Food Safety

Seth Vasquez Mrs.Wales 7th P.

Why Is It Important To Know Food Safety

Safety in food is important to prevent food illness. You can't see, smell, or taste harmful bacteria that may cause illness.

Some Food Safety Basics

  1. Keep clean wash hands and surfaces often
  2. Separate food don't cross contaminate
  3. Cook to the right temperature
  4. Make sure to refrigerate your food properly

Shopping For Food

There Are A Lot of Different Of Things That you Should Take Into Consideration

Shopping Tips For Food Safety

  1. Purchase refrigerated or frozen items after selecting your non-perishables
  2. Never choose meat or poultry in packaging that is torn or leaking
  3. Do not buy food past Sell-By, Use-By, Best-By or other expiration dates.

Storing & Preparation

The Way You Store And prepare Your food Is Important to Food Safety

How You Store Your Food Is A Food Safety Concern too

  1. It is suggested that you refrigerate perishable food within 2 hours To 1 hour when the temperature is above 90 °F
  2. Remember your refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
  3. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days
  4. Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F.
  5. Discard cans that are dented, rusted, or swollen. High-acid canned food will keep their best quality for 12 to 18 months; low-acid canned food for 2 to 5 years.

Preparation Of Food

  1. Always wash hands with warm water and soap for 20 seconds before and after handling food
  2. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food.
  3. Cutting boards, utensils, and counter tops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water


  1. You can refrigerator thaw, That Can Make sure thawing meat and poultry juices do not drip onto other food
  2. Water Thawing, place food in a leak proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing
  3. Thawing using the microwave, Cook meat and poultry immediately after microwave thawing.


Cooking is one of the most important in all food safety

Cooking Safety

  1. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures
  2. Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
  3. Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.


  1. Discard any food left out at room temperature for more than 2 hours—1 hour
  2. Place food into containers and immediately put in the refrigerator or freezer
  3. It Is Recommended To Use cooked leftovers within 4 days