fairs and
Festivals

Save Time – Do More
with our FREE educational resources:
http://food.unl.edu/web/fnh/educational-resources
This publication has been peer-reviewed ● April 2014
Amy Peterson, MS RD
University of Nebraska–Lincoln
Extension
amy.peterson@unl.edu

Menu
1. Food Safety Facts
2. My Plate Food Safety
3. Foodborne Illness Facts
4. Food Safety - Keep or
Toss?

http://phil.cdc.gov/phil/quicksearch.asp

How many people in the United States
get sick each year from food they eat?
48 million people become sick
from foodborne illnesses
3,000 people die
SOURCE: http://mednews.com/food-illness-statistics-2010-cd

What Is A
Foodborne Illness?
A foodborne illness is
a disease that is
carried or transmitted
to human beings by
food. This can
happen anywhere we
serve food.
7

Food safety impacts
public health
School Food Service
& Childcare Centers
Assisted
Living,
Senior
Centers
& Nursing
Homes
Events where food
is prepared by
occasional quantity
food handlers
Licensed
Food
Venues

http://www.cdc.gov/features/dsfoodborneoutbreaks/

20 20
Food stands,
soup suppers,
bake sales and
other food sales
are often used
by groups and
organizations to
raise money.

21 21
But ... you need to make
sure you’re selling or
serving safe food!

22
Can YOUR
organization
afford to be liable
for a food borne
illness outbreak?
22

23 23
Sponsoring organizations are responsible
for the safety of the food products they
offer for sale or service.

But above all, don’t
sell a foodborne illness!

25
The Nebraska Food
Service Code has rules
for Temporary Food
Service
Establishments.
Food stands, bake
sales, bazaars and
community suppers
could be inspected by
the Department of
Agriculture or
Department of Health
under this ruling.

A “Temporary Food Service Establishment” is defined as a
food service establishment that operates at a fixed location
for a period of time of not more than 14 consecutive days in
conjunction with a single event or celebration.

Commercial food stands at county fairs
and other events are routinely inspected.
27

If complaints are made or if a reported illness
results from food sold at an event, inspection
and/or investigation may result.
28

How do you know if YOU
have a foodborne illness?
29

Signs and symptoms
of foodborne illness ...

Possible more
severe conditions ...

Sometimes you
can become
very sick and
may have to
stay in the
hospital a
couple of weeks
or longer!

You can’t always spot spoiled food by
using these 3 senses – what are they?
Sight
Smell

Even IF tasting would tell …
Why risk getting sick?
A “tiny taste” may not
protect you …
Yuk!
… as few as 10
bacteria could
make you sick!

Foodborne illness is
NOT a pretty picture!
43
Help I think I am
going to get sick!

How long does it take to get
sick after eating unsafe food?
It can take ½ hour to 6 weeks to
become sick from unsafe foods.
You usually feel OK right after
eating and become sick later.

Not everyone who eats the
same food gets sick!
45
I’m feeling sick …was
it something I ate?
How come no one else
feels sick?

People with a higher risk for
foodborne illness include ...

Young children
and older adults

People already
weakened by
another disease
or treatment for a
disease

People with a
higher risk of
foodborne illness
should be
especially careful
to avoid these
potentially
hazardous foods …

52
Raw and
undercooked
meat and
poultry
Raw or partially
cooked eggs and
foods containing
raw eggs
Unpasteurized
juices, milk, or
milk products Raw sprouts

Be a Winner!
Increase your
chances of
preventing
foodborne
illness!

Choose MyPlate Food
Safety Recommendations
• Clean
• Separate
• Cook
• Chill
Source: http://www.choosemyplate.gov/healthy-eating-tips/food-safety-advice.html

Do this first
before you cook!

The 10 most common
causes of infection

After petting a
dog or cat
After coughing
or sneezing
After using the bathroom
in your home
After changing
a diaper
Wash without soupAfter using a
public restroom
Hand Washing Habits
How Well Do Americans Wash Their Hands?
Always wash my hands
– Total Sample –
2005
42%
(16%)
2010
39%
2005
83%
(10%)
2010
83%
2010
93% Women
77% Men
2010
77%
2012
71%
Before handling
or eating food

Some Handwashing Facts
• 9 out of 10 adults say they wash their
hands after using public restrooms, but
only 6 in 10 were observed doing so.
• Women wash their hands more often than
men.
• Americans with college degrees say they
wash their hands less than those without
college degrees.
• From survey conducted by the American Society for Microbiology, 1996

Handwashing is the most effective
way to stop the spread of illness
5 handwashing steps follow ...

