Tag Archives: Food safety

After weekend storm, Kent County Health Dept. offers a few safety reminders

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By Joanne Bailey-Boorsma
joanne@wktv.org

Food can last up to fours in a refrigerator that has no power. (pxhere.com)

This past weekend’s high winds that left thousands without power had the Kent County Health Department offering up tips on maintaining proper food safety and generator safety.

 

According to the Health Department, if properly prepared, most families could deal with the inconvenience of a few hours or even a couple of days without power. Having no power, means that most homes would be without refrigeration, running water and sanitary services. Depending on the season, homes may also not have heat.

The biggest reminder, which also came from Consumers Energy, is to never touch a down power line. If you are uncertain if the line down is a power line, call emergency services for help and treat it like a down power line.

Generators

Those who can will turn to generators to help power the home should remember not to operate a generator indoors as it does produce carbon monoxide, which can kill in minutes.

 

Because a generator can create 100 times more carbon monoxide gas than a car exhaust, extensive studies have been done into how far a generator should be placed from the home. In fact, according to the Centers for Disease Control and Prevention, nearly half of the non-fatal carbon monoxide poisonings reported during the 2004 and 2005 hurricane seasons involved generators that were seven feet from the home. While it is recommended that generators be at least 15 feet at the home, studies have determined that may not be far enough as carbon monoxide will still enter the home. A generator should be placed as far away from the home as possible and away from any doors or windows.

To help check carbon monoxide levels in a home, make sure that the home’s carbon monoxide detector has been checked and is working properly. 

Refrigeration

Food will last up to four hours in a refrigerator and up to 24 hours in a half filled freezer and 40 hours for a full freezer. So if the power is out for a couple of hours, the food in the freezer will be safe to eat, according to the Health Department.

While the power is out, keep the refrigerator and freezer doors closed as much as possible to keep the food cold longer. If possible, have frozen ice packs ready in case you need to move food from the refrigerator to a cooler to keep it safe.

 

Refrigerated food needs to be at a temperature of 40 degrees or less and frozen food should be between 0 and -10 degrees. Keeping a thermometer in the refrigerator and freezer at all times to help you determine what the temperature of the unit is and if the food is safe. As always “when in doubt, throw it out,” according to the Health Department.


The Kent County Health Department has guide sheets on how to prepare a disaster supply kit with food and other general supplies along with tip sheets on other emergencies such as flooding, water safety, and preventing the spread of flu in the home.

Remember food safety when transporting food for the holidays

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By Lisa Treiber, Michigan State University Extension

 

Traditions are a wonderful part of the holiday season. It’s common that at gatherings, rather than one person bearing the burden of preparing the entire meal, several people divide the duties prior to getting together. Then, on the day, one person will then bring the veggies, another rolls, another salad, another dessert, etc.

 

When dividing the tasks, keep in mind food safety and consider two important factors: the type of food being transported and the length of time involved. Michigan State University Extension (MSU) recommends applying the two-hour rule – do not leave perishable foods at room temperature for longer than two hours. Remember the two-hour rule includes the time involved prepping foods from their raw state to the finished state, as well as the time the food will spend on the table being served.

 

Family members traveling long distances should be assigned foods that may not need refrigeration, like fruit pies, rolls, etc. Local relatives (within a half hour travel distance or less) should be in charge of more perishable items such as meat, poultry, fish, cut produce or cooked casseroles.

 

Keep in mind, hot foods must be kept hot (140 degrees Fahrenheit or higher) and cold foods, kept cold (40 degrees Fahrenheit or colder). To keep the hot foods hot, consider using an insulated bag designed to keep foods warm. Remember, these bags are temporary and not designed for long-term hot holding. Keep your cold food cold by utilizing a cooler packed with ice or freezer gel packs. Do not rely on the outside temperature to keep food cold even during freezing winters. Cars and garages can take on a “greenhouse effect” and actually become warm, defeating the purpose of attempting to store cold foods outside.

