Food Safety 101 for Older Adults. Jaime Murphy USDA Food Safety and Inspection Service
|
|
- Berniece Little
- 5 years ago
- Views:
Transcription
1
2 Food Safety 101 for Older Adults Food Safety 101 for Older Adults: Illness Prevention and Educational Resources Jaime Murphy USDA Food Safety and Inspection Service
3 Food Safety 101 Presentations Empowering Older Adults Summer and Thanksgiving USDA-FSIS presenters available Facilitator guide available for non-fsis presenters Held at senior centers and similar locations
4 Food Safety and Inspection Service: The Threat of Foodborne Illness in U.S. Each year, foodborne illness... Results in 128k Hospitalizations Causes 3,000 deaths Costs US economy $15.6 billion 4 pathogens } E. most frequently affect our regulated products. coli Listeria Salmonella Campylobacter
5 At-Risk Demographics Those at a higher risk for foodborne illness include: Older adults Diabetes patients Cancer patients Immunocompromised Pregnant women Children under 5 years
6 Food Safety and Older Adults Adults 65+ are at an increased risk of hospitalization and death from foodborne illness. Why?
7 Common Foodborne Pathogens E. coli O157:H7 Campylobacter Salmonella Listeria monocytogenes
8 Foods to Avoid Raw or undercooked meat, poultry, eggs and seafood Hot dogs, deli meat and lunch meats (unless reheated to steaming hot) Unwashed fresh fruits and vegetables Unpasteurized refrigerated pâtés or meat spreads (Canned or shelf-stable pates/meat spreads may be eaten) Soft cheeses (unless labeled made with pasteurized milk ) Raw or unpasteurized milk Raw sprouts (alfalfa, clover and radish)
9 During the Summer Rates of Foodborne Illness Increase Why? Bacteria love hot, humid weather People are doing more outdoor activities Power outages can also lead to food spoilage
10 Food Safety for Power Outages
11 Food Safety for Power Outages
12 Grilling Food Safety One of the best things about summer is firing up the grill! Make sure your fun in the sun doesn t get cut short by following four simple food safety steps Your face when the power goes out
13 The Four Steps: CLEAN Wash your hands with warm, soapy water for 20 seconds Focus on palms, in between fingers and fingertips At a picnic? Pack moist towelettes! Wash produce under running water even if you plan to peel it DO NOT Wash raw meat and poultry before cooking
14 The Four Steps: SEPARATE Keep raw meat, poultry and seafood away from other foods When grilling, use separate plates/utensils for raw meat or poultry and ready-to-eat foods Never place cooked food on the same plate that held raw meat or poultry Use plastic bags and containers to keep raw meats separate from other items in your shopping cart or cooler.
15 The Four Steps: COOK Cooking to a safe internal temperature will destroy food poisoning bacteria Color is not a reliable indicator of doneness Always use a food thermometer follow the PRO method
16 Grilling Like a PRO
17 Grilling Like a PRO
18 The Four Steps: CHILL Chill perishable and cooked foods promptly to avoid the temperature Danger Zone ( F) Don t leave food at room temperature for longer than two hours (or one hour if temperature is above 90 F) Keep perishable food in an insulated cooler with ice or frozen gel packs while at picnics
19 Home Delivered Meals and Leftovers If foods purchased (or delivered) hot, enjoy within two hours. If eating after two hours keep food above 140 F to stop bacteria growth. Refrigerating? Divide into smaller portions and place in shallow containers Cover loosely and refrigerate immediately Reheating? Reheat to 165 F or until steaming hot
20 Food Storage Times - Fridge Meat, Poultry and Eggs Ground Meat and Poultry (including fresh sausages) Beef, Lamb, Pork, Veal, Goat (Steaks, chops, roasts) Poultry (whole, parts or ground) Hot dogs Luncheon meats Eggs fresh, in shell 1-2 days 3-5 days 1-2 days Deli and Vacuum-Packed Products Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads Store-cooked dinners and entrees Unopened package 2 weeks; Opened 1 week Unopened package 2 weeks; Opened or deli sliced 3-5 days 3-5 weeks 3-5 days 3-4 days Commercial brand vacuum-packed dinners with/usda seal, unopened 2 weeks Pieces and cooked casseroles Gravy and broth, patties, and nuggets Fresh Fish and Shellfish Cooked Meat, Poultry, and Fish Leftovers Fresh Fish and Shellfish 3-4 days 3-4 days 1-2 days
21 FoodKeeper Prevent food waste Storage advice on more than 600 food and beverage items Cooking advice for meat and poultry Syncs to your calendar Access to AskKaren
