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Partnership for Food Safety Education fightbac

Food Safety Mythbusters. Partnership for Food Safety Education www.fightbac.org. Mythbusters reveals facts behind common myths about food handling practices in the home. MYTH : I use bleach and water to sanitize my countertops and the more bleach I use the more bacteria I kill.

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Partnership for Food Safety Education fightbac

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  1. Food Safety Mythbusters Partnership for Food Safety Education www.fightbac.org

  2. Mythbusters reveals facts behind common myths about food handling practices in the home. 2010 Partnership for Food Safety Education

  3. MYTH: I use bleach and water to sanitize my countertops and the more bleach I use the more bacteria I kill. 2010 Partnership for Food Safety Education

  4. FACT: There is no advantage to using more bleach. In fact, overuse of bleach can be harmful because it is not safe to consume. 2010 Partnership for Food Safety Education

  5. Rule of Thumb: • To make a sanitizing solution: • 1 T liquid bleach to 1 gallon water • Flood countertops with solution, let stand, then air dry or wipe dry. 2010 Partnership for Food Safety Education

  6. MYTH: I don’t need to wash my produce if I am going to peel it. 2010 Partnership for Food Safety Education

  7. FACT: If you peel or cut produce without washing it first, bacteria could be transferred to the part you eat. 2010 Partnership for Food Safety Education

  8. Rule of Thumb: • Wash produce under cool running water, and rub firm skinned produce with produce brush. • Never use detergent or bleach to wash produce. 2010 Partnership for Food Safety Education

  9. MYTH: The stand time recommended for microwaveable foods is optional … it’s just so you don’t burn yourself. 2010 Partnership for Food Safety Education

  10. FACT: Stand time is not about cooling microwaved food, but rather it is an important part of the cooking process. 2010 Partnership for Food Safety Education

  11. Rule of Thumb: • Stand times bring food to safe minimum internal temperature. • Always follow package directions, know your microwave’s wattage, & use a food thermometer. 2010 Partnership for Food Safety Education

  12. MYTH: Leftovers are safe to eat until they smell bad. 2010 Partnership for Food Safety Education

  13. FACT:The types of bacteria that cause foodborne illness do not affect the taste, smell, or appearance of food. 2010 Partnership for Food Safety Education

  14. Rule of Thumb: • Freeze or toss refrigerated leftovers within 3-4 days even if they smell and look fine. • If you’re not sure how old leftovers are, remember, when in doubt, throw it out! 2010 Partnership for Food Safety Education

  15. So remember… 2010 Partnership for Food Safety Education

  16. For sanitizing kitchen counters … Remember! Be a PEACH… go easy on the BLEACH! 1 T to 1 Gallon 2010 Partnership for Food Safety Education

  17. For food safety a-PEEL Remember! Always thoroughly wash the outside of fresh produce before cutting into it or removing the skin or rind. 2010 Partnership for Food Safety Education

  18. BEEP! BEEP! BEEP! Does NOT mean it’s safe to eat … Remember! After microwaving, let food stand for the recommended time. 2010 Partnership for Food Safety Education

  19. Getting NOSEY with your leftovers? Remember! SMELL CAN’T TELL … if your food is safe to eat. 2010 Partnership for Food Safety Education

  20. Optional credit “for more information”… cut out this box if not used For more information, contact: The XXXXX Cooperative Extension Service The Partnership for Food Safety Education www.fightbac.org 2010 Partnership for Food Safety Education

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