(SAS) Food Temperature and Food Safety Lesson

Food Temperature and Food Safety

Food Temperature

Perishable foods are foods that spoil easily, such as meat, poultry, fish, dairy foods, eggs, fresh fruits and vegetables. A refrigerator helps keep perishable foods fresh. Keep your refrigerator as cold as possible without freezing foods. Safe temperatures range from 32 degrees to 40 degrees Fahrenheit. The danger zone is the temperature range in which bacteria grow fastest: 40 -140 degrees Fahrenheit. Inside shelves and drawers stay colder than door shelves.  Some refrigerator guidelines are:

• Use plastic wrap, zippered plastic bags or airtight containers to cover and protect food.
• Put meat, poultry, fish, milk and eggs on inside shelves. Use door shelves for most condiments.
• Place raw meat, poultry and fish on a plate or in a plastic bag on the bottom shelf so that they do not drip onto other foods.
• Leave space for cold air to circulate around food.
• Wipe spills right away. Sanitize drawers. Throw away spoiled foods.

Keep nonperishable foods in a cabinet or pantry. This includes grains such as rice, cereal, flour and crackers. Oils, dry herbs and unopened cans and jars can also be stored safely in a cabinet or pantry. Dry storages should be clan, dry, dark and cool. Tips for dry storage include:

• Read the labels on food packaging. Some foods need refrigeration after being opened.
• Do not store foods above the refrigerator or stove or near a furnace outlet.  
• Do not keep food under a sink. Pest and moisture from pipes can spoil food.
• Do not store cleaning products or trash near food. Cleaners, detergents and other chemicals can contaminate food.
• Store opened packages and bulk food in tightly covered containers to keep out insects and moisture.

You can keep packaged frozen foods, meat, poultry, fish and bread safe by properly freezing them. For longer storage, keep your freezer at 0 degrees Fahrenheit or less. Some freezer storage guidelines are:

• Store frozen foods in their original packages.
• Wrap foods properly so they do not spoil or get freezer burn. Freezer burn is harmless but it causes unappealing, dried-up white areas on food.  
• Label foods with names, date frozen and serving amounts.

Food must be properly thawed, cooked and served to keep bacteria from growing. When you thaw, cook and serve food, remember to keep the food out of the danger zone temperatures. Use a thermometer to ensure accuracy. Some frozen foods should be thawed before cooking them. Never thaw food at room temperature. Bacteria can grow on the outside before the inside thaws. Use one of these three methods of thawing food:

To destroy harmful bacteria, cook food long enough to reach proper temperature on the inside. Follow the guidelines below to ensure complete cooking:

• Avoid raw or partly cooked eggs.
• Cook food fully.
• Check the internal temperature with a clean meat thermometer. Do not rely on pop-up thermometers already inserted in poultry.
• Use proper microwave cooking techniques for even heating.

Temperatures must be controlled when serving food.  If the air is 90 degrees Fahrenheit or higher, do not keep food out for longer than one hour.  If the air is below 90 degrees Fahrenheit, do not keep food out longer than two hours. Follow the three basic rules below to serve food safely.

• Keep hot foods hot. If the food will not be eaten immediately, keep foods above 140 degrees in a slow cooker or oven.
• Keep cold foods cold. Refrigerate cold foods until serving. Put cold buffet platters on ice or use an insulated cooler with ice or freezer packs.
• Limit serving time. Perishable foods should not be kept out of the refrigerator. This includes meat, poultry, fish, eggs, mayonnaise and dairy dishes.

Food Safety

The food industry is responsible for producing safe food. Government agencies are responsible for setting food safety standards, conducting inspections, ensuring that standards are met, and maintaining a strong enforcement program to deal with those who do not comply with standards. The Food Safety Modernization Act (FSMA), signed into law by President Obama on January 4, 2011 enables the Food and Drug Administration (FDA) to better protect public health by strengthening the food safety system. It allows FDA to focus more on preventing food safety problems, rather than reacting to problems after they occur.

One of the basics of food safety is cooking food to its proper temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. Spoiled food may have an unusual color, odor or texture. Throw away this food. Wrap moldy food well before throwing it away. Since mold spreads, check nearby foods and clean the container and the refrigerator. Some spoiled foods show no signs that they have gone bad. Throw away leftovers more than four days old or that may have been stored improperly.  

As you shop for food, keep safety in mind. To keep food safe when shopping, make sure to:

Food Safety Checklist

1	Put raw meat, poultry and fish in plastic bags so they will not drip on other food.
2	Check package labels for safe handling instructions and use-by-dates.
3	Pick canned goods without dents, bulges, rust or leaks.
4	Choose high quality, fresh produce.
5	Shop for refrigerated, frozen and deli foods last.
6	Avoid packages with holes, tears and broken or puffy safety seals.
7	Take groceries home right away.

Steps to Keep Food Safe

Steps to Keep Food Safe

Clean	Wash hands and surfaces often
Separate	Don't cross-contaminate
Cook	Cook to proper temperature
Chill	Refrigerate promptly

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