22 More FoodSafety.gov
23 Thanksgiving and Winter Holidays Foodborne Illness Can Occur Because Large quantity of food with opportunities for crosscontamination Foods left out in the Danger Zone too long Undercooking of meat and poultry
24 Three Ways to Thaw a Turkey BEST Keep turkey in original wrapper, place on tray to catch juices Good Allow 30 minutes per pound Good Check owner s manual for minutes per pound
25 Keep Cold Food Cold Keep Hot Food Hot Keep Hot Food Hot Store hot food in bottom warming drawer of oven until ready to serve Keep at 140 F or warmer. Keep Cold Food Cold Put cold side dishes on beds of ice Serve small amounts at a time and leave the rest in the fridge until serving
26 The Four Steps: CHILL Food at room temperature for more than 2 hours should be discarded Use all refrigerated leftovers within 3 to 4 days Reheat leftovers to165 F To keep turkey moist, add broth or water Rotate for even heating in microwave
27 The Four Steps: CLEAN Do NOT Wash Raw Meat or Poultry! Courtesy of New Mexico State University
28 Free Resources for Consumers FoodKeeper app Publications Meat & Poultry Hotline Social Media Presentations and Toolkits
29 FoodKeeper app
30 Free Resources for Consumers
31 Free Resources for Consumers Food Safety Publications: General Adult At-Risk Severe Weather and Power Outages Youth Spanish Electronic Versions Too!!!
32 Free Resources for Consumers How to Order Publications: Fill out a publication request form and to FSIS.Outreach@fsis.usda.gov. (This box can be used to attain request forms) Call the USDA Meat and Poultry Hotline ( )
33 Summary of Presentations Continually updating with new research data The audience is older adults and anyone! The presentation is a good refresher for anyone that has taken ServSafe Not a substitute for ServSafe The presentation is available in Spanish upon request
34 Train the Trainer Sessions Have others that would be interested in learning more about the Food Safety 101 for Older Adults program? Online train the trainers are available or in-person are available based on FSIS staff availability.
35 Food Safety 101 Presentations For more information contact: Adam Ghering Phone: Jamie Murphy Phone: / Jaime.Murphy@fsis.usda.gov
Food Safety 101 for Older Adults
Food Safety 101 for Older Adults Food Safety and Inspection Service: The Threat of Foodborne Illness in U.S. Each year, foodborne illness... Sickens Results in Causes Costs US economy 1 in 6 128k 3,000
More informationmom forgot refrigerator caused dangerous bacteria fast refrigerate within hours cooking
I ve got to tell you what happened to my dad. On Saturday, my mom prepared chicken for us and we all ate lunch. After eating lunch, it was almost time for my baseball practice! We all rushed out of the
More informationFood Safety. Our Lady of Grace Catholic Church
Food Safety Our Lady of Grace Catholic Church Mishandled Food Food that is mishandled can cause very serious consequences for all, especially for at-risk groups infants, young children, older adults, pregnant
More informationCLEAN, SEPARATE, COOK & CHILL/STORE
FOOD SAFETY RESOURCE CLEAN, SEPARATE, COOK & CHILL/STORE IT S A FACT: One in six Americans approximately 48 million people are infected by foodborne pathogens each year. Of these, 128,000 require hospitalization
More informationCoach on Call Four Simple Steps to Prevent Food Poisoning
Coach on Call It was great to talk with you. Thank you for your interest in. I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your
More informationPLAINVILLE-SOUTHINGTON REGIONAL HEALTH DISTRICT
PLAINVILLE-SOUTHINGTON REGIONAL HEALTH DISTRICT Main Office Satellite Office 196 NORTH MAIN STREET ONE CENTRAL SQUARE SOUTHINGTON, CT 06489 PLAINVILLE, CT 06062 860-276-6275 FAX 860-276-6277 pshd.org SHANE
More informationCCE FOOD PRESERVATION AND FOOD SECURITY. Cailin Kowalewski Nutrition and Consumer Science Coordinator CCE Wayne
CCE FOOD PRESERVATION AND FOOD SECURITY Cailin Kowalewski Nutrition and Consumer Science Coordinator CCE Wayne FOOD PRESERVATION AT CCE WHAT IS FOOD PRESERVATION? A key set of skills that can help improve
More informationEgg Dishes. Foods Older Adults Should Avoid
Egg Dishes Foods Older Adults Should Avoid As we get older our bodies don t work quite as well. Therefore, some foods are more likely than others to make older adults sick if they eat them. Below is a
More informationSafe Food Handling. Proper food handling and cooking are the best ways to keep us from becoming sick from bacteria in foods.
