Safe Food Handling Class In Spanish

IMG_3025Last week Patricia Suarez taught The safe food handling Class in spanish for our feeding partners. It is a requirement for all of our partnerships to obtain a certificate in safe food handling. This year, we were fortunate enough to offer the class in both English and Spanish. The safe food handling class teaches our partner agencies everything from preventing food contamination, how to safely prepare food and store food, how to understand dating on food labels and more!

We encourage our partners to take the information they learn in class back to their agencies to share with staff and clients, and even to put into practice at home.

Following safe food handling practices is vital to preventing foodborne illness in our community.

Here are the top safety food tips:

  1. Do not thaw food on the counter. Food can be safely thawed in the refrigerator, under cold running water in the sink, in the microwave or during the cooking process.

 

  1. Food needs to reach a minimum cooking temperature to be safe to eat. 
  • Chicken needs to be cooked to 165°F for a minimum of 15 seconds.
  • Ground meat needs to be cooked to 155°F for a minimum of 15 seconds.
  • Fish, eggs, and whole meats (steak, chops) need to be cooked to 145°F for a minimum of 15 seconds.

 

  1. Check the temperature of your refrigerator and freezer. Food needs to be stored at a proper temperature to be safe to eat. Cold food needs to be held at 41°F or lower. Frozen food needs to be held at 0°F or lower. Hot food needs to be held at 135°F or higher.

 

  1. Poor personal hygiene is one of the leading causes of foodborne illness. Hand washing is key to prevention. Are you practicing proper hand washing? Click here to find out.

 

  1. Avoid cross contamination. Prepare raw chicken, meat and seafood on a separate cutting board or surface away from fresh produce or cooked food.

If you would like to learn more about food safety, visit www.foodsafety.gov for more information.

 

En Español

 

  1. No descongele los alimentos en el mostrador. Los alimentos se pueden descongelar en forma segura dentro del refrigerador, bajo agua fría corriendo en el fregadero, en el microondas o durante el proceso de cocinarlos.

 

  1. Los alimentos necesitan alcanzar una temperatura mínima de cocción para que se puedan consumir en forma segura.
  • El pollo debe cocinarse a 165°F durante un mínimo de 15 segundos.
  • La carne molida debe cocinarse a 155°F durante un mínimo de 15 segundos.
  • El pescado, los huevos y las carnes en porciones enteras deben cocinarse a 145°F durante un mínimo de 15 segundos.

 

  1. Verifique la temperatura de su refrigerador y del congelador. Los alimentos necesitan almacenarse a una temperatura adecuada para que sean seguros para consumo. Es necesario mantener los alimentos fríos a 41ºF o menos, los alimentos congelados a 0°F o menos y los alimentos calientes a 135°F o más.

 

  1. La mala higiene personal es una de las principales causas de las enfermedades transmitidas por alimentos. Lavarse las manos es la clave para la prevención. ¿Practica usted el lavado correcto de las manos? Presione aquí here para averiguarlo.

 

 

  1. Evite la contaminación cruzada. Prepare el pollo, la carne o los mariscos crudos en una tabla de cortar o superficie separada, lejos de las viandas/vegetales frescos o alimentos cocinados.

Si desea aprender más acerca de la seguridad de los alimentos, visite www.foodsafety.gov para más información.

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