K-State Research and Extension

search

You Asked It!

Tag: Food Safety

Creating Food Safe Videos

Posted on by Karen Blakeslee

The Partnership for Food Safety Education recently presented a webinar on creating videos with food safety content.

To follow up, the information presented and more can be found at www.saferecipeguide.org which includes the webinar recording, a style guide for creating videos, and a food safety stock library to help enhance your videos.

Studies have shown that when people are given basic food safety instructions, they are more likely to follow them and improve safe food handling behaviors. Whether in print or video, these tips can make a change!

See examples on how to incorporate food safety tips into recipes at www.fightbac.org/saferecipes/.

Spring Leafy Greens

Posted on by Karen Blakeslee

LettuceA gardening favorite to plant in the spring is leafy vegetables such as lettuce, spinach, arugula, and many others. They provide a lot of crunch and color to any meal. Packed with nutrients, they can help protect you from some chronic diseases.

Handle and prepare all leafy greens safely before consuming as there have been foodborne illness outbreaks associated with these fresh foods. Most of these are never heated prior to eating, so it is important to rinse them under running water. Do not soak in water as this can spread contamination. Research has shown that rinsing in water helps remove most bacteria and dirt. Use these steps.

  • Wash your hands with soap and water before and after preparing leafing greens.
  • Remove bruised or damaged leaves. Remove outer layers of cabbage and lettuce heads.
  • Rinse leaves under running water. Rub gently with your fingers for better results.
  • Dry leaves in a salad spinner or with a clean paper towel to remove moisture.

Source: www.cdc.gov/foodsafety/communication/leafy-greens.html

 

Photo: USDA Flickr

 

From Cabbage to Sauerkraut

Posted on by Karen Blakeslee

Cabbage is popular in the spring, so try turning it into sauerkraut! But how do you know when fermentation in complete?

Fermentation naturally stops as acids accumulate to the extent that further growth of desirable bacteria cannot take place. The bubbling ceases and the color should have changed from green/white to tan. It should be tart but still have a firm texture. The brine should not be cloudy.

If mold is present, has a slimy texture, or has a bad odor, do not eat. Fully fermented sauerkraut can be stored in the refrigerator, canned or frozen.

Source: https://extension.psu.edu/lets-preserve-fermentation-sauerkraut-and-pickles

 

Easter Ham Preparation

Posted on by Karen Blakeslee
Spiral cut ham. Photo: USDA Flickr

Whether you are cooking a raw ham or preparing a ready-to eat ham product, follow these steps for a ham that is cooked to perfection.

  • Ham that is not ready-to-eat but has the appearance of ready-to-eat products will bear a statement on the label indicating the product needs cooking.
  • Ham that requires cooking before consumption or fresh, raw ham must reach an internal temperature of 145°F (with a three-minute rest time). Set the oven no lower than 325°F.

Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F, as they are already fully cooked. For cooked hams that have been repackaged in any other location outside the processing plant, heat to an internal temperature of 165°F, measured with a food thermometer, before you serve it.

Learn more from USDA Ham and Food Safety

 

Let the Easter Egg Hunt Begin!

Posted on by Karen Blakeslee

Easter eggsSometimes eggs are decorated, used as decorations, and hunted at Easter. Here are some safety tips.

  • Dyeing eggs: After hard cooking eggs, dye them and  refrigerate within 2 hours. Use a food-safe coloring.
  • Blowing out eggshells: Use caution when blowing out the contents to hollow out the shell for decorating. Use eggs that have been kept refrigerated and are uncracked. To destroy bacteria that may be present on the surface of the egg, wash the egg in hot water and then rinse in a solution of 1 teaspoon liquid chlorine bleach per half cup of water. After blowing out the egg, refrigerate the contents and use within 2 to 4 days.
  • Hunting Eggs: If hard cooked eggs have been lying on the ground, they can pick up bacteria, especially if the shells are cracked. If the shells crack, bacteria could contaminate the inside. The total time for hiding and hunting eggs should not exceed 2 hours. Refrigerate and use “found” eggs within 7 days of cooking.

