Tag: Food Safety

Online Food Preservation Videos and Publications

Looking for ways to learn about food preservation? Videos can help! There are several resources available to help guide you.

From selecting recipes to storage, the process of preserving food safely is in your hands! Start with reliable, tested recipes and follow them exactly. A lot of science goes into food preservation, so using researched recipes is the best choice. Using untested recipes, methods or outdated equipment can lead to spoiled food or foodborne illness.

So let us help! See the video selections at www.rrc.k-state.edu/preservation/videos.html

Many publications are also available at your fingertips! Learn more at www.rrc.k-state.edu/preservation/index.html

Do you pressure can? If so, it’s recommended to have your dial gauge tested annually by the extension office.  Please email Ashley Svaty at asvaty@ksu.edu to discuss a process for testing your gauge to ensure a safe canning season!

By: Ashley Svaty

Save the Date: Regional Farmers’ Market Workshop

Join us in Beloit on February 28, 2020 to find answers to your questions about selling goods, sales tax, and food safety, for all types of products. Cost to attend the workshop will be $20, which includes lunch.

Scale Certification – FREE: Vendors can bring their sales scale to the workshop to get certified for free, which is a $40 value.

For more information, please visit: https://fromthelandofkansas.com/page/farmers-market-regional-workshops

Online registration will be made available in the January Knowledge to Action Newsletter.

By: Ashley Svaty

Let’s Talk Turkey!

Always wash your hands, utensils, the sink, and anything else that comes into contact with raw turkey and its juices with soap and water.

Safe thawing:

Buy your fresh turkey 1 or 2 days before you plan to cook it.  If you are buying frozen, keep frozen until you’re ready to safely thaw. As a general rule when thawing in the refrigerator, allow approximately 24 hours for every 4 to 5 pounds of turkey. For example, a 20-pound turkey will take 5 to 6 days to thaw. Keep the turkey in its original wrapper and place on a tray or in a pan to catch any juices that may leak while in the refrigerator. A thawed turkey can remain in the refrigerator for 1-2 days and if necessary, a turkey that has been properly thawed in the refrigerator can be refrozen. For safe thawing in cold water and the microwave learn more here: https://www.fsis.usda.gov/shared/PDF/Lets_Talk_Turkey.pdf

Safe roasting:

Set your oven temperature no lower than 325 °F and place your turkey on a rack in a shallow roasting pan. Stuffing a turkey is not recommended; for more even cooking, add stuffing outside the bird in a casserole.  The stuffing and turkey must reach a safe internal temperature of 165° F. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For personal preference, you may choose to cook turkey to higher temperatures. Do not rely on the “pop-up” indicator, double check with a food thermometer. For quality, let the turkey stand for 20 minutes before carving. Below is a chart for the recommended roasting times according to the USDA.

Safe leftovers:

Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour if temperatures are above 90ᵒ F. Divide leftovers into smaller portions and refrigerate or freeze in covered shallow containers for quicker cooling.  Use leftover refrigerated turkey within 3-4 days and if freezing leftovers, use within 2-6 months for best quality. Reheat turkey and stuffing to an internal temperature of 165° F.

For more information, please visit the USDA’s Let’s Talk Turkey consumer guide https://www.fsis.usda.gov/shared/PDF/Lets_Talk_Turkey.pdf.

By: Ashley Svaty

Safe Food Storage Containers

When storing food, it’s important to make sure that you are using food safe containers and not ones that may pose a burden on the environment and potentially to your health. The following are suggestions for choosing and using food storage containers

  • Use the container for its intended purpose. A food grade container is one that will not transfer non-food chemicals into the food, and contains no chemicals which would be hazardous to human health. Plastics designed for single use should be used only once. Plastic breaks down over time and some are not designed to withstand heating and cooling. Most plastics with recycling code number “one” are intended for single use, such as disposable water bottles. In general, they are fine for refrigerating leftovers, but are not designed for heat exposure or long-term use. Remember to reheat leftovers to 165 degrees Fahrenheit.
  • Wash by hand. Only put plastics into the dishwasher if they have a dishwasher safe label. If you want to be extra cautious, wash all plastics by hand or use only glass containers. Pay attention to lids that may contain seals, over time these deteriorate, become loosened or could collect pathogens. A tight secure seal is desirable.
  • The microwave and food containers: While a “microwave safe” or “microwavable” label on plastic containers only means that they should not melt, crack or fall apart when used in the microwave, the label is no guarantee that containers don’t leach chemicals into foods when heated. The S. Department of Agriculture also warns against microwaving in single-use containers not intended for that purpose, such as takeout platters and margarine tubs.

For more information regarding which plastics are safe for food storage please visit the following link: https://extension.usu.edu/archive/which-plastics-are-safe-for-food-storage

Source: Michigan State University

By: Ashley Svaty

Updated Fish Recommendations During Pregnancy

The Food and Drug Administration has updated their advice in regards to consuming fish while pregnant, breastfeeding, young children, and women planning to become pregnant. While the concern about consuming mercury is still valid, the advice now includes the importance of consuming fish as part of a healthy diet.

The nutritional composition of fish is beneficial to women during pregnancy and for young children. This includes heart health benefits and lower risks of obesity. The nutrients include protein, omega-3 fats, more vitamin B12 and vitamin D than any other food, iron, and other minerals like selenium, zinc, and iodine. A serving size for adults is 4 ounces and to consume two to three servings a week.

The FDA guidance includes charts and information in English and Spanish. There are lists of different types of fish categorized by best choices, good choices, and choices to avoid.

Learn more at www.fda.gov/food/consumers/advice-about-eating-fish

By: Ashley Svaty

Seven Steps to Safe Summer Food

Follow the suggestions below to Fight BAC!® (foodborne bacteria) and reduce the risk of foodborne illness this summer.

  • Always wash your hands with warm water and soap for at least 20 seconds before and after handling food.  Sing Row, Row, Row Your Boat twice to get a sense of how long you should wash.
  • Always marinate food in the refrigerator. Don’t use sauce that was used to marinate raw meat or poultry on cooked food. Reserve a portion of the unused marinade to use as a sauce.
  • When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.
  • Always use a food thermometer to ensure that food reaches a safe internal temperature.
  • Hamburgers should be cooked to 160 ºF, while large cuts of beef such as roasts and steaks may be cooked to 145 ºF for medium rare or to 160 ºF for medium.  Poultry must reach a temperature of 165 °F.
  • When taking foods off the grill, do not put cooked food items back on the same plate that held raw food, unless it has been washed with hot water and soap first. And in hot weather (above 90°F) foods should never sit out for more than one hour before going in the refrigerator.
  • A full cooler will maintain its cold temperatures longer than one that is partially filled so it is important to pack plenty of extra ice or freezer packs to ensure a constant cold temperature. Keep the cooler out of the direct sun.

Source: www.fightbac.org

By: Ashley Svaty

Electric Pressure Cookers Still Not Safe for Canning

The message continues. Do not use electric pressure cookers for canning. Research conducted at Utah State University shows that electric pressure cookers do not always reach or sustain safe temperature levels for safe canning. This is even more critical at higher altitudes.

Electric pressure cookers also have faster heat up and cool down time periods. This can affect heat transfer and pathogen destruction.

Learn more about Utah State University’s study at https://bit.ly/2Yqxhah and from Food Safety News at https://bit.ly/2JydlyO.

Photo source: Utah State University Extension

By:  Ashley Svaty