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Tag: Food Safety

Safe Summer BBQ’s and Picnics

Posted on by Marci Metz

Summer is a great time to enjoy outdoor meals with family and friends.  Bacteria also loves warmer temperatures so be sure to follow these food safety guidelines when eating outdoors during barbeques and picnics.

  • Cold food should not be left out of the cooler for more than 2 hours.
  • Cook meat and poultry thoroughly to their safe minimum internal temperature.
  • Serve small portions and keep the rest in the cooler.
  • Pack only what you plan to use during your meal.
  • Use separate coolers for drinks so your food cooler is kept closed.

For more tips on how to keep your summer picnics and barbeques safe from foodborne illness, view our Building Strong Families insert here.

By:  Ashley Svaty

You Asked It!

Posted on by Marci Metz

The May issue of You Asked It! is now available here or by clicking any of the articles below.  Karen Blakeslee from the Rapid Response Center develops You Asked It! each month to keep readers up to date on current food related topics.

By:  Ashley Svaty

You Asked It!

Posted on by Marci Metz

 

 

 

Karen Blakeslee with Kansas State University Rapid Response
Center develops this monthly newsletter based on questions
received, current food safety issues, or information based on
the time of year. Check out the March You Asked It!! articles
which covers the following topics:

– Sugary Beverage Consumption
– National Nutrition Month®
– What Does “FDA Approved” Mean?
– Food Safety Communication Resources
– Changing Food Safety Behaviors
– Safe and Healthy Food Pantries
– Eat Out without Pigging Out!
– What is Corned Beef?
– Go Green!
– New Jars from Ball®

By:  Ashley Svaty

December You Asked It!

Posted on by Marci Metz

Below are the article topics featured in the latest issue of You Asked It!  Full articles can be accessed at http://bit.ly/2fEphM6.

  • It’s Cookie Time!
  • Clean the Fridge for the Holidays
  • An Egg a Day May Reduce Risk of Strokesdecember-you-asked-it
  • Preserving Horseradish
  • It’s Citrus Season!
  • Life Before the Food and Drug Administration
  • Blood Spots in Eggs
  • Sweet Potato vs. Yam
  • After the Hunt: Preserving Venison
  • Storing Holiday Leftovers

By:  Ashley Svaty

Leftovers and Food Safety

Posted on by Marci Metz

leftovers-and-food-safety

  • Refrigerated leftovers are only good for 3-4 days. Throw away those lingering leftovers.
  • Keep your refrigerator at 40ᵒF or below.
  • Refrigerate leftovers within 2 hours to reduce your risk of food borne illness.
  • Refrigerate large casseroles or soups in a shallow dish or pan to allow for quicker cooling.
  • Throw away all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer than two hours.

By:  Ashley Svaty

Is It Safe to Re-can Already Canned Food?

Posted on by Marci Metz

People often think that they can save money by buying larger containers of canned food, transferring the contents (or leftovers from the first use) to smaller jars and re-processing it. Others wonder if this is a way to save leftovers from any size can for a longer time than they will keep in the refrigerator.is-it-safe-to-can

There are three main problems with doing this:

  1. There are no safe tested process to do this. The way heat goes through a jar of already canned food is different than fresh food. The food will become very soft and compact more. This could lead to underprocessing and spoilage.
  2. There is no cost savings in re-canning foods.
  3. The food quality will be greatly reduced. Nutrients will be lost and more textural changes will occur.

Bottom line, do not plan to re-can any food.

Source: http://nchfp.uga.edu/questions/FAQ_canning.html#32 This article is taken from the latest issue of You Asked It!

By:  Ashley Svaty 

Preserving Venison Safely

Posted on by Marci Metz

Fall hunting season is quickly approaching! Venison offers variety and an unusual flavor to the fall and winter table. When handled properly it can make an excellent meat. It can be refrigerated or frozen as meat cuts or sausage. It can also be preserved by canning, curing, or drying.

The following resources can help you get your supplies ready and help you decide which method is best for your family.

By:  Ashley Svaty