Clean and Safe
Volume V - 2009 - Families
TIPS
Practice these steps to help keep your loved ones
and you out of the Food Safety Danger Zone!
Make sure you...
Wash hands for 20 seconds with soap and warm
running water before preparing foods and anytime
after you smoke, touch your face, nose or mouth
or any infected part of your body, blow your nose
or cough, touch raw foods, especially meat, fish or
poultry, clear away dirty dishes or handle money,
use the toilet, change a diaper or assist a child
in the bathroom, help children blow their noses,
wipe their mouths, clean their hands, change a
bandage or handle their toys, touch dirty rags,
clothing or work surfaces.
Shop only at clean, reputable stores.
Use only pasteurized milk.
Throw out leaking, damaged or bulging cans or
jars.
Pay attention to ‘use by’ or ‘sell by’ dates on packages. ‘Sell by’ tells the shelf life for food. After
this date the food may still be safe for eating if
it has been handled and stored properly. ‘Use by’
indicates the last date foods will be of the highest
quality. After that, quality will change though the
food may still be safe to eat if it has been stored
and handled properly.
Have You Thought About …………
One of your critical responsibilities is to keep the
food you purchase, prepare and serve as safe as
possible. Poor personal habits, careless handling of
foods, unsafe food preparation methods can cause
illness that could be very serious for children and
family members. Foods most likely to cause food
poisoning are called potentially hazardous foods.
They include, but are not limited to: meat, fish,
poultry, dairy, eggs, raw fruits and vegetables,
heated vegetables left at room temperature too
long, and foods containing raw eggs.
Foods can become unsafe through six main food
handling mistakes, so ask yourself:
• Do I wash my hands often and practice good
personal hygiene habits when preparing food;
• Do I make certain that food I am preparing is
not spoiled or contaminated;
• Do I store foods properly;
• Do I handle food carefully;
• Do I work with clean equipment in a clean
kitchen; and
• Do I protect food supplies from insects or
rodents.
U.S. Department of Health and Human Services and U.S. Department of Agriculture.
Dietary Guidelines for Americans, 2005. 6th Edition, Washington, D.C: U.S.
Government printing Office, January 2005.
Team Nutrition, U.S. Department of Agriculture
Partnership for Food Safety Education
Dr. Steven L. Paine
State Superintendent of Schools
Berman and Fromer, Meals Without Squeals: Child Care Feeding Guide and
Cookbook, Palo Alto CA
www.MyPyramid.gov
T I P S (continued)
ACTIVITY TOOL
Toss food that smells or looks suspicious, but
remember you can not smell or see germs.
Avoid reusing single use containers for food
storage. Examples could include cottage
cheese containers, margarine tubs, sour cream
containers, etc, because the chemicals in the
plastic could get in the food.
Store all raw foods, especially meats on the
lower shelf of the refrigerator. Keep cooked
foods close to the top to avoid mixing with raw
food juices. Place meats in a bowl or tray when
thawing to avoid dripping on other foods.
Wash our Hands, Wash our Hands
Demonstrate for the children how to correctly wash their
hands for 20 seconds, singing the ABC song. Show them
how to wash palms, backs of hands, in between fingers
and nails carefully to remove dirt and germs. Invite them
to dance and sing “Old MacDonald Had a Farm” as they
get ready to eat.
Wash fruits and veggies thoroughly, scrub if
necessary, before serving, including bagged
salad greens.
Thaw foods completely in the refrigerator;
never thaw foods on the counter or warm
water. If you are going to prepare the food
immediately, thaw in the microwave.
Remember: Keeping foods safe takes knowledge
and effort!
NUTRITION TOOL!
Yummy Fruit Salad
Ingredients:
Apple, washed and sliced
Orange, washed, peeled and sliced
Banana, peeled
Berries or pear, washed and sliced
6oz Orange flavored yogurt
Method:
Assist children in washing their hands. Wash fruit, showing the children how to scrub fruit
clean. Give each child a piece or portion of fruit along with a plastic serrated knife, clean
plastic cutting board or plate. Let children slice fruit into bite size pieces and place in mixing
bowl. Add flavored yogurt and mix gently. Chill for 30 minutes and serve as a snack.
In accordance with federal law and U.S. Department of Agriculture (USDA) policy, this institution is prohibited from discriminating on the basis of race, color, national origin,
sex, age, disability or retaliation. If you require information about this program, activity or facility in a language other than English, contact the USDA agency responsible for the
program or activity, or any USDA office. If you require this information in alternative format (Braille, large print, audiotape, etc.) contact the USDA’s TARGET Center at (202)
720-2600 (Voice or TDD).
To file a complaint of alleging discrimination, write: USDA, Director, Office of Civil Rights; 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call toll free (866)
632-9992 (Voice). TDD users can contact the USDA through local relay or the Federal Relay at (800) 877-8339 (TDD) or (866) 377-8642 (relay voice users). USDA is an equal
opportunity provider and employer.
West Virginia Board of Education
2008-2009
Delores W. Cook, President; Priscilla M. Haden, Vice President; Jenny N. Phillips, Secretary
Robert W. Dunlevy, Member; Barbara N. Fish, Member; Burma Hatfield, Member; Lowell E. Johnson, Member; L. Wade Linger, Jr., Member; Gayle C. Manchin, Member
Brian E. Noland, Ex Officio; James L. Skidmore, Ex Officio; Steven L. Paine, Ex Officio