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    Prevention to Food Safety

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    bhumikaghatak73

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    © All Rights Reserved
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    Prevention to Food Safety

    Uploaded by

    bhumikaghatak73
    1 views3 pages

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1 views3 pages

    Prevention to Food Safety

    Uploaded by

    bhumikaghatak73

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Food safety measures

    Buy and Store Food Safely


     Do not buy food in damaged packages or cans.
     Look for expiration dates on food packages. Do not buy outdated foods.
     Buy only pasteurized milk, cheese, ciders, and juices.
     Keep raw meat, poultry, and fish in a separate shopping bag. This
    prevents the juice from dripping onto other food.
     Place perishable foods in the refrigerator or freezer right away after
    grocery shopping.
    Prepare Food Safely
     Wash your hands with hot soapy water before and after you prepare foods.
     Thaw food in the refrigerator or microwave oven, not on the kitchen
    counter.
     If possible, have 2 cutting boards. Use 1 cutting board for raw meat, poultry,
    and seafood, and use the other cutting board or fresh fruits and vegetables.If
    you have only 1 cutting board, prepare fruits and vegetables first, and put
    them safely out of the way. Wash the cutting board very well with soap and
    hot water. Then prepare the raw meat, poultry, or seafood. When finished,
    wash the cutting board again.
     Cook foods thoroughly to kill harmful bacteria.
     Use a thermometer to check that meat and poultry are completely cooked.
    Cook to an internal temperature of:

     At least 145 F for roasts and steaks
     180 F for whole poultry
     At least 160 F for ground beef
     Cook fish until it is opaque and flakes easily with a fork.
     Cook eggs until the white and yolk are firm.
    Store Leftover Food Safely
     Keep hot foods hot and cold foods cold. For a cold food like pudding, do
    not let it sit out at room temperature — keep it cold in the refrigerator. When a
    roast turkey is done, do not store it on the countertop at room temperature —
    keep it hot (or freeze or refrigerate leftovers). Remember: This rule also
    applies to foods packed for lunches, picnics, and camping.
     Keep your refrigerator temperature at 40 F to 45 F. Keep your freezer at 0
    F.
     Refrigerate leftovers as soon as possible.
     For quick cooling in the refrigerator or freezer, divide large portions of
    leftovers into small bags or containers.
     Date leftovers, and use them within 3 to 5 days.
     Leftovers should be reheated to 165 F.
    Food Storage Times
    Safe storage times for refrigerator and freezer are suggested in the list of
    foods below:
    Food Stored Refrigerator Time Freezer Time
    Meat (raw) 3 to 5 days 6 to 12 months
    Meat (cooked) 3 to 4 days 2 to 3 months
    Ground meats (raw) 1 to 2 days 3 to 4 months
    Ground meats
    3 to 4 days 2 to 3 months
    (cooked)
    9 months (parts) 1 year
    Poultry (raw) 1 to 2 days
    (whole)
    Poultry (cooked) 3 to 4 days 4 to 6 months
    Lunch meats (open
    3 to 5 days 1 to 2 months (freezer wrap)
    package)
    Fish (raw) 1 to 2 days Up to 6 months
    Fish (cooked) 3 to 4 days 4 to 6 months
    Eggs in shell (raw) 4 to 5 weeks Do not freeze
    Eggs in shell (hard
    1 week Do not freeze
    cooked)
    A few days past “sell
    Milk Do not freeze
    by” date
    Cheese (hard, semi- Can freeze (changes taste
    3 to 4 weeks
    hard) and texture)
     DO NOT leave perishable, cooked food at room temperature longer than 2
    hours.
     Remove the stuffing from poultry and meat. Refrigerate them in separate
    containers.
     To be safe, discard moldy food.

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