Beyond icebox countertop User Manual

B3474Keeping Food SafeWisconsin Nutrition Education Program

8Wisconsin Nutrition Education Program Keeping Food Safe 2005Temperature is important for food safety0°20°40°60°80°100°120°140°160°180°FMost active gr

9Wisconsin Nutrition Education Program Keeping Food Safe 2005Where would you put this food?Adapted with permission from “Storing Food Safely” N368, 19

Wisconsin Nutrition Education Program Keeping Food Safe 200510RECOMMENDED STORAGE TIMESYou can safely store many staples, dry mixes and unopened canne

Wisconsin Nutrition Education Program Keeping Food Safe 200511RECOMMENDED STORAGE TIMESFoodCupboard Refrigerator Freezer Commentsat 70° F at 32-40° F

Wisconsin Nutrition Education Program Keeping Food Safe 200512RECOMMENDED STORAGE TIMESFood Cupboard Refrigerator Freezer Commentsat 70° F at 32-40° F

Wisconsin Nutrition Education Program Keeping Food Safe 200513RECOMMENDED STORAGE TIMESFoodCupboard Refrigerator Freezer Commentsat 70° F at 32-40° F

Wisconsin Nutrition Education Program Keeping Food Safe 200514RECOMMENDED STORAGE TIMESFood Cupboard Refrigerator Freezer Commentsat 70° F at 32-40° F

Wisconsin Nutrition Education Program Keeping Food Safe 200515RECOMMENDED STORAGE TIMESFood Cupboard Refrigerator Freezer Commentsat 70° F at 32-40° F

Wisconsin Nutrition Education Program Keeping Food Safe 200516RECOMMENDED STORAGE TIMESFood Cupboard Refrigerator Freezer Commentsat 70° F at 32-40° F

For best flavor, store thesefresh fruits at room tempera-ture:BananasPineappleMangoPeaches, Nectarines and Pears — if not fully ripe *Avocados — if no

Store these fresh vegetablesat room temperature, prefer-ably a cool, dry room:Potatoes — white and sweetWinter SquashOnionsTomatoes — if not fully rip

What to do when the refrigerator failsFood in a refrigerator will last at least4 to 6 hours after a power failure. Howlong depends on how warm the kit

Keeping your kitchen counters, stove,refrigerator, cutting board and sink cleanwill reduce the chance of dirt and bacteriagetting on your food. ✱ Keep

FLIESFlies are a nuisance, and carry bacte-ria that cause food poisoning, diarrheaand other diseases.How to control flies✱ Remove garbage, pet waste,

ANTSAnts seen in kitchens are usuallyattracted by poorly stored sweet foods orspills on floors and counters. Some antsalso feed on grease.How to preve

Hand washing is importantfor good health.How?✱ Use soap and warm running water.✱ Rub your soapy hands together for 20seconds.✱ Remember to wash backs

Safe microwave cooking✱ Cook meats in a covered casserole orroasting bag. This helps to heat themeat more evenly, since steam sur-rounds the meat.✱

Cook meat, poultry and fishuntil completely done.✱ Use a meat thermometer if you areunsure whether meat is completelycooked.✱ Cook beef roasts to 14

Never leave food that spoils easily outof the refrigerator for more than 2 hours.In warm weather, food should not beoutside the refrigerator for more

Special care is needed to make sureleftover foods are safe to eat later.Reheating will NOT make spoiled orunsafe food OK to eat.Cool leftover foods qu

ContentsWhat’s wrong with this picture? . . . . . . . . 3Understanding food poisoning. . . . . . . . . 4How to know when food is spoiled . . . . . . 5

In summary: What steps can I take to fight germs?The invisible enemy, bacteria (bac),can make you and those you care aboutsick. But you have the power

3. Cook: Cook to proper temperatures.Cook food to the proper temperature todestroy harmful bacteria that causefoodborne illness.✱ Use a meat thermome

Ann is looking forward to hergrandchildren coming over forsupper. She plans to make chili. Sheputs the frozen hamburger on thecounter to thaw before s

31Wisconsin Nutrition Education Program Keeping Food Safe 2005There are a number of things wrong inthe picture on page 3. Some things tonotice include

Bread— 1, 3, or 4. Store bread in the cup-board for best quality and use within 5to 7 days. Bread can also be stored inthe refrigerator for 1 to 2 wee

Acknowledgments“What’s wrong with this picture?” is based on Eating Right IsBasic 2, Michigan State University Cooperative Extension.Illustration on p

Wisconsin Nutrition Education Program Keeping Food Safe 20052

3Wisconsin Nutrition Education Program Keeping Food Safe 2005Illustration by Hawley WrightWhat’s wrong with this picture?Look at this picture and circ

What is food poisoning?Food poisoning is illness caused bysomething harmful in the food you eat.Sometimes, harmful bacteria, viruses orother germs in

Fresh fish✱ Off-odor✱ Gray or greenish gills✱ Sunken eyes✱ Fingernail dent remains in flesh✱ Mushy, not firmFresh meats✱ Off-odor✱ Slimy or sticky to

Shop carefully:✱ Don’t buy deeply dented or bulgingcanned food.✱ Shop for meat, poultry, fish andrefrigerated and frozen foods last. Inhot weather, ta

Fish is a delicious part of a nutritiousdiet. Fish is low in fat and calories. If youchoose wisely, fish can be a low-cost partof your family’s diet.