Topic 3: Part D Flashcards
1
Q
Steps to food safety at home
A
- shopping
- storage
- preparation
- serving
- handling of leftovers
2
Q
Shopping
A
- shop last during outing.
- in grocery store buy perishable items last. don’t leave perishable items without adequate storage
- pack a cooler in car
- dont buy if you won’t use before expiry date
- buy foods in good condition
3
Q
Storage
A
- freeze meat if you can’t use it within a couple days.
- prevent raw juices of meat from dripping on other food.
- dont store foods for too long
4
Q
Refrigeration temp not higher than..
A
4C
5
Q
Freezer temp not higher than ..
A
-15C
6
Q
Preparation
A
- use good quality ingredients (not expired)
- use sanitary equipment
- clean counter tops prior to food preparation
- ensure cutting boards and knives are clean
- wash hands with soap and water before preparing food
- replace dish clothes, towel, sponges often
- avoid cross contamination **
- rinse cutting boards with sanitizing solution to prevent the growth of food spoilage microorganisms.
- wash raw produce prior to use.
7
Q
4 ways to thaw food safely
A
- run under cool water
- in microwave followed by immediate cooking
- in a refrigerator until used with temp never above 5C
- as a part of the cooking process
8
Q
How to cook meats
A
- cook poultry, ground meat, fish, eggs thoroughly.
- use a meat thermometer.
- keep foods out of danger zone (cold food below 4C, hot food above 64C)
- use microwave and cover, rotate, stir.
9
Q
Serving
A
- use clean dishes
- never place cooked food on a surface that has held raw meats, fish, or poultry.
- never leave perishable foods out of refrigerator for more than 2 hours
10
Q
Handling of leftovers
A
- refrigerate promptly (several small shallow dishes)
- remove stuffing, store separately
- re heat food adequately
- discard foods past expiration dates
- if in doubt throw the food away
- do not trim mold from foods, discard moldy foods.
