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Tag: Food Safety

Free KDA Food Safety Webinars

Posted on by mjsaxton@ksu.edu

The Kansas Department of Agriculture’s Food Safety and Lodging Program will continue monthly online webinars on food safety issues throughout 2021. The free webinar series will cover a variety of food safety issues that are of interest to food business operators, managers, and workers.

Each 30-minute webinar will consist of a presentation by food safety and lodging inspectors from across the state, followed by an opportunity for participants to ask questions of the presenters and other KDA Food Safety and Lodging Staff. These webinars are an outreach of the Food Protection Task Force, which serves to expand the knowledge base of the food and feed industry in Kansas.

The next six months of the webinar series have been scheduled.  Each presentation will take place online at 3:00 pm Central time.

August 30 – Pet Treat Requirements

September 27 – Grocery Store Food Safety

October 25 – Holiday Cooking:  food safety when preparing for large groups

November 29 – Specialized Processes: sous vide, ROP, sushi, etc.

December 27 – Food Safety Q&A

Register on the KDA Food Protection Task Force page at www.agriculture.ks.gov/FPTF. There is no cost to participate, but you must register to receive the login access information.

By: Ashley Svaty

 

Farmer’s Market / Direct to Consumer Regulations Guide

Posted on by mjsaxton@ksu.edu

Do you want to sell goods direct to consumers or at farmer’s markets but aren’t sure if a license is required? K-State Research and Extension has resources to help!

View our food safety regulations and best practices document http://www.bookstore.ksre.ksu.edu/pubs/MF3138.pdf  or visit our user friendly website which will be updated each year https://www.ksre.k-state.edu/farmers-market-app/.

By: Ashley Svaty

Learn Safe Food Preservation Online!

Posted on by mjsaxton@ksu.edu

While we do not have any in-person food preservation workshops scheduled at this time, there are numerous online learning options available! Now is a perfect time to brush up on your knowledge and skills before the harvest. Here are Universities who offer online courses:

Learn at your own pace by watching these videos at Preserve it Fresh, Preserve it Safe.

For more education to preserve food safely at home, see the KSRE website Preserve it Fresh, Preserve it Safe.

By: Ashley Svaty

Food Safety During Power Outages

Posted on by mjsaxton@ksu.edu

Severe weather events like thunderstorms and tornadoes can bring down power lines in a neighborhood or even entire grids of a city. When the power goes out, the clock starts ticking on the viability of perishable foods in the refrigerator and freezer.

According to the USDA, bacteria like E. coli, Salmonella, and Campylobacter can grow within minutes of food entering the “Danger Zone” ­– the range of temperatures between 40 and 140 degrees F. The insulation in freezers and refrigerators are your best allies during a power failure, as long as you don’t subvert them.

Ready.gov provides the following tips to manage food when the power goes out:

  • Keep the refrigerator and freezer doors closed as much as possible.
  • The refrigerator will keep food cold for about four hours if it is unopened.
  • Refrigerated or frozen foods should be kept at 40 degrees Fahrenheit or below for proper food storage.
  • Use a refrigerator thermometer to check temperature.
  • Refrigerated food should be safe as long as the power was out for no more than four hours (if refrigerator door remains closed)
  • Discard any perishable food such as meat, poultry, fish, eggs or leftovers that have been above 40 degrees Fahrenheit for two hours or more.

By: Ashley Svaty

Food Safety Webinars for Food Business

Posted on by mjsaxton@ksu.edu

The Kansas Department of Agriculture’s food safety and lodging program will offer monthly online webinars on food safety issues. The free webinar series will cover a variety of food safety issues that are of interest to food business operators, managers and workers. Monthly online webinars will cover a variety of food safety issues that are of interest to food business operators, managers and workers.

Each 30-minute webinar will consist of a presentation by food safety and lodging inspectors from across the state, followed by an opportunity for participants to ask questions of the presenters and other KDA-FSL staff. There is no cost to participate, but you must register below to receive the login access information.

Webinars begin at 3:00 p.m. Central.

February 22    Choosing the Right Practice: Cooling and Reheating of Foods

March 29        Food Safety on the Go: Food Trucks, Trailers, Tents and Carts

April 26          Staying Ahead of the Game: What Food Service Managers Need to Know

May 24           Dealing With Pests in a Food Establishment

June 28          Limiting the Spread of Germs: How Employees Can Make a Difference 

By: Ashley Svaty

 

Storing Eggs Safely

Posted on by mjsaxton@ksu.edu

Storing eggs safely is important for quality and safety. Some older methods of storing eggs are not recommended today due to advancements and knowledge of egg safety. One method that has recently surfaced is storing eggs in lime water which is not recommended.

When this method was popular in the early 1900’s, they thought that eggs were sterile inside and all bacteria came through the shell after the eggs were laid.  But research shows that Salmonella enteritidis can contaminate the eggs as they are being formed inside the reproductive organ of the hen and there is no way a person can know it is there or not.

Since the method requires using unwashed eggs, they will likely come from smaller flocks. A study from Penn State University determined that small, home flocks have a much higher incidence of Salmonella than large commercial operations.

Another concern is about using lime water and the fact that it could seep through the egg shell. The risk of storing eggs for long periods of time include loss of nutrients, several oxidative reactions, changes in protein functionality, and a strong bitter taste from the lime.

A study from USDA Agricultural Research Service compares how eggs are stored in Europe and how eggs are stored in the U.S. Results showed that refrigeration is best for safety and quality.

Learn more about safe egg storage in this USDA publication, Shell Eggs from Farm to Table.

Source: December 2020 You Asked It!

By: Ashley Svaty

Fall Canning Tips

Posted on by mjsaxton@ksu.edu

Done canning? Store your equipment with care for next season.

By: Ashley Svaty