This slide presentation is all about food safety and tips on how to keep food safe. Now we can say that "safe food is good food!"

1. How Safe is Food?By: Zai Estabillo
Blogger and Food Enthusiast

2. How Safe is Food?
• In the preparation and consumption of food, we may often overlook the
fact that food may be considered unsafe when exposed to certain
conditions.
• Foodborne illness causing microorganisms is all around us, thus it’s
important to always keep food safe.
• Every year, the Centers for Disease Control and Prevention estimate that 1
in 6 Americans get sick from foodborne illnesses.
• Here’s how to stop asking “how safe is food?” and instead say that safe
food is good food.

3. Training
• Aside from the food safety principles, a food safety manager course will
give an introduction on foodborne illnesses and its prevention.

4. Shopping
• Buy refrigerated or frozen items after choosing nonperishable items.
• By no means choose meat, or poultry in wrapping that is torn or leaking.
• Do not buy food past "Sell-By," "Use-By," or other expiration dates.

5. Storage
• Chill consumable food within 2 hours or 1 hour
when the temperature is above 90 °F.
• The refrigerator temperature should be at 40 °F
or below and the freezer at 0 °F or below.
• Cook or freeze fresh poultry, fish, ground meats,
and variety meats within 2 days; other beef, veal,
lamb, or pork, within 3 to 5 days.
• Prevent meat juices from getting onto other food
by wrapping Perishable food such as meat and
poultry.

6. Thawing
• Never leave food to thaw on a kitchen counter as this will promote
bacterial growth. Thaw instead using the refrigerator, submerging in cold
tap water or via the microwave.

7. Preparation
• Wash hands with warm water and soap for 20 seconds, before and after
handling food. Wash utensils, cutting boards and counters as well.
• Keep raw meat, poultry and seafood from ready-to-eat foods.
• Marinate meats in covered containers in the refrigerator.
• Use a sanitizing agent of 1 tablespoon of unscented liquid chlorine bleach
in 1 gallon of water to cutting boards and countertops.

8. Cooking
• Cook food in their minimum internal cooking temperatures. View a chart
of food products and their temperatures here. Always use a food
thermometer in measuring safe internal cooking temperatures.

9. Source:
• http://www.fsis.usda.gov/
• http://www.learn2serve.com/