Tag: food safety

Safe Food Practices When Volunteering at Food Pantries

Kristin Taylor

Volunteering at a food pantry is a great way to help others. Keeping food safe and handling food safely at the food pantry is the top job of every volunteer. Food pantry volunteers must read, understand, and follow the food safety policies outlined in the food pantry handbook.

Food safety starts before the volunteer arrives at the food pantry. Don’t volunteer if you are ill; call the food pantry and tell them you won’t be in. Hands encounter many contaminants, so proper handwashing is key. Wet hands, apply soap, and scrub for 10–15 seconds, rinse fully, and dry with a paper towel. Always wear gloves when handling food and change gloves after touching nonfood items. Cover your mouth and nose with a tissue when you sneeze or cough, dispose of the tissue, and wash hands well. Cell phones are not clean; it is best practice not to use them while volunteering. If cell phone use is necessary, remember to wash your hands after use.

Volunteer working in food pantry

Source: Adapted from Food Bank of Iowa, foodbankiowa.org/

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Poultry Food Safety

Kristin Taylor

While some people think washing raw poultry is necessary before cooking, research indicates that doing so can spread bacteria to other surfaces, including the sink. To prevent illness, cook poultry to a minimum internal temperature of 165°F and avoid cross-contamination with ready-to-eat foods. After preparing raw poultry, wash hands for at least 20 seconds followed by cleaning and sanitizing countertops and equipment. For more questions, call the USDA Meat and Poultry Hotline at 1-888-674-6854 or email questions to MPHotline@usda.gov. Hotline services are available in both English and Spanish.

Person testing temperature of roasted chicken

Source: USDA Food Safety and Inspection Service , www.fsis.usda.gov/

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Using and Calibrating Food Thermometers

eminniha

Checking food temperatures is a key step to ensure food safety. Calibrating a food thermometer ensures accurate readings, preventing undercooking and reducing the risk of food poisoning. The primary way to calibrate a manual food thermometer is by using ice water.

To calibrate your thermometer using ice water, put your thermometer in a glass of ice water and adjust until the reading is 32°F, the freezing point. Once this is done, you know that your thermometer will read the temperatures of foods correctly, which will keep your food safe.

Food thermometer testing meat on grill

Cook foods to these minimum internal temperatures for food safety:

  • Seafood: 145°F
  • Steaks, roasts, chops (beef, pork): 145°F; rest time: 3 minutes
  • Rabbit and venison: 160°F
  • Ground meat (beef, pork): 160°F
  • Any leftovers: 165°F
  • Chicken, poultry: 165°F
  • Casseroles: 165°F

Sources:
FoodSafety.gov, go.iastate.edu/WQIZY1
USDA, go.iastate.edu/ZFSABS

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Camping Food Safety

eminniha
Cooking food over a camp fire

Summertime is perfect for outdoor activities like camping, but we need to keep our food safe during those hot summer days. Follow these quick tips to keep your food safe at the campsite:

  • Use shelf-stable foods such as canned goods, nuts, whole or dried fruits, dehydrated foods, and uncooked pasta and brown rice.
  • If you are packing perishable foods, make sure that food remains cold to avoid spoilage. Food items such as raw meat, dairy, eggs, leafy greens, and cut melons must stay at 40°F or below to avoid bacteria growth. Plan ahead to keep these foods cold and use equipment such as coolers with ice or gel packs.
  • Bacteria can multiply rapidly at 40–140°F. This is known as the “Temperature Danger Zone.” Perishable foods should not be left out of refrigeration for more than 2 hours, and only 1 hour if the outdoor temperature is above 90°F.
  • If possible, use separate coolers for raw meat and ready-to-eat items. If they need to share a cooler, put the raw meat on the bottom and ready-to-eat foods above.
  • Bring drinkable water and biodegradable soap for proper hand- and dishwashing.
  • Bring appropriate cooking equipment and a thermometer to check final internal cooking temperatures.
  • Discard any food that is suspected of contamination or exceeding time and temperature requirements. Better safe than sorry!

For more information about food safety during outdoor recreation activities, visit the
USDA Food Safety and Inspection Service, www.fsis.usda.gov.

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Tips to Avoid Food Poisoning When Eating Out

eminniha
Hamburger and chips
  • Check inspection scores. Check a restaurant’s score on the Iowa Department of Inspections and Appeals website, iowa.safefoodinspection.com. Inspections are a “snapshot” of the day and time of the inspection.
  • Look for certificates that show kitchen managers have completed food safety training.Refrigerate your leftovers quickly.
  • Refrigerate leftovers within 2 hours of when the food was prepared (or 1 hour if the food is exposed to temperatures above 90°F, like in a hot car or at a picnic). Eat leftovers within 3 to 4 days. Throw them out after that time.

Source: CDC Food Safety and Eating Out, www.cdc.gov

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For a Safe Plate, Do Not Cross-Contaminate

eminniha
Cutting vegetables on a cutting board

September is Food Safety Education Month. This year the focus is preventing cross contamination.

