{"id":744,"date":"2015-12-14T19:15:45","date_gmt":"2015-12-14T19:15:45","guid":{"rendered":"https:\/\/courses.candelalearning.com\/nutritionxmaster\/?post_type=chapter&#038;p=744"},"modified":"2016-01-07T17:04:33","modified_gmt":"2016-01-07T17:04:33","slug":"food-safety-at-home","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/chapter\/food-safety-at-home\/","title":{"raw":"Food Safety at Home","rendered":"Food Safety at Home"},"content":{"raw":"<h2><strong>4 Basic Steps to Food Safety at Home<\/strong><\/h2>\r\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\">Clean<\/span><\/h3>\r\n<strong>Always wash your food, hands, counters, and cooking tools<\/strong>.\r\n<ul>\r\n\t<li>Wash hands in warm soapy water for <strong>at least<\/strong> 20 seconds (sing <em>Happy Birthday<\/em> while washing and the 20 seconds will be over). Do this before and after touching food.<\/li>\r\n\t<li>Wash cutting boards, dishes, forks, spoons, knives and counter tops with hot soapy water. Do this after working with each food item.<\/li>\r\n\t<li>Rinse fruits and veggies well<\/li>\r\n\t<li>Clean the lids on canned goods before opening.<\/li>\r\n<\/ul>\r\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\">Separate <\/span>(Keep Apart)<\/h3>\r\n<strong>Keep raw foods apart from other raw foods. Germs can spread from one food to another.<\/strong>\r\n<ul>\r\n\t<li>Keep raw meat, poultry, seafood, and eggs away from other foods in the shopping cart, bags, and the refrigerator.<\/li>\r\n\t<li>Do not reuse marinades used on raw foods unless\u00a0first brought to\u00a0a boil first.<\/li>\r\n\t<li>Use a separate cutting board and utensils\u00a0for raw meats, and a designated\u00a0plate and clean utensils\u00a0for raw foods.\u00a0 This prevents cross-contamination.<\/li>\r\n<\/ul>\r\nWatch the following video to investigate the importance of proper food handling.\r\n\r\nhttps:\/\/youtu.be\/Xm_X5LJmrbw\r\n\r\n&nbsp;\r\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\">Cook<\/span><\/h3>\r\n<strong>Foods need to get hot and stay hot. Heating\u00a0meats to their specific, appropriate temperatures\u00a0kills germs. <\/strong>\r\n<ul>\r\n\t<li>Cook to safe temperatures of at least:\r\n<ul>\r\n\t<li>\u00a0Fresh Beef Steaks, Pork Chops,\u00a0Roasts\u00a0145 \u00b0F<\/li>\r\n\t<li>\u00a0Fish 145 \u00b0F<\/li>\r\n\t<li>\u00a0Grounded\u00a0Meat and Meat mixtures\u00a0160 \u00b0F<\/li>\r\n\t<li>\u00a0Turkey, Chicken, Duck (All poultry)\u00a0165 \u00b0F<\/li>\r\n<\/ul>\r\n<\/li>\r\n\t<li>Use a food thermometer to make sure that food is done.\u00a0 Simply looking at the meat doesn't\u00a0guarantee it is cooked appropriately.<\/li>\r\n<\/ul>\r\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\">Chill<\/span><\/h3>\r\n<strong>Put food in the fridge right away. <\/strong>\r\n<ul>\r\n\t<li>Never thaw food by simply\u00a0leaving it out of the refrigerator or freezer.<\/li>\r\n\t<li>Follow the 2-Hour Rule: Put foods in the\u00a0refrigerator or freezer within 2 hours after cooking or buying from the store. Do this within 1 hour if it is 90 degrees or hotter outside.\r\n<ul>\r\n\t<li>Hot\/cold bags (available at most stores) are handy in the car as they can insulate the food from store to home.<\/li>\r\n<\/ul>\r\n<\/li>\r\n\t<li>Thaw food:\u00a0in the refrigerator; under cold water; in the microwave<\/li>\r\n\t<li>Marinate foods in the refrigerator.<\/li>\r\n<\/ul>\r\n<div class=\"textbox shaded\">FYI: Prior to storing meat in the freezer, remove the \"juicy, bloody, drippy, germ-harboring\" packaging and place in an airtight sealable bag.<\/div>\r\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\"><strong>Why should\u00a0one care about food safety?<\/strong><\/span><\/h3>\r\nEach year millions of people get sick from food illnesses. Food illness can cause people\u00a0to feel like\u00a0they have the flu. Food illness can also cause serious health problems, even death.\r\n\r\n<strong>Think\u00a0someone has a food illness?<\/strong>\r\n\r\nCall\u00a0the doctor and get medical care right away.\r\n<ul>\r\n\t<li>Save the food package, can, or carton.<\/li>\r\n\t<li>Call USDA at 1-888-674-6854 for meat, poultry, or eggs.