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Family & Consumer Sciences, Department of Human Nutrition, Food and Animal Science, Cooperative Extension
More informationAlways immediately report any signs or symptoms of infection, like fever or swelling, to your doctor.
Food Safety If you eat food contaminated by germs, you can get foodborne illness (also called food poisoning ), which can be serious or even fatal. Safe food-handling practices can help reduce your risk
More informationEquipment. Quantity. Storage. Make sure workstations, cutting boards, and utensils are clean and sanitized
Equipment Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity Only remove as much food from the cooler as you can prep in a short period of time Storage Return prepped
More informationSafe Food Handling. Proper food handling and cooking are the best ways to keep us from becoming sick from bacteria in foods.
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Family & Consumer Sciences, Department of Human Nutrition, Food and Animal Science Cooperative Extension
More informationFoodborne Illness Can Cause More than a Stomach Ache!
Foodborne Illness Can Cause More than a Stomach Ache! Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration (sometimes severe) Don t count on these to test for food safety! Sight Smell Taste
More information`PENACOOK COMMUNITY CENTER NOVEMBER & DECEMBER SENIOR PROGRAM NEWSLETTER 2018 FOOD SAFETY 101
`PENACOOK COMMUNITY CENTER NOVEMBER & DECEMBER SENIOR PROGRAM NEWSLETTER 2018 We fondly remember John & Shirley Bailey John & Shirley looked forward to attending our end of summer celebration at Newfound
More informationStocking and Storing Food Safely
Stocking and Storing Food Safely Sources: USDA Food and Inspection Service www.fsis.usda.gov Keeping Kids Safe a Guide for Safe Food Handling for Child Care Providers, USDA Food and Inspection Service
More informationYour guide to food safety
Your guide to food safety Your guide to food safety Ten easy steps to safe food 1. Buy from reputable suppliers with clean premises. 2. Avoid spoiled foods, foods past their use by dates or foods in damaged
More informationUnited States Department of Agriculture Food Safety and Inspection Service. Cooking for Groups. A Volunteer s Guide to Food Safety
United States Department of Agriculture Food Safety and Inspection Service Cooking for Groups A Volunteer s Guide to Food Safety United States Department of Agriculture The U.S. Department of Agriculture
More informationHoliday Food Safety & Crock Pot Food Safety. Lunch & Learn 12 noon to 1 pm November 3, 2014
Holiday Food Safety & Crock Pot Food Safety Lunch & Learn 12 noon to 1 pm November 3, 2014 USDA (search Thanksgiving) Resources http://www.fsis.usda.gov/wps/portal/fsis/ Holiday Resources (includes English
More informationHoney Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood)
Honey Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood) Dinner Roll Banana Cream Pie (Chef Pierre) Easter Daily Spreadsheet Holiday Menu
More informationI. Feeding 6i Crowd? Do It Safely \\,. -
I. Feeding 6i Crowd? Do It Safely \\,. - Feeding 6i Crowd? 'J/ E Do It Safely Your family may enjoy meals, day after day, and never get sick from foodborne illness. Then comes a big family gathering or
More informationKNOW THE FACTS! Keeping Food Safe During an Emergency
KNOW THE FACTS! Keeping Food During an Emergency Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing
More informationFood Code Review. Food Code Review. Food Code Changes & Review OBJECTIVES
Food Code Review Office of LTC Facilities Licensure Unit Division of Public Health Eve Lewis Administrator Eve.lewis@nebraksa.gov or 402-471-3324 Dan Taylor Training Coordinator Dan.taylor@nebraksa.gov
More informationEGG University Handbook on Egg Safety
$1.50 SP494 EGG University Handbook on Egg Safety Egg University Handbook on Egg Safety Released by Janie L. Burney, Associate Professor Written by Gail W. Disney, Professor Emeritus Family and Consumer
More informationFood safety after a stem cell transplant
Food safety after a stem cell transplant Why should I be concerned about food safety? When a food makes you sick, it is called a foodborne illness or food poisoning. You will need to take extra care to
More informationFood Safety: Grilling in the Great Outdoors. Richard Collins, MD The Cooking Cardiologist Susan Buckley, RD. Quiz Time!
