Food Safety Resource for You

[Alice Henneman]

Hi Everyone!

For everyone that teaches food safety -- you may enjoy the quiz in this
issue of FoodTalk e-mail newsletter.  Feel free to use this material in your
lessons, handouts, etc. in helping people learn those important temperatures
for keeping food safe!  

Alice Henneman, M.S., R.D.
University of Nebraska Cooperative Extension - Lancaster County


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Hello from "FoodTalk" - Read It ... Do It: Food, Nutrition & Food Safety
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                A free monthly "how-to" message from the
        University of Nebraska Cooperative Extension - Lancaster County

TOPIC: IT'S A NUMBERS GAME!

June, 1998
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________________________________________________________________________

Think of food safety as a numbers game.  

To win -- that is, to avoid a food-borne illness -- we must know our numbers
for safe food handling temperatures.  These include heating, holding and
storage temperatures.  Check your food safety savvy with this Food Safety
Temperatures Test.

=====================================================================  
FOOD SAFETY TEMPERATURES TEST 

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.  
----------------------------------------------------------------------

RECOMMENDED TEMPERATURES:

A.  0 F

B.  40 F

C.  140 F

D.  160 F

E.  165 F

F.  180 F

G.  325 F

DESCRIPTIONS:

____ 1.  Refrigerator temperature 

____ 2.  Internal temperature for cooked ground beef 

____ 3.  Freezer temperature

____ 4.  Oven temperature for cooking meat and poultry

____ 5.  Holding temperature for hot foods

____ 6.  Internal temperature for cooked whole poultry 

____ 7.  Temperature for reheating foods

____ 8.  Internal temperature for "medium" doneness of beef, veal, lamb and pork

=====================================================================
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!   

____________________
FOR MORE INFORMATION

Cooperative Extension offices are located throughout the United States.  For
answers to your food, nutrition, and food safety questions, contact your
nearest Cooperative Extension office.

______________________________________
HAVE FUN TEACHING CONSUMER FOOD SAFETY!

The consumer is the final link in the food safety chain of producer to
processor to retailer to consumer.  If you'd like to offer a FUN and
EFFECTIVE consumer food safety program, you might be interested the food
safety game, "Don't Get Bugged by a Foodborne Illness."

Our office developed "Don't Get Bugged" for use with adults and youth age 12 and
over. While content is geared toward consumer food safety, trainers working
in food service operations can modify the materials to meet their specific
needs.

"Don't Get Bugged" has received a national award from the National Extension
Association of Family and Consumer Sciences.  Over 1,500 educators
nationwide have used "Don't Get Bugged" since it was introduced September
1996.

Each game packet contains a "quiz bowl" version to use with single players
at health fairs, school fairs or clinics, PLUS a "bingo" version to use with
groups in any setting.  All materials may be reproduced on a standard copier
for unlimited use. You're welcome to adapt materials as desired. (Cost:
$13.95 + $2 for shipping and handling, TOTAL:  $15.95.)

If you'd like more information, e-mail me at cnty5028 at unlvm.unl.edu or visit
my Web site:
        http://ianrwww.unl.edu/ianr/lanco/family/buggame.htm

______________
ABOUT FOODTALK

     => FoodTalk is a FREE monthly e-mail newsletter for health professionals,
educators and consumers.  It's published by University of Nebraska
Cooperative Extension in Lancaster County.  Each issue provides a short,
"how-to" message on food, nutrition, or food safety.

     => FoodTalk is written by Alice Henneman, Extension Educator and
registered dietitian.

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        FoodTalk E-mail Newsletter, University of Nebraska Cooperative 
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_______________________________________________________________________
Alice Henneman, MS, RD, LMNT, Extension Educator      
University of Nebraska Cooperative Extension in Lancaster County
444 Cherrycreek Rd.;  Lincoln, NE  68528-1507  USA     
PHONE: 402/441-7180  FAX: 402/441-7148  E-MAIL: cnty5028 at unlvm.unl.edu	
Web site: http://www.ianr.unl.edu/ianr/lanco/family/safety.htm
Food safety game: http://www.ianr.unl.edu/ianr/lanco/family/buggame.htm
    COOPERATIVE EXTENSION - HELPING PEOPLE PUT KNOWLEDGE TO WORK
_______________________________________________________________________

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