Cooking Safely - Storage & Food

[brain]

While this is an unusual thread - I have been
a co-owner of a Restaurant; and had been
involved with Restaurants for years. I am
sharing this vital important information to
everyone ~ because it is not just too dangerous
for those who are healthy, but even those who
have Epilepsy as well.

====================

Tomatoes are another problematic issue, Never
ever use a can that has ANY RUST on it and
ALWAYS check the expiration date! Tomatoes
are another issue; and so is Poultry as well as
FISH as well as any type of meat.

It's WISE to can any cans that have any signs
of RUST ON IT! It is perfectly okay to use a dented
can - just as LONG AS THERE IS NO ACID in the
ingredient! If there's acidity in the can, skip it, it
is not a "savings" to you!

The General Rule of Thumb is: If it doesn't look
right - throw it out! Don't even BOTHER to open
it (otherwise it will be on your hands, and worse,
the "stench" (smell) can be quite offensive). In
addition, sometimes food looks right, but it does
"smell" kind of funny, but then you think that you
are just "smelling things" because your eyes are
seeing it just fine and it feels fine and you use it
anyway! Never ever use anything that feels slimy
(with the exceptions of specific fish that have skin
on, like an Eel - and Fish should smell like FISH and
if it smells like anything else - Bury it! It's only good
for fertilizer for your plants now!)....

As for Veggies: ALWAYS wash them (even if the
package says "Washed" - but then I wonder
what did they wash them IN?) if they're fresh or
even in the bagged fresh. As for those that have
been waxed, such as cukes (cucumbers), it's recom-
mended that you peel the skin off and not use it.
For such harbors unknown pesticides, or other
chemicals that the Farmer may or may not have
used that may or may not have been "illegal" (those
that have not been approved by the Country's
Agriculture / Food Safety Government). Don't
second guess everything - WASH! Even if you
use your OWN GARDEN ... and it's 100% pure
and poison free ... THINK AGAIN! The County /
State / Providence / Cities, etc - often have planes
or helicopters that flies by night when you're asleep
and spray areas for pest control without you ever
being aware of it, to kill of unwanted pests and such
gets on your precious little garden!



Just when you thought you were free? Unless of
course you have a secured Greenhouse or an
indoor hydro-garden - but still it's not always safe,
for the soil there could still contain chemicals and
pesticides without you ever being aware of it!

Be on the safe side - WASH!

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MARK ALL FOOD STORED IN FREEZER and DATE IT!
They should be frozen solid!
Throw away anything that have been "expired".

Here is a Website which is PRINTER FRIENDLY:

STORING MEATS AND SEAFOOD - by Clemson University

(this is only a partial sectional quote below
the page is LOADED with information)

Storing Meats and Seafood



The goal of home food storage is to provide food that is both safe and of high-quality. A food may have good quality in terms of appearance and taste but have a high bacterial count and be unsafe to eat. Thus it is important to follow safe handling and storage practices. Storage does not improve the quality of any food, nor will it cause a significant decrease as long as the food is stored properly and used within the recommended time. Since bacteria frequently get into food through careless food handling, it is important to keep everything — hands, refrigerator, freezer and storage containers — clean. Follow these tips for purchasing and storing top-quality foods that have been handled safely.

* Look for packages of food that are not torn or broken.
* Refrigerated food should feel cold (40 °F or less), and frozen food should be frozen solid. Purchase these foods last.
* When shopping, place packaged raw meat, poultry and fish in plastic bags and keep from contact with other foods. (The raw juices may contain bacteria that could contaminate other foods.)
* Take perishable foods home quickly to refrigerate. If travel time will exceed an hour, pack fresh meats in a cooler with ice and keep in the passenger area of the car in warm weather.
* At home, refrigerate perishable food immediately. The "DANGER ZONE" for most food is between 40 to 140 °F. Bacteria grow most rapidly in this range of temperatures, doubling in number in as little as 20 minutes.
* Keep the refrigerator temperature between 32 to 38 °F; the freezer at 0 °F or colder.
* Plan to use meats within three to five days after purchase, ground meats or seafood within one to two days, or freeze them.

REFRIGERATING MEAT AND SEAFOOD

· Place meats and seafood immediately in the coldest part of the refrigerator or freezer when you get home from the grocery store or seafood market.

· Keep raw meats and seafood separate from cooked or ready-to-eat foods to prevent cross-contamination.

· Store fresh meat or fish in airtight containers or wrap in cling wrap and place on the bottom shelf of the refrigerator on a plate or tray to prevent leakage.

· Store shrimp, squid and shucked shellfish in a leak-proof bag, plastic container or covered jar.

Storing Live Shellfish: Special precautions need to be made in storing live shellfish and preventing cross-contamination with other foods. Refrigerate live clams, oysters, mussels, crabs, lobsters and crayfish in well-ventilated containers. Cover the container with a damp cloth or paper towel. Do not store live shellfish in water or in airtight bags or containers where they could suffocate and die. Storing live shellfish in salt water shortens their shelf life. Storing them in fresh water kills them. Keep live shellfish alive.

Do not cook or eat shellfish that have died during storage. Live clams, oysters and mussels have tightly closed shells, or the shells will close when tapped. Live crabs, lobsters and crayfish move their legs. Dead shellfish spoil rapidly and develop off-flavors and off-odors.