Rinse
under
clean,
running
water

Dry
completely
using a
clean cloth
or paper
towel

Turn off water with
paper towel

Using the
bathroom
or changing
diapers

Sneezing,
blowing
nose, and
coughing

Before
AND after
eating and
handling
food

Do you know the dirty parts
of your kitchen?
Dirty
Dirty
Dirty

Avoid spreading bacteria!
Use paper towels or
clean dishcloths to
wipe up kitchen
surfaces or spills.

74
Wash dishcloths
often on the
hot cycle of the
washing machine
and dry in a
hot dryer.

Dirty dishcloths spread bacteria
Bacteria like to
grow in wet or
damp dishcloths
and sponges
Have lots of
dishcloths or
sponges so you
can change
them frequently!

There are more
germs in the
average kitchen
than the bathroom.
Sponges and
dishcloths are the
worst offenders.
~research by Dr. Charles Gerba
PhotoSource:freedigitalphotobyVictorHabbick

Cleaning Tips
• Clean all food
contact surfaces
with warm water and
soap. Use a clean
cloth or paper
towels. Do not use a
sponge.
• After cleaning,
sanitize with ½
teaspoon chlorine
bleach to one quart
water.

Clean does NOT mean sanitized!
• Just because something looks clean
does not mean it is sanitized or safe to
use. Sanitizing reduces the amount of
germs on each item.
Allow time for dishes to
air dry completely. This
is the safest way to
keep dishes clean
because dishtowels
can spread bacteria
from dish to dish.

You have been assigned to help wash dishes.
What is the correct order to clean dishes and
utensils properly?
Scrape
Sanitize
Air dry
Rinse
Wash

University of Nebraska–Lincoln
Let’s examine
some pathogens
found on common
objects….

Pathogens that grew from a
clean wash cloth
81

Pathogens that grew from a cloth
used during meal preparation
82

Pathogens that grew
from clean hands
83

Pathogens that grew from
hands that were coughed on
84

Pathogens that grew from unwashed
hands from the playground
85

Glove Safety
• Everyone should have disposable gloves at his or her
station to use if touching food is necessary.
• These gloves should be put on after you wash your
hands.
• If your gloves become dirty or torn, change them.
• Also, if you switch jobs, you will need to change gloves.
– For example, if you are making hamburger patties
and then start serving cookies, change your gloves
to prevent contamination.

• If you have to touch food, only do so wearing
disposable gloves.
• When filling cup, plate and napkin dispensers,
fill from the back or bottom so all products are
used in the order you fill them.

True or False
Wear gloves or use
deli paper instead
of touching ready-
to-eat food with
your hands.

Handling Money
• If you handle money, wash your hands
before touching any food or clean surfaces.
• Money can be covered in germs, which you
should not spread to food.
• If you touch money while wearing gloves,
you need to change them before touching
any food.

Personal Appearance
• Before starting your shift, be
sure you have a clean
appearance and an apron to
keep your clothes from
becoming soiled.
• Tie back long hair or wear a
hair restraint so your hair is
away from your face and will
not come in contact with
food.

Do you know anyone
who likes his or her
food served with a
“side of hair”?

You are about to start your shift. What is
important to do before you start?
Not Important
Not Important

Cleaning fruits & vegetables
Remove and discard
outer leaves. Rinse
under clean, running
water just before
preparing or eating.
Rub briskly, scrubbing
with a clean brush or
hands to remove dirt
and surface
microorganisms.

95
Don’t use soap or
detergent. Unlike
washing dishes,
some soap or
detergent may
remain in fruits and
vegetables and
make you sick!
PhotocreditFreedigitalphotos.net-Winnond

Cleaning fruits & vegetables
After washing, dry with a clean cloth
or paper towel. Cut away bruised and
damaged areas.

Wash this produce, too!
Bacteria on the outside of
fruits can be transferred to
the inside when the fruit is
peeled or cut.

Read labels
Read labels on bagged produce to learn
if it is ready-to-eat.
Ready-to-eat, prewashed, bagged produce
can be used without further washing if kept
refrigerated and used by the “use-by” date.