Food Safety: Grilling in the Great Outdoors Richard Collins, MD The Cooking Cardiologist Susan Buckley, RD Quiz Time! The following quiz was compiled by University of Nebraska Lincoln Extension educational
More informationOnce again, thank you for your support and the gift of your time, talent, and CHILI!
Mission: Vision: Values: Empowering individuals with disabilities to enhance their quality of life! Full inclusion for people with disabilities Honesty Integrity Trust Professionalism Mutual Respect Our
More informationHOME FOOD SAFETY GUIDE
HOME FOOD SAFETY GUIDE 2 ABOUT THIS GUIDE This guide explains safe food handling practices that you can do at home to reduce your risk of food-borne illness. Many food-borne illnesses can be prevented
More informationClass 4 overview. Clean, Separate, Cook and Chill. Description. Objectives. It s not just a Hamburger Menu. What will we do today?
Class 4 overview Description You will review food safety and the techniques of sautéing and browning. You will then prepare a Salisbury steak menu. Objectives 1. To learn food safety and build on kitchen
More informationChapter 7 The Flow of Food: Preparation
Chapter 7 The Flow of Food: Preparation General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean and sanitized Prep food in small batches Return
More informationSanitation in the Kitchen. Foods 1, unit 1 safety & sanitation
Sanitation in the Kitchen Foods 1, unit 1 safety & sanitation Safety Review Statements As you come into class please begin writing these down on note paper include the topic and date in the margin. Dull
More informationYou want them to be: SAFE FUN EASY TASTY. Partnership for Food Safety Education
You want them to be: SAFE FUN EASY TASTY Consistent practice is important to your family s health! Why? Bacteria can spread throughout the kitchen and get on hands, utensils and countertops. Wash your
More informationSoups And Casseroles
Soups And Casseroles Store Leftovers Properly Hot foods need to be kept at 140⁰ F or above and cold foods need to be kept at 40⁰ F or below. When foods are not kept at the proper temperatures bacteria
More informationHoliday Meal. In the foodservice industry, preparing meals on a. Steps to a Safe and Successful FOOD PROTECTION CONNECTION
FOOD PROTECTION CONNECTION 1 HOUR SAN Steps to a Safe and Successful Holiday Meal by Melissa Vaccaro, MS, CHO In the foodservice industry, preparing meals on a daily basis is routine. Schools, hospitals,
More informationUSE A FOOD THERMOMETER
USE A FOOD THERMOMETER JANIE BURNEY, PROFESSOR Department of Family and Consumer Sciences SP 626 THE RIGHT TEMPERATURE What is it? The right temperature is hot enough to kill harmful bacteria in meat,
More informationGroups. Cooking for. A Volunteer s Guide to Food Safety. FN585 (Revised) Julie Garden-Robinson, Ph.D., R.D., L.R.D. Food and Nutrition Specialist
FN585 (Revised) Cooking for Groups A Volunteer s Guide to Food Safety Julie Garden-Robinson, Ph.D., R.D., L.R.D. Food and Nutrition Specialist North Dakota State University Fargo, North Dakota Reviewed
More informationOther Items. Store Foods Safely In The Refrigerator And Freezer
Other Items Store Foods Safely In The Refrigerator And Freezer Refrigerators and freezers play an extremely important role in the safety of your food. When used correctly, they slow the growth of bacteria
More informationKitchen Companion. Clean. Separate. Chill. Cook. Your Safe Food Handbook
Kitchen Companion Clean Cook Separate Chill Your Safe Food Handbook 2 Kitchen Companion Your Safe Food Handbook Food safety. You hear a lot about it... and you know a lot about it. But as with any comprehensive
More informationLET S TALK TURKEY A GUIDE TO FOOD SAFETY THIS CHRISTMAS
LET S TALK TURKEY A GUIDE TO FOOD SAFETY THIS CHRISTMAS We want you to eat, drink and be merry this Christmas, so we ve put together some advice to help you plan your festive feast. ill-health and older
More informationPreparing Your Holiday Turkey Safely Darlene Christensen, Family and Consumer Sciences Extension Agent
May 2009 FN/Food Safety/2009-04pr Preparing Your Holiday Turkey Safely Darlene Christensen, Family and Consumer Sciences Extension Agent BUYING THE TURKEY Frozen Allow 1 lb per person. Buy anytime, but
More informationFood Safety: Grilling in the Great Outdoors. Richard Collins, MD The Cooking Cardiologist Susan Buckley, RD. Quiz Time!
