Can you identify foods that make you sick?

These foods are called potentially hazardous because they can grow and carry germs that cause foodborne illness. Here is a list of some foods that can cause a foodborne illness and should be handled in a safe manner: · Bacon- if it is not fully cooked to 155 °F. · Beans- all types of cooked beans. · Cold cuts, deli meats. · Cookie dough containing raw eggs. · Cut, raw fruit, melons. · Dairy- milk and cheese. · Eggs- fresh shell eggs, hard-boiled eggs. · Foods containing beef, poultry, fish,pork, or shellfish. · Pasta- all types that have been cooked. · Pastries- meat, cheese, or cream filled. · Potatoes- baked, boiled, or fried. · Rice-boiled, streamed, fried, cooked rice used in sushi. · Seed sprouts-all types, such as alfalfa and bean spouts. · Soy protein- tofu and other moist soy protein products. Wash Before You Start Germs cannot be seen, tasted or smelt. Germs can be on utensils, cutting boards, and counter tops and even on your hands. Cutting boards and cooking utensil should be run through the dishwasher or washed with hot soapy water after each use. And do not forget to scrub all fresh fruit and vegetables under running water and wash off the tops of cans before opening. Wash Your Hands · Use soap and warm running water · Rub hands vigorously together for 20 seconds. (Singing happy birthday twice takes 20 seconds.) · Wash all surfaces, including · Back of hands · Wrists · Between fingers · Under fingernails · Rinse hands well · Dry hands with a paper towel · Turn off the water using the paper towel instead of bare hands. Avoid buying · Dented, leaking, bulging or rusting cans. · Leaking bottles. · Off-color or foul smelling products. Do not buy foods in damaged containers, they could make you sick.

What Are Safe Food Temperatures? Safe temperatures are the ones that will prevent or kill foodborne illness germs. To fix safe food, cook it thoroughly. Always use a clean food thermometer to check internal temperatures of food. Safe Food Cooking Temperature Chart Poultry · Whole poultry to 180° F · Chicken Breast to 170° F · Cook stuffing, in separate container, to 165° F Beef and Pork · Cook roast beef and steak to 145°F for medium rare or 160°F for medium · Cook ground beef to 155 °F · Cook sausage to 160 °F · Cook roast pork and pork chops, or ground pork patties to 160°F for medium and 170 °F for well done. Eggs · Cook eggs until the yolks and whites are firm. · Do not use recipes in which the eggs remain raw or partially cooked. Keep Hot Foods Hot If the food is not served immediately it should be kept hot on the stove, grill or oven at 140 °F or hotter until served. Keep Cold Foods Cold Keep cold foods at 41 °F or colder in a refrigerator or cooler right up until serving. Cool leftovers promptly · Place no more than 4-inch depth of food into a loosely covered container before placing into refrigerator or freezer. · Cover food once the internal temperature has reached 45° F. · Cut large meats into 4-inch thick pieces. · Do not overstock refrigerators or freezers. This may cause the refrigerator or freezer to work harder and slow down the cooling process. Reheat · Always reheat leftover to 165° F before serving. When In Doubt, Throw It Out Even thought germs cannot be seen, tasted, or smelt trust your senses. You can see and smell spoiled food and some types of chemical contamination. Do not taste food to see if it is safe!