Avoid washing raw meat & poultry …
Washing increases the danger of
cross-contamination. Bacteria present on the
surface of meat and poultry can be spread to
ready-to-eat foods, kitchen utensils and
counter surfaces.

This prevents bacteria on
one food from making
another food unsafe to eat!

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

PhotoSource:freedigitalphotobyaopsan
Why should you replace cutting
boards if they become worn
or develop grooves?

When groovy isn’t a good thing
It’s harder to clean a board that has
grooves where bacteria can hide!
PhotoSource:freedigitalphotobyaopsan

Use clean plates
NEVER serve
foods on a plate
that previously
held raw meat,
poultry or
seafood unless
the plate has
first been
washed in hot,
soapy water.
104

Match the following foods with
the proper serving utensils :
1. Hot dog a. Gloved hand
2. Mashed potatoes b. Ladle
3. Soup c. Scoop
4. Nacho chips d. Tongs
1. Hot dog d. Tongs
2. Mashed potatoes c. Scoop
3. Soup b. Ladle
4. Nacho chips a. Gloved hand

Serving Utensil Use
• Before starting your shift, have
the correct supplies available.
• Have serving utensils, such as
tongs, ladles and scoops,
ready so you minimize your
food contact.
• Have enough utensils available
for each different food.
– For example, you do not
want to use the hot dog
tongs to grab a cookie.

• If you are running low on a hot food, such as
taco meat, do not add meat from the fridge to
the meat you already are using.
• Instead, heat a new batch of meat to replace the
other dwindling amount and serve that instead.
• Adding new foods to old foods is a
contamination risk.

Use clean plates
NEVER serve foods on a
plate that previously held
raw meat, poultry or
seafood unless the plate
has first been washed in
hot, soapy water.
108

COOK foods to a safe temperature
to kill microorganisms.
“Microorganisms” means
things like bacteria.

Which ground beef patty is cooked
to a safe internal temperature?
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

This IS a safely
cooked hamburger,
cooked to an internal
temperature of
160°F, even though
it's pink inside.
This is NOT a safely
cooked hamburger.
Though brown inside, it’s
undercooked. Research
shows some ground beef
patties look done at
internal temperatures as
low as 135°F.

1 out of 4 hamburgers turns
brown before it has been cooked
to a safe internal temperature

Types of food thermometers
digital instant-read dial oven-safe
oven probe
with cord
disposable
temperature
indicators
thermometer fork
combination
dial instant-read
Read the instructions for YOUR thermometer.

Placing a food thermometer
1. Place in thickest part of food.
2. Do NOT touch bone, fat, or gristle.
3. Begin checking temperature toward
end of cooking, but before food is
expected to be "done."
4. For irregularly shaped food, check
the temperature in several places.
Clean thermometer with
hot soapy water before and
after each use!

Using a thermometer in thinner foods
Insert a thermometer
at an angle or from
the side for really thin
foods like meat
patties, pork chops
and chicken breasts.
When grilling or frying, to avoid
burning fingers, it may be helpful to
remove the food from the heat
source before inserting the
thermometer!

You noticed some of the equipment is
not heating foods correctly.
Which food is in the danger zone?
Poultry
should be
heated to
165F not
65F

Serving Customers
• Food should be served to customers
with disposable dishes, such as
paper plates, Styrofoam cups and
plastic silverware.
• When handing plates, cups or
silverware to customers, never touch
the part that will come in contact with
food or the person’s mouth.
• If customers ask you to carry items
for them, take only what you can
handle.

How do you get a handle on
serving customers???

CHILL (refrigerate)
“perishable” foods promptly
and defrost foods properly.

What foods are “perishable”
and spoil more readily?
Dairy products
Pasta, rice, cooked
vegetables
Fresh, peeled/cut
fruits and vegetables
Meat, poultry,
fish, eggs, tofu
Photos: watermelon, potato, and rice are from NCI / photographer: Renee Comet

Does anyone know the
“TWO-hour rule”?
123

The TWO-hour rule
Refrigerate perishable foods so TOTAL time
at room temperature is less than TWO hours
(Only ONE hour when temperature is above 90°F)

DANGER
ZONE
Bacteria multiply rapidly
between
41 and 135 degrees F.
125

126
How to be Cool – Part 1
Place very hot foods on a rack at
room temperature for about 20
minutes before putting them in the
refrigerator.
Cool food in
shallow containers.
Limit depth of food
to 2 inches or less.