Food Safety: Grilling in the Great Outdoors Richard Collins, MD The Cooking Cardiologist Susan Buckley, RD Quiz Time! The following quiz was compiled by University of Nebraska Lincoln Extension educational
More informationPERSONAL HEALTH AND HYGIENE POLICY
Elder Street Early Childhood Centre PERSONAL HEALTH AND HYGIENE POLICY PURPOSE: To provide an environment that is clean and hygienic for children and staff by following centre practices set down in our
More informationHow to Make a Turkey. By: Rosana Beharry, Stephanie Nino, Mandy Stutts TECM
How to Make a Turkey By: Rosana Beharry, Stephanie Nino, Mandy Stutts TECM 2700.003 Table of Contents iii Getting Started... 1 Step 1 Gather Materials... 3 Thawing the Turkey... 5 THAWING TIMES FOR A
More informationUniversity of California Cooperative Extension
University of California Cooperative Extension FOOD SAFETY--THE BASICS Foodborne illness, commonly called food poisoning, is preventable. This section contains Fight BAC's 4 Simple Steps to Food Safety
More informationBBQ Ribs. Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie
BBQ Ribs (Hormel) Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie (Chef Pierre) Memorial Day Daily Spreadsheet Holiday Menu General Mech Soft Pureed LCS Menorial Day BBQ Pork Ribs (3
More informationMealtime Memo. Serving Safe Food in Child Care
Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 8, 200 Updated January 202 Serving Safe Food in Child Care Protecting children from foodborne illness
More informationFood Safety. The US food supply is among the safest in the world. However, foodborne illness continues to be a national public health issue.
Food Safety Food Safety The US food supply is among the safest in the world. However, foodborne illness continues to be a national public health issue. What is foodborne illness? An infection or illness
More informationtype of food temperature time
Handout C Publication 8109 Safe Lunches for Preschool Children Packing a lunch that will be safe when your child eats it is just as important as packing healthy foods. Children under the age of There are
More informationSan Patricio Extension Education Association News Flash
219 N. Vineyard, Sinton, TX 78387 361/587-3400 361/364-6237-fax k-farrow@tamu.edu http://sanpatricio.agrilife.org San Patricio Extension Education Association News Flash Sharing is caring with TEEA Kathy
More informationPass the Taste Test Use a Thermometer!
Pass the Taste Test Use a Thermometer! Home recipe directions often say to cook a food until done. What is done? While we worry about cooking a food long enough for safety, we also should be concerned
More informationCooperative Extension
Turkey Talk: Answers to Your Thanksgiving Food Safety Questions Bulletin E234 Cooperative Extension FAMILY AND COMMUNITY HEALTH SCIENCES Luanne J. Hughes, MS, RDN: FCHS Educator, Rutgers Cooperative Extension
More informationFOOD PREPARATION AND SERVICE - PART 1 SELF INSPECTION CHECKLIST. Food Supplies Source; Protection; Wholesomeness; Misbranding
OPTIONAL INFORMATION Name of School: Date of Inspection: Vocational Program/Course/Room: Signature of Inspector: FOOD PREPARATION AND SERVICE - PART 1 Guidelines: This checklist covers some of the regulations
More informationFood Safety Guidelines
Food Safety Guidelines Overview Foodborne illness, or food poisoning, is any illness caused by eating a food that is contaminated with a bacteria, virus, mold or parasite. Examples of organisms that can
More informationCommunity Organization Functions
Community Organization Functions A community organization function (COF) is a public event where home prepared food may be served. To qualify as a community organization function, the event must meet all
More informationKeep Your Food Safe. U.S. Food and Drug Administration
Keep Your Food Safe Department of Health and Human Services Food and Drug Administration 5600 Fishers Lane (HFI-40) Rockville, MD 20857 February 1991 Revised September 2000 (FDA) 00-2234 U.S. Food and
More informationAbove photo from
