food safety temperatures test

Source: FoodTalk E-mail Newsletter, University of Nebraska Cooperative  Extension in Lancaster County

Directions:

Match each of the U.S. Dept. of Agriculture's Recommended Temperatures with the corresponding Description.

Some numbers may be used more than once.

ANSWERS:

1) B, 40 F. Keep your refrigerator at 40 F or lower to slow the growth of bacteria.

2) D, 160 F. It is especially important that GROUND meat is cooked THOROUGHLY as bacteria can spread throughout the meat during processing. Cook ground beef, veal, lamb and pork to an internal temperature of at least 160 F. Cook ground poultry (chicken and turkey) to an internal temperature of 165 F.

Cooked-out juices should have no trace of pink when the meat is cut. Recent research indicates that judging ground red meat by whether it's "brown inside" isn't always a sure sign of a safe internal temperature.

3) A, 0 F. Keep your freezer at 0 F. Freezing does not kill bacteria, but freezing prevents the growth of microorganisms that cause food spoilage and food-borne illness. Keep a refrigerator/freezer thermometer -- available at variety, hardware or grocery stores -- inside BOTH your freezer and refrigerator. Check the temperatures periodically.

4) G, 325 F. When roasting meat and poultry, use an oven temperature no lower than 325 F. This helps assure that the food cooks quick enough to keep it safe.

5) C, 140 F. Keeping perishable foods over two hours in the "danger zone" of 40 F to 140 F is a leading cause of food-borne illness. Hold hot foods at 140 F or higher and cold foods at 40 F or lower until serving time. If perishable foods have been left in the danger zone too long, it's possible that some bacteria may produce a harmful, heat-resistant toxin that heating won't destroy. Never leave perishable food in the danger zone more than TWO HOURS.

6) F, 180 F. Cook whole poultry to an internal temperature of 180 F; cook poultry breasts to an internal temperature of 170 F. Use a food thermometer to be certain poultry has reached a safe temperature. Cooked-out juices should appear clear rather than pink when poultry is pierced with a fork.

7) E, 165 F. When reheating foods, heat thoroughly to an internal temperature of 165 F, or until hot and steaming. Bring soups, sauces and gravies to a rolling boil.

8) D, 160 F. Cook BEEF, VEAL, LAMB and PORK to 160 F internally for medium doneness and to assure a safe internal temperature. Large cuts of BEEF, VEAL and LAMB -- like roasts and steaks -- can be cooked to an internal temperature of 145 F (medium rare) IF they haven't been pierced during slaughter, processing or preparation, thus forcing surface bacteria into the center.

While "no pink in the juices" when you cut meat can be a sign of doneness, when we use this visual indicator, we can very well overcook meat until it is dry. Using a thermometer is an inexpensive way to help assure a safe and flavorful product. (NOTE: It's important to wash the thermometer probe with hot, soapy water after each insertion to prevent cross-contamination.) 

How did you do?

In many games, we can make a few mistakes and still have a winning score. With food safety, one mistake may be enough to make us sick. Not all food-borne illnesses are caused by improper temperatures. But, if we use the right temperatures, we're less likely to get sick from our food.

Knowing the numbers is a key starting point in winning against food-borne illness!

Courtesy of FoodTalk E-mail Newsletter, University of Nebraska Cooperative Extension in Lancaster County, http://www.ianr.unl.edu/ianr/lanco/family/foodtalk.htm

HANDLING FRUITS & VEGETABLES SAFELY

Ever wonder:

1) when to wash fruits and vegetables?
2) which fruits will ripen further when stored at room temperature?
3) how to handle cut fruits and vegetables?
4) how to keep cut fruits from turning brown?

Here are some general tips on everything from purchasing fruits and vegetables through serving and handling them safely.

PURCHASING

=> Purchase fruits and vegetables that look and smell fresh.

=> The Produce Marketing Association recommends you buy only the amount you'll use in a few days for most fruits and vegetables, rather than "stocking-up." With the exception of some items such as apples, citrus fruit and potatoes, most other items don't store well for long time periods.

=> Handle produce gently to avoid bruising. 

STORING

=> Put produce away promptly. Most WHOLE produce keeps best in perforated plastic bags in your refrigerator's crisper drawer where the humidity is highest. Make sure your refrigerator is clean and cold (40 F or lower).

Potatoes and tomatoes are two common exceptions to vegetables that should be refrigerated. Tomatoes taste best if they're stored at room temperature and potatoes are tastiest if kept in a cool, dry, dark place.

Certain fruits may be ripened further at room temperature before refrigeration. These include: apricots, bananas, cantaloupe, kiwi, nectarines, peaches, pears and plums. (NOTE: While  refrigeration turns the skin on a banana black, the flesh will maintain good color and quality for at least a few more days.)

=> Follow label instructions on fresh produce, such as refrigeration and "use by" information. This is most frequently found on precut items. 

=> Throw away fruits or vegetables that have been stored too long and smell bad, are moldy or slimy.

=> For more specific information on how long to store produce, check with the produce manager at your favorite grocery store or call your local Cooperative Extension Office.

WASHING

Rinse whole produce thoroughly under clean running tap water JUST BEFORE YOU USE IT - not when you store the item or items. Rub as needed to help remove surface contamination. Before washing, discard the outer leaves of leafy vegetables such as lettuce and cabbage.

Wash fruits and vegetables (such as oranges and melons) even if you don't eat the rind or skin. When you cut into a fruit or vegetable, any bacteria that is on the outer surface can be transferred to the inner flesh.

