food safety

8 Essential “Always” of Holiday Food Safety

Article by Indu Upadhyaya, Ph.D., Assistant Extension Educator, Food Safety

cooked turkey on a tableHoliday gatherings bring families and friends together, to spread more joy and happiness. While the merriment begins around Thanksgiving and continues until the New Years’, the food during holiday buffets, the party trays, the turkey, and other delicacies remain the main attraction of gathering. But be aware that a well-meaning and much anticipated get together can easily turn sour if the food is not safely prepared, served, or stored. Food safety should be diligently taken care of, especially during holidays, as in the delight of the season, negligence could cause serious health consequences.

Most people who get sick from eating contaminated food, might have mild illness and recover early, however susceptible population can see lasting effects or even death. The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans get sick each year from contaminated food. Approximately 128,000 are hospitalized, and 3,000 die due to foodborne diseases across the country. These data are out of reported cases, thereby not including cases of undocumented, non-reported stomach indigestions and/or mild diarrhea or vomiting. The real number of patients getting sick from foodborne illnesses is still an unknown and hard to predict.

What you CAN do this season is control food contamination at your own home and community. Start with these simple steps aligning with USDA holiday food safety guidelines.

Here are the 8 “always” of food safety to help everyone stay healthy during the holiday season:

  1. Always wash your hands

It’s a simple rule to follow, yet many easily forget in midst of festivities. Wash your hands with soap and water for at least 20 seconds. Wash hands:

  • Before you start preparing food,
  • After using the bathroom,
  • Before serving food and eating,
  • After you handle raw meat, poultry, fish, seafood, and eggs.
  1. Always clean and sanitize:

Clean and sanitize any surfaces that have touched raw turkey, meat or fish and their juices and will later touch food such as kitchen counters, sinks, stoves, tabletops, etc.

Cleaning: with soap and hot water, and a paper or dish towel. Use these to remove any dirt and debris you can see.

Sanitizing: sanitize the surfaces to kill any remaining germs. Different food grade sanitizers or sanitizing wipes can be used. Allow to air dry and follow the label instructions on commercial sanitizers to determine whether you need to rinse food preparation areas after use.

Food borne bacteria like Campylobacter and Salmonella, found in poultry products, can survive on countertops and other kitchen surfaces from 4 to up to 32 hours, so make sure you repeat this step after handling raw meats or turkey.

Don’t forget to clean and sanitize any areas that will encounter the turkey before and after cooking.

  1. Always Thaw the Frozen Meat/Turkey Safely:

Always follow USDA recommended thawing. There are three ways to safely thaw a turkey: in the refrigerator, in cold water and in the microwave.

  • Refrigerator thaw: Turkey can be safely thawed in a refrigerator. Allow roughly 24 hours for every four to five pounds of turkey. After thawing, a turkey is safe in a refrigerator for one to two days, before cooking.
  • Cold water thaw: The cold-water thawing method will thaw your turkey faster but needs to be done very carefully. When thawing in a cold-water bath, allow 30 minutes per pound and submerge the turkey in its original wrapping to avoid cross-contamination. Change the water every 30 minutes until the turkey is thawed. Cook immediately after thawing.
  • Microwave thaw: Smaller sized turkeys that fit in the microwave can be thawed using this method. Make sure to follow manufacturer’s recommendations. Cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process, bringing the food to the “Danger Zone.” (Between 40-140F).

It’s safe to cook a completely frozen turkey; however, it will take at least 50 percent longer to fully cook.

Remember to never thaw your turkey in hot water or leave it on a countertop.

  1. Always Separate food items to avoid cross contamination:

Cross-contamination is the spread of bacteria from raw meat and poultry onto ready-to-eat food, surfaces, and utensils. To avoid this, always use separate cutting boards — one for raw meat and poultry, and another for fruits and vegetables. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, knife, and counter tops with hot, soapy water.