RECOMMENDED TIMES FOR REFRIGERATOR AND FREEZER FOOD

NOTE: Refrigerated is first / Freezer is second

MEATS, FRESH

Beef roasts, steaks............................................3-5 days............................................6-12 months
Chicken or turkey, pieces............................................1-2 days ............................................9-12 months
Chicken or turkey, whole............................................1-2 days ............................................1 year
Duck or goose, game birds............................................ 1-2 days............................................6 months
Giblets............................................1-2 days ............................................3-4 months
Ground meat or stew............................................1-2 days ............................................3-4 months
Lamb, roasts or chops............................................3-5 days ............................................6-9 months
Pork roasts, chops............................................3-5 days ............................................4-6 months
Pre-stuffed pork and lamb chops or chicken breasts............................................1 day ............................................*
Sausage............................................1-2 days ............................................1-2 months
Variety meats: heart, liver, tongue, etc.............................................1-2 days ............................................3-4 months
Venison, roasts, steaks, chops............................................1-2 days ............................................6-12 months

CLICK ON LINK ABOVE TO LEARN MORE!
As more detailed information is found and a chart is there!

This information will not only be a life saver
for you, but also for your own loved ones
and family and friends and everyone else
for that matter!

Remember - HEALTH & SAFETY COMES FIRST!

[ziggidypoo]

A few more tips from working for Marriott Food Services:

1: WASH YOUR HANDS

2: If cutting ANY poultry and then going to use the cutting board and knife for ANYTHING - WASH the board, knife, counter, AND your hands

3: If a can's top is bulging or a can is bulging ANYWHERE - don't use it

4: WASH YOUR HANDS

5: If you have touched raw poultry DON'T TOUCH A TOWEL OR YOUR CLOTHES OR ANYTHING = Raw Poultry carries Salmanella naturally and can give aweful food poisoning.

6: WASH YOUR HANDS and anything at all that poultry has touched, for that matter in food prep anything that anything has touched!!


I've seen workers wear gloves - good - but still touch their hair, use same gloves with all foods until their shift was over - protected THEM but may have contaminated others because it is the same as unwashed hands.

It's amazing what goes on in restaurants. I generally get sick as described every time I eat out anywhere. My stomach is ultra sensitive. GERD and IBS.

C'est la vie!!

I know - "she always talks too much..." -

[brain]

Excellent pointers Ziggy!

Anyone else want to add? And feel
free to post more links, especially
those from FDA ... I've left this thread
open so others can pitch in and post
links and other findings as well!

[ziggidypoo]

Defeating Salmonella: A 4-Point Plan
Get off to a CLEAN start!
Handwashing is one of the best ways to prevent the spread of foodborne illness. Do you wash your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another.
Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness.


BLEACH SANITIZER

Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
After cleaning, spray sanitizer on the surface/utensil and let stand briefly.
Rinse with lots of clean water, and air dry (or use clean towels).
Foodsafe tip: Because raw fruits and vegetables can also be contaminated with bacteria, viruses and parasites, wash them thoroughly with clean, safe running water before you prepare and eat them. Use a brush to scrub produce with firm or rough surfaces, such as oranges, cantaloupes, potatoes and carrots.

CHILL your food and stop bacteria cold!
Bacteria can grow in the danger zone between 4 °C and 60 °C (40 °F to 140 °F). Keep cold food cold at or below 4 °C (40 °F).
Refrigeration at or below 4 °C (40 °F) slows down most bacterial growth. Freezing at or below -18 °C (0 °F) can stop it completely. (But remember: refrigeration and freezing won't kill bacteria. Only proper cooking will do that!)


Foodsafe tip: Keep your eggs cold! Store them in their original carton (so you can easily check the "best before" date) and place them in the coldest section of the fridge, usually near the back. Only buy clean and uncracked eggs.

SEPARATE! Don't cross-contaminate!
Bacteria can be carried in raw meat juices. Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator. Use containers that are large enough to prevent raw juices from dripping onto other food or touching other food.
Keep raw food away from other food while shopping, storing, preparing and serving foods.


Foodsafe tip: Platters, utensils and cutting boards used for raw meat can carry bacteria, too. Use clean ones for cooked and other ready-to-eat food!

COOK safely!
Have you cooked your food to a safe internal temperature? Use a digital food thermometer to check the temperature of your food See table.
Bacteria can grow quickly in the danger zone between 4 °C and 60 °C (40 °F to 140 °F), so keep hot foods at or above 60 °C (140 °F).


Foodsafe tip: The only way to be sure that your food is cooked properly is to use a food thermometer to check.

http://www.inspection.gc.ca/english/...monellae.shtml

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So, even being a vegan (vegetarian) isn't fool proof, huh???


Living here, I don't worry about it too much, keep the puke bucket handy and lots of TP and pray for a 2 seater outhouse in bad times......lol


Awww, do I gotta go back to the corner AGAIN?!?!?!?




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http://www.fightbac.org/content/view/151/2/

MYTH BUSTERS
INTRODUCTION: Over the years we have all heard advice related to food safety. Some of this advice rings true, while other guidance is just plain wrong. To help you protect yourself and your family from foodborne illness, we will occasionally be debunking these food safety "myths". Brush up on safe food handling advice with Fight BAC!®

MYTH: Leftover canned food does not need to be refrigerated after use.
FACT: All leftovers, including unused portions of canned food must be refrigerated after use. Canned food should be removed from the can and placed in storage containers first, to preserve its flavor.
ADVICE: Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Keeping a constant refrigerator temperature of 40° F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40° F or below.




fightbac.org, the website of the Partnership for Food Safety Education (PFSE), is your resource for Fight BAC! food safety and safe food handling campaign information.

The Partnership for Food Safety Education unites representatives from industry associations, professional societies in food science, nutrition and health consumer groups, the United States Department of Agriculture, the Environmental Protection Agency, the Department of Health and Human Services, the Centers for Disease Control and Prevention, and the Food and Drug Administration in an important initiative to educate the public about safe food handling practices needed to keep food safe from bacteria and prevent foodborne illness.