How to be Cool – Part 2
It’s OK to refrigerate foods
while they are still warm.
Leave container cover slightly
cracked until the food has cooled.

What
temperatures are
recommended
for refrigerator
and freezer?
128
0
o
F
40
o
F

Place an appliance thermometer
in the refrigerator AND freezer!

Monitor refrigerator & freezer temperatures
Place thermometer in the
front of refrigerator/freezer
in an easy-to-read location.
Check temperature regularly
– at least once a week!

131
The THAW
LAW Plan ahead
to defrost
foods.
The best way to thaw
perishable foods is
in the refrigerator!

Refrigerator Storage
Store raw meat, poultry and
seafood on the bottom shelf
of the refrigerator so juices
don’t drip onto other foods.

Don’t do
this, even if
your food is
kept in the
refrigerator!
Photo credit Freedigitalphotos.net - Ambro

How long should you
keep leftover food?
Refrigerated
leftovers
may become
unsafe within
3 to 4 days.

A Multiplication Quiz
How many bacteria will grow from 1 BACTERIA
left at room temperature 7 hours?
The number of bacteria can
double in 20 minutes!

Answer: 2,097,152!
Refrigerate
perishable foods
within TWO hours!

137
http://www.4daythrowaway.org

Which containers are
labeled correctly?
A.
B.
A. The date and
contents are both
listed
Click to reveal the answer.

Keep Cool with Ice Safety
 Food safety rules apply to ice
used to keep foods or beverages
cool.
 Remember that ice touches
food and customers can
consume it.
 Do not touch ice with your hands;
instead, use a metal scoop when
serving it with drinks or filling
coolers.

• Biological
• Chemical
• Physical
How Do Foods
Become Unsafe?

BIOLOGICAL Hazards
Bacteria
Virus
Fungi

Do YOU Know Your MICROBES?
Let’s do a
little quiz to
see if you
know who is
lurking
where….

What bacteria can be associated
with turtles and is also the most common
cause of foodborne deaths
Source: CDC/ James Gathany

Salmonellosis
infection – toxin mediated
SYMPTOMS SOURCES FOODS INVOLVED PREVENTION
Diarrhea Contaminated
water and soil
Meat and poultry Avoid cross-
contamination
Chills and Fever Insects Fresh produce Refrigeration
Abdominal cramps Animals Fish and shrimp Cooking poultry to
165 for 15 seconds
Headache Human
intestinal tract
Shell Eggs Good hygiene
Nausea

Tomatoes
This deadly pathogen has been
popping up more places that at
a poultry farm!
Chocolate Bars
Cat Food
Raw milk and
soft cheese
Frozen chicken
Ice Cream

What bacteria is frequently spread if people
don’t wash their hands after going to the
bathroom or changing a diaper?

Shigella
infection
Abdominal
cramps
Humans Moist and mixed
foods, such as
potato, tuna, shrimp
and macaroni salads
Good handwashing and
hygiene with safe water
source.
Fever and
chills
Contaminated
water
Lettuce Proper refrigeration of
suspect foods
Diarrhea Most outbreaks
associated with
day care
centers
Avoid cross
contamination
Wash fruits and
vegetables and drink
fresh water.

Shigella is spread person-to-person and is
transmitted by the fecal-oral route.
Has a low infectious dose – as few as 10
Shigella bacteria can result in a clinical infection!
http://www.about-shigella.com/shigella_transmission/#.U1gCbFVdWSo

Shigella bacteria are present in the stools
of infected persons while they are sick
and for up to a week or two afterwards. It
is estimated that up 80% of all infection is
the result of person-to-person
transmission
http://www.about-shigella.com/shigella_transmission/#.U1gCbFVdWSo

Which bacteria is associated with
drinking unpasteurized milk, lunchmeat,
cheese, and more recently, cantaloupe??
CDC/Dr. Balasubr Swaminathan; Peggy Hayes
(colorized by PowerPoint author)

Listeriosis
infection
Nausea and
vomiting
Contaminated
water and soil
Unpasteurized milk and
cheese and soft
cheeses - processed
foods
Use only pasteurized
milk and dairy
products
Fever Damp
environments
Ice cream Avoid cross-
contamination
Diarrhea Animals Yogurt Cook foods to proper
internal temperature
Headache Humans Raw vegetables and
fruits
Check use-by dates
Backache Poultry, seafood and
meats, especially hot
dogs and lunch meats

Check that meat
and cheese drawer
and throw away
slimy lunch meat!
Often called the
“Bachelor’s Disease”,
Listeria likes cold and
moist places the best,
like the refrigerator!