DO NOT wash fruits and vegetables with detergent. Fruits and vegetables can absorb the detergent. Detergent is not intended for use on foods and can make you sick.

HANDLING CUT PRODUCE

Store all CUT fruits and vegetables covered, in containers, in the refrigerator. Once produce is cut, any microorganisms that get on the cut surface can start to grow.

Store fresh cut produce above raw meat, poultry and fish and below cooked items. Generally, quality is best if you use cut produce within a day.

NOTE: The flesh of some fruits -- such as apples, bananas, nectarines and peaches -- turns brown when the fruits are peeled or cut and exposed to air. To prevent this darkening, coat their surface with a citrus juice such as lemon, orange, grapefruit or lime juice.

The PMA recommends you discard cut produce that has been out of the refrigerator for more than four hours. This four hours includes preparation, transport and serving time.

PREPARING

Use clean hands, clean utensils and a clean cutting board when working with fresh produce. Especially avoid touching raw meat, poultry and seafood before handling fresh fruits and vegetables.

Before working with fresh produce, wet your hands with warm water, apply soap and rub your hands together for 20 seconds. Rinse thoroughly and dry them with a clean towel.

Use a plastic or other non-porous cutting board; keep it clean by running it through the dishwasher after each use or by washing it with hot soapy water, followed by rinsing with hot water and air drying.

At events such as buffets where food is set out for guests, avoid adding fresh fruits and vegetables to foods that have been setting out. Instead, serve smaller trays of food and set out fresh food trays as needed. Keep cut produce in the refrigerator until just before serving; follow the storage recommendations given earlier.

Remember the guideline for discarding cut produce that has been out of the refrigerator more than four hours (and remember -- the four hours includes your includes TOTAL preparation, transport and serving time).

IT'S A GRAB AND GO WORLD

=> Do it at a drive-through restaurant.
=> Catch it at a cafeteria.
=> Grab it in a grocery store.

Mealtime is "grab and go" for many people. Take-out food is taking over. Wherever you obtain your take-out food, certain food safety tips apply:

TIP 1: MORE THAN TWO IS BAD FOR YOU

Two hours is the maximum time perishable foods should be kept at room temperature. When not kept under control, bacteria can grow rapidly. If you're serving food in temperatures over 90 F, such as a picnic, limit the time in which food sits out to one hour or less. Just ONE bacterium, doubling every 20 minutes, could grow to 64 bacteria in two hours and 2,097,152 bacteria in seven hours!

Don't hesitate, refrigerate . . . at 40 F or colder . . . if you won't be eating your take-out meal within two hours.

DID YOU KNOW? Perishable foods include meat, poultry, fish, dairy products, pasta, rice and cooked vegetables. Also, refrigerate fresh, peeled and/or cut fruits and vegetables within a couple of hours.

TIP 2: HERE'S THE RULE, GET IT COOL

Refrigerate hot take-out foods right away if you won't be eating them within two hours –- let the refrigerator cool them down. Leave the covers off containers cracked open to help food cool faster. Cover tightly once the food is cooled.

For large quantities, divide food into loosely covered shallow containers before refrigerating; cover tightly when cool. Food cools more rapidly in shallow containers, limiting the growth of bacteria.

If you leave your pizza and other perishable foods at room temperature for more than a couple of hours, TOSS them out. Some types of bacteria can form a heat-resistant toxin that cooking can't destroy.

TIP 3: AVOID DELAY, EAT IN A DAY

Plan to eat take-out foods and leftovers within a day for greater safety and quality.

TIP 4: DON'T MISS A BEAT, SAFELY REHEAT

Don't reheat take-out food in its original container in the microwave, unless the container is described as safe for microwave use. Chemicals from carryout containers can be absorbed into foods at high temperatures. Safe containers for microwave cooking include glass and glass ceramic cookware, and those labeled for microwave use.

DID YOU KNOW? To heat thoroughly in your microwave:

=> COVER the microwave container with a lid or plastic wrap turned back at one corner. The plastic wrap shouldn't touch the food. This prevents the possible absorption of chemicals from the plastic wrap at high temperatures. Trapped steam helps destroy bacteria and ensure uniform cooking.

=> STIR AND/OR ROTATE food midway and as needed during microwaving.

=> REHEAT foods until they reach 165 F and are steaming throughout.

TIP 5: WHEN IN DOUBT, TOSS IT OUT

You can't always see, smell or taste bacteria that cause food-borne illness. It takes from 1/2 hour to two or more weeks before you get sick from contaminated food. Sometimes it's hard to know if food has been handled safely. If you don't know, give food the heave ho!

* National Food Safety Education Month (TM) is sponsored by the Industry Council on Food Safety, a restaurant and food service industry coalition formed by the Education Foundation of the National Restaurant Association and supported by many public and private sector organizations.

The goals of National Food Safety Education Month are "to reinforce food safety education and training among restaurant and food service workers" and "to educate the public to handle and prepare food properly at home, where food safety is equally important -- whether cooking from scratch or serving take-out meals and restaurant leftovers."

If you'd like more information, check the USDA Food Safety and Inspection Web site (www.fsis.usda.gov) and the Fight BAC! (TM) Web site (fightbac.org).

Source: FoodTalk E-mail Newsletter, University of Nebraska Cooperative  Extension in Lancaster County,  http://lancaster.unl.edu/food/archives.htm

September 1998