USDA recommends not to wash your raw poultry due to the risk of splashing bacteria throughout your kitchen. It can easily lead to aerosolizing bacteria and cross contamination.  As mentioned earlier, always clean and sanitize any surfaces that have touched raw turkey and its juices. That includes counters, sinks, stoves, tabletops, utensils, and plates. Sinks are the most contaminated areas of the kitchen, so keep them clean and don’t transfer any dirty items to clean spaces. It’s important to pay attention to your movements in the kitchen to avoid cross-contamination.

  1. Always Cook Thoroughly:

Always follow a standard recipe to cook properly. Make sure your turkey is cooked to a safe final internal temperature of 165°F by using a reliable food thermometer. Check the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Cook your turkey at 325º F until its internal temperature reaches at least 165º F. Cooked, hot foods should be kept at 140º F or warmer.

When cooking a stuffed turkey, pay attention that the turkey, as well as the stuffing inside of it, reaches at least 165º F. Even if the turkey itself reaches 165º F, the stuffing inside may take longer. Its best to prepare your stuffing and turkey just before cooking. Using a cold stuffing makes it more difficult to reach the safe temperature of 165º F. Stuff the turkey loosely and use ¾ of a cup of stuffing per pound of turkey. Use a moist stuffing rather than a dry stuffing because heat destroys bacteria better in a moist environment. To be on the safe side, cook stuffing separately.

If cooking other meats, cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. If you prefer, you may choose to cook the meat to a higher temperature.

For Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

For baked goods, avoid eating foods containing raw eggs or uncooked flour, such as cookie dough or cake batter. It’s tempting to sneak a taste during preparation, but pathogens like Salmonella present in these ingredients can lead to food poisoning if not cooked first.

  1. Always follow the 2-hour rule:

All perishable foods must be refrigerated within two hours of coming out of the stove or fridge, or one hour if the ambient air temperature is above 90°F. Never forget this 2-hour rule put forth by USDA. After two hours, perishable food will enter the “Danger Zone” (between 40 F and 140 F), which is where bacteria can multiply quickly and cause the food to become unsafe. Discard all foods that have been left out for more than two hours.

  1. Always Keep warm food warm and cold food cold

Remember the rule — keep hot foods hot and cold foods cold.

  • Always transport hot foods by wrapping in dishes in insulated containers to keep their temperature above 140 F.
  • Always transport cold foods in a cooler with ice or gel packs to keep them at or below 40 F.

When serving food to groups, maintain the temperature by using chafing dishes or crock pots and ice trays. Hot items should remain above 140 F and cold items should remain below 40 F. Temperature abuse of food is one of the main reasons for people falling sick very often. Always follow proper guidelines.

  1. Always store leftovers appropriately:

Everyone looks forward to Thanksgiving leftovers. But they must be stored and refrigerated promptly to be safe to eat. After the turkey is served, immediately slice, and refrigerate on shallow platters. Store leftover food in shallow containers and refrigerate promptly. Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days. Thanksgiving leftovers are safe to eat up to four days in the refrigerator. In the freezer, leftovers are safely frozen indefinitely but will keep best quality from two to six months.

Always reheat all leftovers to 165°F, and check that temperature with a food thermometer. Cold foods should be kept at 41º F or less. And as they say, when in doubt, throw it out! Do not try to save potentially contaminated food.

Lastly, don’t prepare foods if you are sick or showing symptoms of vomiting or diarrhea or if you recently had such symptoms. Many foodborne illnesses are transmitted unknowingly by human error, by a food preparer who had these symptoms. If you are ill, let someone else do the cooking so you can have a safe and enjoyable meal with your family and friends.