In the U.S., 2,500 persons
become seriously ill each year
with 500 fatalities.
Pregnant women account for
27% of these cases and are 20
times more likely to become
infected than non-pregnant
healthy adults.
People with poor immune
systems are also more
susceptible to infection

More recent outbreaks
implicated cantaloupe due to
unsanitary growing,
sanitizing, and packing
conditions, and not following
U.S. food safety guidelines.
33 people died and there was
one miscarriage due to the
outbreak in Colorado in 2011.
Other recent outbreaks
connected to frozen
vegetables, raw milk,
packaged salads, ice cream,
and caramel apples.

Staphylococcus intoxication
Nausea Skin, hair,
nose and
throat
Reheated foods Wash hands
Retching Infected
sores
Ham and other meats Good personal hygiene
Diarrhea Animals Egg products and other
protein foods – salads,
custards, and pastry
fillings.
Cooking foods to 165 for
15 minutes or 140 for
one hour, followed by
serving or refrigeration
Abdominal
Cramps
Poultry

Did you know? Staph can grow on
foods with a high salt or sugar content.
Be aware if the possible signs and symptoms
of staph with the people you are around each
day, as volunteers or as clients. If there are
odd looking sores that are pus-filled, make
sure they get checked for a staph infection.

Most commonly found when large quantities of
food are prepared several hours before serving,
and is spore forming and heat resistant.
Source: CDC/Don Stalons

Clostridium perfringens
Toxin-mediated infection
SYMPTOMS SOURCES FOODS
INVOLVED
PREVENTION
Abdominal pain Human intestinal
tract
Cooked meat Time-temperature
control when
reheating foods
Nausea Animals Meat products
Diarrhea Poultry
Dehydration Stews and
gravies
Commonly referred to as “The 24-Hour Flu”

Identified as Clostridium perfringens, improperly
cooked or reheated taco meat was the culprit.
C. perfringens infections often occur when foods are
prepared in large quantities and are then kept warm
for a long time before serving.

As few as 10 of which bacteria can
make a person ill?
Source: CDC/ National Escherichia, Shigella, Vibrio Reference Unit at CDC

E. coli O157:H7 EHEC
Toxin-mediated infection
INVOLVED
PREVENTION
Watery or bloody
diarrhea
Animals Raw and
undercooked
ground beef
Thoroughly cook
ground beef to 155 F
for 15 seconds
Severe abdominal
pain
Human
intestinal tract
Imported cheeses Avoid cross
contamination
Vomiting Swimming in
or drinking
contaminated
water
Unpasteurized
milk, apple cider,
apple juice
Practice good
personal hygiene
Intestinal tract
of cattle

Hemorrhagic colitis is the name of the acute disease
caused by E. coli O157:H7.
E. coli lives in the intestines of
cattle and other animals and
typically is linked to
contamination by fecal
material. It causes an
estimated 73,000 infections in
the U.S. each year, including
61 deaths. (CDC)

Recent outbreaks reaching new food
products, including flour, alfalfa sprouts,
chicken salad, and ready-to-eat salad
products.

Virus 101
Did You Know:
• Viruses are transferred to foods by people who do
not wash their hands after using the toilet.
• Viruses will be killed if the food is cooked, but not
if they are transferred to fruits and vegetables
that won’t be cooked. Cooked foods can be
re-contaminated.
• Viruses don’t grow on food but can be carried by
food and water. They only multiply in a living cell.

Symptoms for this virus may take up
to 6 weeks to appear?
Source: CDC/Betty Partin

Hepatitis A
infection
INVOLVED
PREVENTION
Fever Contaminated
water
Water and ice Obtain shell fish from
approved sources
Nausea Humans intestinal
and urinary tract
Shellfish Good personal
hygiene
Abdominal pain Salads Prevent hands from
cross contamination
Yellow skin Cold cuts and
sandwiches
Discomfort Fruit and fruit juices

In outbreaks traced to food contamination by
infected food workers: Food preparers or cooks
have often been identified as the source of
contamination, although they are generally not ill
at the time of food preparation.
The peak time of
infectivity, is during
the two weeks before
illness begins.