<\/li>\r\n\t<li>Call FDA at 1-866-300-4374 for all other foods.<\/li>\r\n\t<li>Call\u00a0the local health department if\u00a0the food was\u00a0eaten in a restaurant or by\u00a0other food sellers.<\/li>\r\n<\/ul>\r\n<strong>Who is at risk?<\/strong>\r\n\r\nAnyone can\u00a0become ill\u00a0from eating spoiled or contaminated\u00a0food.\r\n\r\nSome people\u00a0have a higher risk of\u00a0becoming ill\u00a0from food contaminations. Some foods are more risky for these people.\r\n<ul>\r\n\t<li>Pregnant women<\/li>\r\n\t<li>Older Adults<\/li>\r\n\t<li>People with certain health conditions like cancer, HIV\/AIDS, diabetes, and kidney disease<\/li>\r\n<\/ul>\r\n<span style=\"color: #800000;\"><strong>To Learn More Visit the Following Sites:<\/strong><\/span>\r\n\r\n<a href=\"http:\/\/www.fda.gov\/food\" target=\"_blank\">Food and Drug Administration (FDA)<\/a>\r\n\r\n<a href=\"http:\/\/www.foodsafety.gov\" target=\"_blank\">Partnership for Food Safety Education<\/a>\r\n\r\n<a href=\"http:\/\/www.fda.gov\/downloads\/ForConsumers\/ByAudience\/ForWomen\/FreePublications\/UCM309539.pdf\" target=\"_blank\">FDA Pritable Page on Food Safety at Home<\/a>","rendered":"<h2><strong>4 Basic Steps to Food Safety at Home<\/strong><\/h2>\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\">Clean<\/span><\/h3>\n<p><strong>Always wash your food, hands, counters, and cooking tools<\/strong>.<\/p>\n<ul>\n<li>Wash hands in warm soapy water for <strong>at least<\/strong> 20 seconds (sing <em>Happy Birthday<\/em> while washing and the 20 seconds will be over). Do this before and after touching food.<\/li>\n<li>Wash cutting boards, dishes, forks, spoons, knives and counter tops with hot soapy water. Do this after working with each food item.<\/li>\n<li>Rinse fruits and veggies well<\/li>\n<li>Clean the lids on canned goods before opening.<\/li>\n<\/ul>\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\">Separate <\/span>(Keep Apart)<\/h3>\n<p><strong>Keep raw foods apart from other raw foods. Germs can spread from one food to another.<\/strong><\/p>\n<ul>\n<li>Keep raw meat, poultry, seafood, and eggs away from other foods in the shopping cart, bags, and the refrigerator.<\/li>\n<li>Do not reuse marinades used on raw foods unless\u00a0first brought to\u00a0a boil first.<\/li>\n<li>Use a separate cutting board and utensils\u00a0for raw meats, and a designated\u00a0plate and clean utensils\u00a0for raw foods.\u00a0 This prevents cross-contamination.<\/li>\n<\/ul>\n<p>Watch the following video to investigate the importance of proper food handling.<\/p>\n<p><iframe loading=\"lazy\" id=\"oembed-1\" title=\"How Does Cross-Contamination Happen?\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Xm_X5LJmrbw?feature=oembed&#38;rel=0\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\">Cook<\/span><\/h3>\n<p><strong>Foods need to get hot and stay hot. Heating\u00a0meats to their specific, appropriate temperatures\u00a0kills germs. <\/strong><\/p>\n<ul>\n<li>Cook to safe temperatures of at least:\n<ul>\n<li>\u00a0Fresh Beef Steaks, Pork Chops,\u00a0Roasts\u00a0145 \u00b0F<\/li>\n<li>\u00a0Fish 145 \u00b0F<\/li>\n<li>\u00a0Grounded\u00a0Meat and Meat mixtures\u00a0160 \u00b0F<\/li>\n<li>\u00a0Turkey, Chicken, Duck (All poultry)\u00a0165 \u00b0F<\/li>\n<\/ul>\n<\/li>\n<li>Use a food thermometer to make sure that food is done.\u00a0 Simply looking at the meat doesn&#8217;t\u00a0guarantee it is cooked appropriately.<\/li>\n<\/ul>\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\">Chill<\/span><\/h3>\n<p><strong>Put food in the fridge right away. <\/strong><\/p>\n<ul>\n<li>Never thaw food by simply\u00a0leaving it out of the refrigerator or freezer.<\/li>\n<li>Follow the 2-Hour Rule: Put foods in the\u00a0refrigerator or freezer within 2 hours after cooking or buying from the store. Do this within 1 hour if it is 90 degrees or hotter outside.\n<ul>\n<li>Hot\/cold bags (available at most stores) are handy in the car as they can insulate the food from store to home.<\/li>\n<\/ul>\n<\/li>\n<li>Thaw food:\u00a0in the refrigerator; under cold water; in the microwave<\/li>\n<li>Marinate foods in the refrigerator.