References and additional resources:

Spanish Produce Safety Training Videos

Produce Safety Training VideosAvailable in Spanish and English

Attention Farmers: UConn Extension’s 2 farm worker training videos are available now in Spanish. These are to help you with training your Spanish speaking employees in produce safety practices. These resources will help make your employees follow proper food safety on farm and ensure a safe food production. The videos were made possible in collaboration with CT Department of Ag. For more information on produce safety, and FDA’s FSMA Produce Safety Rule please visit: https://foodsafety.uconn.edu/

  1. Spanish: Farm worker training: Harvest: – Capacitación de Trabajadores Agrícolas – Prácticas de Cosecha Segura https://www.youtube.com/watch?v=7ewwOpF68Yw&t=1s

           English: Farm worker training: A Day in the life of a farm worker: Part l: Safe           Harvesting Practices:https://www.youtube.com/watch?v=NXLx2FZyk-U&t=328s

  1. Spanish: Farm worker training: Post-Harvest: – Capacitación de Trabajadores Agrícolas – Prácticas Seguras de Poscosecha https://www.youtube.com/watch?v=0yQMyByMG1U&t=1s

           English: Farm worker training: A Day in the life of a farm worker: Part II: Safe           Post-harvest Practiceshttps://www.youtube.com/watch?v=PjZ629VEPts&t=3sThe videos are also available on the food safety website along with a video on FSMA rule FAQs: https://www.youtube.com/watch?v=2uTxVY9b7EE.For more questions or queries, please contact indu.upadhyaya@uconn.edu, 860-786-8191.

FSMA Produce Safety Course

FSMA Produce Safety Rule/Produce Safety Alliance Approved Grower Training Course (In person)

November 30, December 1; December 2, Snow Date
8:30 am through 3:30 pm
Middlesex County Extension Center
1066 Saybrook Rd
Haddam, CT

Registration Deadline Friday, 11/18
Space limited to 30 participants.

REGISTRATION: Course fee is $50. The preferred method of registration/payment is through the CAHNR Conferences site, paying with a credit card. Please include both a work and cell/home phone number and regularly used email address in case of emergency or cancellation.

ONLINE REGISTRATION
https://s.uconn.edu/fsmaproducesafetycourse

Online Artisan Dairy Food Safety Plan Coaching Workshop

glass of milk sitting outside with grass in backgroundUConn is currently offering a new Artisan Dairy Food Safety Plan Coaching workshop program. The online, self-paced Virtual Artisan Dairy Food Safety Plan Coaching Workshop is intended for small to mid-sized cheese, ice cream, yogurt, and other dairy food producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) compliant, preventive control (PC)-based, food safety plan for their facility.   The goal of this online program is to combine self-paced food safety plan educational material with direct, real-time connections to dairy food safety coaches for artisan dairy producers wherever they may be in the country.  Preventive Controls Qualified Individual (PCQI) lead trainers review key food safety plan topics in each self-paced module.Each month, there are two “office hour” Q&A sessions that provide participants with the opportunity to ask questions about the module topics or about their own specific food safety plan questions with food safety experts.  This way artisan producers can work through their plan at their pace throughout and have more readily available expert support throughout the process.

There are NO prerequisites. PCQI certification is recommended but not required prior to enrollment.

Who Should Attend: Small to mid-sized cheese, ice cream, yogurt, and other dairy food producers just starting off, those taking the next step in their Food Safety Plan Development, and those looking for a review of their current plans.

Attendees are encouraged to enroll and complete the Food Safety for Artisan/Farmstead Cheesemakers prior to taking this workshop. The link, along with a code, to this online training, will be provided upon registration.

These workshops are made possible through the support of a USDA grant, obtained in collaboration with Cornell University, North Carolina State University, Oregon State University, and the Innovation Center for US Dairy.

Register.

View the office hours schedule.

Ask UConn Extension: All About Cheese

cheese in a refrigeratorCan cheese be frozen?

Some cheese can be stored in the freezer but it’s not recommended because it can change the texture. Harder cheeses like Parmesan freeze better than other types. Therefore, it is best to freeze harder cheeses that you intend to use for cooking rather than eating alone. It is best to freeze cheese in its original, unopened package. If it is already opened, cut it into small pieces and wrap tightly in plastic wrap and freezer paper. Thaw the wrapped cheese in refrigerator and use soon afterward.