The 2003 United States hepatitis A outbreak
was the worst hepatitis A outbreak in U.S.
history, more than 660 people infected
including 4 fatalities.
The infection was from green onions served
at Chi-Chi's restaurants in Pennsylvania and
West Virginia.
The green onions likely were contaminated with HAV in the
distribution system or during growing, harvest, packing, or
cooling. Traceback investigations completed to date have
determined that the green onion source is one or more farms
in Mexico.
http://www.cdc.gov/mmwR/preview/mmwrhtml/mm5247a5.htm

What virus is the leading cause of
diarrhea in the U.S.?
Source: CDC/ E. L. Palmer

http://www.cdc.gov/features/dsnorovirus

Norwalk (Noravirus) Virus
Infection
INVOLVED
PREVENTION
Nausea, vomiting Human
intestinal tract
Water Obtain fresh foods
from approved
sources
Headaches Contaminated
water
Steamed or raw
shellfish
Good personal
hygiene
Diarrhea Raw vegetables Proper handwashing
Abdominal pain Fresh fruits and
salads
Cook foods to safe
minimum internal
temperatures
Low grade fever
The OTHER “24-Hour Flu”

Yearly Trends with Noravirus
You can get norovirus
illness at any time
during the year, but it is
most common in the
winter. There can be
50% more norovirus
illness in years when
there is a new strain of
the virus going around.
http://www.cdc.gov/norovirus/trends-outbreaks.html

Chemical Hazards
 Cleaners
 Sanitizers
 Polishes
 Metal cookware
 Ceramic or leaded
cookware and dishes
 Machine Lubricants

Biological
Chemical
Physical
How Do Foods
Become Unsafe?

physical Hazards
 Glass
 Bones and Pits
 Metal Shavings
 Dirt and Stones
 Bandages
 Jewelry
 Hair
 Wood and Paper
 Unintentional Food
Products

190
http://barfblog.foodsafety.ksu.edu

Allergy Awareness
The eleven most common food allergens are:
191

Individuals who are allergic or food
sensitive can touch or smell food and have
an allergic reaction!
 Label items containing all or
some of these allergens i.e.
“containing nuts”.
 Position these foods away
from others, or use a
separate table.
 Assign one or two people to
handle the sales of allergen
free foods.
192
PHOTO SOURCE: flickr commoncontent christaface

25% of children
with food allergies
may have their first
reaction at a
childcare or school
setting.

Should you KEEP or TOSS …
Tacos left on
the kitchen
counter
overnight?

Toss it out!
Photo credit Freedigitalphotos.net – m_bartosch

Toss it out!
199
A toxin is something that
can make you sick. The
type of sickness depends
on the type of bacteria
forming the toxin.
Even if you reheat tacos
left out overnight, some bacteria
can form a heat-resistant toxin
which cooking won’t destroy.

Hamburger
thawed all day
on the kitchen
counter?
Photo credit FoodPhotoSite.com

202
Thaw packages of meat, poultry and
seafood on a plate on the bottom shelf of
the refrigerator. This prevents their juices
from dripping on other foods.

Remember how bacteria
may have formed heat-
resistant toxins when
tacos were left out more
than TWO hours?

Leftover pizza which was stored in
the refrigerator within TWO hours
after it was served?
PHOTOSOURCE:FreeDigitalPhotos.netbyDavidCastilloDominici

If perishable foods are
refrigerated within
TWO hours after they
are served, they should
be safe. Just eat them
within 3 to 4 days.
PhotocreditFreedigitalphotos.net–stockimages

208
Leftover cold
pizza can be a
GREAT breakfast
food — IF you
handle it safely!
PhotocreditFreedigitalphotos.net–Ambro

Cut or peeled fruits and vegetables
left at room temperature for more
than TWO hours?

Should you
KEEP or
TOSS …
Leftovers kept in
the refrigerator
for over a week?

Toss it out!
Even refrigerated
leftovers may become
unsafe within
3 to 4 days.

You can’t
always see
or smell if a
food is
unsafe. You
could get
sick tasting
a food!

A pot of chili soup stored
in the refrigerator while
still hot?

And….can you guess….
How long would it take
a pot of chili to cool to
a safe temperature in
your refrigerator?
Would you believe …
at least 24 hours!

Toss it out!
Transfer hot foods to shallow
containers to speed cooling!
COOL!

222University of Nebraska-Lincoln Extension educational programs abide with the nondiscrimination
policies of the University of Nebraska-Lincoln and the United States Department of Agriculture.

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