Above photo from www.gabsagri.com Refrigerator/Freezer Storage Chart Category Food Refrigerator (40 F or below) Salads Egg, chicken, ham, tuna & macaroni salads Freezer (0 F or below) 3-5 days Does not
More informationLincoln County Extension Homemakers Newsletter
Lincoln County Extension Homemakers Newsletter Cooperative Extension Service Lincoln County 104 Metker Trail Stanford, KY 4084 606-365-2447 Fax: 606-365-3238 lincoln.ca.uky.edu It's hard to believe that
More informationTEMPORARY FOOD SERVICE GUIDE
TEMPORARY FOOD SERVICE GUIDE City of Hartford Department of Health and Human Services 131 Coventry Street Hartford, CT 06112 Phone 860-757-4760 Fax 860-757-6677 This guide provides basic food safety information
More informationTopic: Preventing Cross-Contamination
Topic: Preventing Cross-Contamination WHAT IS Back to Basics? Four food safety training activities - to help train your frontline employees. Customize these modules by reviewing your own policies and applicable
More informationSAFER EATING GUIDE FOOD SAFETY DURING PREGNANCY
SAFER EATING GUIDE FOOD SAFETY DURING PREGNANCY MEAT, POULTRY & SEAFOOD PROCESSED MEAT (DELI) RAW MEAT POULTRY PÂTE Ham, salami, luncheon, chicken meat, etc. Any raw meat, raw chicken or other poultry,
More informationLinn County Farm Bureau Grilling Competition
Linn County Farm Bureau Grilling Competition Competition Date Sunday, June 26, 2016 in the Free Entertainment Tent Entry Time Check-In: 9:00 AM. Judging Begins at 2:00 PM. Results Begins at 4:00 PM. Rules:
More informationLinn County Farm Bureau Grilling Competition
Linn County Farm Bureau Grilling Competition Competition Date Sunday, June 28, 2015 in the Free Entertainment Tent Entry Time Check-In: 9:00 AM. Judging Begins at 2:00 PM. Results Begins at 4:00 PM. Rules:
More informationConsumer and Family Sciences
Purdue Extension Consumer and Family Sciences CFS-424-W Department of Foods and Nutrition Spotlight on Refrigerator Storage Adapted by April C. Mason, Ph.D., and William D. Evers, Ph.D., RD Food costs
More informationSelling at Farmers Markets: Regulations and Food Safety Best Practices
Selling at Farmers Markets: Regulations and Food Safety Best Practices Prepared by Londa Nwadike Extension Consumer Food Safety Specialist University of Missouri/ Kansas State University Outline Updated
More informationEntrepreneurs and Their Communities. Food Safety for Farmers Market Vendors. Londa Nwadike, UVM Extension Food Safety Specialist April 2013
Entrepreneurs and Their Communities Food Safety for Farmers Market Vendors Londa Nwadike, UVM Extension Food Safety Specialist April 2013 Co-Sponsored by RRDC REGIONAL RURAL DEVELOPMENT CENTERS Outline
More informationHACCP. Hazard Analysis Critical. For The Food Service Worker
ALABAMA A&M AND AUBURN UNIVERSITIES HE-726 HACCP For The Food Service Worker Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food production as a means of assuring food safety.
More informationFood Safety. at Home. Your guide to safe food handling
Food Safety at Home Your guide to safe food handling Home food safety - the information you re hungry for... Mishandling food in the home can result in foodborne illness. Food poisoning, a type of foodborne
More informationMicrowave Cooking Teacher s Guide
Microwave Cooking Teacher s Guide Objectives: To provide information on how a microwave oven works, tips for successful microwaving of food and appropriate microwave utensils. Sample statement: "Microwave
More informationReduce the Salt in Child Care Menus
Reduce the Salt in Child Care Menus The Dietary Guidelines for Americans 2005 encourages meals with less sodium than are typically eaten by Americans today. Salt is the primary source of sodium in the
More informationWhat s for dinner tonight? There s a good chance it s chicken now the number one species consumed by
United States Department of Agriculture Food Safety Food While Safety and Hiking, Inspection Service Camping & Boating Food Safety Information PhotoDisc Chicken from Farm to Table What s for dinner tonight?