Can I eat cheese if I’m lactose intolerant?

Yes, but it depends on the cheese. Harder cheeses like Parmesan and cheddar can contain little to no lactose since most of the whey (which contains lactose) is drained during production. Cheeses that are aged (e.g., 6 months or more) are safer since residual lactose is consumed by the cultures. It is best to avoid some softer cheeses like Ricotta and Mozzarella that are higher in moisture and are not aged.

Can I eat the rind of cheese?

It is always a good idea to ask your cheese seller first but many rinds are edible. Some cheeses are coated in wax or sealed with other materials and those should be removed or cut around. Other than that, it is really a matter of personal preference since the flavor of some rinds can be strong and at times can overwhelm the flavor of the cheese itself.

What is the liquid on the outside of my cheese and what should I do?

This is not uncommon and is usually just whey (like you find in yogurt) that you can just wipe off.

What should I do if my cheese gets moldy?

Cheese can develop mold after it is exposed to air. Thankfully, most molds are harmless and can be cut away from larger pieces.  To do so, cut away about a half inch on all sides of the visible mold growth avoiding contact with the mold so you don’t spread it. If it still tastes a bit musty or moldy, continue to cut away. The same does not apply to soft cheese like cream cheese, ricotta, etc. since the mold can spread more easily in these products and will be difficult to avoid. Similarly, it is best to discard sliced or shredded cheese that has developed mold.

How should I store and handle cheese?

It is best to store all cheeses in their original unopened package in the refrigerator at <40°F. Be sure to wash your hands and any utensils before handling and try to avoid touching cheese you plan to put back in the refrigerator. It is best to keep cheeses in their original package, especially sliced or shredded cheese. Don’t put your hand directly into the bag either- pour shreds out or use a clean utensil to remove slices or shreds. Tightly wrap or seal the cheese (or the original packaging) before putting it back in the refrigerator. You can also place the wrapped cheese in an airtight container if you have one. You can take cheese out of the refrigerator to come to room temperature before you plan on eating it but don’t leave it out for too long as the texture will change and fats may seep out as oil on the outside. Place any leftover cheese back in the refrigerator as soon as you’re done.

How long can I store cheese and can I eat it after the listed date on the package?

Code dates are not tied to the safety of the product but rather the quality. The length of storage depends on the type of cheese and the storage and handling conditions. Harder, aged cheeses like cheddar and parmesan will store well in the refrigerator for a few months but will eventually develop mold once opened.  Softer cheeses have higher moisture content and may spoil faster. They should be eaten by the date listed on the package. Be sure to check all cheese for mold, slimy textures, and off-odors before eating.  Shredded and sliced cheese should be used quickly after opening since molds can develop relatively fast.

What is the white stuff on the outside of my cheese and what should I do?

Assuming the cheese is unopened it is not likely to be mold but rather calcium lactate crystals. These are common and not harmful. Over time calcium and lactate can naturally migrate to the surface of cheese and crystalize to the point that they are visible to the naked eye.

Why are there crunchy things in some cheeses?

Some aged cheeses naturally develop “cheese crystals”. Most of the time they are either calcium lactate or crystals of the amino acid tyrosine. They are safe to eat and often desirable since they are usually a sign that the cheese has been aged for some time and has developed flavor.

Food Safety and Refrigeration

By Diane Wright Hirsch, MPH, RD

UConn Extension Educator – Food Safety

inside freezer
As I am writing this, it is snowing lightly outside my office window. I am thinking about the potential weather fluctuations. Lots of folks have filled their freezers and refrigerators in preparation for the storm. But what happens when the power goes out?

This time of year (as opposed to hurricane season), we are lucky that the temperatures are such that we can use the out of doors as one huge refrigerator/freezer. Over the next 8 days it looks like temperatures in my neck of the woods won’t reach much over thirty—and then only for a day or two and then it is back to the deep freeze.

