FOOD SAFETY

USE IT OR LOSE IT?

It is very important to make sure that food is cooked and stored properly. When food is not cooked to the correct temperature, or if it is not stored or handled properly, it can cause severe digestive problems, and could even send you to the doctor. A few simple precautions can save a lot of time, and money in wasted food. The links below and to the left will answer the question "Is your food ready for the table, or the trash?".

ADDITIONAL INFORMATION ON MEAT AND POULTRY
To find some additional information about Meat and Poultry, click on this link:
www.FSIS.usda.gov/fact_sheets/index.asp

BECOME SERVESAFE CERTIFIED
Become SERVSAFE CERTIFIED thru the National Restaurant Association, and learn how to protect people against food bourn illnesses, as well as how to imporve food quality. Click on the link below, go to 'find a class in your area', click on your county, and sign up for a locally taught class.
http://foodsafety.cas.psu.edu/publiccert.html

LOOKING FOR GREAT FOOD SAFETY TIPS?
Looking for great food safety tips and information? Check out the Penn State data base on all types of food: http://foodsafety.cas.psu.edu/database.html. If you have questions, feel free to call Nancy Wiker, our local Penn State Extension Agent, who handles Food Safety & Nutrition. You can find Nancy at the Farm and Home Center: phone number 717-394-6851.

COOKING FOR LARGE GROUPS
Are you cooking for a large group? Is your church having a function where you are cooking for a number of parishioners? Make sure you are preparing, cooking, and serving the food safely. There is a fantastic booklet that you can print off from your computer FREE! Share the information with all of those that can help in the kitchen. Go to the link below, and under the Printer Friendly PDF, click on the color link and print it off.
http://www.fsis.usda.gov/Fact_Sheets/Cooking_for_Groups_index/index.asp

IS THE FOOD COOKED ENOUGH?
When cooking, we tend to look at the color of the food to determine if it is cooked enough. Color is NOT a way to tell if your food is safe to eat. To truly know if you have cooked the food safely, you need to take the temperature of the food using a thermometer. Please use the cooking temperature chart below to help you, or email Stauffers own Food Safety Coordinator, Barry Parsons, at bparsons@skh.com, if you have further questions on cooking your food.

HOLIDAY INGREDIENTS, PREPARING FOODS AHEAD & SUBSTITUTIONS
Here are some excellent ideas and guidelines on freezing foods, substituting ingredients, and cooking food ahead, for the holidays and for everyday, provided by Alice Henneman, University of Nebraska-Lincoln Extension in Lancaster County, and Catherine Nettles Cutter, Department of Food Science of Pennsylvania State University.
http://lancaster.unl,edu/food/ciqtips-helpful-holiday-links.htm

KITCHEN FOOD SAFETY
PACKING A SAFE LUNCH
PACKING FOR PICNICS
WHEN FOOD TURNS FUZZY