Learn more at USDA Shell Eggs from Farm to Table

Photo: USDA Flickr

Food Safety in the Reel World

Posted on by Karen Blakeslee

The Partnership for Food Safety Education is hosting a free webinar on March 2, 2022 about making food videos and incorporating food safety information.

The Safe Recipe Style Guide for Video Creators will provide practical advice for making social media-friendly videos. You’ll learn how to add simple food safety prompts to cooking and recipe videos.

Learn how easy it is to add food safety steps to videos while keeping them short.
Influence your followers’ food safety behaviors with PFSE’s new library of stock images and video clips!

Register now!

This webinar will be presented by Dr. Ellen Shumaker, food safety extension associate with North Carolina State University.

 

Michigan State University Mobile Food Lab

Posted on by Karen Blakeslee

Now this is innovation! Michigan State University has designed a mobile food processing lab to train students on food processing. Graduates can receive a certificate and associate degree when the training is completed. This program is a partnership with community colleges across Michigan.

The mobile lab has food grade equipment, preparation space and storage space. It also has custom made air filtration, electrical, compressed air, steam and water systems to fit the mobile trailer. This mobile lab is a small scale version of what is  seen in food manufacturing operations. It saves money and space in capital investment and is able to reach more people.

Learn more about this unique education opportunity at www.canr.msu.edu/iat/certificate_programs/mobilelab.

 

A Winning Plan for Bowl Game Party Food

Posted on by Karen Blakeslee

food safety party rulesFootball fans are excited to see who will be in this year’s Big Game. Start planning now for your gameday party and remember these food safety tips for a touchdown!

Keep it clean—Wash your hands often. Keep prep tools and surfaces clean to reduce cross contamination.

Cook to the right temperature—A food thermometer will prevent food safety penalties leading to foodborne illness. Three temperature rules include:

165°F for all poultry
160°F for ground meat
145°F for steaks, roasts, and chops

Watch the clock—Like the quarterback watches the game clock, you keep time on how long perishable food sits at room temperature. Don’t get a delay of game penalty for leaving food out for more than two hours!

Serve at the right temperature—keep hot foods hot and cold foods cold. Foods held between 40-140°F can allow bacteria to grow and you could get ejected from the game!

Many food safety resources can be found at www.ksre.k-state.edu/foodsafety/.

See a larger image of this graphic at www.cdc.gov/foodsafety/pdfs/rules-of-the-game-infographic-508c.pdf.

 

Direct to Consumer/Farmers Market Conference

Posted on by Karen Blakeslee

The Farmers Market/Direct-to-Consumer Sales Conference, held in partnership by K-State Research and Extension and the Kansas Department of Agriculture, will be held January 31-February 4, 2022.

This year, participants can join the conference virtually from their location or join with others at one of 17 “watch parties” at various Extension offices across Kansas. We thank those locations for offering to host these sessions.

January 31, 2022: Food Safety for Value-Added Food Products

February 1, 2022: Sales Tax, Food Packaging, and How to Care for your Certified Scales

February 2, 2022: Meat and Poultry, Kansas Value Added Meats Lab

February 3, 2022: Accepting EBT/SNAP & Double Up Food Bucks

The half-day workshop on February 4, 2021, 8:30 a.m. to 1:00 p.m. will cover topics such as How to Market your Market and Booth, How to Identify Common Legal Risks, Senior Farmers’ Market Nutrition Program, Vegetable Production, From the Land of Kansas program, and resources available from KSRE. Keynote speaker Brian Coppom, Colorado Department of Agriculture, will discuss Best Practices for Business Success for farmers’ markets.

KDA’s weights and measures program will offer free scale certification with a paid registration to an online workshop.

Farmers Market 2022

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University