One question I frequently get after a widespread power outage—or, at any time, really—is, “Is   it ok to refreeze food that has defrosted.” Many have been scared into thinking that once a food thaws, it is no longer safe to refreeze or, maybe, even to eat. So, let’s go through two possible defrosting/refreezing scenarios and use a bit of food safety science to explain what happens and what is your best course of action. Before we go any further, though keep in mind that having a couple of food thermometers on hand will help you to make food safety decisions. It would be best if you have one in the freezer (so you can tell if your freezer is still capable of freezing!). Also, have on hand a food thermometer—the same kind that you can use for checking to see if food has cooked to the proper temperature. This thermometer will tell you the actual temperature of the food you are checking on: this is not so important if the food is frozen, but once it defrosts, it can help you with the should I keep it or toss it question.

Your electricity is out—no freezer or refrigerator.

One tool, actually two, that will help you with this is the thermometer.

Once the food defrosts, try to keep it cold by keeping it in the freezer/refrigerator (or outside if it is cold enough). As long as the food stays at 40 degrees F or below, you can refreeze it within a day or two, or maybe even three (fish, ground meat and poultry and similar food with high perishability should be refrozen within 24-48 hours).

Alternatively, cook and/or eat it while it still registers 40 degrees F or below on the thermometer. If both your freezer and refrigerator are out of service, then keep in mind that you should only cook what you can eat – there will be no way to cool down the leftovers for refrigeration.

Best Practices for Cooking and Storing Meats – #AskUConnExtension

On this week’s #AskUConnExtension Showcase, we answer your questions about food preparation and storage. Extension Educator Dr. Indu Upadhyaya demonstrates the tips and tricks of ideal internal meat temperatures, best practices for storage, and more.
For more food-safe information, be sure to visit foodsafety.uconn.edu

squares with text and picture of Indu Upadhyaya
Text: Cooking meat can be a sensitive job. But, with some insider knowledge, one can easily learn the art of cooking the perfect chicken, ham, or steak before your next big outing. Dr. Indu Upadhyaya, an Assistant Extension Educator with UConn Extension, walks us through the basics around both cooking food and storing food safely, efficiently, and in a way that will impress.

Virtual Meat & Poultry HACCP Course – June 2021

 

Date/Time of Event:  June 22, 23, and 24, 2021 

Tuesday, June 22 (8.30 am-4.30 pm) 

Wednesday, June 23 (8:30 am -4.30 pm) 

Thursday, June 24 (8:30 am-2.00 pm) 

Instructors 

  • Indu Upadhyaya, Ph.D., Food Safety Specialist, UConn Cooperative Extension 
  • Diane Hirsch, MPH, Food Safety Specialist, UConn 
  • Lori Pivarnik, Ph.D., Food Safety Specialist, University of Rhode Island 
  • Jason Bolton, Ph.D., Food Safety Specialist, UMaine Cooperative Extension 
  • Robson Machado, Ph.D., Food Safety Specialist, UMaine Cooperative Extension 

 Summary

This virtual, three-day International HACCP Alliance approved Meat and Poultry HACCP course will be on a zoom platform, it will provide participants with the information they need to prepare a HACCP food safety program and also plan for a plant under USDA/FSIS Grant of Inspection. 

 If you work in a slaughter-only facility, email indu.upadhyaya@uconn.edu before registering. 

During this course, we will not prepare an HACCP plan for your specific operation but provide resources and guidelines for you to successfully prepare a HACCP plan. This course meets requirements for the training of personnel responsible for HACCP plan development and implementation, including plan validation and verification activities. 

IMPORTANT NOTICE:    

You MUST be present for the entirety of the course if you wish to receive the HACCP certificate. Please make sure you have a computer/laptop (no phones or tablets allowed) with built-in video or external webcam and microphone with sufficient internet connectivity for the entire duration of the course. There will be 10-minute breaks and Lunch break each day of the course. The agenda is tentative and subject to change.     

  • No more than 3 people from the same company should register for the course.    
  • Please become familiar with Google Docs, if you are not already.  
  • If you are joining in the same physical room as someone else, you must utilize headphones to minimize background noise and feedback.  

