Safe Food Handling Tips for Fresh Produce

Always start with clean hands whenever handling fresh fruits and vegetables!

After purchase, store produce that needs refrigeration promptly.Store produce unwashed. Before eating raw or cooking, wash under cool, running tap water.

Thick-skinned produce such as potatoes, carrots and melons should be scrubbed with a clean produce brush. Cut away any bruised or damaged areas before eating.

Packaged produce, including bagged salad labeled "ready to eat","washed" or "triple washed" need NOT be washed again.

Use separate cutting boards for preparing fresh produce, meat, poultry and seafood or wash thoroughly with hot, soapy water when switching between food types.

Keep cut or peeled produce cold. Discard leftover cut produce if left at room temperature for more than two hours.

Use a cooler with ice packs when transporting/storing perishablefood outdoors.

Do not consume ice that has come in contact with fresh produce or other raw foods.

For more information, visit www.befoodsafe.org

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Go Green!

Perhaps you haven't yet started recycling the many
containers that package food purchases.  And, maybe you have limited access to some of the "greener" food products on the market.   Yet there are things you can do if you're interested in a "greener," more environmentally friendly household.  Read on for some easy steps you can take right now.  They also will save you money, adding a little extra green to your wallet!

1.  Size matters. When choosing between a large container and several small containers that add up to the same volume: Consider whether buying the large container would serve the same purpose and save you money? For example, do you really need to buy individual boxes (and more packaging) of juice if they all are drunk in the same week and at your kitchen table?

2.  It's in the bag. While we could all carry our own reusable shopping bags when we go shopping, if we don’t we can reuse any plastic grocery bags we might accumulate to line small wastebaskets. Put a few bags in the bottom of the waste basket BEFORE you line it, so there’s another one ready to use after one is filled.

3.  Gotta have a plan! Plan ahead and shop in conjunction with other errands that take you near your grocery store.  The result is a reduction in the use and cost of fuel needed to transport food.

4.  Practice the 3 Rs. Produce less waste AND save money by practicing the 3 Rs of reduce, reuse and recycle.  Here are three examples in relation to throwing away leftover food. Not only does tossing leftovers waste money, it also wastes the energy resources and packaging materials associated with the tossed food.  

• Reduce the amount of leftover food tossed by serving smaller portions of foods that frequently produce leftovers OR …
• Reuse leftovers by serving them again in a day or two or freezing them for future use, OR …
• Recycle leftovers into a different type of meal; for example – add that extra rice to a soup the next night.

5.  Don’t be a "spoil"-sport. Throwing away spoiled food is related to tossing leftovers. Reduce the amount of spoiled food that gets tossed through such practices as:

• Read labels for "use by," "expiration," or "best if used by" dates.
• Refrigerate and freeze foods at recommended temperatures -- 0 degrees F or lower for freezers and 40 degrees F or lower for the refrigerator section. An appliance thermometer assures your refrigerator/freezer is maintaining these temperatures.
• Follow recommended storage times for foods. For example, some containers may specify a recommended time frame in which to eat a food after it is opened.
• Avoid buying so much food in bulk that it spoils before you can use it.

 

6.  Drink to this. Buy a reusable water bottle and fill it with tap water. Your investment soon will pay for itself.

7.  Bulk it up. Some products purchased at the grocery store, such as hand soap, can be purchased in big bottles that are used to refill a smaller bottle size. Reduce the cost and the packaging by refilling the smaller bottle.

The next step:

For more things you can do to live a greener lifestyle and reduce energy expenditures, visit the Environmental Protection Agency's Website and calculate your "carbon footprint" at www.epa.gov/climatechange/emissions/ind_calculator.html

This information is brought to you courtesy of UNL Extension in Lancaster County

http://lancaster.unl.edu/food/ftjan08.shtml

 

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Turkey Basics ... A Guide to Cooking a Safe and Delicious Turkey

Turkey ... A Year-round Favorite! Anytime is the right time for turkey! Available year-round fresh or frozen, turkey makes a healthy, versatile and delicious meal choice.  Turkey is a great source of high-quality, lean protein that provides essential nutrients such as iron, niacin and zinc.

As you can see from the chart below, white meat turkey without the skin is the best choice if you are watching your fat intake. The skin is a significant source of fat, so whether you choose white or dark meat, it’s always a good idea to remove the skin before eating.

 

Stuffing

The safest way to prepare stuffing is to cook it separately, in a greased, covered casserole dish. Bake it in the oven during the last hour of roasting.  This method can help save time since an unstuffed turkey cooks faster than a stuffed turkey.