  1. Separate meat, poultry, and seafood from other foods in the grocery cart and refrigerator.
  2. Raw chicken does not need to be washed in either water or vinegar before cooking. It is ready to cook. Washing raw poultry can splash germs around the sink and kitchen.
  3. Use separate cutting boards and knives for raw meat, poultry, and seafood. Use a different cutting board for bread, vegetables, and fruits.
  4. If you only have one cutting board, cut produce, bread, and other ready-to-eat foods first, then wash the cutting board with soap and hot water before cutting raw meat, poultry, or seafood.
    • The cutting board should always be washed with soap and hot water between each different food item.
    • Wash hands after handling meat, poultry, seafood, or eggs.
  5. Wash utensils, cutting boards, and countertops with soap and hot water after preparing meat, poultry, seafood, or eggs.
  6. Use separate plates and utensils for raw meat, poultry, and seafood as well as cooked meat, poultry, and seafood.
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Understanding Food Date Labeling

eminniha
Person holding bottle of milk

Almost all food has a food date label. The product date indicates food quality, appearance, and flavor, not food safety. Some unopened foods may be safe to eat past their product date if properly handled and stored at home. Below are some dates on a food product and what they mean.

  • “Best If Used By/Before” is how long the product will remain at its best quality while unopened. Foods not showing spoilage may be purchased, donated, and consumed beyond the date. (For donation information, contact your local food bank or use HS 142C Healthy Food Pantry Donation Guide, store.extension.iastate.edu/product/16109.)
  • “Use By” is the last date recommended for using a product at peak quality and is a required safety date for infant formula. Do not use infant formula beyond this date due to nutrient loss.
  • “Sell By” is the last day stores can display an item for sale while at peak quality.

Source:
USDA Food Safety and Inspection Service, go.iastate.edu/JSL1NT

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Handling Leftovers and Food Safety

eminniha
Leftovers in containers in refrigerator

Often when we cook at home or eat in a restaurant, we have leftovers. To ensure that leftovers are safe to eat, make sure the food is cooked to a safe temperature and stored correctly. Safe handling of leftovers is important to reduce foodborne illness. Use these tips to store leftovers:

  • Freezing. Almost any food can be frozen. Freezing leftovers is easy to do and simplifies meal planning and preparation. If you know you will be short on time next week, freezing your favorite recipe this week is a good option.
  • Wrap leftovers well. You can wrap food in freezer paper; place in freezer bags, making sure to let all the air out; or place in freezer-safe storage containers. This helps keep bacteria out and preserve moisture.
  • Label and date. Label and date all leftovers so you know what is in the package and how long you can safely store it before throwing it away.
  • Storage. Leftovers should be eaten, frozen, or thrown away after four days. If frozen, use leftovers within three to four months for the best quality.
  • Thaw. Safe ways to thaw leftovers include the refrigerator, cold water, and the microwave oven.
  • Reheat. Reheat leftovers in the microwave to 165°F in a microwave safe container and add liquid if needed. Stir the food halfway through the reheating process. Check the temperature of the food in several places before serving it as dense food needs more time to cook.

For more information watch How to Freeze Leftovers, go.iastate.edu/VT3C71, or download the How to Freeze Leftovers Handout, go.iastate.edu/VA6EY2.

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Refrigerator Tetris—Where should the food go?

eminniha

Storing food correctly helps prevent food waste. The refrigerator is the most important kitchen appliance for keeping food safe. Refrigerators should be kept at 40°F or below while the freezer needs to be set at 0°F or below.

Where food is stored in the refrigerator is just as important as keeping it at the correct temperature.

  • Door shelves are good for storing condiments and salad dressings since that is the warmest part of the refrigerator. Do not store eggs or milk here.
  • Sealed crisper drawers provide an optimal storage environment for fruits and vegetables. Vegetables prefer higher humidity and fruits lower humidity, so adjust drawer controls accordingly. This will help the produce last longer.
  • Middle shelves are good places to put ready-to-eat foods like salads, desserts, or leftovers.
  • Lowest shelf is where you should place raw meat, poultry, and seafood. Place them in a sealed container or wrapped securely to prevent meat juices from dripping and contaminating other foods.

Source: USDA, www.fsis.usda.gov.

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Spring Clean Your Refrigerator

eminniha
Man spraying cleaning fluid on refrigerator shelves

A well-organized refrigerator helps reduce food waste and save money. You should aim to deep clean your refrigerator every three to four months. Follow these steps to clean and organize your refrigerator:

  1. Remove everything. Throw out food that has spoiled or expired and leftovers more than four days old.
  2. Put perishables, such as milk, cheese, yogurt, meat, and eggs, in a cooler with ice or ice packs to keep cold while cleaning the refrigerator.
  3. Wash all shelves, drawers, and walls with hot soapy water. Rinse with clean, hot water and let air dry. Replace drawers and shelves once they are dry.
  4. Make sure the refrigerator temperature is 40ºF or below, so your food is safe to eat.
  5. Group similar foods together as you put them back in the refrigerator. Label and date all foods.
    • Crisper drawers: Keep fruits and vegetables.
    • Deli drawers: Store deli meats and cheeses.
    • Lowest shelf: Place raw meats on a plate, so they do not drip onto other foods.
    • Back of refrigerator: Keep milk and eggs, so they stay cold.
    • Door: Store sauces and condiments.
  6. Once a year, clean the back and bottom of the fridge. This helps it to operate efficiently.

For more information, watch the Organize Your Fridge video, bit.ly/3CT20lS, on the Spend Smart. Eat Smart. website.

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