Questions about food safety? Get your answers here.
1. What is a safe temperature for holding hot foods?
When you put the food you have prepared out to be served make sure that you keep the food at least 140 degrees.
2. What is a safe temperature for holding cold foods?
40 degrees is the highest temperature that cold foods can be held. Bacteria grows best between 40 degrees and 140 degrees, this is called the food danger zone. Foods that need to be cooled should be cooled quickly in a shallow pan so that it does not stay in the food danger zone for more than 2 hours.
3. What happens if food is kept at the wrong temperature?
If food is kept between 40 and 140 bacteria can grow rapidly and cause someone who eats the food to become sick.
4. Why is it important to wash my hands before preparing food and often while I am cooking?
Our hands carry bacteria that we can transfer to the foods we are preparing. We can also transfer bacteria from one food to another during the preparation process if we don’t wash our hands frequently.
For example, raw chicken can carry salmonella bacteria. If we are working with chicken and then make a salad without stopping ot clean our hands the salmonella can get into the salad and someone could get very sick.
Always wash your hands, and often!
5. What is cross contamination?
Cross contamination is when bacteria from one food gets transferred to another, as in the example above. It is important to make sure that meat juices do not come in contact with anything else. Some chefs use color coded cutting boards so that they can keep the various foods separate.
6. How should I thaw frozen food?
Frozen food should never sit on a counter at room temperature. Thaw it slowly in the refrigerator, or in a microwave.
7. Can I eat fruit and vegetables without washing?
It is not safe to eat fruits and vegetables without washing, even organic ones. Some farmers use pesticides that are harmful, some use fertilizers that could make you sick. Even in the store, someone may have touched the produce and transferred bacteria to it. Always wash everything for optimum food safety!
8. Why Can’t I Eat Raw Cookie Dough?
Even though it is hard not to taste the raw dough it is recommended that you don't. Raw eggs, in the dough, can carry salmonella and it can make you very sick. Eggs should always be thoroughly cooked before eating, no runny yolks, batter tasting, or dough eating...especially if you are pregnant or nursing.
My only caveat to this is if you are using your own organic eggs or those that you buy from someone you know.
9. Arrange Your Refrigerator for Food Safety!
Does it matter how the refrigerator is arranged?
Actually it does. Raw meats should go on the bottom shelves to that if any blood drips it does not contaminate other food. For added protection put it on a removable tray...Alternatively, if there is a drawer for the meat it can go in that. Center shelf should be covered leftovers and stored food. Top shelf should be milk (don't put it on the door - it will spoil quicker) and dairy products. Eggs should be included here.
Keep your butter sealed in a food storage container to ensure it doesn't pick up other flavors.
Cokes and other drinks, non-mayo based dressings, etc. can go on the door.
10. Minimum Cooking Temps (from U.S. Food )
Always let the meat rest for at least 3 minutes after removing from heat source.
| Ground Meat & Meat Mixtures | Beef, Pork, Veal, Lamb | 160 | |
|---|---|---|---|
| Turkey, Chicken | 165 | ||
| Fresh Beef, Veal, Lamb | Steaks, roasts, chops | 145 | |
| Poultry | Chicken & Turkey, whole | 165 | |
| Poultry breasts, roasts | 165 | ||
| Poultry thighs, legs, wings | 165 | ||
| Duck & Goose | 165 | ||
| Stuffing (cooked alone or in bird) | 165 | ||
| Pork and Ham | Fresh pork | 145 | |
| Fresh ham (raw)
Cooked ham (reheat)
|
145
140 to 165 |
11. Safe Storage Times
Mayo Based Salads...................................... 3 -5 days, don't freeze
Deli Meat .................................................... 3 -5 days, 2 months in freeezer
Raw Sausage................................................ 2 days, 2 months in freezer
Bacon..........................................................7 days, 1-2 months in freezer
Hamburger (raw)........................................ 2 days, 3 months in freezer
Beef............................................................. 7 days, 6 months in freezer
Pork / lamb/etc.................... ....................................... 7 days, 6 months in freezer
Poultry ...................................................... 2 days, 1 year in freezer
Leftovers .................................................. 4 days, 3 months in freezer if ingredients freeze well
12. Can I refreeze food that has been thawed?
Nope. Thawed foods should be cooked quickly. If food that has partially thawed or thawed is refrozen it could all ready have developed dangerous bacteria and these could multiply during the refreezing process.
The Symptoms of Food Poisoning
Food poisoning is actually quite common. It is often misdiagnosed by the victim as stomach flu or nerves when it is mild. It can be deadly if it is severe and untreated. If in doubt see your doctor.
Food poisoning symptoms usually develop within 48 hours after consuming contaminated foods and may come on suddenly.
- Abdominal cramps
- Bloody stools
- Chills
- Dehydration
- Diarrhea
- Fever
- Nausea
- Vomiting