More informationtype of food temperature time
Handout C Publication 8109 Safe Lunches for Preschool Children Packing a lunch that will be safe when your child eats it is just as important as packing healthy foods. Children under the age of There are
More informationCoach on Call How to Keep Food Safe
Coach on Call How to Keep Food It was great to talk with you. Thank you for your interest in how to keep food safe when the power goes out. I hope you find this tip sheet helpful. Please give me a call
More informationCulinary 112: Sanitation & Safety Mid-Term Project: Menu Item Analysis
Culinary 112: Sanitation & Safety Mid-Term Project: Menu Item Analysis Dan Schulte 2. The Chef, the Recipe & the Risk Noted Hawaii Chef: Sam Choy Duck Breast Spinach Salad with Ginger-Soy Vinaigrette Recipe:
More informationBEEF, GROUND, FROZEN. Date: October 2012 Code: PRODUCT DESCRIPTION USES AND TIPS PACK/YIELD STORAGE NUTRITION FACTS PREPARATION/COOKING
BEEF, GROUND, FROZEN Date: October 2012 Code: 100159 PRODUCT DESCRIPTION Frozen finely ground beef is 100 beef with an average fat content of 15. PACK/YIELD Ground beef is packed in a 1 pound package,
More informationThe Do s and Don ts at a Farmer s Market
Outline The Do s and Don ts at a Farmer s Market Kelly Bauer, BSc., BEH(AD),CPHI(C) Public Health Inspector Alberta Health Service, Olds February 23, 2018 Definition of a Farmers Market AHS involvement
More informationBy Kathy Savoie, Extension Educator
Eat Well Nutrition Education Program Eat Well! A Newsletter for Healthy Eating Jazz Up Summer Salads! By Kathy Savoie, Extension Educator Summer 2015 Inside Food Bites Salad Seasoning Chart Kid s Korner
More informationFamily & Consumer Sciences newsletter
Volume 1 Issue 1 Fall 2017 Family & Consumer Sciences newsletter Food for Thought It s been a while since I ve published a newsletter so I m excited for you to know that this is the first issue in an all
More information* Never administered growth promotants or added hormones. * Are not restricted in farrowing or gestation crates.
AHNP FAQ OUR PRODUCTS AND PROTOCOLS Q - What does All-Natural mean? A - While the term "All-Natural" is very loosely defined by the USDA, American Homestead honors the true and most stringent definition
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures
Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating
More informationFoodborne Illness Facts
How many people in the United States get sick each year from food they eat? 1st course 76 million people become sick from foodborne illnesses Foodborne Illness Facts 5,000 people die You can get sick from
More informationFoods. Your project manual is divided into six "bites": Once You Swallow, Money Talks, Play It Safe, Kitchen Magic, Eat It Later, and Imagine That.
Foods The "Fantastic Foods" curriculum series is designed to help youth have fun in the kitchen as they prepare different foods, do fun experiments, and go on fact-finding missions. The curriculum is designed
More informationFollow Workplace Hygiene Procedures Case Studies
Follow Workplace Hygiene Procedures Case Studies Case study 1... 2 Preparation... 2 Cross contamination and food handling practices... 2 How to stop the spread... 3 Temperature control... 3 What can you
More informationRecommended Food Storage Times Cold and Dry Refrigerated and Frozen Foods
FCS3-595 University of Kentucky College of Agriculture, Food and Environment Cooperative Extension Service Recommended Food Times Cold and Dry Refrigerated and Frozen Foods Make the most of your grocery
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures. Policy Number: Effective Date: 1/16/2018 Page Number: 1 of 6
Policy Number: 409.04.03 Effective Date: 1/16/2018 Page Number: 1 of 6 I. Introduction and Summary: A. All Food Service Directors, Managers, and Supervisors of Georgia Department of Corrections (GDC) State
More informationProtein and Dairy Foods
Protein and Dairy Foods What are Proteins? Meat Poultry Fish Dried Beans Nuts Eggs Nutrients in Protein Meat iron, B-vitamins Poultry iron, B-vitamins and phosphorus Fish iron, vitamins A and D. Saltwater
More informationINFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY
INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY Evelyn Cook OBJECTIVES Identify state and federal regulations requiring food safety oversight. Describe