If you plan to stuff your turkey, prepare stuffing just before placing it in the turkey and begin roasting immediately. The turkey should be stuffed loosely, about 3⁄4 cup of stuffing per pound of turkey.

Some turkeys have a plastic or metal “hock-lock” to hold the ends of the drumsticks together during packaging. It is safe to leave the hock-lock in the bird during traditional oven roasting at 325ºF. However, if you’re using a turkey-fryer or a
cooking method that exceeds 400ºF, it’s best to remove it. Consult the owner’s manual of your turkey-fryer for best results.

Cooking

1. Preheat oven to 325ºF.
2. Remove neck and giblets from body cavities. Rinse turkey thoroughly with cold water.  Drain and blot dry with paper towels.
3. Place the turkey (stuffed or unstuffed), breast side up, on a wire rack in a shallow roasting pan, 2 to 2 1⁄2 inches deep.
4. Rub skin with vegetable oil to prevent drying. For easier cleanup, add 1⁄2 cup water to the bottom of the pan.
5. Place turkey on center rack of oven. When the turkey is light golden brown in color, cover the breast and drumsticks loosely with foil to prevent overbrowning.  According to the most recent USDA guidelines, a whole turkey is safe when cooked to a minimum internal temperature of 165º. For safety and to prevent overcooking, always use a food thermometer to check the internal temperature – even if the turkey has a “pop-up” temperature indicator.The turkey is done when the thermometer registers 165ºF in the
   thickest part of the thigh. If your turkey is stuffed, use a food thermometer to make sure the center of the stuffing reaches a minimum of 165ºF.
   Oven-safe thermometers should be inserted into the thickest part of the thigh before placing the turkey in the oven. Instant-read thermometers, which register a temperature in 15 to 20 seconds, are designed to check temperatures at the end of cooking time.They should not be left in the turkey during cooking.To ensure accuracy,make sure the thermometer does not touch the bone.
6. Let the turkey stand for 20 minutes before carving.

 

Thawing
Turkeys must be kept at a safe temperature while thawing. There are three safe ways to defrost food:  in the refrigerator, in cold water, and in the microwave.

Refrigerator
Keep turkey in its original wrapping and place in a shallow tray or pan to keep juices from dripping on any other foods. Allow 24 hours for every 5 pounds of turkey.

Cold Water
Keep turkey in its original wrapping. Immerse in cold tap water. Change the water every 30 minutes until the turkey is thawed. Allow 30 minutes per pound of turkey.

Microwave
Follow the microwave oven manufacturer’s instructions. Plan to cook the turkey
immediately after thawing because some areas of the turkey may become warm and begin to cook during microwaving.

 

Quick and Easy Turkey Noodle Soup

This flavorsome home-style soup is a great way to use leftover turkey.

1 (32-oz.) container chicken broth
1 medium carrot, peeled and diced
1 medium rib celery, halved lengthwise and sliced
1 medium onion, cut into thin wedges
1 tsp. dried marjoram
1 bay leaf
1⁄4 tsp. pepper
2 cups chopped or shredded cooked turkey
1⁄2 cup uncooked medium egg noodles (about
11⁄2 oz.)
2 tbsp. chopped fresh parsley (optional)

1. In Dutch oven or large saucepan, combine chicken broth, 2 cups water, carrot, celery, onion, marjoram, bay leaf and pepper.Bring to boiling.Reduce heat;
   cover and simmer 10 minutes.
2. Increase heat to medium-high; return to boiling. Add turkey, noodles and parsley, if desired. Return to boiling. Reduce heat to medium. Cook, loosely covered, 15 to 20 minutes or until noodles are tender. Remove and discard bay leaf.

Makes 6 servings
Per serving: 117 calories, 6g carbohydrate, 16g protein, 3g fat, 1g saturated fat, 1g fiber, 39mg cholesterol, 593mg sodium

 

Leftovers

Within two hours of cooking, cut turkey off the bones. Refrigerate stuffing and turkey separately in shallow containers. Use leftover turkey within 4 days and leftover stuffing within 2 days.

Reheat leftovers until steamy hot, 165°F. Bring gravy to a rolling boil before serving.

To freeze leftovers, wrap tightly in freezer paper or heavy-duty aluminum foil. Use within one month.

 

 

For more information about safe food handling, call:
USDA Meat and Poultry Hotline: 1-800-535-4555
10 a.m. to 4 p.m.weekdays, Eastern Time.

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