1 / 13

Food Science Food Safety

Food Science Food Safety. Where we’re going today……. Shopping Leftovers Storage Refreezing Thawing Cold Storage Chart Preparation Serving Cooking USDA.org. Food Safety Basics. Clean Wash hands & surfaces often Separate Do not cross-contaminate Cook

keran
Télécharger la présentation

Food Science Food Safety

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Science Food Safety

  2. Where we’re going today……. • Shopping Leftovers • Storage Refreezing • Thawing Cold Storage Chart • Preparation Serving • Cooking USDA.org

  3. Food Safety Basics • Clean • Wash hands & surfaces often • Separate • Do not cross-contaminate • Cook • Cook to proper temperatures, check with food thermometer • Chill • Refrigerate promptly

  4. Shopping • At what point while shopping should you purchase refrigerated or frozen items? • Choosing Meat or Poultry packaging? • “Sell-by” or “Use-by”

  5. Storage • Refrigerate perishable food – 2 hrs • Refrigerator – 40*F • Freezer – 0*F • Cook or Freeze • Poultry, Fish, Ground Meat  2 days • Beef, Veal, Lamb, Pork  3-5 days • Thoroughly wrap

  6. Storage Continued • Canned Foods • High Acid • Tomatoes, Grapefruit & Pineapple • 12-18 Months • Low Acid • Meat, Poultry, Fish & Veggies • 2-5 Years

  7. Thawing • How do you thaw your food? • Refrigerator • Slow, safe thawing – Keep juices contained • Cold Water • Faster thawing • Keep food in bag • Change tap water every ½ hour • Cook immediately • Microwave • Cook meat immediately

  8. Preparation • How long do we wash hands? • Do NOT cross-contaminate • Marinate meat & poultry in covered dish in refrigerator • Sanitize cutting boards • 1 Tbs – chlorine bleach • 1 Gal - water

  9. Cooking • Raw Beef, Pork, Lamb & Veal Steaks, Chops & Roasts • 145*F – internal temp • Ground Meats & Poultry • 165* • Why cook ground meat at a higher temperature?

  10. Serving HOT FOOD COLD FOOD Temperature = 40* Serving Food Nesting dishes in ice Small Serving Trays • Temperature = 140* • Serving Food • Chafing dishes • Slow cookers • Warming Trays Use Food thermometer How long does perishable food set out??

  11. Leftovers • When do we throw food away? • Shallow containers – refrigerate or freeze • Use within _____ days?? • Reheat to _______*??

  12. Refreezing • Defrosted in Refrigerator • Refreeze • Defrosted by other methods • Cook before refreezing

  13. Review • What are the 4 areas of Food Basics? • What should we remember when shopping? • What is the storage temp of ref. & freezer? • What are the 3 methods of thawing? • What is the best method • What are 3 tips for food preparation? • What are proper cooking temps? • What are hot vs. cold storage temps? • How long do you keep leftovers? • When should we refreeze items?

More Related