More informationThe Food Regulation and Farmers Markets in Alberta. Kelly Bauer, Public Health Inspector Alberta Health Services, Rocky Mountain House May 15, 2014
The Food Regulation and Farmers Markets in Alberta Kelly Bauer, Public Health Inspector Alberta Health Services, Rocky Mountain House May 15, 2014 Outline Definition of a Farmers Market AHS involvement
More informationSprouts A special problem
Sprouts A special problem Doug Powell, Kansas State University Originally part of a PMA Fresh Connections: Australia-New Zealand session entitled What it takes to instill a food safety culture in your
More informationHoliday Feast: Your. Keeping it Safe. Food Protection Connection. by Melissa Vaccaro, MS, CHO. Nutrition & Foodservice Edge
Food Protection Connection 1 HOUR SAN CE CBDM Approved Your by Melissa Vaccaro, MS, CHO Holiday Feast: Keeping it Safe 14 Nutrition & Foodservice Edge The lights, sounds, and songs of the season enhance
More informationDivision of Food Safety and Lodging June 14, 2010
A Regulatory Perspective Kansas Department of Agriculture Kansas Department of Agriculture Division of Food Safety and Lodging June 14, 2010 Food Safety Program Overview Retail Food Safety Regulations
More informationPreparing & Holding Cold Foods Review
Preparing & Holding Cold Foods Review Time-Temperature Control 1. Whether storing or serving cold foods, it is important to always keep a close eye on the food s internal temperature. Just like hot foods,
More informationCOOKING FOR 1 OR 2. Judi O Bryan, Laurel County Extension Agent for Family & Consumer Sciences
COOKING FOR 1 OR 2 Judi O Bryan, Laurel County Extension Agent for Family & Consumer Sciences More households of 1 or 2 persons than ever before in history. Cooking for 1 or 2 Can be CHALLENGING Can be
More information*****************************
Food Safety Guidelines ***************************** KARE POLICY DOCUMENT Policy Owner: Adult/Children s Supports Manager Rev. No. Approved by OMT Approved by KARE Board Launched Heads of Units Rev 1 September
More informationKate Yerxa, Extension Educator
Eat Well Nutrition Education Program Winter 2016 Inside fffood Bites Keep It Clean ffkid s Korner Fun Fruit Parfait fffood Safety Don t Throw $ Away ffask Eat Well Diane Qualey, Cumberland County ffeat
More informationHEALTH AND HUMAN SERVICES. Facility Checklist PUBLIC HEALTH DIVISION. Establishment Name FOOD PREPARATION
HEALTH AND HUMAN SERVICES PUBLIC HEALTH DIVISION HUMAN SERVICES BUILDING LEVEL 4 401 S. ELM ST. APPLETON, WISCONSIN 54911 TELEPHONE 920.832.5100 Fax 920.832.4924 Facility Checklist Establishment Name Establishment
More informationSave the date! What? Noon Where? Finney County Library When? 8 December, 2015 Topic? Gift Wrapping and Party Prep
November 2015 In this issue: Knowledge @ Noon 1 Fitness Tip 1 Health Tip 1 Food Preparation 2 Ingredient Substitution Chart Turkey Food Safety 4-7 3 Save the date! What? Knowledge @ Noon Where? Finney
More informationBy Kate Yerxa, Extension Educator
Eat Well Nutrition Education Program Eat Well! A Newsletter for Healthy Eating Green Beans By Kate Yerxa, Extension Educator Summer 2014 Inside Food Bites Freezing Green Beans Kid s Korner Refrigerator
More informationNovember November is Literacy Month. Monday, November 21, 2016
November 2016 Monday, November 21, 2016 6 p.m. (Maximum 20 people per class) Breckinridge County Cooperative Extension Office 1377 S Hwy 261, Hardinsburg, KY 40143 Come join in a fun workshop using fresh,
More informationHot and Cold Foods Temperatures
Food safety logo and look for lesson plans Hot and Cold Foods Temperatures Lesson Overview Lesson Participants: School nutrition assistants Type of Lesson: Short face-to-face training session Time Needed
More informationro INTROduct ioninint
Chapter 7: ro INTROduct ioninint Tools for Food Production Food service employees use a variety of tools to produce nutritious meals in large quantities. A standardized recipe is one of these tools. Tools
More informationFOOD WASTE DAY 13 GREENER
The Planeteers FOOD WASTE DAY 13 GREENER sandr rachellelee02@gmail.com Jericho High School FACTS From www.savethefood.com A family of 4 loses $1500 just from wasting food. All this food is going to waste,
More information