<\/li>\n<\/ul>\n<div class=\"textbox shaded\">FYI: Prior to storing meat in the freezer, remove the &#8220;juicy, bloody, drippy, germ-harboring&#8221; packaging and place in an airtight sealable bag.<\/div>\n<h3 style=\"text-align: left;\"><span style=\"color: #800000;\"><strong>Why should\u00a0one care about food safety?<\/strong><\/span><\/h3>\n<p>Each year millions of people get sick from food illnesses. Food illness can cause people\u00a0to feel like\u00a0they have the flu. Food illness can also cause serious health problems, even death.<\/p>\n<p><strong>Think\u00a0someone has a food illness?<\/strong><\/p>\n<p>Call\u00a0the doctor and get medical care right away.<\/p>\n<ul>\n<li>Save the food package, can, or carton.<\/li>\n<li>Call USDA at 1-888-674-6854 for meat, poultry, or eggs.<\/li>\n<li>Call FDA at 1-866-300-4374 for all other foods.<\/li>\n<li>Call\u00a0the local health department if\u00a0the food was\u00a0eaten in a restaurant or by\u00a0other food sellers.<\/li>\n<\/ul>\n<p><strong>Who is at risk?<\/strong><\/p>\n<p>Anyone can\u00a0become ill\u00a0from eating spoiled or contaminated\u00a0food.<\/p>\n<p>Some people\u00a0have a higher risk of\u00a0becoming ill\u00a0from food contaminations. Some foods are more risky for these people.<\/p>\n<ul>\n<li>Pregnant women<\/li>\n<li>Older Adults<\/li>\n<li>People with certain health conditions like cancer, HIV\/AIDS, diabetes, and kidney disease<\/li>\n<\/ul>\n<p><span style=\"color: #800000;\"><strong>To Learn More Visit the Following Sites:<\/strong><\/span><\/p>\n<p><a href=\"http:\/\/www.fda.gov\/food\" target=\"_blank\">Food and Drug Administration (FDA)<\/a><\/p>\n<p><a href=\"http:\/\/www.foodsafety.gov\" target=\"_blank\">Partnership for Food Safety Education<\/a><\/p>\n<p><a href=\"http:\/\/www.fda.gov\/downloads\/ForConsumers\/ByAudience\/ForWomen\/FreePublications\/UCM309539.pdf\" target=\"_blank\">FDA Pritable Page on Food Safety at Home<\/a><\/p>\n\n\t\t\t <section class=\"citations-section\" role=\"contentinfo\">\n\t\t\t <h3>Candela Citations<\/h3>\n\t\t\t\t\t <div>\n\t\t\t\t\t\t <div id=\"citation-list-744\">\n\t\t\t\t\t\t\t <div class=\"licensing\"><div class=\"license-attribution-dropdown-subheading\">All rights reserved content<\/div><ul class=\"citation-list\"><li>How Does Cross-Contamination Happen?. <strong>Authored by<\/strong>: USDAFoodSafety. <strong>Located at<\/strong>: <a target=\"_blank\" href=\"https:\/\/youtu.be\/Xm_X5LJmrbw\">https:\/\/youtu.be\/Xm_X5LJmrbw<\/a>. <strong>License<\/strong>: <em>All Rights Reserved<\/em>. <strong>License Terms<\/strong>: Standard YouTube License<\/li><\/ul><\/div>\n\t\t\t\t\t\t <\/div>\n\t\t\t\t\t <\/div>\n\t\t\t <\/section>","protected":false},"author":745,"menu_order":3,"template":"","meta":{"_candela_citation":"[{\"type\":\"copyrighted_video\",\"description\":\"How Does Cross-Contamination Happen?\",\"author\":\"USDAFoodSafety\",\"organization\":\"\",\"url\":\"https:\/\/youtu.be\/Xm_X5LJmrbw\",\"project\":\"\",\"license\":\"arr\",\"license_terms\":\"Standard YouTube License\"}]","CANDELA_OUTCOMES_GUID":"","pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-744","chapter","type-chapter","status-publish","hentry"],"part":114,"_links":{"self":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters\/744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/users\/745"}],"version-history":[{"count":19,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters\/744\/revisions"}],"predecessor-version":[{"id":980,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters\/744\/revisions\/980"}],"part":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/parts\/114"}],"metadata":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapters\/744\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/media?parent=744"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/pressbooks\/v2\/chapter-type?post=744"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/contributor?post=744"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/pierce-nutrition\/wp-json\/wp\/v2\/license?post=744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}