Food Safety Tips for Cleaning and Preservation
Learn essential food safety tips including how to clean fruits and vegetables effectively, prevent molding in dried fruits and vegetables, detect spoiled canned foods, and destroy food pathogens through boiling. Stay informed to ensure safe consumption of food.
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Presentation Transcript
Food Safety Do you know? The best way to clean fruits and vegetables is to: Soak in warm soapy water for 10 minutes Soak in cold water for 5 minutes Rinse under running water Spray with commercial produce cleaner
Food Safety Do you know? The best way to clean fruits and vegetables is to: Soak in warm soapy water for 10 minutes Soak in cold water for 5 minutes Rinse under running water Spray with commercial produce cleaner
Food Safety Do you know? What percentage of moisture in dried fruit prevents molding? 5% 10% 15% 20% 25% 30%
Food Safety Do you know? What percentage of moisture in dried fruit prevents molding? 5% 10% 15% 20% 25% 30%
Food Safety Do you know? What percentage of moisture in dried vegetables prevents molding? 5% 10% 15% 20% 25% 30%
Food Safety Do you know? What percentage of moisture in dried vegetables prevents molding? 5% 10% 15% 20% 25% 30%
Food Safety Do you know? You can always tell if canned food has gone bad by the off color, putrid smell, or foul taste. True False
Food Safety Do you know? You can always tell if canned food has gone bad by the off color, putrid smell, or foul taste. True False
Food Safety Do you know? Which of the following food pathogens are destroyed at a boiling temperature? Yeasts Molds E. coli O157:H7 Clostridium botulinum
Food Safety Do you know? Which of the following food pathogens are destroyed at a boiling temperature? Yeasts Molds E. coli O157:H7 Clostridium botulinum
Food Safety Do you know? What inhibits Clostridium botulinum spores from creating the botulism toxin? Acid Dryness Oxygen Salt Sugar
Food Safety Do you know? What inhibits Clostridium botulinum spores from creating the botulism toxin? Acid Dryness Oxygen Salt Sugar
Food Safety Do you know? What temperature is needed to kill Clostridium botulinum spores? 160 F 212 F 240 F 260 F
Food Safety Do you know? What temperature is needed to kill Clostridium botulinum spores? 160 F 212 F 240 F 260 F
Food Safety Do you know? Which of the following canning methods are recommended by the USDA? Boiling water canning Steam canning Open kettle canning Pressure canning
Food Safety Do you know? Which of the following canning methods are recommended by the USDA? Boiling water canning Steam canning Open kettle canning Pressure canning
Food Safety Do you know? What determines if a food needs to be pressure canned? Altitude Acidity Density Ripeness
Food Safety Do you know? What determines if a food needs to be pressure canned? Altitude Acidity Density Ripeness
Food Safety Do you know? Which of the following foods do not need to be pressure canned to be shelf stable? Apples Beans Pickled beets Pumpkin Split pea soup Tomatoes
Food Safety Do you know? Which of the following foods do not need to be pressure canned to be shelf stable? Apples Beans Pickled beets Pumpkin Split pea soup Tomatoes
Food Safety Do you know? Which of the following foods must be pressure canned to be shelf stable? Butternut squash Chicken Fish Sauerkraut Tomatoes Vegetable soup
Food Safety Do you know? Which of the following foods must be pressure canned to be shelf stable? Butternut squash Chicken Fish Sauerkraut Tomatoes Vegetable soup