 

If you are the host house, plan ahead for your feast by clearing your refrigerator out ahead of time and creating room to store the food that will be arriving. Have extra coolers on hand with ice or freezer packs for cold foods and borrow roasters or slow cookers to help keep all the arriving hot food heated. Don’t forget to have plenty of refrigerator containers or plastic food grade bags on hand for the leftovers after the meal. Putting large quantities of food into smaller containers will allow the food to cool quickly and remain safe by preventing any bacteria from growing. Also, ensure leftovers are not left out at room temperature or in the temperature danger zone (40 degrees – 140 degrees Fahrenheit).

 

Michigan State University Extension recommends planning your larger meals out ahead of time, be prepared and make room in your kitchen for storage before and after the meal to prevent foodborne illness from ruining your family gatherings.

 

Michigan State University Extension offers programs related to food preservation, food safety, food health and more. To find a program near you visit http://msue.anr.msu.edu/events.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Barbecue safety

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Courtesy Michigan State University Extension

By Karen Fifield, Michigan State University Extension 

 

This is the season for food, family, picnics and barbecues. It is important to stay food safe by using a food thermometer when barbecuing. Before you begin the grilling season, explore some tips provided by United States Department of Agriculture (USDA) to keep you and your family’s food safe.

 

When purchasing foods for grilling, be careful to transport them safely from the store to your home, keeping meats separate from other foods, particularly poultry. Transport cold foods in coolers or thermal containers, keeping them at 40 degrees Fahrenheit or below, refrigerate until it is time to cook.

 

Keep all cooking utensils and equipment cleaned and sanitized to prevent cross contamination from raw food touching cooked food. Never place cooked foods on platters that have contained raw meats. If you feel you need to precook foods for the grill, the USDA recommends partially cooking foods in a microwave, oven or on a stove to help reduce the time it takes to cook on a grill.

 

To prevent charring, cook foods with low flame or charcoal, also by removing any visible fat that may cause grease to flare. Other safe practices to follow according to USDA guidelines, pertain to cooking foods to proper internal temperatures.

  • Whole poultry: 165 degrees F
  • Poultry breasts: 165 degrees F
  • Ground poultry: 165 degrees F
  • Ground meats: 160 degrees F
  • Beef, pork, lamb and veal (steaks, roasts and chops): 145 degrees F and allow to rest at least three minutes

Use a meat thermometer to check internal temperatures; this is a minimal temperature as the meat can be cooked to a higher temperature if you choose to do so. Always keep hot foods hot and cold foods cold, and remember to package leftovers in small amounts and keep in a refrigerator. When reheating any food items it is recommended to reheat leftovers to a temperature of 165 degrees F.

 

It is Michigan State University Extension’s recommendation to follow safe grilling practices to add to a healthy grilling season.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Canned food safety

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By Kara Lynch, Michigan State University Extension and Alisa Sponseller, CMU Public Health Intern 

 

Canned goods can often fall under the “shelf stable” food category. This means that they can be safely stored at room temperature and are considered non-perishable food products. This can include canned tuna, pasta, jerky, spices, canned vegetables, fruit and an assortment of others. These foods do not have to be refrigerated until after opening. It is a common misconception that all canned foods will last forever.

 

There are multiple reasons canned goods do not last forever. Corrosion can happen after several years of the food being in the can. This happens to all canned food, but especially in ones with high acidic content like tomatoes. Can corrosion will change the taste, color, consistency and eventually lower the nutritional value. Temperature can also affect the quality of the canned good. It is harmful to the can when temperatures reach over 100 degrees Fahrenheit. There are special cans designed for sale in the tropical areas because of this.

 

It is important to store your canned goods and other shelf-stable products somewhere where it is cool and dry. Canned goods are sold with “Sell by” or ‘Use by” dates, but this is actually a quality date. In other words, the contents may decrease in quality, nutritional value or appearance, but it may still be safe to eat well beyond the date. If you have a sealed can in your pantry for 2 years or more, is it safe to eat?

 

Possibly — if it was stored in proper conditions and is not damaged. However, if the can looks dirty or rusty, is bulging, or the seal looks like it could be leaking — do not take the chance, as bacteria could be present. It is important to rotate your shelf stable food, and if you are questioning something due to a visible irregularity of the can or is notably beyond the due date, Michigan State University Extension recommends playing it safe and throw it out.

 

This article was published by Michigan State University Extension. Reprinted with permission. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888.678.3464).