Registration Types and Their Associated Fees: 

Course registration fee (includes all course materials):  $425  

You must pre-register. Space is limited. Registration materials must be received by May 31st, 11.59 PM. 

Click Here to Register

Find more information here.

Educator Spotlight: Indu Upadhyaya

Supporting Farmers, Businesses, Students and Communities

Indu
Photo: Kevin Noonan

With positive vision and great ambition, Indu Upadhyaya joined UConn’s College of Agriculture, Health and Natural Resources in June 2019 as an Assistant Extension Food Safety Educator. Indu obtained her Bachelor of Veterinary Science and Animal Husbandry (equivalent to DVM) and a Master’s degree in Veterinary Biochemistry from Rajiv Gandhi Institute of Veterinary Education and Research in Pondicherry, India.

After working as a practicing veterinarian in India for a year, she joined UConn to pursue her PhD from the Department of Animal Science focusing on poultry microbiology and safety.

After completing her PhD, Indu moved to the University of Arkansas Center of Excellence for Poultry Science, Fayetteville, Arkansas as a postdoctoral associate, working in collaboration with the USDA-ARS Poultry Production and Product Safety Research Unit.

Before returning to UConn as a faculty member, Indu worked as an Assistant Professor in the School of Agriculture at Tennessee Tech University for one year, where she led a collaborative research program in poultry and fresh produce safety. She also taught two upper-level undergraduate courses in poultry science and facilitated several outreach activities and recruitment drives in Tennessee.

“As I approach completion of two years in my current role, I feel respected and valued in my department and in the college community.” Indu says. “The majority of my work so far has focused on training Connecticut’s growers and producers to comply with the Produce Safety Rule (PSR), a part of the FDA Food Safety Modernization Act (FSMA) that went into effect in 2016. I am also leading outreach efforts in several USDA, NE-SARE and CPS grants and look forward to contributing to them.”

Indu has conducted other trainings including Hazard Analysis Critical Control Points (HACCP) training for meat and poultry producers. These provide the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness.

Indu is working alongside extension educators in the Northeast to conduct successful trainings for producers and growers. Working closely with Diane Hirsch, an Emeritus Extension Educator for Food Safety, has made for a smooth transition. With 2020 throwing curveballs for many of us, it did not dampen UConn Extension training programs including Food Safety.

“We have successfully completed multiple farmer trainings using remote learning,” Indu says. “This includes the Produce Safety Alliance Grower training (three courses with 52 trainees) and a, three-day, Meat and Poultry HACCP training (17 participants). I have also continued farm visits during the pandemic following CDC guidelines. Various online platforms have helped me to serve the Connecticut community by remote consultation on various food safety and handling practices.”

Indu has been awarded a Hatch-Multistate Hatch grant as lead PI for mitigating the food safety risks associated with fresh produce production and is a co-PI on several USDA-NIFA, and Northeast Sustainable Agriculture and Research Education grants.

However, the biggest highlight for her in collaboration with UConn CAHNR colleagues, is a $10 million federal grant to improve sustainable poultry production globally. The USDA-NIFA funded project is developing an integrated and sustainable program for enhancing the viability of antibiotic-restricted broiler production in the poultry industry. The project launched in September of 2020 and focuses on a systems approach integrating bird health, human health, and environmental remediations to improve the sustainability of antibiotic restricted poultry production.

As a critical element in this grant, Indu is focusing on poultry outreach for both consumers and stakeholders to educate them on interventions and sustainable methods of production. She will conduct workshops, train-the-trainer programs and on-farm demonstrations to disseminate the results of the research objectives, so the stakeholders can implement more sustainable production practices.

“While our communities face ever evolving and serious challenges due to the ongoing pandemic, associated financial difficulties and health risks, I will continue to support farmers, small business owners, students and other members of the community through research, trainings and consultation in the state, region and nationally.”

Article by MacKenzie White